80 g flour
2 eggs
100 g dark chocolate
100 g candy cane sticks, broken into pieces
100 g brown sugar
120 g butter
2 c. 1 tsp liquid caramel
1 sachet of vanilla sugar
salt
Preheat the oven to th.6 (180 ° C).
Break the chocolate into small pieces in a saucepan.
Melt the chocolate with the butter in a double boiler.
Remove the pan from the heat, then stir in a pinch of salt.
Add the flour of a salt cut by mixing and break the eggs.
Add the liquid caramel and brown sugar to the preparation.
Work well until you get a homogeneous paste.
Pour everything into a buttered brownie pan.
Spread the candy canes on top of the brownie, pressing it lightly into the dough with the back of a spoon.
Bake for about 25 minutes.
Let cool and then turn out.
Cut into equal parts and serve.
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