Pairs well with Brownie with Ghriba
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Brownie with Ghriba
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A delightful dessert combining the softness of brownie with the crunchiness of ghriba cookies, layered together and baked to perfection.
00:00:30 total
Serves 6
medium
Dessert Various
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Ingredients
- prokeratin (watch the video to see exact quantity)
- sugar (watch the video to see exact quantity)
- crushed almonds (watch the video to see exact quantity)
- sesame (watch the video to see exact quantity)
- yeast (watch the video to see exact quantity)
- salt (watch the video to see exact quantity)
- oil (watch the video to see exact quantity)
- butter (watch the video to see exact quantity)
- orange blossom water (watch the video to see exact quantity)
- chocolate (melted, watch the video to see exact quantity)
- butter (melted, watch the video to see exact quantity)
- eggs - 2
- white sugar (watch the video to see exact quantity)
- brown sugar (watch the video to see exact quantity)
- salt (watch the video to see exact quantity)
- flour (sifted, watch the video to see exact quantity)
- cocoa powder (sifted, watch the video to see exact quantity)
Instructions
- Prepare Ghriba Dough: Mix prokeratin, sugar, crushed almonds, sesame, yeast, and salt. Add oil, butter, and orange blossom water and mix well. Leave the dough to rest.
- Prepare Brownie Batter: Melt chocolate and butter together. In a separate bowl, mix two eggs with white sugar, brown sugar, and salt. Add the melted chocolate and butter mixture and mix well. Then add sifted flour and sifted cocoa powder to form the brownie dough.
- Assemble: Pour half of the brownie batter into a mold. Form some ghriba dough into balls and place them in the middle of the brownie layer. Cover with the remaining brownie batter and add another ghriba ball on top.
- Bake: Bake in the oven until cooked through. Exact baking time and temperature are not specified; typically bake brownies at 175°C (350°F) for about 25-30 minutes or until a toothpick comes out clean.
