Nougat Brownie
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g hazelnuts (hazelnut butter)
- 300 g suar
- 80 g chocolate couverture, dark
- 250 g flour
- 1 ½ pack baking powder
- 2 packs vanilla sugar
- 30 g cocoa powder
- 100 g mararine, vean
- 450 ml soy milk (soy drink)
- 70 g couverture, dark, rouhly chopped, possibly more
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to around 180 ° C (convection). Please do not put the cake in the cold oven, otherwise it will not be so juicy and it will not rise so nicely.
- Either use ready-made hazelnut butter or simply make it yourself with the mixer. Mix all ingredients well except for a few chocolate pieces.
- Fill the dough in a greased form or in a silicone form and distribute the remaining chocolate pieces on top, as the pieces sink slightly to the bottom. Do not use the chocolate chips sparingly, the more it is, the more delicious it will be.
- Put the cake in the hot oven and bake for about 15-20 minutes, but always keep an eye on it. It`s ready when the ceiling is very dark, then turn off the oven and let it cool down with the door open.
- Make sure to let the brownies cool completely before cutting, otherwise they will be difficult to cut. They taste best when the cake has been steeped for 2 days. The cake is also great for dipping.
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