Brownie recipes are the most foolproof ones. There is no such thing as over mixing and falling when baking them unless you intended to. Accidentally added an extra smidge of an ingredient? Those brownies will still turn out if not better, pretty amazing. A little tweak here and there does not jeopardize the final product. Even if you leave it for a few minutes too long, they will stay more or less the same. Moreover, brownie recipes only need the most basic of kitchen tools. A wooden spoon and one bowl can suffice.
Cakey, fudgy or chunky, brownies will never disappoint. This particular recipe can be classified underneath the fudgy category. The contrasting bitterness of the espresso and sweetness of the chocolate and hazelnut produces a greatly indulgent treat.
Recipe
Yields 10-15 servings
~ Ingredients ~
115 grams unsalted butter
120 grams chocolate
250 grams white sugar
1 tsp vanilla
¼ teaspoon salt
2 large eggs
70 grams all-purpose flour
1 teaspoon espresso powder or instant coffee dissolved in 1 teaspoon water
170 grams cream cheese
70 grams chocolate hazelnut spread
70 grams white sugar
1 tsp vanilla
1 egg
~ Procedure ~
Preheat the oven to 350°F
Microwave butter and chocolate for 30 seconds.
Add the sugar, vanilla and salt into the chocolate and butter mixture.
Stir in the eggs one at a time.
Fold in the flour and set aside.
In another bowl, whisk together cream cheese, sugar and vanilla until smooth.
Add in the egg and divide into 2 equal portions.
Mix the coffee into the first portion and chocolate hazelnut spread into the other.
Spread the base brownie batter evenly into a lined 11” by 7” baking pan.
Scoop in the espresso and chocolate hazelnut spread mixtures into the pan.
Using an offset spatula or knife, swirl the different batters together.
Bake for 25-30 minutes.
Let it chill for at least an hour before cutting it into 18 slices.
Serve and enjoy!
Comentários