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  • Colomba with Pistachio filling

    Colomba with Pistachio filling

    Filled with spreadable pistachio cream,cubes of pistachio mass and sugar,covered with a fine icing of white chocolate and hacked pistachios

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    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.

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  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.

    INGREDIENTS:

    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.

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Saturday, 21 March 2015 00:00

Chocolate brownies with crushed pistacchios and hazelnuts Featured

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Chocolate brownies with crushed pistacchios and hazelnuts

 

4 Egg
200 grams of Sugar
150 grams of Butter
250 grams of Dark chocolate 70-85%
120 grams of White wheat all-purpose flour
1 dash of Table salt
70 grams of Pistachio nuts di Bronte, crushed
70 grams of Hazelnuts, crushed

Sift the flour and add the salt. Melt the dark chocolate and butter in a hot water bath; as soon as it begins to cool down, add the sugar and mix with an electric beater.

Add the vanilla extract and the eggs, one at a time. Carefully amalgamate all the ingredients, then add the flour and salt. Pour the batter into a square cake mold (21 cm x 21 cm) and level out the surface with a spoon.

Sprinkle with crushed hazelnuts and pistacchios di Bronte and bake in a pre-heated oven at 170°C for about 30 minutes.

The brownies are done when they have a thin crust and moist interior (test them with a toothpick before removing from the oven). Once you have taken them out of the oven, let them cool down still in the mold for a few minutes, then cut them into nine smaller squares and allow them to finish cooling on a rack.

Fonte:http://worldrecipes.expo2015.org/en/recipe-chocolate_brownies_with_crushed_pistacchios_and_hazelnuts_808.html



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