Hazelnut Espresso Brownies have decadent nutty and espresso flavors without being excessively sweet. These rich yet gooey brownies make a yummy dessert all on their own, but the secret to this Hazelnut Espresso Brownie recipe is topping them with our homemade Gianduja recipe. Gianduja is better known as the original homemade Nutella.

Gianduja is the original traditional form of Nutella. We spread Gianduja on top of these brownies before baking for a melted infusion of hazelnut goodness.  Once baked, the top of the spread forms a thin flakey crunch layer with a smooth creamy layer of spread beneath. But the best part is the Gianduja melts into the brownie itself for a moist, flavorful treat that isn’t too sweet like a chocolate frosting tends to be. Gianduja is nuttier and less sweet, so it pairs well with the stronger flavors of this espresso brownie.

Follow this simple DIY Nutella recipe to make your own Gianduja, a delicious chocolate spread that’s about 30% hazelnut paste.

ABOUT GIANDUJA

Gianduja is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin, Italy, where Hazelnuts are common. Nutella was in fact, originally known as Pasta Gianduja. Homemade Gianduja tastes fresher, is healthier, and both the hazelnut and cocoa flavors are more distinct. And for the purpose of this recipe, it melts especially nicely melding together the flavor of the topping into the brownie but still leaving a nice generous topping that gets the slightest thin crisp atop the gooey smoothness, not crunchy or chewy.

Enough talking, let’s get to the good stuff!

Hazelnut Espresso Brownies with Gianduja Recipe

Hazelnut Espresso Brownies with Gianduja (Homemade Nutella) Recipe

April 3, 2021

Difficulty: Easy

Print This

By: Quite A Kitchen

Ingredients

• 1 cup unsalted butter (2 sticks), plus butter to grease the baking pans
• 8 ounces bittersweet chocolate, chopped
• 2 cups hazelnut spread using the Homemade Nutella recipe
• 1 1/3 cups granulated sugar
• 4 large eggs
• 1 teaspoon espresso powder
• 2 teaspoons vanilla extract
• 1 1/2 cup all-purpose flour
• 1 teaspoon kosher salt

Directions

• Step 1 Prepare the Homemade Nutella recipe here
• Step 2 Heat oven to 350 degrees.
• Step 3 Butter a traditional half sheet baking pan (16 x 16 or equivalent) and line with parchment paper.
• Step 4 Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir occasionally until melted. Set aside.
• Step 5 Using a mixer on medium for five minutes, (paddle attachment) combine 3/4 of the Gianduja or Nutella (1 1/2 cups worth) with sugar and eggs. Scrape down the bowl a few times as needed.
• Step 6 Add espresso powder and vanilla last and mix briefly.
• Step 7 Turn the mixer to low and stream in the chocolate mixture. Mix until well combined. Then fold in flour and salt.
• Step 8 Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon the remaining 1/4 cup chocolate-hazelnut spread evenly on the surface
• Step 9 Use a toothpick or skewer to swirl the spread and brownie batter, creating big streaks and peaks of the spread on the surface.
• Step 10 Bake until set in the middle, about 25 -27 minutes. A toothpick should pull moist crumbs.

TIP: If using immediately, let the homemade Nutella cool at room temperature to soften before spreading onto brownies. If storing for future use, pour gianduja into jars and let cool before lidding. Lasts four weeks, chilled.

Butternut Squash Soup is a colorful treat that is dressed up with autumnal herbs, pomegranate arils, nuts, or herbs. This winter squash has a bit of a pumpkin taste, but not as bitter or heavy. Add cinnamon or nutmeg to sweeten, or some red pepper flakes for some colorful heat. This soup is a super easy prep for a warm, flavorful payoff that looks so inviting!

Some Optional Garnish ideas for this autumnal soup include:

• Homemade Croutons
• Toasted pumpkin seeds
• Pomegranate arils
• Parsley

Butternut Squash Soup Recipe

Butternut Squash Soup Recipe | Autumnal Soup Recipe

March 18, 2021

Print This

By: Quite A Kitchen

Ingredients

• 3 pounds butternut squash
• 5 cups stock
• 5 tablespoons olive oil
• 1 onion
• 3 garlic cloves
• Pinch of freshly grated nutmeg or cinnamon
• Paprika, to taste
• Salt and pepper

Directions

• Step 1 Preheat oven to 400F.
• Step 2 Slice squash in half lengthwise.
• Step 3 Remove the seeds.
• Step 4 Season the squash with salt and pepper.
• Step 5 Drizzle each with 1 tablespoon olive oil and rub oil to coat the squash.
• Step 6 Put the squash face down on a baking sheet and bake for 45 minutes. Let cool.
• Step 7 Scoop out the baked squash flesh. Set aside.
• Step 8 Slice the onion, mince the garlic.
• Step 9 Heat the remaining olive oil in a soup pot on medium heat.
• Step 10 Add the onion. Saute until tender, season with salt and pepper, 15 to 20 minutes.
• Step 11 Add garlic and sauté for 1 minute.
• Step 12 Combine this soup pot sauteed mix, the squash, and the stock to a blender. Blend until smooth.
• Step 13 Pour blender contents back into the soup pot.
• Step 14 Season with salt and pepper and your spices of choice (Paprika, cinnamon, cayenne, or nutmeg).
• Step 15 Bring to a boil then reduce heat and simmer for 15 minutes.
• Step 16 Serve in bowls, topping with garnishes of your choice. Some optional garnish ideas include Homemade Croutons, Toasted pumpkin seeds, Pomegranate arils and Parsley
• Step 17 Enjoy!

What do you think would be a good topping for this lovely colored soup? What would you serve with it? Tell us in the comment section!

Featuring a zesty and flavorful salsa that is easy to make and can be prepared a day in advance. It makes for a colorful and fruity presentation atop a mild fish.

Salsa marinade can be made up to one day in advance.

Makes 4 servings