Do you like brownies? If your answer is “yes”, I might have something for you. Delicious brownies with lots of chocolate and Giotto. You probably know these little balls. You can shove them into your face as a snack between meals, or you can use them, for example, as an ingredient for cookies and other bakes like these brownies here. Doesn’t sound so bad, right? ;)
Everybody likes a good brownie I suppose. I do. If they are sugar-free or at least sugar-reduced, I am all in. Immediately. But I am also not saying “no” to a regular brownie – if you give me a smaller piece ;) I might have to go for an extra walk with the dog after that, but that’s ok. Totally worth it.
You can prepare these brownies here with regular sugar or sugar-reduced with xylitol – that’s what I normally use. Unfortunately, these brownies can’t be made sugar-free since the little Giotto balls are definitely made with sugar. They do not add much sugar since you are not using that much here, but there is still some sugar involved ;) If you want to try something completely sugar-free, I can recommend my Keto Brownies. They are made without regular white sugar and flour.
By the way, if you don’t have any Giotto at hand (I think they are not available all around the world), you can also use other candy bars or similar stuff. Pieces of Snickers, Ferrero, Maltesers, etc. should work fine here.
INGREDIENTS / ZUTATEN
1/2 cup (60)g cocoa powder, divided
1 tsp. espresso powder
2/3 cup (150g) butter
3 large eggs
3/4 (150g) sugar (or xylitol)
1/4 cup (50g) brown sugar (or xylitol)
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup (65g) all-purpose flour
27 Giotto (hazelnut filled balls)
50g Kakaopulver (aufgeteilt)
1 TL Instant Espresso Pulver
150g Butter
3 Eier (L)
150g Zucker (oder Xylit)
50g brauner Zucker (oder Xylit)
1 TL Vanille Extrakt
1/2 TL Salz
65g Mehl (Type 550)
27 Giotto Kugeln (3 Stangen)
DIRECTIONS / ZUBEREITUNG
2. Add the butter to a saucepan and melt. Let bubble and cook for a moment, then remove from the heat and let sit until there are no more bubbles coming up, then add to the bowl with the chocolate and mix until you get a smooth chocolate sauce. Set aside and let cool down a bit.
3. Add the eggs, both of the sugars (or xylitol), vanilla extract, and salt to a large bowl and mix until light and fluffy – for about 8 minutes. Add the cooled chocolate sauce and mix in – the batter will start to thicken a bit. Mix the flour with the remaining cocoa powder (1 oz./30g) and sift into the bowl – gently fold in until just combined. Pour the batter into the prepared baking tin, press the Giotto balls into the batter and bake for about 20 minutes. Take out of the oven and drop the pan one or two times on your counter to get some air out – just a bit, you don’t have to smash the half-baked brownies completely :P Return the baking tin back to the oven for another 18-20 minutes or so until the edges are set. Test with a wooden skewer in the center of the brownies – there can be some batter sticking to the skewer but it should not be liquid. Take out of the oven and let cool down completely on a wire rack. Remove the cooled brownies from the baking tin and then cut into equal-sized bars.
2. Die Butter in einen kleinen Topf geben und schmelzen. Die Butter für einen Moment kochen lassen, dann vom Herd ziehen und warten, bis sie aufhört zu blubbern. Die geschmolzene Butter dann in die Schüssel mit der Schokolade schütten und alles verrühren, bis eine glatte Schokoladensoße entstanden ist. Zur Seite stellen und etwas abkühlen lassen.
3. Die Eier, beide Zuckersorten (oder Xylit), Vanille Extrakt und Salz in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen – für etwa 8 Minuten. Die abgekühlte Schokoladensoße dazugeben und unterrühren – die Masse wird dadurch etwas andicken. Das Mehl mit dem restlichen Kakao (30g) vermischen und dann in die Schüssel sieben und vorsichtig unterheben. Den Teig in die Form schütten und die Giotto Kugeln hineindrücken. Für etwa 20 Minuten backen, dann die Form aus dem Ofen holen und aus geringer Höhe 1-2 Mal auf die Arbeitsplatte fallen lassen, damit Luft aus den Brownies entweichen kann. Form zurück in den Ofen und weitere 18-20 Minuten backen. Die Brownies sollten an den Rändern gebacken aussehen – in der Mitte mit einem Holzspieß testen, ob noch Teig kleben bleibt. Ein bisschen Teig ist ok, aber er sollte nicht flüssig sein, sonst noch etwas länger backen. Die fertigen Brownies aus dem Ofen holen und in der Form auf einem Kuchengitter abkühlen lassen, dann herausholen und in Stücke schneiden und servieren.
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Here is a version of the recipe you can print easily.
Print
Giotto Chocolate Brownies
- Prep Time: 00:20
- Cook Time: 00:40
- Total Time: 01:20
- Yield: 12 1x
- Category: Brownies
- Cuisine: America
Description
If you like chocolate you have to try these: Giotto Chocolate Brownies. Packed with chocolate and Giotto balls.
Ingredients
Instructions
1. Preheat the oven to 350°F (180°C). Grease a 9×9 inches (23x23cm) baking pan lightly and line with baking parchment. Set aside. Chop the chocolate and add it together with 0.7 oz. (20g) of the cocoa powder and the espresso powder to a large heatproof bowl. Set aside.
2. Add the butter to a saucepan and melt. Let bubble and cook for a moment, then remove from the heat and let sit until there are no more bubbles coming up, then add to the bowl with the chocolate and mix until you get a smooth chocolate sauce. Set aside and let cool down a bit.
3. Add the eggs, both of the sugars (or xylitol), vanilla extract, and salt to a large bowl and mix until light and fluffy – for about 8 minutes. Add the cooled chocolate sauce and mix in – the batter will start to thicken a bit. Mix the flour with the remaining cocoa powder (1 oz./30g) and sift into the bowl – gently fold in until just combined. Pour the batter into the prepared baking tin, press the Giotto balls into the batter and bake for about 20 minutes. Take out of the oven and drop the pan one or two times on your counter to get some air out – just a bit, you don’t have to smash the half-baked brownies completely :P Return the baking tin back to the oven for another 18-20 minutes or so until the edges are set. Test with a wooden skewer in the center of the brownies – there can be some batter sticking to the skewer but it should not be liquid. Take out of the oven and let cool down completely on a wire rack. Remove the cooled brownies from the baking tin and then cut into equal-sized bars.
Notes
Enjoy baking!
