Junior chef
Utensils
Apron
baking paper
Bowl
Brush
Cooking spoon
Mixer
Oven mitts
Pan
Paring knife
Rubber spatula
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
One square baking tin (approx. 20 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the dish
Line the base of the baking tin with baking paper, grease the sides with butter.
Dough
Cut the butter into pieces, place in a pan, melt. Break the chocolate into pieces, add, melt while stirring occasionally, allow to cool slightly.
Place the eggs, sugar and salt in a bowl, beat until light and fluffy using the whisk on a mixer. Pour in the chocolate butter, mix. Add the flour, mix in. Coarsely chop the nuts, set aside 3 tbsp, add the remainder of the nuts, mix. Transfer the mixture to the prepared tin.
Pineapple
Peel the pineapple, cut into slices approx. 1 cm thick, halve or quarter. Spread the pineapple on top of the dough along with the reserved nuts.
Bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the brownies to cool slightly in the tin, remove from the tin, slide onto a cooling rack with the baking paper, leave to cool. Cut the brownies into slices.
| Tip: | Use 1 baby pineapple. |
|---|---|
| Shelf life: | Wrap in cling film and keep in the fridge for approx. 5 days. |
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