Brownies

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 27
  • 200 g Dark chocolate
  • 100 g Pecan kernels
  • 100 g Walnut kernels
  • 320 g Butter or margarine
  • 200 g Sugar
  • 1 package Bourbon vanilla sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 150 g Flour
  • 50 g Cornstarch
  • 150 g Dark chocolate coating
  • 150 g Whole milk couverture
  • 20 g Coconut oil
  • 3 TABLESPOONS Cocoa powder
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Paper strips

Directions

  1. 1

    Chop the chocolate and melt it over a hot water bath. Let it cool down a little. Coarsely chop the nuts. Cream soft fat, sugar, vanilla sugar and salt. Stir in eggs bit by bit.

  2. 2

    Stir in chocolate. Mix flour, starch and nuts and fold into the chocolate mixture. Put the dough on a well greased baking tray (approx. 3 cm deep) and spread glt. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 45-50 minutes. Let them cool down. Coarsely chop the dark and milk chocolate coating and melt with coconut oil over a hot water bath. Pour onto the cake and smooth it down. Leave to dry. Cut brownies into squares (approx. 6x6 cm) with a sharp knife, which is often dipped in hot water. To decorate, place strips of paper crisscross on the brownies.

  3. 3

    Coarsely chop the dark and milk chocolate coating and melt with coconut oil over a hot water bath. Pour onto the cake and smooth it down. Leave to dry. Cut brownies into squares (approx. 6x6 cm) with a sharp knife, which is often dipped in hot water. To decorate, place strips of paper crisscross on the brownies. Dust with cocoa. Carefully remove the paper strips

  4. 4

    At 30 pieces:

Nutrition Facts

KCAL
290 kcal
CARBS
21 g
FATS
21 g
PROTEINS
4 g