Brownie
50 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Butter
0.078 kg
Dark chocolate coating
0.078 kg
Plain flour
0.069 kg
Walnut
0.038 kg
Vanilla flavour
1.563 g
Table salt
0.625 g
Elaboration
- Melt the butter and chocolate and mix together.
- Add the eggs previously mixed with the sugar.
- Add the sieved salt and flour.
- Finally add the chopped walnuts.
- Shape and cook at 180 ºC for approximately 20 to 30 minutes.
Nutritional information (1 portion)
Energy
420.8
kcal
Carbohydrates
40.19
g
Proteins
5.51
g
Lipids
25.88
g
Fiber
2.56
g
Saturates
11.82
g
Monounsaturated fatty acids
6.63
g
Polyunsaturated fatty acids
3.87
g
Cholesterol
93.83
mg
Calcium
29.49
mg
Iron
2.5
mg
Zinc
0.99
mg
Vitamin A
158.11
ug
Vitamin C
0.0
g
Folic acid
15.46
ug
Salt (Sodium)
71.57
mg
Sugars
20.78
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed