Ingredients
- 1/2 cup (1 stick) unsalted butter
- 8 ounces bittersweet chocolate (65%), finely chopped
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1/4 cup virgin coconut oil
- 3 eggs
- 1 tablespoon vanilla extract
- 8 ounces white turrón, coarsely chopped
Preparation
Step 1
Instructions
Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F. Have a 9-inch square baking dish ready.
Melt the butter in a saucepan, then remove from the heat and drop in the chopped chocolate. Let stand for 2 minutes, then stir until smooth.
Sift the flour with the cocoa powder into a bowl. Whisk in the salt and set aside.
Stir the sugar into the melted chocolate mixture; then stir in the coconut oil, eggs, and vanilla.
Finally, stir in the flour mixture. Pour the batter into the baking pan, then sprinkle the turrón all over the surface, pushing it into the batter slightly.
Bake for 40 minutes, rotating the dish halfway through. Let cool to room temperature. Loosen from the pan. Cut the brownie into 12 squares and then chill them, wrapped tightly in plastic.