by Norman Van Aken | March 20, 2017

Norman Van Aken’s Recipe for Chilled Chocolate Brownies

Turrón Studded Chilled Chocolate Brownies; Photography by Debi Harbin

Turrón Studded Chilled Chocolate Brownies; Photography by Debi Harbin

TURRÓN STUDDED CHILLED CHOCOLATE BROWNIES

Serves 12
  • 1/2 cup (1 stick) unsalted butter
  • 8 ounces bittersweet chocolate (65%), finely chopped
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 1/4 cup virgin coconut oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 8 ounces white turrón, coarsely chopped

PREPARATION: Preheat convection oven to 325 degrees or regular oven to 350 degrees. Have a lightly greased 9-inch square baking pan ready. Melt butter in a saucepan, remove from heat and add chocolate. Let stand for 2 minutes, then stir until smooth. Sift flour and cocoa powder into a bowl. Whisk in salt and set aside. Stir sugar into melted chocolate mixture, then stir in coconut oil, eggs and vanilla. Finally, stir in flour mixture. Pour batter into baking pan and sprinkle turrón over surface, pushing it into batter slightly. Bake for 40 minutes, rotating pan halfway through. Cool to room temperature. Loosen from dish. Cut brownie into 12 squares and chill, wrapped tightly in plastic.