This brownie is one of my favorite cakes, I have baked it in a great many years. It is a version that is crisp in the crust of a little soft in the Middle. It tastes great with vanilla icecream or cold whipped cream.
I bake themselves always with spelt flour, but it has also created a gluten-free version with Blue Finax.
Due to the small amount of flour in the recipe, You can not taste or tell the difference between the version with or without gluten (which is it at the top picture).
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RECIPE – BROWNIE
INGREDIENTS
2 beaten eggs
100 g melted butter
5 tbsp cacao
4 DL brown sugar
1 Pinch salt
2 teaspoon vanilla sugar
2 DL flour – for gluten-free: 2 DL Blue Finax with top
200 g chopped hazelnuts (can be replaced with walnuts)
APPROACH
- Turn on the oven to 175 ° c
- Whip eggs
- Melt the butter
- Chop the nuts with a knife (I do not think the kitchen machine works for this)
- Mix the dry ingredients and pour the eggs and butter in
- Grease a rectangular baking Tin, (a round baking pan can also be used as a round do you get just some round edge pieces, but it fits in size)
- Pour the dough into the baking pan so that it is approximately 2-3 cm in height
- Bake around 35 min at 175 ° c
- Cut the cake into squares right when you take it out of the oven
