Some time ago I discovered Bizcochos y Sancochos, both in Instagram and a blog from Angélica, a woman living in Puerto Rico who is a food blogger. We started to follow each other on social networks, as we share the same passion for food. A couple of weeks ago she asked me if I wanted to participate in the second edition of the Parradón de Recetas Navideñas, organized by herself along with other 24 bloggers worldwide.
Parrandero is a term used in some Hispanic American countries to refer to someone who loves to party. But no, we are not going to a party all together, but participating and contributing each one with a recipe on our blogs and on the Angelica’s for this Christmas.
I was indecisive about preparing a savoury recipe or maybe a sweet one instead, but as I have a very sweet tooth, I finally opted for this double chocolate brownie. I got this recipe a few years ago thanks to one of my US students when one day she brought it to a class. It’s so good that I thought it was time to share it here with all of you.
Therefore here it goes my idea for a dessert for this time of the year. Happy Christmas everyone!
INGREDIENTS (for a 27 x 19 x 4 cm / 11 x 7 x 1’5 inches pan)
250 gr caster sugar (2 ¼ cups)
200 gr unsalted butter (⅞ cups)
120 gr plain flour (1 cup)
100 gr 80% dark chocolate, chopped (1 cup)
100 gr milk chocolate, chopped (1 cup)
½ tbsp vanilla extract
½ tsp salt
Optional: 150 gr chopped walnuts (¾ cups)
Preheat the oven to 180ºC (356ºF) and line your brownie pan with baking paper. Melt the butter and chocolate in a bowl over boiling water and let it cool a bit.
Meanwhile, in a large bowl beat the eggs with the sugar and vanilla. Once is well mixed add the salt and flour, then the chocolate and butter. Add now the walnuts if using and beat to combine smoothly. Scrape out into the lined pan.
In the middle oven, bake for about 25 minutes. It will be ready when the top is dried to a paler colour, but the middle dense and gooey.
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