Ferrero
Rocher Congo Bars Brownies
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INGREDIENTS
Congo Layer:
1 1/3 cups
(6¼ ounces) all-purpose flour
1¼ teaspoons
baking powder
¼ teaspoon
salt
3 ounces (¾
stick) butter, melted and cooled
1¼ cups
firmly packed (8 ounces) light brown sugar
1 large egg
1 large egg
white (save the egg yolk for the brownie layer!)
1 teaspoon
pure vanilla extract
100g almond slice
100g macadamia
nuts-chop
Brownie
Layer:
10 Ferrero
Rocher -chop
1 cup plus 2
tablespoons (5 ounces) all-purpose flour
¼ cup (¾
ounce) unsweetened cocoa powder
1/8 teaspoon
baking powder
¼ teaspoon
salt
4 ounces (1
stick) butter
4 ounces
semisweet chocolate, coarsely chopped
3/4 cups
granulated sugar
2 large eggs,
lightly beaten
1 large egg
yolk
2 teaspoons
pure vanilla extract
DIRECTIONS
Center a rack
in the oven and preheat the oven to 350 degrees F. Line a 9X13-inch pan with
foil and lightly grease and flour For the congo layer: in a small bowl, stir
together the flour, baking powder, and salt. In a large bowl, stir together the
butter, brown sugar, egg, egg white, and vanilla just until blended. Stir in
the flour mixture just until the batter is smooth.
Scoop the
thick, sticky batter onto 8 or 9 different areas on the bottom of the prepared
pan. With an offset spatula or rubber spatula, spread the batter to cover the
pan as evenly as possible. Sprinkle the almond slice macadamia nuts-chop evenly
on top and gently press them into the batter.
Partially
bake the layer until it is no longer shiny on top and is beginning to come away
from the sides of the pan, about 15-30minutes
.Transfer the pan to a wire rack to cool while you prepare the brownie layer.
For the
brownie layer:
in a small or
medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In
a small saucepan, melt the butter and chocolate over very low heat, stirring
with a silicone spatula until smooth. Or, combine in a medium microwave-safe
bowl and melt in a microwave oven at 50 percent power (medium) for 30-second
bursts, stirring after each burst, until melted, 1 to 1½ minutes. Transfer to a
medium bowl and let cool for 5 minutes.
Stir the
sugar into the chocolate mixture until incorporated. Add the eggs, egg yolk,
and vanilla and stir until well blended. Stir in the flour mixture just until
the batter is smooth. Scoop the thick, sticky batter onto 8 or 9 different
areas of the still-warm congo layer. With the offset spatula, spread the batter
as evenly as possible. Sprinkle the chop Ferrero Rocher evenly on top and gently press them into the
batter.
Bake the
brownie until the top is no longer shiny; appears set; feels firm, rather than
soft; and a round wooden toothpick inserted in the center comes out with moist chocolate
crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool
completely. The top layer will set up as it cools.
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