Chocolate brownies with pineapple and peanuts on coconut cream
easy
75 mins
75 mins
Ingredients
- 100 g Peanut kernels
- 1/4 ripe pineapple
- 150 g Dark chocolate
- 125 g Butter
- 3 Eggs (size M)
- 175 g Flour
- 1 heaped Tsp baking powder
- 225 g Sugar
- 1 pinch Salt
- 250 g Whipped cream
- 100 ml Coconut milk
- 1 package Vanillin sugar
- 7-10 Tbsp grated coconut
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Roast the peanuts in a pan without fat, take them out and chop them roughly. Peel and clean the pineapple and cut it into small pieces. Coarsely chop the chocolate. Melt chocolate and butter in a bowl over a warm water bath. Whisk the eggs with a whisk.
- 2
Mix flour and baking powder. Put melted chocolate in a mixing bowl. Add sugar, salt, eggs and flour mixture. Mix with the whisk of the hand mixer to a smooth dough. Fold in half the pineapple and peanuts. Fold the aluminium foil several times to form a firm strip. Place the strips in the middle of the fat pan of the oven (32 x 39 cm) and press firmly. Grease half of the fat pan and dust with flour. Add the dough, smooth it down and spread the rest of the pineapple on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes.
- 3
Place the strips in the middle of the fat pan of the oven (32 x 39 cm) and press firmly. Grease half of the fat pan and dust with flour. Add the dough, smooth it down and spread the rest of the pineapple on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let cool on a cake rack. Whip cream, coconut milk and vanilla sugar until half firm. Cut the brownie into pieces and serve with the coconut cream, sprinkle with coconut flakes
Nutrition Facts
340 kcal
31 g
21 g
6 g
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