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Corman Artisan

Restaurateur

Brownies

Preparation

200 g chocolate 53 %
200 g Liquid clarified butter 99,9 % fat
140 g sugar
40 g flour
20 g cacao powder
eggs
50 g Pecan nuts
  • Melt the chocolate over a pan of simmering water and gently heat the Clarified Butter.
  • ln a bowl, mix the flour, the cocoa powder and the sugar using a whisk, then beat in the eggs.
  • Stir well.
  • Mix the lukewarm Clarified Butter with the melted chocolate, add to the other mixture, stir well and add the dried fruit.
  • Pour into a cake tin 15 x 15 cm and 4 to 5 cm deep, which has been buttered and dusted with cocoa powder. 
  • Bake in the aven at 175 °C for 15 to 18 minutes.

Corman'products of the recipe