Chocolate-hazelnut brownie with amaretto
Votes: 2
Time: 1 hour.
Complexity: easily
Quantity: 12 cakes
Complexity: easily
Quantity: 12 cakes
Chocolate-hazelnut brownie with amaretto - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g butter, plus more for greasing
- 250 g of bittersweet chocolate
- 1 and 1/4 cups premium flour
- 1 teaspoon baking powder
- 4 large eggs
- 2 tbsp. sugar
- 2 tbsp. l. amaretto liqueur
- 1.5 cups walnuts
- Powdered sugar for decoration
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Recipes with similar ingredients: semi-sweet chocolate, walnuts, powdered sugar, Amaretto liqueur, eggs
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Line a square baking pan with parchment paper, allowing the edges to extend slightly beyond the pan. Grease the paper with butter to prevent the cake from sticking. Melt the butter and chocolate in a double boiler and gently stir until smooth. Remove from heat and let cool. - Combine flour, baking powder, and salt in a bowl. Whisk the eggs, sugar, and amaretto until smooth. Pour in the chocolate mixture and continue mixing thoroughly. Add the flour mixture and walnuts and stir with a wooden spoon.
Transfer the batter to a baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. When done, invert the pie onto a cutting board, remove the parchment paper, and cut into squares. Dust with powdered sugar and serve.
Recipe cakes.
Categories:
recipe / Desserts / Cakes / Brownie / American cuisine / Tyler Florence
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