Double Chocolate Brownies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g block chocolate
- 300 g mararine
- 200 g suar, white
- 200 g suar, brown
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 5 medium egg (s)
- 200 g flour
- 50 g cornstarch
- 1 teaspoon Baking powder
Print Recipe
Pin Recipe Instructions
- First coarsely chop the chocolate and melt the margarine in a large bowl in a double boiler over mild heat. If the margarine is largely liquid, the chopped chocolate can be added.
- When the chocolate has also melted, take the bowl out of the water bath and let it cool slightly (approx. 5 minutes).
- Little by little, white and brown sugar, as well as vanilla sugar, salt and eggs can be stirred into the chocolate fat mass until everything forms a uniform mass.
- Now add the flour, cornstarch and baking powder and stir the dough until smooth.
- Preheat the oven to 180 ° C (convection).
- A simple baking tray is used as a baking pan. Line this with baking paper and then spread the dough on it so that it is as thick as possible everywhere.
- Bake the whole thing on the middle rack for about 30 minutes until a slightly dark crust has formed.
- Tip: the brownies can be cut and eaten hot or cold. If they are to be eaten hot, powdered sugar is a good decoration. If you eat it warm, cold vanilla ice cream goes great with it. If you let the tray with the cake cool down first, any bulges that may have formed will sink and the flat surface can be easily coated with couverture and can be further decorated if necessary. Each with a mocha bean and nicely packaged, the brownies can also be given away very well.
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