- 75 g French goat butter
- 225 g Valrhona Manjari chocolate
- 30 ml (approx. 3 tbsp) Melissa water (1 cup Melissa Cress blended with 60 ml water and strained through a sieve)
- 2 eggs (M)
- 1 teaspoon vanilla balm (from 2 vanilla pods)
- 1/4 teaspoon sea salt
- 200 g sugar cane raw sugar
- 3 Cardamom Leaves
- 100 g plain organic wheat. flour (W 480)
- 60 g walnuts, briefly roasted without oil and roughly chopped
- 8 Jasmine Blossom
- 6 Kaffir Lime Leaves- as powder
- 80 g Baobab powder
- Line a square form with a side length of 20 cm with baking paper and preheat the oven to 175°C top and bottom heat.
- Heat the butter together with the Melissa water, add the chocolate, heat again briefly together. This can be done either in a double boiler, in a saucepan over low heat, or in the microwave. Remove the chocolate butter from the heat source and stir until smooth with a whisk.
- Let the chocolate cool down a little - it shouldn't be warmer than lukewarm - and then stir in the eggs, vanilla and salt.
- Add Cardamom Leaves mixed with sugar and mix well again. Stir in the flour with a whisk until no more lumps of flour are visible.
- Pour the mixture into the prepared form. If you use nuts, sprinkle them evenly on the mass (they become soft if they are mixed directly into the mass).
- Bake in a preheated oven at 175°C top and bottom heat for around 25-30 minutes. To test, prick the dough about 1/3 from the edge with a wooden stick. A few moist crumbs should stick to it. If the dough still sticks to the stick, bake for a few more minutes.
- Let the brownies cool in the mold for about 1 hour, then pull them out of the mold with the help of the baking paper and let them cool completely! Only then cut into small pieces. If the dough sticks to the knife while cutting, clean the knife with a piece of kitchen paper soaked in oil.
Recipe: Marcel Thiele
Say yes to the cress