Coffee brownies
- 200 g Butter
- 200 g Dark chocolate (70% cocoa content)
- 300 g Walnut kernels
- 150 g flour
- 600 g brown sugar
- 2 lightly heaped tablespoons of instant espresso powder (instant coffee beans)
- 100 g + approx. 1 tbsp cocoa powder
- 3 TL baking powder
- 1 package Bourbon vanilla sugar
- 6 Eggs (size M)
- 250 g Crème fraîche
- 700–800 g double cream cheese
- 7–8 EL Icing sugar
- Fat and flour
60 minutes
easy
- 1.
- Melt the butter and let it cool down a little. Roughly chop the chocolate and walnuts. Mix the flour, sugar, espresso, 100 cocoa, baking powder and vanilla sugar in a bowl. Put the eggs in a mixing bowl and whisk until creamy with the whisk of the hand mixer. Pour in butter and stir in. Mix in the flour mixture well with a mixing spoon. Stir in the crème fraîche, then fold in the chocolate and nuts. Put the dough in a greased drip pan in the oven (approx. 35 x 40 cm) sprinkled with flour. Paint smooth. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 25–30 minutes. Let cool in the drip pan on a wire rack. Mix the cream cheese and powdered sugar with the whisk of the hand mixer until creamy. Spread lightly wavy on the cake, dust with approx. 1 tbsp cocoa and cut into small pieces
- 2.
- Wait approx. 2 hours
1 piece approx.:
- 280 kcal
- 1170 kJ
- 6 g protein
- 19 g fat
- 22 g carbohydrates
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