Apple-Hazelnut Brownies with Vanilla Sour Cream
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 262 kcal | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18.3 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) |
Ingredients
- Ingredients
- 2 tart, green Apple
- 100 grams Hazelnuts
- 80 grams sugar
- 150 grams Dark chocolate
- 125 grams butter
- 5 medium eggs
- 100 grams brown sugar
- salt
- 150 grams Crème fraiche
- 200 grams Pastry flour
- 4 Tbsps cocoa powder
- 1 tsp Baking powder
- vanilla sour cream
- 200 grams Sour cream
- 2 packets Bourbon vanilla powder
- 1-2 tablespoons Apple juice
Preparation steps
Peel the apples, cut into quarters, remove the cores and chop finely. Coarsely chop the hazelnuts. Caramelize the sugar in a small pan until golden brown. Add the hazelnuts and mix well. Stir in the apples, continue cooking for 2 minutes, remove from heat and spread onto a plate lined with parchment paper.
Coarsely chop the dark chocolate and melt with the butter in a double boiler or in the microwave.
Beat the eggs, brown sugar and a pinch of salt until light and fluffy. Add the creme fraiche and melted chocolate-butter mixture and mix until smooth. Sift in the flour and cocoa powder and mix until smooth. Fold in the apple and hazelnut mixture and spread into a 22 x 30 cm (approximately 9 x 12 inch) baking dish lined with parchment paper. Bake in an oven preheated to 175°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 25-30 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool.
For the vanilla sour cream: Whisk the sour cream with the bourbon-vanilla sugar and apple juice until smooth. Cut the cooled brownies into squares and serve with the vanilla sour cream.
