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Brownies
Rich chocolate brownies with several variations!
Ca. 180°C
ca. 45 min
100 pieces
Ingredients
Cake base:
500 gr
Damco croûte powder
225 gr
Butter
10 gr
Cocoa powder
55 gr
Water
Batter:
2.500 gr
Damco dark chocolate cake
1.250 gr
Butter
1.250 gr
Whole egg
2.000 gr
Chocuise souplesse dark
500 gr
Mixed nuts
500 gr
Brown caster sugar
Decoration:
Chocuise souplesse dark
Chocuise souplesse white
InstructionsPrintDownload PDF
Instructions for the base:
- Mix Damco croûte powder and cocoa powder and mix thoroughly with the butter until homogeneous.
- When it has been mixed thoroughly, add the water.
- Once the dough has been formed, stop the machine and cool the dough for 24 hours.
- After 24 hours mix for a short time and roll out to approx. 2 mm.
- Cover 2 greased 60 x 40 cm baking trays with silicone paper.
Instructions for the batter:
- Melt the butter and the Chocuise souplesse dark in the microwave.
- Mix the melted butter, Chocuise souplesse dark and egg in a bowl using the paddle attachment.
- Add the caster sugar and Damco dark chocolate cake and mix until a homogeneous mass.
- Finally, add the Mixed nuts.
- Distribute this batter evenly over 2 greased 60 x 40 cm baking trays covered with silicone paper.
Final steps:
- After baking, cover the top with Chocuise souplesse dark and smoothen with a glazing knife.
- Drizzle with Chocuise souplesse white as decoration. If desired, sprinkle with Mixed nuts.
- Freeze the cake before cutting and divide into 5 x 8 cm pieces.
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