Ferrero Rocher Congo Bars Brownies

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. 

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com