Ovo-Brownies for National Holiday

723 years.

That’s how old Switzerland is getting today. Happy Birthday old fellow.

So I thought I’d be in order to bake something swiss-ish. But I didn’t feel like eating some yeast-based (because let’s be honest, they almost all are) sweet. But what I did feel like was Brownies. I’ve been feeling like eating some of these bad boys for quite sometime now. To make them a little less American (are they American?) and a little more appropriate for our Swiss National Holiday I replaced all the chocolate with Ovomaltine.

Do you know Ovomaltine? Initially it was just available as a hot chocolate-like drink with the difference that it is made with malt extract, honey, yeast and glucose syrup. Yup and ever since the 1904 this little drink of heaven has been available in Switzerland. I believe you can buy it in England too, but the name is slightly different. Ovaltine, if I am not wrong.

And because if something sells well, there will be a time when this product will be available as cookies, ice cream, chocolate, energy bars and much more. So I had a chance to buy some actual chocolate and see if malt is actually melting down. I didn’t have a clue. But since it is chocolate after all, it did of course melt (phew) even if it had a slightly crunchy consistency.

I know that normally walnuts are placed in Brownies, but since my Dad is allergic I replaced them with some yummi macademia nuts. All I say is this: It really works.

Ovo-Brownies

• Servings: 12
• Time: 40mins
• Difficulty: easy
• Print

Ingredients:
100g soft butter
2 eggs
1 tsp vanillin sugar
150g sugar
200g Ovomaltine chocolate
200g all-purpose flour
100g macademia nuts, chopped

1. Stir the butter until soft.
2. Add the eggs, sugar and vanillin sugar and mix well.
3. Melt the chocolate as good as you can, it’s okay if there are some crunchy bits in it, and add to the mix.
4. Add the sifted flour and mix well.
5. Add the chopped macademia nuts, mix and spoon into the prepared tray.

Preheat the oven to 200° and place the tray in the middle for 15-20 minutes.

Leave to cool and cut into squares.

 

You know how lucky we are? After a rainy week (or even weeks, I can hardly remember) today is the most beautiful sunny day. Just in time for fireworks and outside BBQ. I think I made the right choice after all bringing these to todays Fiesta Friday at Angie’s place. Today I also have something else to celebrate. I just heard or read to be more precise, that Angie featured my little post about the Lunch with the Film Crew from last week. I am soooo delighted about this. I will certainly light another little bang just because of this honour.

The crew from Fiesta Friday just made my day! Thank you so much.