Brownies

For the brownies, preheat the oven to 150°C (top and bottom heat). Line half of the baking tray with baking paper and sift flour. Roughly chop the walnuts and mix with the flour. Finely chop the dark chocolate and melt slowly over a water bath. Beat eggs, powdered sugar and brown sugar until well frothy (at least 10 minutes). Slowly pour in dark couverture and then Kronenöl Spezial with fine butter flavor. Fold in flour mixture. Pour the mixture onto the prepared baking sheet, smooth with a pastry card and bake in the oven on the middle rack for about 30 minutes. Remove from oven and let cool.For the glaze, finely chop dark couverture and melt slowly in a bain-marie with Kronenöl Spezial with fine butter flavor. Also finely chop white couverture and melt slowly in a bowl over a water bath. Mix apricot jam and spread thinly on brownies. Spread the dissolved bitter glaze thinly over the top, pour the white couverture into a baking paper cone, pipe a lattice over the bitter glaze and refrigerate the brownies for 2 hours.

Preparation Tip:

This brownies recipe is a true American pastry classic!

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