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Stale Bread Brownies

May 31, 2012

This recipe is just perfect for an alfresco lunch: your friends will be thrilled and you’ll win their affection for decades to come… Of course, it’s a high-calorie and non-diet dessert, so try to make small portions and share them with as many friends as possible.

You can use either dark or milk chocolate – in this case, I used some chocolate left from a huge Easter Egg. If you opt for milk chocolate, cut the sugar down to 120 g.




150 g stale bread


150 g chocolate (if you’ve got some left from your Easter Egg, just go ahead and use it!)


1/2 glass milk


100 g butter


160 g rough cane sugar


2 eggs


80g flour


1 teaspoon baking powder


1 pinch of salt




Put the bread inside a bowl and soak it with milk to soften it a bit, then break it up roughly. Melt the butter in a small pan on low heat, add the sugar and the chocolate cut into small pieces. Stir until you obtain a smooth cream. Take the pan off the ring and let the cream cool down. Add the eggs, the flour, the baking powder, a pinch of salt, the bread and the milk. Stir and pour into a rectangular mold and bake at at 180 degrees C for 35 minutes. Let the brownies stand for ten minutes before turning them out and serving them.



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