Turrn Studded Chilled Chocolate Brownies
This image courtesy of Debi Harbin
Editor’s Note: If you want to share something special with family and friends, then this recipe for Turrón Studded Chilled Chocolate Brownies is for you. It’s the addition of turrón that takes these brownies to the next level! For a truly special occasion, consider serving this easy brownie recipe with a scoop of your favorite ice cream on top, or with sliced fresh fruit on the side. If you need help finding turrón, then consider contacting a gourmet grocery shop in your area. You’ll love serving this brownie recipe for dessert after a flavorful meal, including the author’s recipe for Pompano & Fideo Noodle Stew.
There is nothing more perfect than these with a cold glass of milk. Simple.
Cooking Vessel Size9-inch square baking dish
Occasional Fresco, Birthday, Buffet, Buffet Meal, Casual Dinner Party, Cocktail Party, Family Get Together, Picnic
Taste and TextureChewy, Chocolatey, Sweet
- 1/2 cup (1 stick) unsalted butter
- 8 ounces bittersweet chocolate (65%), finely chopped
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1/4 cup virgin coconut oil
- 3 eggs
- 1 tablespoon vanilla extract
- 8 ounces white turrón, coarsely chopped
Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F. Have a 9-inch square baking dish ready.
Melt the butter in a saucepan, then remove from the heat and drop in the chopped chocolate. Let stand for 2 minutes, then stir until smooth.
Sift the flour with the cocoa powder into a bowl. Whisk in the salt and set aside.
Stir the sugar into the melted chocolate mixture; then stir in the coconut oil, eggs, and vanilla.
Finally, stir in the flour mixture. Pour the batter into the baking pan, then sprinkle the turrón all over the surface, pushing it into the batter slightly.
Bake for 40 minutes, rotating the dish halfway through. Let cool to room temperature. Loosen from the pan. Cut the brownie into 12 squares and then chill them, wrapped tightly in plastic.
Excerpted from Norman Van Aken’s Florida Kitchen, by Norman Van Aken. Gainesville: University Press of Florida, 2017. Reprinted by permission of the University Press of Florida.
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