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!
|170 g||dark cooking chocolate, roughly chopped|
|150 g||Caotina Crème|
|100 g||white flour|
|70 g||Caotina Original powder|
|120 g||milk chocolate (e.g. Ovomaltine chocolate), roughly chopped|
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.
• Using a larger tray reduces the baking time.
• The brownies can be kept covered in the fridge for 3–4 days.