Chocolate Brownies - Puratos

Ingredients

	Units	%
Sponge
Princess Chocolate Cake	5,000g	0
Water	2,000g	0
Cooking Oil	0,750L	0
Eggs	1,500L	0
Sponge total	0
Topping
Imitation Cream	0,500g	0
Dark Chocolate Discs	1,100g	0
Pecan Nut Pieces	0,250g	0
Topping total	0

Working Method

Part 1

Place measured water, eggs and oil into mixing bowl first, this will ensure proper mixing.
Then add the Princess Chocolate Cake Mix.
Mix for ± 2 minutes. on slow speed and 3 minutes on medium speed.
Add the crushed pecan nut pieces and mix for another 1 min.
Line a pan with silicone paper and pour batter inside.
Bake at 180° C for ± 25 minutes. Then remove from oven and cool.

Topping

Melt the imitation cream and the dark chocolate discs together to make a ganache.
Spread the ganache evenly over the baked slab.
Sprinkle with crushed pecan nuts.
Cut 8 x 12 pieces.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

Discover

Related recipes

Tegral Brownie

Christmas Chocolate Brownie

American Brownie

Festive Waffles