Beautiful blondie with lovely carbonate and taste of almond topped by a thin layer of Swiss nut truffle. To die for !!
I baked the recipe in a rectangular shape measuring 20 × 27 cm, giving 12 generous pieces or 24 mouth pieces.
Ingredients:
225 g butter
3.5 dl powdered sugar
1.5 dl brown brown sugar sprinkle
2 teaspoons vanilla sugar
3 eggs
2.5 dl wheat flour
1 dl almond flour
200 g of Swiss chocolate
0.5 dl whipped cream
0.5 dl roasted and chopped hazelnuts to garnish with
Do this:
Set the oven to 175 degrees.
Melt the butter and pour over it in a bowl.
Add powdered sugar, brown sugar, vanilla sugar, eggs, almond flour and wheat flour. Gently mix just until just a smooth batter. If you mix too hard or too much, you will lose the typical texture of a really fudgy brownie.
Cover a mold with baking sheet paper and pour the batter into it.
Bake the blondie in the middle of the oven for 25-30 minutes. Let it cool completely in the refrigerator before topping with the ganache.
Chop the Swiss nut chocolate and place in a heat-resistant bowl. Melt over a water bath or in the microwave.
Add the whipping cream to the chocolate, a little at a time under constant, gentle stirring.
Spread the chocolate topping over the blondies and then garnish with hazelnuts.
Cut directly into even pieces. Serve or store in the refrigerator.
