Equipment
Ingredients
For the brownies
- 150 g Dark chocolate (approx. 72%)
- 220 g Butter
- 300 g Sugar
- 3 Eggs
- 1 pinch Salt
- 1 package Vanilla sugar
- 7 g roasted coffee beans
- 25 ml Espresso / Mocha
- 60 g Flour
- 1 TL Cardamom
- 30 g Baking cocoa
For the tahini caramel sauce
- 200 g Sugar
- 50 ml Water
- 50 g Tahini
- 100 ml Cream
- 1 pinch Salt
For garnishing
- Coffee beans As desired
- Fleur de Sel
Zubereitung
For brownies
- Preheat the oven to 170 °C.
- Chop the coffee beans.
- Sieve the flour and cocoa and mix together.
- Melt the butter and chocolate over a water bath. Add the espresso and chopped coffee beans and mix.
- Allow the butter and chocolate to cool slightly.
- Beat the egg with the sugar, cardamom, vanilla sugar and salt.
- Add the chocolate butter to the egg and fold in.
- Fold the cocoa flour into the dough by the tablespoonful.
- Pour the batter into the cake tin.
- Bake for approx. 25 - 30 minutes and then leave to cool.
- Cut the brownies into pieces.
For the tahini caramel sauce
- Mix the sugar and pinch of salt with water in a small saucepan and bring to the boil. Stir until the sugar has dissolved.
- Turn the heat to medium and let it bubble for about 15 minutes. Do not stir. (The colour changes and becomes slightly golden).
- Turn off the cooker. Remove the pan from the cooker. Stir in the tahini completely. Then stir in the cream. The sauce is still a little liquid, but will become more solid as it cools. It is best to spread the sauce over the brownies while they are still lukewarm.
- Sprinkle fleu de sel / sea salt flakes over the brownies with sauce to taste.
Notes
Recipe contains affiliate links.
Nährwerte
Calories: 5522kcal | Carbohydrates: 647g | Protein: 54g | Fat: 324g | Saturated Fat: 183g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 91g | Trans Fat: 7g | Cholesterol: 1082mg | Sodium: 2471mg | Potassium: 2203mg | Fiber: 32g | Sugar: 540g | Vitamin A: 7781IU | Vitamin C: 3mg | Calcium: 432mg | Iron: 30mg