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Making chocolate surprise eggs for children
Making chocolate surprise eggs for children
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Mould your own chocolate Easter bunnies
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Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
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You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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The best brownie recipe

13 Liked
 

The chocolatiest brownie

In this blog post, you will find the instructions for baking our extremely delicious, moist and naturally chocolatey brownies. Of course, you also need the best ingredients for the best brownies and, as usual, you can find them here. All you have to do to make the brownie so moist and brownie-like is follow our instructions. The most important thing is to stick to the baking time and beat the eggs until they are frothy.

Also, use couverture and not chocolate. You will find a large selection of different types of couverture in our shop. You can use this to greatly influence the flavour of your brownies.

Most important key data

Quantity: Approx. 25 pieces

Baking time: 25 minutes

Temperature: 180 ºC top/bottom heat

Difficulty level: Easy

Shelf life: 5 to 7 days

Ingredients

Whole egg180 g
Cane sugar325 g
Couverture | Lindt 52 %360 g
Butter80 g
White flour110 g
Walnuts165 g

Manufacture

Preheat the oven to 180 ºC top/bottom heat.

Beat the whole egg together with the cane sugar in a bowl. It is best to use a hand mixer for this. You should end up with a really nice frothy mixture. Of course, it won't be as light as you are used to, but this is due to the slightly brownish colour of the cane sugar.

At the same time, heat the couverture together with the butter in a pan or over a bain-marie. If you melt everything in the pan, simply add the butter first and then melt the couverture in the warm butter.

As soon as the whole egg is nice and frothy and the couverture is liquid and free of chunks, you can slowly pour it into the whole egg mixture and stir it in.

Then sieve in the flour and carefully fold it into the brownie mixture using a rubber scraper. Finally, roughly chop the walnuts and fold in briefly. Place a baking frame (26x26 cm) on a baking tray lined with baking paper and pour the brownie mixture into it.

Now place the brownie in the preheated oven and bake for 25 minutes. After the baking time, leave the brownie to cool completely. Wait at least 3 hours before taking it out of the tin and cutting it. We even recommend that you leave the brownie to cool overnight, then remove it from the tin and cut it into 5x5 cm pieces. A dough cutter is particularly helpful for cutting the pieces precisely. The brownie is still very warm and runny to begin with, so it needs to cool before it can be cut.

Storage and shelf life

The brownie can be kept well packaged at room temperature for 5-7 days.

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Nutrition declaration per 100 g

Energy value in kJ: 1918 kJ | Energy value in kcal: 459 kcal | Fat: 25 g, of which saturates: 10 g | Carbohydrates: 50 g, of which sugars: 42 g | Protein: 7 g | Salt: 0.11 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Cakes and pastries, Cakes and cupcakes, Sweet pastry, Sweet basic recipes

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