Ingredients
- 1/2 cup Unsalted Butter, melted
- 3/4 cup Granulated Sugar
- 2 bars Ferrara Dark Chocolate Bar, cut into pieces
- 2 Eggs
- 1/2 cup Cocoa Powder
- 1 tbsp Ferrara Instant Espresso Coffee
- 2 tbsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Almond Flour
- 12 pieces Ferrara Torrone Box, cut into sixths
Directions
Preheat the oven to 350°F. Line the baking pan with parchment paper so that is comes up all four sides, set aside. In a small saucepan over medium heat, melt the butter. Turn off the heat and add the sugar and chocolate pieces. Stir continuously until the sugar and chocolate melts and incorporates into the butter, about two minutes, set aside. In a large mixing bowl, whisk together the eggs, cocoa powder, vanilla extract, espresso powder, baking powder, and salt. Whisk vigorously for about 1 minute until well combined. Remove the whisk and replace with a wooden spoon. Pour 1?u201e2 cup of the melted butter-sugar-chocolate mixture into the egg-cocoa mixture to temper, stirring vigorously for a few seconds, then pour the remainder stirring constantly until well combined. Add the almond flour and blend well. Stir in the torrone pieces. Pour the brownie batter into the parchment-lined baking pan. Bake for 30 minutes, or until tender-but-firm to the touch and the visible torrone has turned a light caramel color. Remove the pan from the oven and set aside to cool for 15 minutes. Lift the brownies from the pan using the parchment paper, and then peel off the parchment paper. Cut the brownies into even pieces using a chef's knife. Serves 12-24.
