STEPS
INGREDIENTS
Chop the chocolate. It's fine to use plain dark chocolate but I used a kind with pecans and sea salt.
Melt with heavy cream in a pot.
Like so.
Stir every now and then..
..and add Amarula cream.
Stir smooth and pull away from heat. Cover with plastic wrap. Let cool in room temperature for about 1 hour.
In a pot melt butter on low temperature.
When melted, add sugar..
..cocoa, salt and bourbon vanilla. Stir. Carefully add 1 egg at a time and whisk lightly.
Finally add plain flour.
Stir again. Pour the batter into a cake tin.
Like so.
Bake in the oven at 175 C 15-20 min.
When cool..
..add the Amarula truffle topping.
Spread it evenly on top of the brownie.
Keep in the fridge until serving time.
It is very "chocolaty" so serving it in bite sizes is enough.
If serving it for Easter adding candy eggs of some sort is cute. I bet it also tastes great to add for ex. fresh raspberries (but then use a dark chocolate flavored with raspberries in the topping)
- 150.0g Butter
- 250.0g Caster sugar
- 60.0g Cocoa
- 1.0pch Salt
- 1.0tsp Bourbon vanilla or vanilla extract
- 60.0g Plain flour
- 2.0 Eggs
- Truffle topping:
- 150.0g Dark chocolate
- 50.0ml Heavy cream
- 100.0ml Amarula cream liqueur
Karin Siöö
Lives in Sweden. Gets inspiration from trips, blogs & international students I meet at work.
Växjö, Sweden
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