TURRON & ALMOND BROWNIES

Well… I was hoping that I’d be more regular with my posts this year, but I guess things aren’t working out exactly as planned ! Since the beginning of the year, many events have been happening in my life which have taken up a lot of time from sharing my culinary experiences here! I hope this will change soon, because without the cooking…I just don’t quite feel the same…cooking, baking, spending time in the kitchen and being curious with ingredients is certainly an integral part of who I am!

Anyway, I thought I’d pop by with a chocolatey hello with scrumptious turron & almond brownies- giving the classic recipe a bit of a Spanish twist! I absolutely adore turron, especially turron de Jijona (the softer type), and I thought I’d throw some into a brownie recipe along with some almonds for a bit of a crunch!

The brownie recipe I usually follow never disappoints- except this time I thought I should add a bit more flour and prolong baking time by 10 mins… well let me tell you- do not do it! Because the end result was not as moist as I was hoping for, and instead I obtained a somewhat cakey-brownie texture. Nonetheless – do not get me mistaken- these culinary accidents still produced a delicious result, and these brownies are especially fantastic when enjoyed with a cup of coffee (turron and coffee pair up amazingly well!).

Turron & Almond brownies (the right recipe!):

200gr chocolate, 70%
200gr butter
200gr sugar
4 eggs
100gr flour
5gr baking powder
Pinch of salt
100gr chopped almonds
150gr Jijona turron, diced

Preheat oven to th4/180C/350F.
Start by roasting the almonds- either in the oven or in a pan. Roast for about 5 mins, this will make them crunchier and gives them a delicious scent! Remove from oven/pan, chop the almonds and set aside. Melt the butter with the chocolate, preferably over a bain-marie. Transfer to mixing bowl, add the sugar & eggs- whisk. Follow with the flour, baking powder and salt. Mix well. Finally add the chopped almonds and turron blando- mix very gently. Bake in oven for 25 mins, remove and let cool before serving.

P.S: because the Jijona turron is so crumbly and fragile, it would be best to dice and place in the fridge a couple of hours (or even a day) prior to baking the brownies.