Walnut-Chocolate Brownies with Blueberries
You can make Cake Pops from the rest of the cake. Therefore, knead the hollowed brownies with cream cheese or butter to a smooth mass and form balls. Let cool, place on wooden sticks and douse in melted chocolate. Let chocolate get stiff.
For the dough:
100 g dark chocolate
75 g butter
3 eggs (M)
120 g sugar
1 package vanilla sugar
50 g Crème double
2 tbs. cacao for baking
120 g flour
1 tbsp. baking powder
40 g walnuts
50 g wild blueberries from Canada (frozen)
Cacao for dredging
70 g red currant jelly
100 g wild blueberries from Canada (frozen)
2 tbs. cornstarch
- Break chocolate into pieces and give together with butter into a bowl and let melt in a double boiler. Let cool a little.
- Stir eggs with sugar and vanilla sugar until smooth. Mix in crème double and chocolate mass. Mix cacao and baking powder and sieve in. Quickly stir in. Chop walnuts finely and stir in together with frozen blueberries.
- Put baking paper into a rectangular baking tin (ca. 24 x 18 cm) and fill in the dough. Bake in preheated oven at 180 degrees (Gas: level 2-3, air-jet oven 160 degrees) for approximately 25-30 minutes. Let cool a little and cut into 12 pieces. Then hollow out the middle with a melon baller and dredge with cacao.
- Melt jelly in a pot. Add blueberries and let defrost. Mix cornstarch with a little cold water and stir in the blueberries. Bring to a boil while stirring. Fill the blueberries into the hollowed brownies.
Wild Blue is Good for You!