Spongecake brownie

Recipe

ingredients	preparation
600g butter 720g Muscavado sugar 480g whole egg(s) 330g Chocolate couvertures - Tobado - drops - 5 kg bag 270g A.P. flour 30g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 2g salt Q.S. vanilla sugar	Give the butter the texture of a paste and mix it with the cane sugar and salt. Add vanilla sugar to taste. Incorporate the TOBADO couverture and afterwards the eggs little by little. Sieve the flour and cocoa powder and add them to the mixture. Tip the mixture into moulds already placed on oven trays lined with baking paper. Cook at 200ºC. Allow to cool and cut as you like.

This recipe can be used for cake base or sell directly into portions.