DevilsColors brownies
Description
WARNING, this is the best brownie recipe in the world. DevilsColors is not liable for extreme chocolate cravings and addictions nor are we responsible for the disliking of regular chocolate or chocolate candybars afterwards.
This is a Dutch recipe with ingrediënts only available in Dutch groceries and supermarkets.
In this fun recipe we are going to make two kinds of brownies. A chocolate nougat brownie and a salted caramel nutty flavored brownie (replacing the peanuts with boiled caramelized chickpeas). These brownies will give you an euphoric feeling and a natural energetic boost. Great snack for studying, brainstorming, creative or gaming events.
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In this fun recipe we are going to make two kinds of brownies. A chocolate nougat brownie and a salted caramel nutty flavored brownie (replacing the peanuts with boiled caramelized chickpeas). These brownies will give you an euphoric feeling and a natural energetic boost. Great snack for studying, brainstorming, creative or gaming events.
Ingredients
- 600 g ginger (speculaas) cookies
- 500 g wheat flour
- 220 g caramel fudge
- 220 g soft nougat peanut / fruit
- 175 g caramel / vanilla fudge
- 150 g butter
- 50 g sugar
- 4 bars of dark chocolate
- 3 cup chickpeas
- 2 cup milk
- 1 cup cacao powder
- 1 jar peanut butter
- 5 cloves
- 4 cardemom
- 3 tsp cinnamon powder
- 2 tsp salt
- 2 star anise
- 1 dried gunther pepper
- 1 egg
- 15 g baking powder
- 8 g vanilla sugar
- 4 g natural sea salt crystals
Instructions
1. Before starting with this recipe, soak the chickpeas in water for prefferably 12 to 24 hours and rinse off.
2. While cooking the chickpeas for 45 min. with 1 teaspoon of salt, cloves, cardemom, star anise and dried pepper. Mash all the ginger cookies into fine crumbs, chop the nougat into small pieces and unpack the chocolat and caramel fudge.
3. In a bowl add the wheat flower together with the cookies, butter, egg, 1 teaspoon of salt, baking powder, cinnamon powder, vanilla sugar, sugar and a dash of milk. Get the spices out of the chickpea pot, grind them as finely as you can and encorporate them into the dough mixture. Mash more then half of the chikpeas as fine as you can and mix them in with the dough as well. Add some milk to make the dough softer if it is to dry. Let the dough rest till done with the next steps.
4. * In a sauce pan pour a cup of milk and melt the caramel fudge till it becomes a hot syrup. add vanilla sugar to your liking.
* In another pan add a cup of milk and melt more then 2 of the chocolate bars. then add cacao powder and stir until it's a smooth paste.
5. Chocolate brownie: Butter up a baking tray and layer the bottom with the dough mixture. Cover with a layer of chococlate sauce and sprinkle with nougat (you can also add some caramel). Make another layer with dough, al layer of chocolate sauce and crumble a bar of chocolate and press in on top.
Salted caramal brownie : Grease the baking dish with butter and layer the bottom with the dough mixture, cover it with a whole jar of peanutbutter. Then mix the other half of the chickpeas with the caramel and dont be gentle, mash them up a bit, sprinkle them with some good quality sea salt crystals.
Add this paste on top of the bottom layer of dough and make a new layer of dough. Add some off the chocolat sauce and press in a bar of crumbled pure chocolate to melt on top.
6. Bake both dishes in a pre heated oven 200C for about 30-35 minutes and let them cool off et voilà, bon appétit, your in culinary heaven!
Voedingswaarden
Servings 16
Dutch brownies, chocolate brownies, brownies, caramel brownies, fudge brownies, peanutbutter brownies, chocolate dessert
Thank you for trying
RECIPES
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