Brownies
easy
70 mins
70 mins
Ingredients
- 150 g Macadamia and pecan nuts
- 300 g Fine dark chocolate (70% cocoa content)
- 150 g + 1 tsp butter
- 390 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 100 g Flour
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp Butter
- baking paper
Directions
- 1
Coarsely chop the macadamia and pecan nuts. Chop the chocolate, dice 150 g butter. Melt both on a warm water bath. Mix in 240 g sugar, salt and vanillin sugar. Stir in eggs one after the other.
- 2
Mix flour and nuts. Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Take out, remove cake from the edge of the pan, let cool down a little. Place in the refrigerator for 1 hour. Caramelise 1 teaspoon butter, 150 g sugar and lemon juice until golden brown. Spread immediately on the cake. Pull a long knife through a piece of butter and immediately divide the caramel plate into pieces.
- 3
Place in the refrigerator for 1 hour. Caramelise 1 teaspoon butter, 150 g sugar and lemon juice until golden brown. Spread immediately on the cake. Pull a long knife through a piece of butter and immediately divide the caramel plate into pieces. Allow to set completely. The cake plate can then be cut into cubes with a bread knife
Nutrition Facts
380 kcal
36 g
24 g
5 g
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