Easter Eggnog Brownies
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g suar, brown
- 1 packet vanilla sugar
- 3 egg (s)
- 125 g butter
- 150 g dark chocolate
- 125 g flour
- 3 tablespoon cocoa
- 2 teaspoons baking soda
- 1 pinch (s) salt
- 200 ml condensed milk, sweetened, thick, e.g. milkmaid)
- 100 ml egg liqueur
- 150 g cream cheese
- 2 tablespoon cornstarch
- Parchment paper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (convection: 160 ° C). Line a square springform 24 x 24 cm with parchment paper or place a baking frame on a baking sheet lined with parchment paper.
- Whip the brown sugar, vanilla sugar and eggs until creamy. Melt the butter and chocolate in a saucepan over low heat, add to the sugar-egg mixture and stir in. Mix the flour, cocoa, baking powder and a pinch of salt and stir in. Spread half of the dough into the prepared pan.
- Mix the condensed milk, cornstarch, egg liqueur and cream cheese until smooth and spread on the dough. Spread the rest of the dough on top, it will sink in a little, as the light-colored mixture is a bit soft, and marble everything carefully with a fork.
- Bake the eggnog brownies in the preheated oven for about 35 minutes.
- Carefully loosen the edge of the mold with a knife, remove it, place the cake on a wire rack and let it cool down. Peel off the paper and cut the cake into 16 squares.
- The egg liqueur brownies taste almost more delicious on the second day than on the first.
- Make milkmaid yourself: 400 g condensed milk (normal) 10%. Bring 150 g brown sugar and 50 g butter to a boil in a large non-stick pan while stirring. Then reduce the heat and continue to simmer, stirring constantly, until the milk becomes thick.
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