Brownies

Chop the couverture into small pieces and dice the butter. Place both in a heatproof bowl.

Either melt in a bain-marie or start the special ‘Melt chocolate’ programme at 48°C and melt for approx. 30 minutes.

After 15 minutes, stir the ingredients briefly and stir the mixture until smooth when the programme has finished.

Ingredients

375 g dark chocolate glaze, 675 g butter

Place the eggs, vanilla sugar, salt and cane sugar in another bowl and beat with a mixer until fluffy.

Then slowly add the chocolate coating and butter mixture.

Gradually sprinkle in the flour and stir until you have a smooth batte

Ingredients

10 piece eggs, 70 g Vanilla sugar, 8 g Salt, 750 g Raw cane sugar, 450 g wheat flour (type 550)

Allow the butter to soften.

Grease the deep universal baking tray with butter and dust with flour. Pour the batter onto the tray and spread evenly.

Ingredients

10 g butter, 10 g type 550 wheat flour

Start the “Brownies” programme and follow the sequence. 

Once the BORA X BO has heated up, place the food inside.

Roughly chop the chocolate coating and peanuts.

Heat the whipping cream in a saucepan. Dissolve the chopped chocolate and peanut butter in the cream.

Ingredients

100 g dark chocolate glaze, 150 g peanuts (roasted & salted), 100 ml cream, 200 g peanut butter

Remove the brownies and allow to cool slightly.

Spread the cream and peanut butter mixture evenly over the brownies, sprinkle with chopped peanuts and cut into pieces.

Enjoy lukewarm.