Here we have a recipe for all chocolate lovers among you who like to try something new. Wonderfully juicy chocolate brownies in combination with our Fleur de Sel!<\/p>\n
For the dough:<\/strong><\/p>\n
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150 g walnuts (roughly chop)<\/li>\n
150 g dark chocolate coating (finely chop)<\/li>\n
300 g of flour<\/li>\n
1.5 tsp baking powder<\/li>\n
75 g cocoa powder<\/li>\n
450 g cane sugar (best fine)<\/li>\n
250 g liquid butter (let cool slightly before use)<\/li>\n
5 eggs<\/li>\n
1 pinch of salt<\/li>\n<\/ul>\n
Mix the flour, baking powder, cane sugar, salt, cocoa powder, walnuts and couverture in a large bowl. In another bowl, whisk the eggs and slowly stir in the flour mixture and liquid butter. Spread the dough on a baking sheet lined with baking paper and bake at 160 \u00b0 C (forced air) for 30-35 minutes.<\/p>\n
For the topping:<\/strong><\/p>\n
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130 g cane sugar (preferably fine)<\/li>\n
200 ml whipped cream (liquid)<\/li>\n
1 tsp fleur de sel – natural<\/li>\n<\/ul>\n
Caramelize sugar in a large saucepan. It is best to let the sugar dissolve on a medium heat without stirring. It takes some time. Then slowly add the whipped cream and cook on moderate heat until the sugar has completely dissolved. Season with 1 tsp fleur de sel – naturel and spread over the cooled brownie. Cut the brownies into squares of any size and who else can decorate them with a little fleur de sel – naturel.<\/p>\n
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