Chocolate brownie with raspberries, salt pretzels and marshmallows

Name: Chocolate brownie with raspberries, salt pretzels and marshmallows
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 600 g Dark chocolate; 300 g soft butter; 5 Eggs (size M); 1 pinch Salt; 400 g Sugar; 1 TABLESPOON Sugar beet syrup; 350 g Flour; 1 1/2 TSP. Baking Powder; 500 g frozen raspberries; 200 g Whipped cream; 25 g Coconut oil; 60 g Mini-Marshmallows; 150 g salty nut mixture; 60 g salted pretzels; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

600 g Dark chocolate
300 g soft butter
5 Eggs (size M)
1 pinch Salt
400 g Sugar
1 TABLESPOON Sugar beet syrup
350 g Flour
1 1/2 TSP. Baking Powder
500 g frozen raspberries
200 g Whipped cream
25 g Coconut oil
60 g Mini-Marshmallows
150 g salty nut mixture
60 g salted pretzels
7-10 Tbsp Fat and flour

Directions

1
Chop 400 g chocolate. Melt with the butter at low heat. Beat the eggs, salt and sugar with the whisk of the hand mixer for about 5 minutes until thick and creamy. Stir in the syrup. Mix flour and baking powder in a bowl. Stir chocolate butter into the egg mixture. Stir in flour mixture
2
Grease the grease pan of the oven and dust with flour. Quickly fold the raspberries into the dough, fill the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Refrigerate the finished cake for at least 4 hours
3
For the icing, break 200 g of chocolate into pieces and melt them together with cream and coconut fat in a pot at low heat. Let the icing cool down for 10-15 minutes and spread it on the cake. Sprinkle with marshmallows, nuts and pretzels. Refrigerate the cake for another 1-2 hours
4
Waiting time approx. 5 hours