Easter chocolate brownies
Ingredients:
- Preparation time: 1 hour
- Difficulty: apprentice cook
Preparation
Whether for a spontaneous visit, a birthday party or an Easter coffee break... our muffin baking mix is delicious and quick to prepare!
It's so easy to bake a tray of delicious Easter brownies:
1.
Preheat the oven to 165 ° C hot air.
2.
freshness seal the Chocolate muffin baking mix open and pour the contents into a large bowl.
3.
Classic variant: Add the milk, sunflower oil (see milk and oil line in the can) and egg and mix in a stand mixer, hand mixer or Thermomix (speed 1 with the spatula) for 5 minute until you have a smooth batter.
Vegan variant: Add the soy drink and sunflower oil (see milk line in the can) and mix for 1 minute with the food processor, hand mixer or Thermomix (speed 5 with the spatula) until a smooth dough is formed.
Tip: Instead of sunflower oil, you can also use olive oil or another oil like hazelnut or walnut oil.
4.
Line a baking tray with parchment paper, pour in the chocolate brownie batter and Bake at 165 °C hot air for approx. 25 minutes (test with a stick*).
*Chopstick test:
Before taking the pastry out of the oven, we recommend doing a stick test. To do this, pierce the center of the cake with a thin wooden or metal stick. Pulled out again, no liquid dough should stick to the stick.
5.
Take out, let cool in the mold for 10 minutes and meanwhile prepare the glaze. Prepare a small bowl of (vegan) butter cubes with a small bowl of dark chocolate in small pieces.
6.
Now heat the butter and dark chocolate in a water bath and stir until a liquid mixture forms. Spread this over the finished chocolate brownie batter and decorate with melted white chocolate using a thin skewer with patterns.
7.
Decorate with mini Easter eggs as you like and cut into rectangles to serve at the Easter table.
