Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Bake the eggnog brownies in the preheated oven for about 35 minutes.
5. 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.
6. The egg liqueur brownies taste almost more delicious on the second day than on the first.
7. 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.