Catalan Torró (Nougat) Brownies: F.C.Barcelona Audi Cup Champs
Our Barça boys are back, and in fine form too. I’m blocking out the defeat by Man United the other day; we played with a young squad and therefore it barely counts.
Barça played hosts Bayern Munich during the finals of the Audi Cup last week and won with not one but two classy goals from Thiago.
I dedicate these fudgey chocolate Brownies made with macadamia nuts, Spanish cacao, white and dark choc bits and rich, golden soft Catalan nougat that I brought back from our travels to our fabulous and fearsome lads- here’s to a successful season! And to Puyi recovering fully, soon.
(I understand purists will frown at my addition of nuts and other goodies- for me brownies lack the necessary flavour dimension without the comforting crunch of nuts and the melting decadence of choc bits.)
This easy brownie recipe is based on a secret one given to me by my dear friend Adelaida. I’ve amended hers, and so her secret still remains safe.
1 teaspoon vanilla extract
200 grams sugar (I used brown)
225 grams of butter, melted
110 grams cocoa powder
2 teaspoons instant coffee, brewed in a splash of hot water. Allow to cool
130 grams flour
1 t baking powder
1/2 t salt
handful raw macadamias, chopped
80 nougat, chopped into little bits
50 g dark chocolate, chopped
50 g white chocolate, chopped (Subs last four ingredients as you desire)
Preheat the oven to 180ºC.
Grease a 20 x 20 cm square baking pan.
Whisk the eggs with the vanilla extract.
In a large bowl, sieve the dry ingredients and mix the remaining ingredients together, except the last four.
Add the eggs and mix well. I had a few undissolved bits but this did not pose a problem.
Add the nuts, chocolate and nougat and mix to distribute.
Pour the batter into the pan.
Bake for 25 min or until a toothpick inserted into the center comes out clean.
Eat warm or leave to cool.
These brownies continue to taste fantastic for days after. You want a nice crumbly outside and a lush, dense inside.