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NUTTY FUDGE BROWNIE

Sastojci:

200 g tamne čokolade
120 g šećera
1 vanilin šećer
225 g maslaca ili margarina
225 g glatkog brašna
½ dl jake crne kave
4 jaja, lagano umućena
prstohvat soli
1/3 šalice proprženih lješnjaka

Priprema:

Pećnicu zagrijte na 180 °C.
Lim za pečenje 20 x 20 cm prekrijte papirom za pečenje (neka viri s 2 nasuprotne strane – tako ćete lakše podići pečeni brownie iz lima).
Tamnu čokoladu krupno nasjeckajte pa odvojite 1/3 šalice.
Ostatak čokolade stavite u manju posudu, zajedno s maslacem, šećerom, vanilin šećerom i kavom. Otopite na laganoj vatri, stalno miješajući. Maknite s vatre.
Pažljivo dodajte jaja, malo po malo, da ne nastanu grudice. Umiješajte i brašno i sol.
Izjednačite smjesu i njome napunite pripremljeni lim.
Po vrhu posipajte sjeckanom čokoladom i lješnjacima koje ste usitnili „tek toliko“ (u mužaru ili valjkom za tijesto).
Stavite u pećnicu, pecite 10 minuta, a zatim smanjite na 160 °C i pecite još 10 minuta.
Brownie mora biti pečen na rubovima, ali još malo mekan u sredini.
Potpuno ohladite pa režite na kocke.

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NUTTY FUDGE BROWNIE

Ingredients:

200 g dark chocolate
120 g sugar
1 pouch vanilla sugar
225 g butter or margarine
225 g plain flour
½ dl strong black coffee
4 eggs, lightly beaten
a pinch of salt
1/3 cup toasted hazelnuts

Method:

Preheat the oven to 180 °C.
Line a 20×20 cm baking tin with a sheet of parchment paper (the paper should be larger than the tin at least on opposite sides – it will make taking the brownie out of the tin easier).
Chop the chocolate coarsely and reserve 1/3 cup.
Melt the remaining chocolate in a small pot together with the butter, sugar, vanilla sugar and coffee over low heat, stirring constantly. Remove from heat.
Carefully and gradually add the beaten eggs, lest they should curdle. Stir in the flour and salt.
When uniform, pour into the tin.
Sprinkle with the chopped chocolate and coarsely chopped hazelnuts (use a mortar and pestle or a rolling pin).
Bake for 10 minutes, lower the heat to 160 °C and bake for another 10 minutes.
The brownie’s edge must be baked through, while the centre should still be a bit soft.
Leave to cool completely before cutting.

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