Skillet Chocolate Brownie Recipe

Level Up Your Dessert Game with Dark Chocolate & Vino Cotto Brownies

Baking can often feel like an art form, and this Dark Chocolate & Vino Cotto Brownie recipe is no exception. It’s not your run-of-the-mill brownie; it’s a culinary masterpiece loaded with flavors that tantalize the palate and satisfy that ever-present sweet tooth.

The beauty of this recipe lies in the fusion of distinct flavors and textures. The strong espresso adds depth, elevating the richness of the dark chocolate. Vino Cotto, an Italian sweet wine reduction, brings a sublime sweetness and tanginess that makes each bite unforgettable. Add to that the roasted macadamias, whose crunch is a perfect counterpoint to the brownie’s gooey core.

Don’t even get me started on the Dark Chocolate & Vino Cotto Caramel. This jar of liquid gold is not just a base layer; it’s a game-changer, giving the brownie an intense chocolate flavor with a caramel undertone that complements the other ingredients.

It’s worth noting that the recipe uses 70% dark chocolate, a choice that’s deliberate and essential. A lower percentage might not stand up to the robust flavors of espresso and Vino Cotto, and a higher percentage might overpower them. It strikes the perfect balance, making each bite a layered experience of sweet, salty, and bitter tones.

And let’s not forget the final topping of macadamia nuts. It gives the brownies a crunchy finish, making for a multi-textured experience that is nothing short of delightful.

So, if you’re looking for a brownie recipe that transcends the usual chocolate and nuts, this is it. It’s rich, it’s complex, and it’s absolutely delicious. Trust me; this is the brownie recipe that will make you the hero of every potluck, party, or lonely Friday night in. Enjoy!

Sweets & Treats - Dessert Recipe Cookbook

Skillet Chocolate Brownie

Calories: 1432kcal

Prep Time: 5

Cook Time: 15

Total Time: 20

Get ready to meet the brownie of your dreams—Dark Chocolate & Vino Cotto Brownies. We're talking about an epic fusion of robust espresso, nutty macadamias, and the heavenly combination of dark chocolate and Vino Cotto caramel. It's not just a brownie; it's an experience. One bite and you'll be sold. Sweet and salty, with a hint of coffee to keep things interesting. Dessert? More like a full-blown party in your mouth. Brace yourselves; this brownie is about to take your tastebuds on a ride they won't soon forget.

Ingredients

1/4 cup plain flour
1/4 tspn tspn baking powder
1/2 salt
2 eggs
1 1/2 tbspn Sugar
1 shot espresso
2 tbspn Vino Cotto
250 g dark chocolate 70%
3 tbspn unsalted butter
3/4 cup roasted macadamia nuts
1 jar Dark Chocolate & Vino Cotto Caramel
1 tspn cocoa

Instructions

Preheat Oven: Set the oven to 180°C.
Dry Mix: Combine flour, baking powder, and salt in a bowl. Set aside.
Wet Mix: In a mixer, beat eggs and sugar until light and fluffy.
Add Flavors: Mix in the espresso and Vino Cotto; beat for 5 more minutes.
Melt Chocolate: In a double boiler, melt 150g of chocolate and butter.
Combine Mixes: Blend the melted chocolate mixture into the egg mixture.
Final Fold: Stir in the dry ingredients, 1/2 cup of macadamia nuts, remaining chocolate, and 150g of Dark Chocolate & Vino Cotto Caramel.
Prep Pan: Grease a pan and dust with cocoa. Pour remaining Dark Chocolate & Vino Cotto Caramel as the base layer.
Bake: Pour the batter into the pan and bake for 15 minutes.
Finish: Remove and top with remaining macadamia nuts.

Estimated Nutrition:

Calories: 1432kcal (72%)Carbohydrates: 88g (29%)Protein: 21g (42%)Fat: 114g (175%)Saturated Fat: 50g (313%)Polyunsaturated Fat: 4gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 215mg (72%)Sodium: 108mg (5%)Potassium: 1187mg (34%)Fiber: 19g (79%)Sugar: 44g (49%)Vitamin A: 840IU (17%)Vitamin C: 1mg (1%)Calcium: 175mg (18%)Iron: 18mg (100%)

Dessert

dessert