Berry Crumble Brownie

Name: Berry Crumble Brownie
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 7-10 Tbsp some + 125 g butter; 150 g Dark chocolate; 2 Eggs (Gr. M); 125 g demerara sugar; 7-10 Tbsp Salt; 100 g Flour; 25 g Baking cocoa; 1/2 TEASPOON Baking Powder; 75 g red currants; 120 g Flour; 50 g Sugar; 80 g Butter

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

7-10 Tbsp some + 125 g butter
150 g Dark chocolate
2 Eggs (Gr. M)
125 g demerara sugar
7-10 Tbsp Salt
100 g Flour
25 g Baking cocoa
1/2 TEASPOON Baking Powder
75 g red currants
120 g Flour
50 g Sugar
80 g Butter

Directions

1
For the crumbles, select the currants, wash them and remove them from the panicles. Knead the flour, sugar and butter into crumbles. Carefully mix in the berries.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Break chocolate into pieces for the dough.
3
Melt with 250 g butter in pieces in a saucepan at low heat.
4
Beat the eggs, sugar and 1 pinch of salt with the whisks of the mixer for 3-4 minutes until creamy. Remove the chocolate butter from the heat and immediately stir into the egg mixture.
5
Mix flour, cocoa and baking powder. Quickly stir into the chocolate-egg mixture.
6
Smooth the brownie dough in the mould. Spread crumbles on top. Bake in a hot oven for 15-20 minutes. Take out and let cool down. Remove from the tin and cut into pieces of approx. 4 x 4 cm.