Get ready to meet the brownie of your dreams—Dark Chocolate & Vino Cotto Brownies. We're talking about an epic fusion of robust espresso, nutty macadamias, and the heavenly combination of dark chocolate and Vino Cotto caramel. It's not just a brownie; it's an experience. One bite and you'll be sold. Sweet and salty, with a hint of coffee to keep things interesting. Dessert? More like a full-blown party in your mouth. Brace yourselves; this brownie is about to take your tastebuds on a ride they won't soon forget.
Ingredients
1/4cupplain flour
1/4tspntspn baking powder
1/2salt
2eggs
1 1/2tbspnSugar
1shotespresso
2tbspnVino Cotto
250gdark chocolate70%
3tbspnunsalted butter
3/4cuproasted macadamia nuts
1jarDark Chocolate & Vino Cotto Caramel
1tspncocoa
Method
Preheat Oven: Set the oven to 180°C.
Dry Mix: Combine flour, baking powder, and salt in a bowl. Set aside.
Wet Mix: In a mixer, beat eggs and sugar until light and fluffy.
Add Flavors: Mix in the espresso and Vino Cotto; beat for 5 more minutes.
Melt Chocolate: In a double boiler, melt 150g of chocolate and butter.
Combine Mixes: Blend the melted chocolate mixture into the egg mixture.
Final Fold: Stir in the dry ingredients, 1/2 cup of macadamia nuts, remaining chocolate, and 150g of Dark Chocolate & Vino Cotto Caramel.
Prep Pan: Grease a pan and dust with cocoa. Pour remaining Dark Chocolate & Vino Cotto Caramel as the base layer.
Bake: Pour the batter into the pan and bake for 15 minutes.
Finish: Remove and top with remaining macadamia nuts.
