Brownie bar

Name: Brownie bar
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 28
Ingredients: 250 g Dark chocolate coating; 250 g Whole milk couverture; 250 g Butter or margarine; 50 g Walnut kernels; 10 Eggs (size M); 1 pinch Salt; 160 g Flour; 1 Protein (size M); 250 g Icing sugar; 7-10 Tbsp a few droplets of red food colouring; 7-10 Tbsp Fat and flour; 7-10 Tbsp Freezer bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 28

250 g Dark chocolate coating
250 g Whole milk couverture
250 g Butter or margarine
50 g Walnut kernels
10 Eggs (size M)
1 pinch Salt
160 g Flour
1 Protein (size M)
250 g Icing sugar
7-10 Tbsp a few droplets of red food colouring
7-10 Tbsp Fat and flour
7-10 Tbsp Freezer bag

Directions

1
Roughly chop the chocolate coating. Melt the fat and chocolate coating in a hot water bath. Leave to cool. In the meantime, roughly chop the walnuts. Stir the eggs one after the other with the whisk of the hand mixer into the chocolate coating.
2
Sieve the flour onto the mixture and fold in. Add walnuts and salt and stir in. Put everything into a greased and flour-dusted square springform pan (24 x 24 cm) and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove the cake from the oven, remove from the edge with a knife and let it cool down on a cake rack.
4
In the meantime whisk the egg white and icing sugar with the whisk of the hand mixer. Halve the icing. Colour one half pink with a few drops of food colouring. Pour into 2 freezer bags and cut off a small corner each.
5
Halve the cake lengthwise and cut into 28 strips. Sprinkle strips with icing. Leave to dry.