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Chocolate brownies on a cake plate decorated with spring flowers

Chocolate brownies

April 3rd, 2020 | bread & pastries

Three different types of chocolate ensure a stunning melt in this recipe. White chocolate, bitter and milk chocolate combine here to create an incredibly juicy chocolate dream.

Chocolate brownies

If you look at the list of ingredients for these chocolate brownies, it quickly becomes clear: Diet is different… But for sure, my blog is not a diet blog, but a pure pleasure blog 😉 And these brownies fit in any case. They are simply delicious – and not just with coffee. Together with a scoop of ice cream, they even look good as a dessert.

If you double the recipe, the dough is enough for a normal, deep baking sheet. The brownies are ideal for freezing and can also thaw again at lightning speed. So you always have a small supply at hand.

Chocolate brownies cubed

(for a square springform of 25 cm – preheat the oven to 200° C)

125 g dark chocolate (70%)
125 g butter
melt in a water bath, stirring occasionally
125 g whole milk chocolate
50 g white chocolate
chop coarsely
2 eggs
125 g of sugar
stir the eggs until they are frothy, pour the sugar in, whip until creamy
4 drops of vanilla flavor
stir in
125 g of flour
50 g cocoa
mix
125 ml cream
stir the cream and cocoa-flour mix into the egg mixture
fold in the melted and chopped chocolate and place in a greased springform pan, bake at 200° C for about 25 minutes
at the end of the cooking time, prick the cake with a wooden or metal skewer -when the skewer comes out with some slightly damp dough, then it is good

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