Mini chef
Utensils
Apron
baking paper
Bowl
Mixer
Oven mitts
Pan
Paring knife
Rubber spatula
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
Baking tray (approx. 20 x 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 .
Brownie mixture
Cut the butter into pieces, place in a pan, melt. Break the chocolate into pieces, add, melt over a low heat while stirring occasionally, allow to cool slightly.
Dough
Place the sugar, eggs and salt in a bowl, beat until light and fluffy using the whisk on a mixer. Add the melted chocolate, mix. Roughly chop the nuts, mix with the flour, add, mix well. Transfer the brownie mixture to the prepared tin.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack. Cut the brownie into 9 slices.
Bears
Stick the pralines, couverture drops and sugar eyes onto the brownies using writing icing to create bear faces.
| Shelf life: | Cover and keep in the fridge for approx. 3 days. |
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