White Chocolate Pumpkin Brownies

Name: White Chocolate Pumpkin Brownies
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 160 g + 40 g white chocolate; 100 g Butter (diced); 2 TEASPOONS Schmand; 2 Eggs; 50 g Cane sugar; 1 pinch Salt; 160 g Flour; 80 g crushed almonds; 1⁄2 Package Baking Powder; 1 TEASPOON Cinnamon; 2 TABLESPOONS white cocoa powder; 100 g Pumpkin rasp (butternut pumpkin); 12 (5 cm Ø) Paper baking cups

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

160 g + 40 g white chocolate
100 g Butter (diced)
2 TEASPOONS Schmand
2 Eggs
50 g Cane sugar
1 pinch Salt
160 g Flour
80 g crushed almonds
1⁄2 Package Baking Powder
1 TEASPOON Cinnamon
2 TABLESPOONS white cocoa powder
100 g Pumpkin rasp (butternut pumpkin)
12 (5 cm Ø) Paper baking cups

Directions

1
Chop 160 g chocolate and melt with the butter for about 5 minutes at medium heat. Stir over and over again. Stir in the sour cream for about 3 minutes and let the chocolate mixture cool down. Eggs with sugar and salt min.
2
Beat for 5 minutes until frothy.
3
Gradually stir in the still liquid cooled chocolate mass. Stir in flour, almonds, baking powder, cinnamon and cocoa. Stir in the pumpkin flakes briefly.
4
Place the paper baking cups in the recesses of a muffin tray (12 recesses). Spread the viscous dough into the muffin cups. Bake in the oven (electric range: 180 °C) on the middle shelf for about 20 minutes.
5
The dough should still be moist inside. Then let it cool down. Finely chop 40 g chocolate. Sprinkle on muffins.