Mini (Christmas) Brownies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g almond (s), round
- 60 g cocoa powder
- 100 g flour
- 2 teaspoons gingerbread spice, possibly
- 350 g butter, soft or mararine
- 350 g suar, browner if possible
- 1 cup cream (200 g)
- 5 egg (s)
- 200 g couverture, dark or white
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the almonds, cocoa, flour and the gingerbread spice. Whisk the butter, sugar and cream for about 8 minutes on the highest setting and gradually stir in the eggs (you can also use up the remaining egg yolks here). Stir in the almond flour mixture.
- Spread the dough on a greased baking sheet (I also like to use baking paper, if you lightly oil the sheet with a brush, it can be easily attached to the sheet and pressed into the corners). Bake at 180 ° C (top / bottom heat, convection: 160 ° C) on the middle rack for about 20 - 25 minutes. Let cool down completely!
- First cut the base into squares (5 x 5 cm) on the baking sheet, then cut diagonally into triangles. Place the corners on baking paper. Melt the couverture and use a spoon to decorate the corners with stripes.
- Without the gingerbread spice, the brownies are not only tasty at Christmas time.
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