Sandra's Rum Brownies
30 mins
30 mins
Ingredients
- 200 g dark chocolate
- 200 g Milk chocolate
- 350 g Butter
- 6 big eggs
- 250 g fine sugar
- 1 package Vanilla sugar
- 300 g Flour
- 1 TEASPOON Salt
- 1 package Brittle
- 7-10 Tbsp Barbados or overseas rum
- baking paper
Directions
- 1
Preheat the oven to 180°C (circulating air). Melt the butter and chocolate in a pot, piece by piece. When the chocolate-butter mixture is shiny and smooth, put aside. In a baking bowl, beat the eggs with sugar and vanilla sugar until frothy.
- 2
Slowly add flour, then add salt and mix everything well with a mixer.
- 3
Using a dough scraper, add the liquid chocolate to the flour-egg-sugar mixture and fold in well. Then mix briefly with a mixer. Add brittle and rum and fold in well.
- 4
Line a baking tray with baking paper. Spread the whole mixture on the baking tray and bake at 180 degrees for about 18 - 20 minutes. It is important that the brownies are not baked through, so that they remain nice and chocolaty.
- 5
Cut the cooled cake into even pieces and serve. Serve with Häagen-Dazs Vanilla Ice Cream.
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