Eggnog – Brownies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g dark chocolate
- 125 g butter
- 2 egg (s)
- 1 pinch (s) salt
- 100 g suar, brown
- 75 g flour
- 25 g cocoa powder
- 1 teaspoon Baking powder
- 2 Table spoons milk
- 100 g nuts, chopped or almonds
For the cream:
- 200 g cream cheese
- 75 g butter
- 1 egg (s)
- 75 grams sugar
- 2 tablespoon flour
- 4 tablespoon egg liqueur
Print Recipe
Pin Recipe Instructions
- Grease a rectangular shape measuring approx. 25 x 15 cm - or a square shape approx. 20 x 20 cm - and refrigerate.
- First, for the brownie dough, melt the chocolate in a water bath and stir in the butter. Remove from the water bath and set aside.
- Now stir in the cream cheese, butter, egg and sugar for the egg liqueur mass, then stir in the flour and egg liqueur. Also set aside.
- Meanwhile preheat the oven to 180 ° C top / bottom heat.
- Now back to the dough:
- First whip the eggs with a pinch of salt until they are frothy, then gradually pour in the brown sugar and keep beating until the mixture is thick and creamy. Now mix the flour, cocoa and baking powder, stir briefly into the egg cream together with the chocolate-butter mixture and the chopped walnuts.
- Now first fill the brownie dough into the mold, then spread the egg liqueur mass on it and marble the whole thing with a fork.
- Bake in the preheated oven for about 25-30 minutes - the topping should now be through, the chocolate dough can still be a little mushy - that`s what brownies want.
- Let cool and cut into cubes.
- They taste great fresh, but are especially juicy the next day.
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