Brownie souchet



16 pieces Pan size 24x24cm; 300g butter; 400g dark chocolate of good quality; 4 eggs; 430g brown sugar; 1 teaspoon vanilla sugar; 125g flour; 125g tigernut flour; 1 ml salt; 200g dried tigernuts.


  1. Rinse the dried tigernuts under cold water. Put them in boiling water and let them boil for 15 minutes. Rinse the dried tigernuts under cold water.
  2. Preheat the oven to 180oC. Lightly grease a 24×24 cm pan.
  3. In a medium saucepan, melt butter and chocolate on low heat.
  4. Combine the flour, tigernut flour and salt in a bowl.
  5. In a large bowl, beat eggs, sugar and vanilla sugar until light and fluffy.
  6. Gently combine the butter-chocolate mixture with the egg mixture. Mix well until thoroughly blended.
  7. Gradually stir the flour mixture into the chocolate mixture until blended. Gently stir in the tigernuts until blended.
  8. Spread batter into prepared pan.
  9. Bake in the lower third of preheated oven for 45 minutes. Do not overcook. Let brownies cool and then cut into squares. Best served with whipped cream

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