| Cook Time | 45 minutes |
| Servings |
Ingredients
- 210 gram Butter
- 90 gram Dark chocolate
- 90 gram Milk chocolate
- 200 gram Sugar
- 1 pinch Vanilin
- 1 pinch Salt
- 30 gram Cocoa powder
- 3 pieces Chicken eggs
- 50 gram Flour
- 200 gram Cream (30%)
Ingredients
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Instructions
- Butter 180 g well heat until melted (about 70 degrees). Add to the butter dark chocolate, broken pieces. Stir until chocolate is completely dissolved.
- In the resulting chocolate mass add sugar and vanillin, a pinch of salt. Stir well. Add cocoa. Stir. Add one egg each time mixing the dough well. Add flour. Stir. Pour 50g of heavy cream. Stir. Get the dough of liquid consistency.
- Form grease with butter. Put the dough in it. Bake in the oven at 160 degrees for 30 minutes. Allow to cool to room temperature.
- Prepare the ganache cream. Break milk chocolate into pieces. Add 30 g of butter. 150 g of whipping cream well heat. Pour the cream with chocolate and butter and mix the mass until the chocolate is completely dissolved. Cream ganache to cool and pour it over the baked chocolate base.
- Put brownies in the fridge for a few hours. After the time, cut into portions. My family didn't have the patience, brownies was only in the fridge for an hour, so the ganache is a bit watery. If you leave it overnight in the refrigerator, the cream is similar in structure to soft chocolate, which keeps its shape and does not flow. Bon appetit!
