Apple brownies

For 40 pieces
  • 300 g dark chocolate
  • 250 g Butter
  • 4 eggs (size M)
  • 250 g brown sugar
  • 1 pinch salt
  • 200 g flour
  • 50 g cocoa powder
  • 1 TL Baking powder
  • 8 sheets Gelatine
  • 400 g applesauce
  • 1 TL Cinnamon
  • 300 g whipped cream
  • 1 packet Vanillin sugar
  • 750 g Quark (40% fat in dry matter)
  • 1 EL Lemon juice
  • 100 g Sugar
  • 1 Pack (200 g) Butter biscuits
  • 1/2 380 g jar of caramel spread
90 minutes
very easy
1.
Chop the chocolate. Cut the butter into pieces. Melt the chocolate and butter in a large saucepan over low heat.
2.
Beat eggs, brown sugar and salt in a bowl with the whisk of the hand mixer for 3–4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir in.
3.
Mix the flour, cocoa and baking powder. Quickly fold into the chocolate and egg mixture.
4.
Spread the dough onto a greased baking sheet (33 x 37 cm). Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 25 minutes. Take out and leave to cool on a wire rack.
5.
Soak gelatine in cold water. Mix apple sauce with cinnamon. Whip the cream until stiff, sprinkling in 1 packet of vanilla sugar. Mix the quark, lemon juice and sugar with a whisk until smooth.
6.
Gradually fold in the cream. Squeeze out the gelatine, dissolve it and stir in 4 tbspstir. Fold in the applesauce in stripes, spread the mixture on the brownie base.
7.
Place the shortbread biscuits on top and chill for at least 1 1/2 hours.
8.
Cut apple brownies into pieces and arrange on a platter. Use a spoon to spread the caramel spread over the pieces.
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 5 g protein
  • 13 g fat
  • 26 g carbohydrates

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