Fudgy dark chocolate brownies topped with Babo's Panjiri Granola for the perfect nougat-like crunch.
INGREDIENTS:
- 4.6 ounces dark chocolate
- 2.9 ounces unsalted butter
- 3.6 ounces eggs
- 2.9 ounces castor sugar
- 2.9 ounces light brown sugar
- 1.8 ounces all purpose flour
- 0.4 ounces cocoa powder
- 0.3 teaspoons salt
- 0.5 cups Babo's Panjiri Granola
STEPS:
- Melt chocolate and butter: Melt 4.6 ounces dark chocolate and 2.9 ounces unsalted butter together in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second intervals. Stir until smooth, then set aside to cool slightly.
- Whisk eggs and sugars: In a large bowl, whisk together 3.6 ounces eggs, 2.9 ounces castor sugar, and 2.9 ounces light brown sugar until pale and slightly thick, about 2 minutes.
- Combine: Pour the melted chocolate mixture into the egg and sugar mixture and stir to combine.
- Fold in dry ingredients: Sift in 1.8 ounces all purpose flour, 0.4 ounces cocoa powder, and 0.3 teaspoons salt. Gently fold until just combined — don't overmix.
- Pour and top: Pour batter into a lined 8x8 inch baking pan. Sprinkle 0.5 cups Babo's Panjiri Granola evenly over the top. Alternatively, fold the Panjiri into the batter before pouring for a nougat-like texture throughout.
- Bake: Bake at 175°C (350°F) for 20 to 25 minutes, until the edges are set and the center has a slight wobble.
- Cool and slice: Let the brownies cool completely in the pan before slicing. This helps them set for clean cuts.
NOTES:
The Panjiri can be layered on top for crunch, or folded into the batter for a nougat-like texture throughout. Both are delicious!
