Cake
Brownies

American brownie - Shiny outer coating, moist center and toped with the occasional walnut crumb.

Recipe

Group Weight / Volume Product
American Brownie 1.000 gr Brownie ingredients
Margarine Princess 150 gr Brownie ingredients
Eggs 240 gr Brownie ingredients
Water 150 gr Brownie ingredients
Chocolate Drops 100 gr Extra ingredients
Walnut crumbs 100 gr Extra ingredients
Carlex Extra ingredients
Chocolatier Delicecover Choco Decoration ingredients
Mont Blanc (white sugar in powder form, non-water soluble) Decoration ingredients
Walnuts Decoration ingredients

Preparation

    Use the flat beater to mix all the ingredients at medium speed for 2-3 minutes. At the end add the chocolate drops and the walnuts.

    Pour the mixture into trays (individual or family-sized), buttered or greased with Carlex (release agent), filling them up to 1,5-2 cm (Indicative weight: 900 gr in a 20x30 tray).

    Decorate the surface with Mont Blanc (white sugar in powder form, non-water soluble).

    Bake at 170-180°C for 20-30 minutes. Make sure that the product does not lose it’s characteristics (moistness) from overbaking. Lower the baking during duration if it comes out dry.

    Once it has cooled down, cut into preferable shapes and sizes.

    Alternatively, you can coat with Chocolatier Delicecover Choco (coating) before you cut it into pieces. 

    Serve chilled (straight out from the fridge) or at room temperature.

Brownies

Products in this recipe

American Brownie

Mix for the preparation of american brownie and other special patisserie applications.