Brownies with orange butter cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the brownies, roughly chop the walnuts. Roughly chop the chocolate. Melt the fat and chocolate in a small pot at low heat. Whisk the eggs. Put the chocolate-fat mixture into a mixing bowl. Stir sugar, vanilla sugar, eggs, flour, salt, almonds and nuts into the chocolate-fat mixture.

2. 2

   Put the dough on a greased baking tray sprinkled with flour and spread evenly. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 15-20 minutes. Remove from the oven, place on a rack and allow to cool. Cut one half of the dough into squares (3x3 cm). Cut out circles (approx. 3 cm Ø) from the rest of the dough using a circular cutter. Store brownies well packed in tins like cookies. Make a butter cream before serving. Stir 6 tablespoons of milk, sugar and pudding powder until smooth. Bring the rest of the milk to the boil in a small pot, stir in the pudding powder, bring to the boil and pour into a bowl. Cover directly with foil and allow to cool at room temperature. Store butter also at room temperature.

3. 3

   Store brownies well packed in tins like cookies. Make a butter cream before serving. Stir 6 tablespoons of milk, sugar and pudding powder until smooth. Bring the rest of the milk to the boil in a small pot, stir in the pudding powder, bring to the boil and pour into a bowl. Cover directly with foil and allow to cool at room temperature. Store butter also at room temperature. Whisk butter with the whisk of the hand mixer (approx. 15 minutes) until creamy white. Stir the pudding again briefly and stir into the fat mass by the spoonful. Then briefly stir in the liqueur. Fill 3-4 portions of buttercream into a piping bag with a small star-shaped spout and squirt small tuffs onto the brownies. Dust with cocoa and decorate as desired with golden and silver sugar pearls and orange julienne

4. 4

   Whisk butter with the whisk of the hand mixer (approx. 15 minutes) until creamy white. Stir the pudding again briefly and stir into the fat mass by the spoonful. Then briefly stir in the liqueur. Fill 3-4 portions of buttercream into a piping bag with a small star-shaped spout and squirt small tuffs onto the brownies. Dust with cocoa and decorate as desired with golden and silver sugar pearls and orange julienne

5. 5

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
90 kcal

CARBS
7 g

FATS
6 g

PROTEINS
1 g