Rum and pecan nut brownies

Name: Rum and pecan nut brownies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 200 g Dark chocolate; 200 g Butter or margarine; 6 Eggs (size M); 150 g Pecan nuts; 500 g + 2-4 tablespoons sugar; 2 packages Vanillin sugar; 300 g Flour; 1 pinch Salt; 6 TABLESPOONS Rum; 300 g Dark chocolate coating; 25 g Coconut oil (e.g. palm oil); baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 36

200 g Dark chocolate
200 g Butter or margarine
6 Eggs (size M)
150 g Pecan nuts
500 g + 2-4 tablespoons sugar
2 packages Vanillin sugar
300 g Flour
1 pinch Salt
6 TABLESPOONS Rum
300 g Dark chocolate coating
25 g Coconut oil (e.g. palm oil)
baking paper

Directions

1
Coarsely grate the chocolate. Melt fat and chocolate at low heat and remove from the stove. Whisk eggs. Coarsely chop the pecans. Stir 500 g sugar, vanillin sugar, eggs, flour, salt, nuts and rum into the lukewarm chocolate.
2
Cover baking tray with baking paper. Spread the dough evenly on the baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Take out and let cool down. Coarsely chop the chocolate coating, melt the chocolate coating and coconut oil on a hot water bath. Spread the cake evenly. Let it set. Cut the cake into rectangles of about 6 x 5 cm. Melt 2 tablespoons of sugar in a pan (do not let it get too hot). Pour small and large drops and small abstract figures onto baking paper.
3
Let it set. Cut the cake into rectangles of about 6 x 5 cm. Melt 2 tablespoons of sugar in a pan (do not let it get too hot). Pour small and large drops and small abstract figures onto baking paper. Allow to set. If necessary, melt 2 more tablespoons of sugar and do the same. Decorate brownies with it