FacebookCook
Preparation
in 20 minutes
Cooking
in 25 minutes
Temperature
180 °C
- Cut up the chocolate coarsely with a knife. Melt it in the microwave for around thirty seconds, remove, mix with a teaspoon and heat for another 15 seconds if the chocolate still hasn't melted completely
- Place the shredded almonds in a bowl, add a tablespoon of flour (50 g in total) and mix. Set aside. Pre-heat the oven in static mode to 180°
- In the meantime, beat the eggs and sugar with a whisk. When the mixture is clear and frothy, add the oil to the melted chocolate and mix in with the eggs
- Add the sieved flour and yeast. Finally, add the shredded almonds and mix with the flour (you can use walnuts, cashews, hazelnuts, etc, rather than almonds)
- Bring all the ingredients together and place in a 20x20 cm square mould lined with ovenproof paper
- Bake in the oven for 25 minutes, and use a toothpick to test before removing them. Unlike other sweets, brownies should remain slightly damp inside
- Remove from the oven and immediately decorate with chocolate mini-eggs, sprinkles, dried fruit and chocolate drops. They'll stick perfectly to the hot brownies! Leave to cool and serve.
Ingredients
50
g
2
eggs
150
g
dark chocolate
60
g
sunflower seed oil
100
g
sugar
3
g
dry yeast
80
g
almonds, shelled
as required
colourful easter eggs
as required
colourful chocolate lentils
Nutritional & Dietary
Gluten-free
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
Schär is worldwide
Europe
Eastern Europe
USA, Canada and South America
Asia, Africa and other countries
International
