È lunedì, e come tutti i lunedì aleggia nell'aria il proposito di una nuova dieta che, come sempre per quanto mi riguarda, si infrange sulla vetrina di una pizzeria al taglio nella pausa pranzo.
Per cui accantonati i buoni propositi passiamo ad una ricetta ipercalorica, sicuramente endorfinica, e grondante cioccolato: i brownies. In una deliziosa variante al pistacchio implicitamente suggeritami da un California Bakery.
Ingredienti:
30 gr di cacao amaro in polvere
150 gr di cioccolato fondente (per chi ama un gusto più dolce puo' essere sostituito con del cioccolato al latte)
70 gr di farina
1,50 dl di olio di semi di girasole
100 gr di pistacchi (sgusciati)
2 uova
230 gr di zucchero di canna
1 bustina di vanillina
Preparazione:
In una ciotola sbattete con le fruste elettriche le uova e lo zucchero di canna fino ad ottenere un composto spumoso, unite la vanillina, e poi aggiungete il cioccolato precedentemente fuso (a bagnomaria). Unite l'olio di semi, la farina setacciata, il cacao amaro ed i pistacchi e mescolate bene. Versate il composto in una teglia di 23x30 cm rivestita di carta forno e cuocete i brownies in forno preriscaldato a 180° per 30 minuti. Una volta raffreddata tagliate la torta a quadratini e servite.
Personalmente li amo, non posso farci nulla!
It's Monday, and as every Monday hovers in the air a new diet that, as usual for me, shatters windows of a pizzeria in my lunch break.
So now here you are an high-calorie recipe, surely endorphin, and dripping chocolate: brownies. Particularly this is a lovely pistachio variation copied from California Bakery.
Ingredient:
4 oz pistachios
4 oz unsalted butter
4 oz dark chocolate (70%), broken into small chunks, plus extra
2 eggs
8 oz granulated sugar
scant 2 oz plain flour
1 tsp baking powder
¼ tsp salt
Method:
It's Monday, and as every Monday hovers in the air a new diet that, as usual for me, shatters windows of a pizzeria in my lunch break.
So now here you are an high-calorie recipe, surely endorphin, and dripping chocolate: brownies. Particularly this is a lovely pistachio variation copied from California Bakery.
Ingredient:
4 oz pistachios
4 oz unsalted butter
4 oz dark chocolate (70%), broken into small chunks, plus extra
2 eggs
8 oz granulated sugar
scant 2 oz plain flour
1 tsp baking powder
¼ tsp salt
Line an 18x28cm/7×11-inch tin with baking parchment, allowing the paper to come 2cm/1 inch above the tin. Preheat the oven to 180°C/350°F/gas mark 4. Chop the nuts roughly so they’re still quite chunky and roast them in the preheated oven for 8 minutes, timed. (This step is optional. If you’re feeling lazy you can dunk the nuts directly into the mix. An alternative is to buy the nuts already roasted but unsalted.) Meanwhile put the butter and chocolate in a metal/pyrex bowl placed over a pan half-filled with barely simmering water. Allow the chocolate to melt, then beat until smooth. Remove from the heat and stir in the other ingredient, including the nuts, until thoroughly mixed. Spread the mixture evenly into the prepared tin and bake in the middle of the preheated oven for 30 minutes or until it is slightly springy in the middle. Take the brownies out of the oven and allow them to cool for 10 minutes before cutting into about 15 squares. Use a palette knife to transfer to a wire cooling rack and serve when cool or still just slightly warm.
I totally love this recipe!
(Google - Tumblr)
