Rice pudding and chocolate - a duo to fall in love with. And that's why we have both combined in one recipe and look forward to velvety rice pudding chocolate brownies.
When the soul needs something sweet again ... we spoon our way through these heavenly milk rice chocolate bronwies and just like to remember the big problems of little girls.
Rice pudding tastes like a childhood - after a farm holiday and a holiday in the countryside. Swap a plate of rice pudding for a burger? No way! And that's exactly why we look forward to this Sunday on a fruity milk pie with cherries and seductive milk rice chocolate brownies.
Rice pudding and chocolate - more cake luck is hardly possible. The great thing is that our milk rice chocolate brownies are baked without flour, but with a pinch of love. The best way to taste the small cake squares fresh from the oven - served with a scoop of vanilla ice cream and spooned from the mold. But also on the cake buffet a treat - Soulfood deluxe!
Previously banned, today loved: Coke - in the form of a juicy chocolate cake, topped with caramel and popcorn.
Rice pudding and chocolate brownies
Ingredients (8 servings)
200 g dark chocolate, 4 eggs, 125 g soft butter, 175 g brown sugar, 80 g rice pudding, 300 ml milk, 1 tbsp cocoa powder, 1 vanilla pod, 1 pinch of salt
1. Boil milk, salt and vanilla in a saucepan. Add rice and 50 g of sugar, bring to a boil again and cook gently over low heat for about 30 minutes. Stir it several times.
2. Chop the chocolate and stir it with the butter under the rice pudding. Switch off the cooking plate, let the rice simmer on the plate for another 15 minutes. Stir in 1 tbsp of cocoa at the end.
3. Lay out a baking tin with parchment paper. Whisk the eggs with the remaining sugar (125 g) for about 5 minutes until creamy. Lift the egg cream under the chocolate milk rice mixture. Bake in preheated oven (electric cooker: 160 ° C / circulating air: 140 ° C / gas: see manufacturer) for about 30 minutes. Remove from the oven, let the brownie cool down.