Crunchy Brownie

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Grease the grease pan of the oven and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Divide 500 g chocolate into pieces. Cut butter into pieces and melt in a large pot at low heat while stirring.

2. 2

   Then melt the chocolate in the liquid butter. Take it off the stove. Mix flour, baking cocoa and baking powder.

3. 3

   Coarsely chop 100 g chocolate. Beat the eggs, brown sugar and 1⁄4 TL salt in a large bowl with the whisk of the mixer for 5-8 minutes until thick and creamy. Slowly stir the chocolate butter into the egg mixture.

4. 4

   Alternately stir the flour-cocoa-mix and milk into the egg chocolate mixture. Finally fold in chopped chocolate.

5. 5

   Fill the dough into the fat pan, smooth it down with the dough scraper and bake in the hot oven for 20-25 minutes. Chopstick test! At the end of the baking time, prick the brownie with a wooden skewer. If the dough still sticks to it while pulling it out, it needs about 5 minutes longer.

6. 6

   Crumbs stick to the spit, take out the brownie and let it cool down.

7. 7

   For the topping, mix mascarpone, sugar and lemon juice in a mixing bowl. Whip 200 g cream until stiff and fold loosely into the mascarpone with a dough scraper. Spread the macarpone cream over the cooled brownie and chill.

8. 8

   For the caramel crunch, roughly chop the caramel sweets. Heat 200 g cream in a pot. Melt the sweets in it while stirring and let them thicken for about 10 minutes while stirring. Remove from the stove. Fold crunchy flakes into the caramel mass and spread on the mascarpone layer.

9. 9

   Let it set for a short time and then the snack can start.