20 great wines from the Kaiserstuhl - Germany - discovered for you
from uncomplicated 'easy drinking' wines to high-quality wines - at the 'KaiserHerbst' 2026

90 bonvinitas points: 2024 Wiener Gemischter Satz, Weingut Mayer at the Pfarrplatz
nice with antipasti finger food as well as with Wiener Schnitzel and more ...

94 bonvinitas points by Dieter Simon: magnificently matured, downright distinguished Pinot Blanc 2022
from the Vienna Wine Estate Cobenzl

Dieter Simon: 94 bonvinitas points, a jewel! 2023 Riesling Ried Saetzen - Maurerberg 1ÖTW
Edlmoser Wine Estate, Vienna

Award-winning wines from Israel – presented at the TwinWineries Wine Summit
the 5th German-Israeli TwinWieries Wine Summit on June 15, 2026 in Mainz

Prof. Dr. Karl Mühling new President of the Geisenheim University of Applied Sciences for wine, viticulture and more
from 1 June 2026, internationally renowned scientist

The Future of Alcohol: Roland Berger’s highly interesting study
the consumption of alcoholic beverages decreases, but the shrewd will win

Mallorca: Château Vino de la Isla, the winery of over 120 wine estates
top wines, top presentation room – a real must for wine-loving visitors of Mallorca

Great wines from the G&M Machmer wine estate, to be enjoyed with a clear conscience towards nature
because they are PIWI wines: a lot of drinking fun - temperament - wonderful glaze

Enjoy wine with a cheerful heart and remember nature
with sustainably produced wines from fungus-resistant vines, so-called PIWI varieties

Weihnachtliche Espresso-Brownie-Rauten

Saftige Schoko-Schneeflocke mit Kaffeegeschmack

https://bonvinitas.com/media/reviews/photos/thumbnail/780x560c/3c/a3/bf/weihnachtliche-espresso-brownie-rauten-100-1574333879.jpg

Written by Dieter Simon · November 21, 2019 · 2973

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In puncto Backen steht die schönste Zeit des Jahres unmittelbar bevor: die Advents- und Weihnachtszeit. Dieses Rezept ist auch für Backanfänger gut zu meistern, schnell gemacht und extrem schokoladig.

Zutaten

300 g Bitter-Schokolade 71 % Cacao, 150 g Butter, 6 Eier, 5 EL starker Espresso, 1 TL Vanille-Extrakt, 150 g Mehl, 1 TL Backpulver, 1 Prise Salz, 50 g Backkakao-Pulver, 200 g brauner Muscovado-Zucker, 100 g weißer Zucker.

Zubereitung

Eine Backform (etwa 30 x 30 cm) einfetten und den Backofen auf 190 °C Ober- / Unterhitze vorheizen; die Schokolade mit der Butter in einen Topf geben und auf niedriger Temperatur unter Rühren schmelzen und anschließend etwas abkühlen lassen; Eier, Espresso und Vanille-Extrakt einrühren; in einer weiteren Schüssel die trockenen Zutaten mischen und die Butter-Schokolade-Mischung langsam einrühren; den Teig in die Backform füllen und im Backofen etwa 25 Minuten backen. Den vollständig ausgekühlten Brownie in Rauten schneiden und mit Backkakao durch ein Sieb bestäuben.

Anmerkung von bonvinitas: Wer nicht nur Kaffee dazu trinken möchte, natürlich geht ein Sekt trocken, was bei Sekt ja eher lieblich heißt, oder ein Rotwein mit Restsüße, wovon es jedoch nicht so viele gibt.

Quelle: Rezepte von Vivani

Schlagwörter:

Fotos: Vivani / L. Nieschlag

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