{"id":2147,"date":"2012-11-15T05:08:49","date_gmt":"2012-11-15T11:08:49","guid":{"rendered":"http:\/\/www.kerstinschocolates.com\/blog\/?p=2147"},"modified":"2012-11-15T05:11:52","modified_gmt":"2012-11-15T11:11:52","slug":"turin-and-nutella-brownies","status":"publish","type":"post","link":"https:\/\/www.kerstinschocolates.com\/blog\/?p=2147","title":{"rendered":"Turin and Nutella Brownies"},"content":{"rendered":"
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Giant Gianduja<\/p>\n

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Lavazza made some unique coffee drinks<\/p>\n
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Cyrus with a coffee <\/p>\n

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Tastes better with a double dose of nutella<\/p><\/div>\n<\/dd>\n<\/dl>\n<\/div>\n<\/dd>\n<\/dl>\n<\/div>\n<\/dd>\n<\/dl>\n<\/div>\n

Two weeks ago, Cyrus and I went to Turin for the Slow Food Festival. \u00a0While we were there, we sampled many regional Italian specialties like wine, cheese, prosciutto and a type of chocolate called Gianduja. \u00a0Giaduja was invented in the mid 19th century in Turin when there was a shortage of cocoa beans. \u00a0The locals replaced hazelnuts with cocoa beans and Voila! \u00a0Gianduja was born! Nutella is a form of gianduja using hazelnuts and cocoa as well as other ingredients such as oil and lots of sugar. \u00a0Perhaps it’s the original(commercial) hazelnut spread, but many have surpassed it(my personal fave: Jean-Paul Hevin). \u00a0 While in Turin I picked one up at a famous local chocolate shop. \u00a0It sounded good: \u00a0Olive oil, dark chocolate but when I tasted it, I was underwhelmed. \u00a0The chocolate is super low quality and there is little if any hazelnut flavour. \u00a0I hate to be reminded of my bad choices in chocolate so I was desperate to find a recipe to use this stuff up. \u00a0The first thing that popped up online was this super simple recipe that takes about 5 min. to prepare. Here it is:<\/p>\n

1 cup nutella<\/p>\n

10 tbl. flour<\/p>\n

2 eggs<\/p>\n

Mix Nutella with eggs until smooth. \u00a0Stir in flour until just blended. \u00a0Fill muffin tins half way(you should be able to make 12 mini brownies). Bake at 350 for 12 min.<\/p>\n

I found 2 sources for this recipe. \u00a0I used the first recipe with the hazelnut spread from Turin. \u00a0It miscalculated the amount of flour needed and left the brownies in the oven too long. \u00a0 The result was terrible but it did use up my spread. \u00a0Intrigued by the simplicity of the recipe, I bought some Nutella and tried it again. \u00a0 This time it came out much better although by leaving it in the oven for 15min. rather than the recommended 12, I felt I overbaked them a bit. \u00a0To compensate, I put nutella on top as icing. \u00a0Not bad!<\/p>\n

Here’s the website I got it from:<\/p>\n

http:\/\/laurassweetspot.com\/2012\/02\/09\/nutella-brownie-bites\/<\/p>\n","protected":false},"excerpt":{"rendered":"

Two weeks ago, Cyrus and I went to Turin for the Slow Food Festival. \u00a0While we were there, we sampled many regional Italian specialties like wine, cheese, prosciutto and a type of chocolate called Gianduja. \u00a0Giaduja was invented in the … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2147","post","type-post","status-publish","format-standard","hentry","category-retail-news"],"_links":{"self":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2147"}],"version-history":[{"count":17,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2147\/revisions"}],"predecessor-version":[{"id":2166,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2147\/revisions\/2166"}],"wp:attachment":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}