Crispy brownies

Name: Crispy brownies
Prep time: 15 min
Total time: 25 min
Yield: 18
Ingredients: 100 g ground cane sugar; 100 g white flour; 100 g crispy muesli (e.g. organic chocolate & amaranth); 125 g butter; 3 eggs; 2 tbsp coffee liqueur (e.g. Kahlua); 150 g dark chocolate (64% cocoa)

Ingredients

18 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brownie mix

100 g white flour

100 g ground cane sugar

3 eggs

To fill

125 g butter

150 g dark chocolate (64% cocoa), roughly chopped

2 tbsp coffee liqueur (e.g. Kahlua)

100 g crispy muesli (e.g. organic chocolate & amaranth)

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Utensils

One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

How it's done

Brownie mix

Place the flour, sugar and eggs in a bowl and beat with a whisk.

To fill

Melt the butter and chocolate in a pan, stir into the mixture along with the liqueur. Transfer the brownie mix to the prepared tin, sprinkle the muesli over the top.

To bake

Approx. 10 mins. in the lower half of an oven preheated to 220°C. The brownies should still be a little gooey inside. Remove from the oven, allow to cool a little, remove from the tin, cut into 18 pieces, leave to cool on a cooling rack.

Good to know

Shelf life:	Wrap in cling film and keep in the fridge for approx. 1 week.

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18 pieces

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