Moist and luscious brownie is a true chocolate lover’s dream pastry.
The pastry from the United States gets a Christmas, peppermint twist from Marianne candies. Wind Lindgren
A brownie is an easy and quick choice for a Christmas dessert, as it is quite easy to bake. The texture of a successful brownie is dense, moist and sticky on the inside, and the pastry has a thin crust on top.
Brownies can be prepared in advance, because they keep perfectly in the fridge and taste delicious for several days.
Peppermint Brownies
150 g of dark chocolate
150 g of butter
2.5 dl of sugar
3 eggs
2 dl wheat flour
1 teaspoon of vanilla sugar
For decoration:
a row of dark chocolate
a splash of milk
candy canes
100 g of Marianne Crush peppermint chocolate grits or crushed Marianne candies
1. Chop the chocolate and put it in the same bowl as the butter. Melt gently in the microwave. Be careful not to burn the chocolate.
2. Beat room temperature eggs and sugar.
3. Let the butter-chocolate mixture cool for a while and then mix it with the egg sugar foam.
4. Add wheat flour, vanilla sugar and candy corn.
5. Pour the dough into a baking dish lined with baking paper.
6. Bake at 175 degrees for about 30 minutes.
7. Melt a row of chocolate in the microwave with a small splash of milk and spread the chocolate in stripes over the brownies.
8. Chop the candy canes with a sharp knife and finish the brownie with candy crumbs. Cut into small pieces before serving.
Peppermint brownies should be stored in a tightly sealed container in the refrigerator. Wind Lindgren
Did you know?
Marianne candies with peppermint shells have been sold for decades. The candy originated from the Finnish candy manufacturer Chymos Mestarien Aimo Martikainen and Antti Östermanin in hand, says Fazer on its website. The candy was already invented during the war, but its production only started in 1949 after the wars.
The casting mold for Marianne candies has remained the same since the beginning, and the original name of the caramel, Lyhde, was derived from the shape of the casting mold. The candy was wrapped in red and white striped wrapping paper by the artist Aimo Vuorinen of the proposal.
Wine recommendation
Dry, red berry and slightly herbal pét nat comes from Niederösterreich, Austria. The pét nat, bottled in the middle of fermentation, is completely dry, gently bubbly rosé bubbly, with red berries and a hint of herbs as well. Winzerhof Hoch, founded in 1640, is behind the vegan organic wine.
Pét nat wine bottles should be turned upside down before opening, so that the sediment does not remain at the bottom.