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You can make these Nocciolata Brownies in a snap!!!
Need a last minute dessert for your Thanksgiving dinner?
These nocciolata brownies come to your rescue!
Last week I received a jar of this Rigoni di Asiago Nocciolata with a recipe booklet where I found their brownies recipe and, decided to make them for Thanksgiving. But if you’ve read my blog before, you already know that I like to add my personal touch. Since I’m quite obsessed with the salty flavor sea salt add to chocolate, I decided to add Himalayan Pink Salt to my nocciolata brownies.
Nevertheless, I thought that to only add Himalayan Pink Salt wouldn’t be enough! So I thought it would be perfect to make some thick caramel and add the sea salt grains to it and place them on top of each brownie. Well, the result was amazing! I gave one to my partner, and two friends and they wanted more! But I need them for tonight’s dinner, so they didn’t get more.
You have to try this exquisite Hazelnut and Cocoa Spread!
Here’s the Rigoni di Asiago three-ingredient brownies recipe my friends…
- 2 1/2 cups Nocciolata
- One heaping cup all-purpose
- Three large eggs
Preheat the oven to 350F; spray a 9-by-13 inch pan with cooking spray. Stir together, nocciolata, flour, and eggs in a medium bowl. Pour into the pan and spread the mixture to the edges.
Bake until the surface looks set and crispy, approximately 25 minutes.
A secret to cut the brownies: use a plastic knife and there will be no fuss edges!
And here’s my sweet and salty touch
Pour 3 tablespoons sugar into a small pan, add 2 tablespoons water and cook until the mixture boils and turns into an amber color. Pour into buttered wax paper and add some big grains of Himalayan Pink Salt to the thick caramel and let it cool down. Separate the thick caramel from the wax paper and cut it into different shape small pieces. Place each piece into each brownie and your brownies are ready!