TURRÓN STUDDED CHILLED CHOCOLATE BROWNIES
© 2016 All Rights Reserved by Norman & Janet Van Aken
Yield: 1 9” x 9” baking dish/About 12 Brownies cut 2 1/2 inches by 3 inches
For the Brownies:
4 ounces unsalted butter
8 ounces bittersweet chocolate (65%), chopped fine
2 ounces virgin coconut oil
1 1/2 Cups granulated sugar
3 ea. eggs, large
1 Tablespoon vanilla extract
8 ounces all-purpose flour
1/4 Cup cocoa powder
1/2 teaspoon kosher salt
8 ounces white turrón, rough chopped
Preheat the convection oven to 325°F and set out a 10” x 10” baking dish.
Melt the butter in a pot, then turn off the heat and drop in the chocolate. Wait 2 minutes, then stir smooth.
Meanwhile sift the flour with the cocoa powder. Whisk in the salt and set aside.
Stir the sugar into the melted chocolate mixture; then, the coconut oil, eggs, and vanilla.
Finally, stir in the flour. Pour the batter into the baking pan, then sprinkle the turrón all over the surface, pushing in slightly. Bake for 40 minutes, rotating half way. Allow to cool to room temperature. Loosen from the pan. Cut them into portions and then chill them, wrapped well.
There is nothing more perfect than these with a cold glass of milk. Simple.