Nutrition Facts
6 servings
6
This is indeed a brownie, but not just any brownie. A triple chocolate brownie, with a layer of chopped toasted nuts covered in dulce de leche, then topped with a mixture of cream cheese and baked again.
For the brownie base: Place the butter and chocolate in a small saucepan and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool. Line the bottom and sides of a 20 x 30 x 5 cm baking dish with parchment paper, leaving a 1 cm overhang at the top, and lightly grease it. Preheat the oven to 180°C. Add the eggs, sugar, and cooled coffee to a large mixing bowl and whisk until the mixture is light, thick, and frothy. This should take about 5 minutes with an electric whisk. Pour in the cooled melted chocolate and whisk until the mixture is smooth. Then add the sifted flour, cocoa, and salt, and mix until you have a shiny batter. Toss the teaspoon of flour with the chocolate chips in a bowl before folding them into the batter until well dispersed – this trick will prevent them from sinking to the bottom while baking the brownies. Pour the mixture into the prepared dish and smooth the top. Bake in the oven for 25 minutes.
For the hazelnut center: While the brownies are baking, toast the nuts in a large non-stick skillet, stirring until golden brown. Place the caramel in a bowl with the toasted nuts and salt, mix, and set aside. Once the brownies are baked, remove them from the oven and let them cool completely in the pan. Once cooled, spread the sticky nut mixture on top and place everything in the freezer for 30 minutes.
To finish For the top: Preheat the oven to 170°C. Prepare the cheesecake topping by thoroughly mixing the cream cheese, sugar, egg, almond extract, orange zest, and flour. Pour and spread into an even layer over the nut mixture and place in the oven for 30 minutes. Once the cheesecake is set in the center, let it cool completely and refrigerate overnight. The wait will be worth it! Dust with cocoa, remove from the pan, and cut into squares. Eat, eat, eat!
For the brownie base: Place the butter and chocolate in a small saucepan and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool. Line the bottom and sides of a 20 x 30 x 5 cm baking dish with parchment paper, leaving a 1 cm overhang at the top, and lightly grease it. Preheat the oven to 180°C. Add the eggs, sugar, and cooled coffee to a large mixing bowl and whisk until the mixture is light, thick, and frothy. This should take about 5 minutes with an electric whisk. Pour in the cooled melted chocolate and whisk until the mixture is smooth. Then add the sifted flour, cocoa, and salt, and mix until you have a shiny batter. Toss the teaspoon of flour with the chocolate chips in a bowl before folding them into the batter until well dispersed – this trick will prevent them from sinking to the bottom while baking the brownies. Pour the mixture into the prepared dish and smooth the top. Bake in the oven for 25 minutes.
For the hazelnut center: While the brownies are baking, toast the nuts in a large non-stick skillet, stirring until golden brown. Place the caramel in a bowl with the toasted nuts and salt, mix, and set aside. Once the brownies are baked, remove them from the oven and let them cool completely in the pan. Once cooled, spread the sticky nut mixture on top and place everything in the freezer for 30 minutes.
To finish For the top: Preheat the oven to 170°C. Prepare the cheesecake topping by thoroughly mixing the cream cheese, sugar, egg, almond extract, orange zest, and flour. Pour and spread into an even layer over the nut mixture and place in the oven for 30 minutes. Once the cheesecake is set in the center, let it cool completely and refrigerate overnight. The wait will be worth it! Dust with cocoa, remove from the pan, and cut into squares. Eat, eat, eat!
6 servings
6
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