Delicious ZIG hazelnut brownies filled with milk cream

Ingredients for the BROWNIES

• 90 g flour;
  
  
  
  
• 100 g butter;
  
  
  
  
• 160 g dark chocolate;
  
  
  
  
• 3 eggs;
  
  
  
  
• 130 g sugar;
  
  
  
  
• 60 grams toasted ZIG hazelnuts;
  
  
  
  
• a few toasted hazelnuts for garnish;
  
  
  
  
• 1/2 teaspoon baking powder;
  
  
  
  
• 1/2 teaspoon salt.

Ingredients for the CREAM:

• 500 ml milk;
  
  
  
  
• 80 g sugar;
  
  
  
  
• 50 g cornstarch;
  
  
  
  
• 1 teaspoon vanilla extract.

Method for the Hazelnut Brownies:

Preheat the oven to 160°C (320°F). Melt the dark chocolate and butter in a small saucepan over a double boiler. Once melted, remove from the heat and let cool. Meanwhile, sift the flour, baking powder, and salt into a bowl. Beat the eggs and sugar until light and creamy, then gradually add the flour and the melted dark chocolate and butter, stirring constantly. Coarsely chop the ZIG hazelnuts and add them to the mixture, incorporating them well. Choose a 30 x 30 cm square (or rectangular) baking pan, line it with parchment paper, and pour the mixture into it, spreading it evenly with a spatula. Garnish with the hazelnuts, halved. Bake at 160°C (320°F) for 45 minutes. Meanwhile, prepare the cream: heat the milk in a saucepan without boiling. Sift the cornstarch and sugar into a bowl, then add the hot milk to the bowl and whisk together. Return the saucepan to the heat with the milk, sugar, and starch mixture and let it thicken, stirring with a wooden spoon. The cream will thicken when cold, so remove it from the heat when it has the consistency of a soft cream. Remove the brownies from the oven and let them cool;



let both the brownies and the cream rest in the refrigerator for about an hour. Remove them from the refrigerator, cut the brownies into squares, divide in half, and fill them with a piping bag. And voilà, the brownies are ready to serve. (recipe created in collaboration with Laura “ladfoodie”)