Photo: RFF
American brownies
Always a sin worth: American brownies. Especially when the chocolate cake squares are accompanied by sprinkles, berries or pretzel sticks.
Baked to Seduce - Amercian Brownies. The small cake squares taste heavenly chocolaty and wonderfully juicy. An irresistible chocolate treat!
Melted chocolate, a lot of melted chocolate. Perhaps also a topping of almonds, crumbles or berries - A merican brownies are as varied as hardly any other candy.
Granted - American brownies are real chocolate bombs. If you like it easier, try our low-calorie brownies. We both love chocolate cakes and are looking forward to nine juicy chocolate sins.
Classic brownie
Ingredients (25 pieces)
300 g dark chocolate, 250 g butter, 4 eggs, 250 g brown sugar, 1 pinch salt, 200 g flour, 50 g cocoa powder, 1 teaspoon baking powder
preparation
1. Chop the chocolate. Cut the butter into pieces. Melt chocolate and butter in a wide saucepan over low heat.
2. Whisk the eggs, sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir. Mix flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture.
3. Place the dough in a greased, square springform pan (24 x 24 cm). Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Remove and allow to cool on a wire rack. Cut the brownie into 4 x 4 cm pieces.
Blueberry Cheesecake Brownie
Ingredients (4 people)
125 g frozen blueberries, 400 g double cream cheese, 250 g sour cream, 50 g sugar, 4 eggs, 1 tbsp cornstarch, 150 g dark chocolate, 125 g butter, 125 g brown sugar, 1 pinch salt, 100 g flour, 25 g cocoa powder, 1/2 teaspoon baking powder
preparation
1. Grease a square springform (24 x 24 cm). Blueberries easily thawed. Stir cream cheese, sour cream, sugar, 2 eggs and starch until smooth.
2. Chop the chocolate. Cut the butter into pieces. Melt chocolate and butter in a wide saucepan over low heat.
3. Beat 2 eggs, brown sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir. Mix flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture. Pour batter into the mold and smooth.
4. Lift the blueberries under the cream cheese sour cream. Carefully pour the cast onto the brownie dough and spread. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) 40-45 minutes. Remove and allow to cool on a wire rack. Cut the brownie into 4 x 4 cm pieces.
Red berry brownie
Ingredients (25 pieces)
125 g cherries, 125 g raspberries, 100 g blackberries, 75 g cherry jam, 300 g dark chocolate, 250 g butter, 4 eggs, 250 g brown sugar, 1 pinch salt, 200 g flour, 50 g cocoa powder, 1 tsp baking powder
ingredients
1. Wash cherries, stalk and stone. Read out raspberries and blackberries. Put the fruits in a bowl and mix with the jam.
2. Chop the chocolate. Cut the butter into pieces. Melt chocolate and butter in a wide saucepan over low heat.
3. Whisk the eggs, sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir. Mix flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture.
4. Put the dough in a greased, square springform pan (24 x 24 cm) and smooth it out. Distribute fruit mixture on top. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 30-35 minutes. Remove and allow to cool on a wire rack. Cut the brownie into 4 x 4 cm pieces. It tastes of vanilla ice cream.
Candy Cane Brownie
Ingredients (25 pieces)
75 g candy canes, 300 g dark chocolate, 250 g butter, 4 eggs, 250 g brown sugar, 1 pinch of salt, 200 g flour, 50 g cocoa powder, 1 teaspoon baking powder, fat for the mold
preparation
1. Crush the candy canes. Melt chocolate and butter in a wide saucepan over low heat. Beat the eggs, sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy.
2. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir. Mix flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture.
3. Put the dough in a greased, square springform pan (24 x 24 cm) and smooth it out.
3. Distribute candy cane pieces and bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 30-35 minutes. Remove and allow to cool on a wire rack. Cut the brownie into 4 x 4 cm pieces.
Meringue Brownie
Ingredients (25 pieces)
300 g dark chocolate, 250 g butter, 4 eggs, 250 g brown sugar, 1 pinch salt, 200 g MEhl, 50 g cocoa powder, 1 teaspoon baking powder, 125 g apricot fruit spread, 2 egg whites, 1 tbsp lemon juice, 100 g sugar, Fat for the mold
preparation
1. Chop the chocolate. Cut the butter into pieces. Melt chocolate and butter in a wide saucepan over low heat.
2. Beat the eggs, brown sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir. Mix flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture.
3. Place the dough in a greased, square springform pan (24 x 24 cm). Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 13-15 minutes.
4. Boil the fruit spread in a small saucepan and simmer for about 5 minutes. Beat the egg whites and lemon juice until stiff and add sugar. Mix the apricot spread and the egg whites loosely in a bowl. Yellow streaks should be clearly visible and put into a piping bag with a medium-sized perforated nozzle.
5. Remove the brownie from the oven and sprinkle with the eggshell in small tuffs. Turn down the temperature and bake the brownie in the preheated oven (cooker: 150 ° C / circulating air: 125 ° C / gas: see manufacturer) for 10-12 minutes.
6. Remove the brownie and allow to cool on a wire rack. Cut the brownie into 4 x 4 cm pieces.
Peanut Butter Brownie
Ingredients (25 pieces)
150 g dark chocolate, 125 g butter, 2 eggs, 125 g brown sugar, 1 pinch salt, 100 g flour, 25 g cocoa powder, 1/2 teaspoon baking powder, 75 g peanut butter, 75 g roasted peanut kernels, 400 g double cream cheese, 50 g caramel cream
preparation
1. Chop the chocolate. Cut the butter into pieces. Melt chocolate and butter in a wide saucepan over low heat.
2. Whisk the eggs, sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir. Mix flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture.
3. Place the dough in a greased, square springform pan (24 x 24 cm). Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 12-15 minutes. Remove and allow to cool on a wire rack.
4. Melt peanut butter in a small saucepan over low heat. Remove from the heat and leave to cool for 10-15 minutes (peanut butter should still be liquid). Roughly chop peanuts. Cream cheese with the whisk of the hand mixer until creamy. Peanut butter pour slowly. Spread cream cheese pulp with a spoon on the brownie. Sprinkle with peanuts. Leave cream for approx. 20 minutes. Melt caramel cream in a small saucepan over low heat, take down. Spread caramel cream over the cream in a streaky manner with a small spoon. Let the cake on for about 15 minutes. Cut the brownie into 4 x 4 cm pieces.
Streusel Berry Brownie
Ingredients (25 pieces)
75 g redcurrants, 200 g meat, 50 g sugar, 205 g butter, salt, 150 g dark chocolate, 2 eggs, 125 g brown sugar, 25 g cocoa powder, 1/2 teaspoon baking powder, fat for the mold
preparation
1. Wash redcurrants and pluck the berries from the panicles. Knead 100 g flour, sugar, 80 g butter and 1 pinch of salt to sprinkle. At the end add redcurrants and chill.
2. Chop the chocolate. Cut the butter into pieces. Melt chocolate and butter in a wide saucepan over low heat.
3. Beat the eggs, brown sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir. Mix 100 g of flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture.
4. Place the dough in a greased, square springform pan (24 x 24 cm). Spread the sprinkles on top and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) on a medium rail for 15-20 minutes. Remove and allow to cool on a wire rack.
Smoke Almond Brownie
Ingredients (25 pieces)
150 g smoked almonds, 300 g dark chocolate, 250 g butter, 4 eggs, 250 g brown sugar, 1 pinch salt, 200 g flour, 50 g cocoa powder, 1 teaspoon baking powder, 50 g pretzel sticks
preparation
1. Chop almonds. Chop the chocolate. Cut the butter into pieces. Melt chocolate and butter in a wide saucepan over low heat.
2. Whisk the eggs, sugar and salt in a bowl with the whisk of the mixer for 3-4 minutes until creamy. Remove the chocolate-butter mixture from the heat and immediately pour into the egg mixture and stir in (if the chocolate is still warm, the surface of the brownie will be more shiny after baking). Mix flour, cocoa and baking powder. Quickly lift under the chocolate egg mixture. Mix almonds under the dough.
3. Place the dough in a greased, square springform pan (24 x 24 cm). Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Remove and allow to cool on a wire rack for about 30 minutes. Break the pretzel stick into 4 cm pieces or cut into the brownie in groups. Allow the cake to cool completely. Cut the brownie into 4 x 4 cm pieces.
