- 1/2 cup (1 stick) unsalted butter
- 8 ounces bittersweet chocolate (65%), finely chopped
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1/4 cup virgin coconut oil
- 3 eggs
- 1 tablespoon vanilla extract
- 8 ounces white turrón, coarsely chopped
About this recipe
Excerpted from Norman Van Aken’s Florida Kitchen, by Norman Van Aken. Gainesville: University Press of Florida, September 2017. Reprinted by permission of the University Press of Florida.
Preheat a convection oven to 325 degrees or a regular oven to 350 degrees. Have a (9-inch) square baking dish ready.
Melt the butter in a saucepan, then remove from the heat and drop in the chopped chocolate. Let stand for 2 minutes, then stir until smooth.
Sift the flour with the cocoa powder into a bowl. Whisk in the salt and set aside.
Stir the sugar into the melted chocolate mixture; then stir in the coconut oil, eggs, and vanilla.
Finally, stir in the flour mixture. Pour the batter into the baking pan, then sprinkle the turrón all over the surface, pushing it into the batter slightly. Bake for 40 minutes, rotating the dish halfway through. Let cool to room temperature. Loosen from the pan. Cut the brownie into 12 squares and then chill them, wrapped tightly in plastic.
There is nothing more perfect than these with a cold glass of milk. Simple.