Macadamia brownies

Name: Macadamia brownies
Cook time: 40 min
Total time: 40 min
Yield: 40
Ingredients: 7-10 Tbsp e; 7-10 Tbsp some + 150 g flour; 250 g Dark chocolate (70% cocoa content); 300 g unsalted macadamia nuts; 500 g demerara sugar; 100 g Cocoa; 1 package Baking Powder; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 7 Eggs (Gr. M); 250 g Fresh cream; 2-3 TABLESPOONS Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 40

7-10 Tbsp e
7-10 Tbsp some + 150 g flour
250 g Dark chocolate (70% cocoa content)
300 g unsalted macadamia nuts
500 g demerara sugar
100 g Cocoa
1 package Baking Powder
2 packages Vanillin sugar
7-10 Tbsp Salt
7 Eggs (Gr. M)
250 g Fresh cream
2-3 TABLESPOONS Icing sugar

Directions

1
Grease the fat pan (approx. 32 x 39 cm) and dust with flour. Melt 200 g butter, let it cool down a little. Coarsely chop the chocolate and nuts separately. Mix 150 g flour, sugar, cocoa, baking powder, vanillin sugar and 1 pinch of salt.
2
Beat the eggs in a large mixing bowl with the whisk of the hand mixer until creamy. Allow butter to run in, stir in. Stir in the flour mixture in several portions individually. Stir in crème fraiche.
3
Fold in chocolate and nuts.
4
Smooth the dough in the fat pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 25-30 minutes. Remove and let cool off. Dust with icing sugar and cut into pieces.
5
Sweetened strawberries, possibly with whipped cream, taste good with it.