Ingredients
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
To melt the chocolate
Batter
Brownie mixture
Pine cones
Utensils
One baking tray (approx. 20 x 20 cm), lined with baking pape
How it's done
To melt the chocolate
Melt the chocolate and butter in a thin-sided bowl over a gently simmering bain-marie, stir until smooth.
Batter
Using the whisk on a mixer, beat the sugar and eggs in a bowl for approx. 5 mins. until the mixture becomes lighter in colour. Fold in the melted chocolate using a rubber spatula. Combine the flour with all the other ingredients up to and including the baking powder, mix in. Transfer the batter to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 170 °C. Remove from the oven, allow to cool slightly, remove the brownie from the tin, leave to cool completely on a rack.
Brownie mixture
Finely crumble the brownie, mix in the mascarpone until you have a malleable mixture. Divide the mixture into approx. 16 portions, shape into cones. Chill for approx. 30 mins.
Pine cones
Stick cornflakes all around the cones to create pine cones. Dust the brownie pine cones with a little icing sugar.
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