Chilled Chocolate Brownies_Photo-by-Debi-Harbin_LARGE copy

Chilled Chocolate Turroón Studded Brownies / Photo by Debi Herbin

Are you looking to fulfill your chocolate cravings? Then, look no further, as we have a recipe for Turrón Studded Chilled Chocolate Brownies that will have your taste buds dancing in delight. This recipe, brought to you by Chef Norman Van Aken, combines some of your favorite brownie recipe ingredients with white turrón (a confection, typically made of honey, sugar, egg whites and toasted almonds). Whether your want to devour a batch of the Turrón Studded Chilled Chocolate Brownies by yourself (this recipe makes 12) or show them off to your food-loving friends, you’re certainly in for a special treat. Better yet, you can whip up a batch of these brownies in less than an hour.

While we were excited to receive this recipe (thank you to Chef Norman Van Aken and University Press of Florida), we’re even more excited that Chef Norman Van Aken just released his latest cookbook, Florida Kitchen, with plenty of more recipes inside, including the recipe for these Turrón Studded Chilled Chocolate Brownies. This cookbook gives you an inside look at Florida’s culinary landscape — and walks you through the history, character and flavors of Florida that have inspired Van Aken’s New World Cuisine. In addition to Van Aken’s featured brownie recipe, the cookbook also features plenty of his standout dishes including Key Lime beignets, Conch po’ boys and Cornbread-Stuffed Quail with strawberry-ancho-guava jam.

This post was sponsored by and the cookbook is published by University Press of Florida. All opinions expressed here are our own.

Recipe: Turrón Studded Chilled Chocolate Brownies by Chef Norman Van Aken

Yield: 12 brownies

Recipe: Turrón Studded Chilled Chocolate Brownies by Chef Norman Van Aken


  • 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


  1. Preheat a convection oven to 325 degrees or a regular oven to 350 degrees. Have a (9-inch) square baking dish ready.
  2. 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.
  3. Sift the flour with the cocoa powder into a bowl. Whisk in the salt and set aside.
  4. Stir the sugar into the melted chocolate mixture; then stir in the coconut oil, eggs, and vanilla.
  5. 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.
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Florida Kitchen Giveaway

Florida Kitchen Cookbook

Do you like this recipe and want to check out more? Well, you’re in luck, as we’re giving away a copy of Norman Van Aken’s new cookbook, Florida KitchenThis contest is open through September 30 and is open to U.S. residents only. Entering to win is easy and you will have four chances to increase your odds. These include visiting us on Facebook, sharing this contest with your twitter fans or following us or Florida Press on twitter. For more chances to win, tweet about this contest everyday or head on over to Florida Food & Farm’s Instagram account for a second contest (starting on September 19). Good luck everyone.

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