Caotina brownies
Caotina meets brownies. Two classics come together to make an outstanding dessert for any party or a little chocolate treat between meals. Try the recipe now!
Category
Desserts
Difficulty
Easy
Portions
12
Preparation time
more than 60 minutes
Ingredients
| Menge | Zutat |
|---|---|
| 180 g | butter |
| 170 g | dark cooking chocolate, roughly chopped |
| 3 | eggs |
| 200 g | sugar |
| 150 g | Caotina Crème |
| 100 g | white flour |
| 70 g | Caotina Original powder |
| Pinch of | salt |
| 120 g | milk chocolate (e.g. Ovomaltine chocolate), roughly chopped |
Preparation
-
Melt the butter in a pot and add the cooking chocolate. Stir to melt the chocolate, remove the pot from the hob and leave to cool at room temperature.
-
Preheat the oven to 180°C on upper and lower heat. Line a 24 x 18 cm brownie tray with baking paper.
-
Beat the eggs and sugar together with a mixer until very fluffy.
-
Stir in the cooled, melted chocolate and add the Caotina Crème.
-
Mix the flour with the Caotina powder and salt, then fold into the mixture with a rubber spatula. Stir just until all the ingredients have combined. Finally, roughly chop the milk chocolate and add it to the mixture.
-
Place the batter in the prepared tray and bake in the middle of the oven for around 45 minutes.
-
Test the brownies with a skewer. They should still be slightly moist inside.
-
Take the brownies out of the oven and leave to cool slightly. Then cut into pieces while still warm and leave to cool completely.
Tips:
• Using a larger tray reduces the baking time.
• The brownies can be kept covered in the fridge for 3–4 days.