No chocolate – no problem! You can still cook saturated brownies, even without one of the most important ingredients. Just replace it with chocolate paste. Share with friends: 
Time: 2 hour. 5 minutes. Difficulty: easy Amount: 16 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. butter, plus for greasing foil
- 1.75 Art. premium flour
- 1/2 tbsp. cocoa powder
- 1/2 tsp fine salt
- 1/2 tbsp. chocolate paste Nutella
- 2 tbsp. Sahara
- 4 large eggs, beat lightly
Recipes with similar ingredients: chocolate-nut paste, flour premium, eggs, cocoa
Recipe preparation:
- Preheat the oven to 180 ° C. Baking dish (23 x 33 cm.) cover with foil, leaving an extra 5 cm. of foil with at least two parties. Lubricate the foil with butter (except for protruding edges). In a medium-sized bowl, whisk together the flour, cocoa powder and salt. Melt butter over medium heat in a medium saucepan and chocolate-nut paste, stirring often. Allow to cool slightly. Stir in sugar and eggs. Add the flour mixture and all mix.
- Pour the dough into the prepared pan and bake for 30-35 minutes. – until the toothpick with which you pierce the dough only a few crumbs will remain. Let the cake cool completely on the grill without removing from the mold. Remove the cake by lifting it by the protruding edges of the foil. Cut into 16 squares. Do not store more than 3 days in a hermetically sealed container at room temperature.
