Brownies with Nocciolini biscuits and raspberries

Brownies with Nocciolini biscuits and raspberries

Ingredients for Brownies with Nocciolini biscuits and raspberries

170 gr Nocciolini Gentilini biscuits 

120 gr butter

200 gr 75% dark chocolate

30 gr fresh liquid cream

4 eggs

145 gr brown sugar

40 gr bitter cocoa

15 gr 00 flour

20g chopped hazelnuts

100g raspberries


Put the chocolate and butter in a saucepan, melt in a bain-marie and let cool. With your hands broken cookies in 4 parts and keep aside 6 cookies that you will have to break in half and use for the final decoration.
Preheat the oven at 175 degrees.

Add to the mixture of chocolate and butter the liquid cream, one egg at a time (not adding another if the previous one has not been completely absorbed) and sugar. Add also the cocoa and the sifted flour and the biscuits in pieces, gently incorporating them into the mixture. Transfer all in a pan covered with parchment paper previously wet and well squeezed.

Bake in a hot oven for 15 minutes. After this time place the biscuits and raspberries on the surface of the brownies and cook for a further 10 minutes. Remove from the oven and let cool. Serve the brownies cutting into pieces.


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