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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:

  1. Mix Damco croûte powder and cocoa powder and mix thoroughly with the butter until homogeneous.
  2. When it has been mixed thoroughly, add the water.
  3. Once the dough has been formed, stop the machine and cool the dough for 24 hours.
  4. After 24 hours mix for a short time and roll out to approx. 2 mm.
  5. Cover 2 greased 60 x 40 cm baking trays with silicone paper. 

Instructions for the batter:

  1. Melt the butter and the Chocuise souplesse dark in the microwave.
  2. Mix the melted butter, Chocuise souplesse dark and egg in a bowl using the paddle attachment.
  3. Add the caster sugar and Damco dark chocolate cake and mix until a homogeneous mass.
  4. Finally, add the Mixed nuts.
  5. Distribute this batter evenly over 2 greased 60 x 40 cm baking trays covered with silicone paper. 

Final steps:

  1. After baking, cover the top with Chocuise souplesse dark and smoothen with a glazing knife.
  2. Drizzle with Chocuise souplesse white as decoration. If desired, sprinkle with Mixed nuts.
  3. Freeze the cake before cutting and divide into 5 x 8 cm pieces.

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