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
For a brownie tin approx. 23 x 23 cm, greased
How it's done
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Mix in the nuts and salt, leave to cool on a sheet of baking paper. Coarsely chop the caramelized nuts.
Melt the butter in a pan. Add the chocolate and stir to melt, allow to cool slightly. Mix the eggs, sugar and vanilla sugar in a bowl. Add the chocolate, mix. Set aside 50 g of the caramelized nuts, add the remainder with the flour, mix, transfer to the prepared tin, smooth down.
Approx. 20 mins. in the centre of an oven preheated to 180°C. The brownies should still be gooey inside. Allow to cool slightly, cut the brownies into squares in the tin while still warm, leave the brownies to cool in the tin, remove once cool and place on a sheet of baking paper.
Spread the cake icing over the brownies, scatter the reserved nuts on top, leave to dry.
|Tip:||Instead of a brownie tin, use a springform pan (approx. 24 cm in diameter).|
|Shelf life:||Store in an airtight container and keep in the fridge for approx. 1 week.|
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