Coffee brownies

For 42 pieces
  • 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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