EASTER EGG BROWNIES
12 to 16 eggs [for shells]
200 g bittersweet chocolate
125 g butter
[room temperature]
3 large eggs
1 cup sugar
pinch salt
1 cup flour
3 tablespoons cocoa powder
prepare eggs:
_ carefully poke a small hole at the bottom of each egg
_ expand it a little [big enough that the tip of your piping bag fits in]
_ turn the egg upside-down and remove egg white and egg yolk
[put 3 eggs aside for the batter]
_ rinse the inside of the eggs thoroughly over the sink
_ immerse eggs in salt water for 30 minutes
[100g salt for every 1 liter water]
_ rinse egg shell in cold water
_ lay eggs hole side down on a paper towel to dry
_ drizzle a little sunflower oil in each egg and turn it in your hand to cover the inside of the egg [get rid of the excess oil]
_ prepare a muffin tray and one sheet of aluminum foil per egg
_ use the foil to stabilize the eggs - hole side up - in the tray
prepare batter:
_ roughly chop chocolate
_ melt chocolate and butter in a water bath
_ set aside to cool
_ whisk together eggs and sugar in a medium bowl
_ whisk in the warm chocolate mixture
_ stir in flour, salt and cocoa powder [don’t over stir]
_ preheat oven to 180°C [350°F]
_ load batter into a piping bag
_ fill the eggs about ¾ full
[that’s always hard to guess on an egg - my choice: better use a litte too much that will bubble out the top than end up with an half empty egg]
_ bake eggs for 15 to 20 minutes
[if the batter spilled over the top - use a damp towel to remove it while the batter is still hot - when cold it is much harder to clean the shell]
OSTEREIER BROWNIES
12 bis 16 Eier [für Schalen]
200 g Zartbitterschokolade
125 g Butter
[zimmertemperatur]
3 große Eier
200 g Zucker
Prise Salz
130 g Mehl
3 Esslöffel Kakaopulver