Gluten-free brownies with vanilla pudding
A versatile dessert that can banish sweet tooth quickly and easily.
Ingredients
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Dough
- 155 g of brown sugar
- 140 g Chocolate 70% Liana
- 140 g of butter
- 100 g of hazelnuts or walnuts
- 80 g Cake mix Liana
- 40 g Liana dark cocoa
- 2.5 KL instant coffee
- 1.5 bags Liana vanillin sugar
- 1 PL water
Cream
- 1 bag Vanillin sugar Liana
- 25 g Pudding VANILLA Liana
- 300 ml of milk
- 50 ml egg cognac
- 1.5 tbsp sugar
Next we need
- canned blueberries or other fruit to taste
- Melt butter and chocolate over steam and add coffee dissolved in water. Let the juice drain from the fruit.
- Prepare the dry mixture - chop the walnuts into larger pieces and mix with sifted cocoa and Cake mix.
- Beat the brown and vanillin sugar with the eggs until foamy and add the dry mixture. Mix well and pour the cooled chocolate. Pour into a silicone mold and sprinkle the top with canned fruit.
- Heat the oven to 170°C and bake for 20-25 minutes.
- To prepare the cream, mix the ingredients and boil the cream. Serve directly on a plate together with brownies.
A good tip:
Do not bake the brownies longer than the indicated time, so that the dough does not dry out. It should be drier on the surface and supple and juicy inside.
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Ingredients
Print recipe
Share on Facebook
Dough
- 155 g of brown sugar
- 140 g Chocolate 70% Liana
- 140 g of butter
- 100 g of hazelnuts or walnuts
- 80 g Cake mix Liana
- 40 g Liana dark cocoa
- 2.5 KL instant coffee
- 1.5 bags Liana vanillin sugar
- 1 PL water
Cream
- 1 bag Vanillin sugar Liana
- 25 g Pudding VANILLA Liana
- 300 ml of milk
- 50 ml egg cognac
- 1.5 tbsp sugar
Next we need
- canned blueberries or other fruit to taste
Products to recipe
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