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Parve
Easy
8 Servings
Allergens 
1 Hour
Diets
These brownies are extra special because the base of the cake is a deliciously fudgy homemade “nutella.” The brownies have a deep hazelnut flavor that really elevates them to the next level. Yields: One 9×13-inch pan
1 cup chocolate hazelnut spread (recipe follows), plus some more for topping
7 eggs
1 cup sugar
1/2 cup Gefen Cocoa Powder
1 cup Pereg Almond Flour
2 and 1/2 cups (300 grams) raw hazelnuts
2/3 cup sugar
2 tablespoons Gefen Vanilla Sugar
1/4 cup Gefen Cocoa Powder
pinch of salt
1/4 cup + 3 tablespoons oil, such as Gefen Cottonseed Oil
1/2 cup water
Preheat oven to 400 degrees Fahrenheit.
Roast nuts on a Gefen Parchment Paper-lined pan for eight to 10 minutes, keeping a close eye on them so they do not burn. Immediately place hazelnuts into a large jar, cover, and shake vigorously until almost all skins are removed.
Place hazelnuts, sugars, cocoa, and salt into a food processor and blend for one minute.
While processor is running, slowly add oil and water in a thin stream. Continue blending for six more minutes until very smooth. Refrigerate in an airtight container.
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk chocolate hazelnut spread, eggs, and sugar very well until no lumps remain. Add cocoa powder and almond flour and mix until smooth.
Pour into a 9 x 13-inch pan lined with parchment paper and bake for 30 minutes until top is slightly firm.
When fully cooled, top with a thin layer of chocolate hazelnut spread and cut into squares.
Photography and Styling by Yossi and Malky Levine
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