Damasco Brownie

Name: Damasco Brownie
Yield: 16
Ingredients: 2 eggs; 1/2 cup of culinary creamer; 2 tablespoons of unsalted creamy butter; 1 tablespoon of vanilla extract; 1 cup of all-purpose flour; 4 tablespoons of melted chocolate; 2 tablespoons of baking powder; 2 tablespoons of chopped almonds; For the glaze; 2 cups of water; 150g of dried damson; 4 tablespoons of culinary creamer; Chopped almonds and lemon balm for decoration

1
2 eggs
2
1/2 cup of culinary creamer
3
2 tablespoons of unsalted creamy butter
4
1 tablespoon of vanilla extract
5
1 cup of all-purpose flour
6
4 tablespoons of melted chocolate
7
2 tablespoons of baking powder
8
2 tablespoons of chopped almonds
9
For the glaze
10
2 cups of water
11
150g of dried damson
12
4 tablespoons of culinary creamer
13
Chopped almonds and lemon balm for decoration

Ingredients

1
2 eggs
2
1/2 cup of culinary creamer
3
2 tablespoons of unsalted creamy butter
4
1 tablespoon of vanilla extract
5
1 cup of all-purpose flour
6
4 tablespoons of melted chocolate
7
2 tablespoons of baking powder
8
2 tablespoons of chopped almonds
9
For the glaze
10
2 cups of water
11
150g of dried damson
12
4 tablespoons of culinary creamer
13
Chopped almonds and lemon balm for decoration

Directions

1
In a blender, beat the eggs, creamer, butter, and vanilla until smooth
2
Add the flour, chocolate, and baking powder
3
Mix well
4
Pour into a 20x18cm dish and bake in a moderate oven (180°C) for 30 minutes or until a toothpick comes out clean
5
Let cool
6
Prepare the glaze
7
In a bowl with water, soak the damson for two hours
8
Transfer to a saucepan, add the creamer, and cook over low heat for 10 minutes or until the liquid reduces by half
9
Let it come to room temperature
10
Then, blend in a blender until smooth
11
Cut the brownie into pieces, decorate with almonds and lemon balm, and serve with the glaze.