Brownies with Nuts and Babbi Gianduia Cream
Difficulty
Easy
Preparation Time
15 minutes
Cooking Time
25 minutes
Portions
8
Ingredients
- 3 tbsp Babbi Gianduia Spread + extra for decorating
- 150 g type 0 flour
- 1 tsp baking powder
- 1 large egg, lightly beaten
- 1 pinch of salt
- 70 g toasted almonds, roughly chopped
- 70 g toasted hazelnuts, roughly chopped
- Grated zest of 1 organic lemon
- 125 g butter
- 100 g brown sugar
- 3 tbsp unsweetened cocoa powder
Preparation
- Sift the flour, baking powder and cocoa powder into a large bowl. Add the salt and mix well.
- Add the toasted, roughly chopped almonds and hazelnuts and the grated lemon zest. Mix well.
- Melt the butter in a small saucepan over low heat. Remove from the heat, add the sugar and stir thoroughly until well combined.
- Allow the butter and sugar mixture to cool slightly, then pour it into the flour and nut mixture. Add the lightly beaten egg and mix well.
- Finally, add the Babbi Gianduia Spread. Mix thoroughly until combined. The mixture will be quite thick. Pour into a baking tin lined with baking paper and level the surface. Bake in a preheated oven at 180°C for 20–25 minutes.
- Remove from the oven and leave to cool completely.
- Once the brownie has cooled, cut it into rectangles and decorate with Babbi Crema Spalmabile Gianduia Suprema using a disposable piping bag with just the tip snipped off.
- Serve immediately.
Recipe by Cris e Max in cucina
