Brownies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 982 cal. | (47 %) | ||
| Protein | 12.88 g | (13 %) | ||
| Fat | 46.19 g | (40 %) | ||
| Carbohydrates | 130.87 g | (87 %) | ||
| Sugar added | 61.62 g | (246 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 214.92 mg | (26,865 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.87 mg | (24 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 23.25 μg | (8 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Vitamin B₁₂ | 1.03 μg | (34 %) | ||
| Vitamin C | 0.81 mg | (1 %) | ||
| Potassium | 514.97 mg | (13 %) | ||
| Calcium | 243.19 mg | (24 %) | ||
| Magnesium | 105.17 mg | (35 %) | ||
| Iron | 6.11 mg | (41 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.31 mg | (29 %) | ||
| Saturated fatty acids | 27.29 g | |||
| Cholesterol | 122.27 mg |
Ingredients
- Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 120 grams Milk chocolate (30% cocoa)
- 100 grams butter
- 2 tsps Crème fraiche
- 3 eggs
- 200 grams brown sugar
- ½ tsp salt
- 180 grams Pastry flour
- 10 grams Baking powder
- For decoration
- 250 grams Milk chocolate couveture
- 3 tsps butter
- 200 grams powdered sugar
- 1 Tbsp lemon juice
- 1 Tbsp Raspberry syrup
Preparation steps
Chop both of the chocolates coarsely. Melt with the butter over a hot water bath. Stir in the creme fraiche and remove from the heat.
Preheat the oven to 180°C (approximately 350°F). Line a 20 x 30 cm (approximately 8 x 12 inch) deep baking pan with parchment paper.
Mix the eggs with the sugar and salt in a bowl and beat until the sugar has dissolved and the mixture is creamy. Gradually add the cooled chocolate into the egg mixture. Mix the flour with the baking powder, and then add into the chocolate mixture. Pour the mixture into the baking dish and smooth the top. Bake on the middle rack for 30-35, or until a toothpick can be inserted and removed cleanly (if a little of the batter sticks, that's okay). Remove from the oven and cool.
Melt the chocolate with the butter over a hot water bath for the icing. Once melted and mixed thoroughly, brush the brownies with the mixture. Cut the brownies into a heart shape with a cutter or a knife.
Mix one half of the powdered sugar with the lemon juice, and the other with the raspberry syrup. Fill 2 freezer bags with the decorative mixtures, and decorate how you desire.
