175 g brown sugar
175 g white sugar
50 g cocoa powder
125 g chopped pecans or Wall-
200 g flour
1 teaspoon baking powder
1 / 2 teaspoon salt
Flour, baking powder and salt. All the ingredients, then starting with the sugar, cocoa, then flour and finally the nuts, layers close to a one-liter glass jar and. The following instructions to attach the glass:
1. Glass with the brownie mix in a large bowl filled. Stir well.
2. Add 175 grams of margarine, melted (warm) and three eggs, before slyly easily added.
3. By stirring until smooth dough is obtained.
4. Dough into a square (20 x 30 cm) or round baking pan ausgefettete (28 cm) with water. About two to three inches high, higher!
5. Bake brownies at 175 degrees 30 or 40 minutes. let cool completely, then cut into small square pieces. Enjoy!
Cream Cheese Brownies
Cheese cream mixture: 100 g cream cheese, room warm
2 tablespoons butter, room warm
1 tablespoon sugar
1 egg, lightly beaten
1 tablespoon cornstarch, a little vanilla sugar
Brownie mix: 100 g dark chocolate
75 g butter
2 eggs, vanilla sugar ewe
125 g sugar
1 / 4 teaspoon salt
125 g flour
50 g chopped pecan or walnuts
Preheat the oven to 170 degrees. A round baking dish with a diameter of 22 cm or a square of 20 by 20 centimeters grease. Beat cream cheese mixture for the cream cheese and butter in a bowl until fluffy with an electric hand mixer, add the sugar and stir until smooth. Stir in egg, cornstarch and vanilla, mix well and set aside. For the brownie mixture melt chocolate and butter in a large saucepan over low heat or in a water bath. Stir until smooth and set aside and let cool slightly. Eggs with sugar, salt and vanilla sugar until fluffy. Then stir in the cooled chocolate butter. Add flour and nuts and stir quickly, do not beat too long.
Defer half of the brownie mix and fill the rest of the dough into the mold. Emphasize the cheese mixture over the brownie cream mixture, then the remaining chocolate mixture. If you drag a fork through the dough spiral, created the marble effect. Put the dough on the middle rack 35 minutes, until it is firmly in the middle, but is still moist. Cool completely before cutting can. Split into small squares.
Coconut cupcakes with mango frosting
For the dough:
115 grams sugar
1 pinch salt
90 grams melted butter
150 grams of vanilla yogurt
2 Tbsp. Coconut liqueur
200 grams flour
50g desiccated coconut
1 / 2 pack. Baking powder
for the Frosting:
100 grams white chocolate
20 grams butter, softened
100 grams cream cheese, room warm
1 / 4 mango (ripe)
Desiccated coconut, mango
Muffin tin with paper baking mold design and preheat the oven to 180 degrees.
For the dough, beat eggs, salt and sugar to the blender or food processor very shaming. The melted butter and stir in the yogurt briefly, then coconut liqueur, flour, coconut and baking powder until a smooth batter results. Sprinkle evenly on the muffin tins and bake about 25 minutes, remove from the trays and cool completely.
For the cream melt the chocolate in a water bath and stir until smooth and set aside. Butter and cream cheese with mixer until smooth, stir in the cooled chocolate spoon for spoon. Peel the mango, cut into small cubes and fold into the frosting.
Spread the frosting cupcakes, sprinkle with coconut flakes and put on one piece of mango.