Dolciaria Quacquarini Nocciola Creme

200 grams (7.05 ounces)

This chocolate hazelnut spread is perfect as a filling for crostata, cakes, crepes or a cornetto, or spead on fresh bread or French toast. A tasty alternative to peanut butter as a dip for apple slices and occasionally eaten right out of the jar.

Nocciola Chocolate Hazelnut Creme Brownies 

 

Ingredients:

 

• 1/4 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar, firmly packed
• 2 eggs
• 1 teaspoon vanilla extract
• 1 and 1/4 cups Dolciaria Quacquarini Nocciola Chocolate Hazelnut Creme; divided use
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt

 

Directions:

Preheat oven to 350 degrees F. Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Spray with nonstick spray and set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for another minute, until creamed. Add the eggs and vanilla extract and beat on medium-high speed until combined. Beat in 1 cup Nocciola and mix until smooth and fluffy. Add the flour and salt, mixing just until combined. Pour the batter into prepared baking pan.

 

Drop teaspoonfuls of the remaining 1/4 cup Nocciolata on top and using a knife, swirl it into the batter. Bake the brownies for 30-35 minutes. If the toothpick comes out with only a couple moist crumbs, the brownies are done. Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the parchment paper out of the pan using the overhang on the sides and cut into squares. 9 servings.