Summary

Ingredients

• 100 g butter
• 175 g suar, finer
• 75 g suar, brown
• 125 g chocolate or couverture, dark
• 1 tablespoon sugar beet syrup
• 2 egg (s)
• 100 g flour
• 2 tablespoon cocoa powder
• 0.5 teaspoon ½ baking powder

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 ° C. Line half a baking sheet (approx. 20 cm x 20 cm) with parchment paper. As a partition, e.g. fold and fix aluminum foil.
2. Put butter, sugar, dark chocolate (or dark couverture) and sugar beet syrup in a saucepan and heat carefully. Stir until a soft and reasonably homogeneous mass is obtained. Take it from the stove and let it cool off.
3. Beat the eggs until frothy. Fold the cooled chocolate mixture into the eggs. Now sift the flour, cocoa powder and baking powder into the bowl and stir in. Pour the dough into the divided baking tray area and smooth it out.
4. Put in the hot oven and bake for about 25 minutes, until the surface starts to flaky and the brownie batter comes off the sides. It should still be damp inside.
5. Let cool and portion - cut into 9 large brownies here.