rocky nuts brownies

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Coarsely chop almonds and pistachios. Caramelise 150 g sugar in a pot until golden brown. Add cream and cook the caramel at low heat until the caramel has dissolved in the cream

2. 2

   Chopping chocolate. Melt with the butter at low heat. Beat the eggs, salt and 350 g sugar with the whisk of the hand mixer for about 5 minutes until thick and creamy. Stir in the syrup. Mix flour, baking powder, half of the pistachios and 30 g almonds in a bowl. Stir chocolate butter into the egg mixture. Stir in the flour mixture. Grease a square springform pan (24 x 24 cm) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes, if necessary cover the last 10 minutes with aluminium foil.

3. 3

   Take the cake out of the oven and prick it several times with a wooden skewer. Drizzle the caramel sauce onto the cake, except for 2 tablespoons. Sprinkle with marshmallows, remaining almonds and pistachios. Bake at the same temperature for another 5 minutes. Let cool on a cake rack for about 10 minutes. Spread the rest of the caramel sauce on the cake. Remove the cake from the springform pan and let it cool down for about 1 hour

4. 4

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
540 kcal

CARBS
55 g

FATS
32 g

PROTEINS
7 g