Recipe Mole Poblano
Do you think chocolate only belongs in sweet desserts? Then you haven't yet discovered the culinary world of Mole Poblano - the famous Mexican dish in which chocolate is the secret protagonist.
Christmas chocolate left over?
Do you have any leftover Christmas chocolate? Make sure you do this with your leftover chocolate!
The Christmas holidays are over, but maybe you still have some delicious leftover chocolate? Instead of just putting them in the cupboard and forgetting about them, you can turn them into something new and delicious! How about a simple recipe for homemade chocolate brownies? These are not only super tasty, but also a great way to use up your leftover chocolate.
What you need for your chocolate brownies
- 200-300g chocolate
- 125g butter
- 1 sachet of vanilla sugar
- 3 eggs (size M)
- 100g brown sugar
- 150g wheat flour (type 405)
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 1 pinch of salt
- some butter for the mold
And this is how it works
- Preheat the oven to 175 degrees top/bottom heat (fan oven: 155 degrees). Grease a small baking tray (28.5×23 cm) well.
- Melt about 150 g of the leftover chocolate together with the butter in a small saucepan over a low heat. Leave the mixture to cool slightly.
- In a separate bowl, beat the eggs with the vanilla sugar and brown sugar until frothy.
- Add the melted chocolate mixture to the eggs and mix well.
- In another bowl, mix the flour with the baking powder, salt and cocoa powder.
- Add the dry ingredients to the egg and chocolate mixture and mix everything together until a creamy batter forms.
- Chop the remaining chocolate and fold it into the batter.
- Pour the batter into the prepared baking tray and smooth it out.
- Bake the brownies in the preheated oven for approx. 20-25 minutes. Test with a skewer to make sure they are done.
Extra tip for the ultimate chocolate treat
For an extra layer of chocolate and a beautiful shine, you can melt about 100g of chocolate in a bain-marie after baking and pour over the brownies. You can decorate the still liquid chocolate with nuts, sprinkles or other toppings as you wish.
Enjoy the taste!
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This post was written by:
Astrid Gebhardt
I'm Astrid and I've been working in marketing at the Chocolate Museum for more than 10 years. It's one of the nicest places to work in Cologne and there are always great stories to tell about cocoa and chocolate. Where else can you get such a great view of the Rhine right from your desk?
