Ingredienti per circa 16 brownies:
100 gr di biscotti tipo Digestive
75 gr di nocciole intere tostate
25 gr di cacao amaro
225 gr di latte condensato zuccherato
100 gr di cioccolato fondente
un pizzico di sale fino
Procedimento:
Sciogliere il cioccolato a bagnomaria e tenerlo da parte.
Tritate le nocciole grossolanamente e a parte frullare i biscotti con il robot.
In una ciotola unire assieme i biscotti e le nocciole, il cacao e un pizzico di sale fino.
Successivamente unire il latte condensato e il cioccolato fuso e mescolare per bene per far amalgamare gli ingredienti tra di loro in modo omogeneo.
Versare il composto nella teglia quadrata da 20 cm circa rivestita di carta forno e pressare in modo da uniformarlo.
Mettere in frigo per almeno 3-4 ore prima di tagliare il dolce a quadrotti (dovreste ottenere circa 16 pezzi).
ENGLISH VERSION
Original recipe by Faith Durand.
Ingredients for 16 small brownies:
1 generous cup graham cracker crumbs, from 8 to 10 whole graham crackers
1/2 cup finely chopped roasted hazelnuts
1/4 cup cocoa powder
1/2 teaspoon kosher salt
3/4 cup sweetened condensed milk
4 ounces bittersweet chocolate
Method:
Melted Line an 8-inch (20-cm) square baking dish with two crossed strips of parchment or wax paper, letting the long ends hang over the sides of the dish. Grease lightly with butter or baking spray.
In a large bowl, mix together the crackers, hazelnuts, cocoa, and salt.
Pour in the milk. (If desired, you can set the can in a pan of warm water to make it easier to scrape out and stir in the milk.)
Pour in the melted chocolate and stir firmly to thoroughly combine, then scrape the mixture into the prepared pan.
Cover with a piece of plastic wrap and press firmly into the pan.
Chill for at least 1 hour, until firm enough to cut.
Lift the parchment paper to remove the brownies from the pan. Cut the brownies into small squares.
They will be fudgy but quite firm. Store leftover brownies in an airtight container in the fridge for up to 5 days.
Francesca Maria
