Today we present the classic chocolate dessert of American cuisine, brownie or brownies, (plural because it should generally be served cut into small squares, then more than one per serving).

This recipe is personalized by our friend Elisa Giannini, who as usual astonishes us with her imagination and creativity. The addition of Sichuan pepper, the aroma of almonds and orange, make these brownies an irresistible sweet.

Ricetta Brownies

Ingredients
180 g of flour (I used Senatore Cappelli)
130 g of butter
2 eggs
100 g of raw cane sugar
250 g of dark chocolate to melt
2 tablespoons of bitter chocolate powder
½ teaspoon of Sichuan pepper (it is not pungent like black pepper and after the spicy, has a light lemon flavor)
2 tablespoons of maple syrup
Grated rind of an untreated orange
Almond extract
2 tablespoons of rum
1 pinch of salt
½ sachet of yeast
170 g of walnuts and almonds and hazelnuts cut in coarsely chunks

Melt the chocolate in a bain-marie with the butter, then add the sugar and mix until the consistency is not homogeneous (you need a little patience do not be afraid) … let it cool down.

Combine the rum, almond extract, maple syrup, salt, pepper, orange zest and mix again.

Combine the eggs

Sift flour, baking powder and chocolate separately and add to the mixture, taking care to mix well, adding the powders a little at a time.

Once you have obtained a creamy and homogeneous mixture, add the dried fruit into small pieces and pour it into a rectangular pan lined with parchment paper (then having to cut the squared brownies the rectangular pan allows you to have no waste).

Bake at 180º C for about 30 minutes.

Elisa’s advice:

Remember …… when you cut the squares you will notice that you have many “crumbs” left in the pan …. Use them in the oven to get a delicious crumble to serve in single portions on a cream. For me it is excellent to combine with this recipe Lemon and mascarpone cream.

Brownies e crema