When life gives you chocolate, bake brownies!!!
This is exactly what I did yesterday, I added to the traditional American recipe sliced almonds and chopped pistachios, then I customized this recipe adding a shot of spirit, as the Italian Pastry Art recalls in almost all the cakes and pastries. The alcohol will evaporated leaving a unique aftertaste to the brownies.
Pair these delightful treats with a shot of Brandy or Cognac or a classic glass of cold milk.
Servings : 16 brownies
Difficulty : easy
Prep Time : 20 min.
Cook Time : 20 min.
4.5 oz dark chocolate
2 tbsp unsalted butter
1 cup caster sugar
1 tsp vanilla extract
2 eggs, beaten
1/2 cup unbleached all-purpose flour
1/4 cup almonds, sliced
1/4 cup pistachios, chopped
1 generous tbsp Brandy or Cognac
Preheat oven at 325 F degrees.
Grase a 8 inch square cake pan with butter and flour or baking spray.
Break the chocolate into small pieces (1/2 inch).
Melt chocolate and butter with microwave or double boiler, being careful not to burn the chocolate.
Pour the melted chocolate in a medium bowl, then add sugar and vanilla and mix well with a wooden spoon.
Add the beaten eggs and mix until well incorporated.
Sift in the flour and stir until well combined.
Add the Brandy or Cognac, stirring constantly.
Stir in the nuts.
Pour the brownies batter into the pan and bake for about 20 minutes.
Allow to cool in the pan, then cut in squares.
Photo by Maurizio “OttO” De Togni