Giant Brownie Shrapnel

Summary

Ingredients

For the dough: (brownie dough)

• 100 g chocolate, (dark)
• 100 g butter
• 4 egg (s)
• 175 grams sugar
• 100 grams flour
• 1 packet vanilla sugar

For the dough: (shrapnel)

• 2 egg (s)
• 125 g suar
• 100 ml oil
• 100 ml orange juice
• 150 grams flour
• 0.5 ½ pack baking powder
• 1 handful chocolate sprinkles

For the filling:

• 0.5 liter ½ milk
• 1 packet pudding powder, vanilla / chocolate or caramel
• 250 g butter, room temperature
• 100 g powdered suar

For the glaze:

• 250 g chocolate couverture, dark
• 1 packet couverture, vanilla

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Instructions

1. First the brownie is prepared. To do this, melt the chocolate with the butter over low heat and let it cool down a little. Beat the eggs with the sugar and vanilla sugar until frothy and gradually fold in the chocolate mixture and flour.
2. Of course you can also add nuts or other typical brownie ingredients to the batter!
3. Bake in a flat pan for about 20 minutes at 175 degrees.
4. After baking, let it cool down and cut into small squares of approx 2 cm.
5. Tip:
6. It cools down faster if you cut it while it is still warm. But be careful that it is not too runny! You can of course prepare the brownie the day before or a few hours beforehand.
7. Then you prepare the base for the cake. To do this, beat the eggs with the sugar until thick and creamy. Then carefully add the oil and orange juice. Mix the flour with the baking powder and stir into the mixture. Finally mix in the chocolate sprinkles. Bake in a round pan at 180 ° for about 20-25 minutes. (Alternatively, you can also buy a ready-made sponge cake base)
8. While the base is cooling down, the buttercream can be mixed.
9. To do this, boil the pudding with the milk according to the instructions on the package and let it cool down. Beat the butter in a mixing bowl until creamy. Gradually sift in the powdered sugar and stir in. Stir in the cooled pudding in portions. When the mixture is nice and homogeneous, fold in the brownie cubes. You may not get the whole brownie under, but once the mass has been piled up, you can usually slip a few in between.
10. Otherwise you can just eat the brownie when it`s left over!
11. Pile the mass on the ground in a dome shape and smooth it out.
12. Put the dome in the refrigerator for an hour.
13. Melt the chocolate couverture in a water bath and spread it thickly over the dome. Either spread the vanilla couverture on the still moist chocolate couverture or only when the chocolate couverture is already firm. With the moist couverture, however, results in a nicer pattern!

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