Easter eggnog brownies

Ingredients for 1 servings:

• 150 g sugar, brown
• 1 packet of vanilla sugar
• 3 eggs
• 125 g butter
• 150 g dark chocolate
• 125 g flour
• 3 tbsp cocoa
• 2 tsp baking powder
• 1 pinch of salt
• 200 ml condensed milk (sweetened, thick, e.g. Milchmädchen)
• 100 ml egg liqueur
• 150 g cream cheese
• 2 tbsp cornstarch
• Baking paper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

For a square springform pan 24 x 24 cm

Preheat the oven to 180°C (160°C fan-assisted). Line a 24 x 24 cm square springform pan with baking paper or place a baking frame on a baking sheet lined with baking paper. Beat the brown sugar, vanilla sugar, and eggs until creamy. Melt the butter and chocolate in a saucepan over low heat, add to the sugar and egg mixture, and stir in. Combine the flour, cocoa, baking powder, and a pinch of salt and stir in. Spread half of the batter into the prepared pan. Whisk together the condensed milk, cornstarch, eggnog, and cream cheese until smooth and spread over the batter. Spread the remaining batter on top; it will sink slightly as the light mixture is a bit soft. Carefully marble everything with a fork. Bake the eggnog brownies in the preheated oven for about 35 minutes. Carefully loosen the sides of the pan with a knife, remove the cake, place the cake on a wire rack, and let cool. Peel off the paper and cut the cake into 16 squares. The eggnog brownies taste almost even more delicious on the second day than on the first. Make your own milkmaid: Combine 400g of regular 10% condensed milk, 150g of brown sugar, and 50g of butter in a large nonstick pan, stirring gently. Bring to a boil. Then reduce the heat and continue to simmer, stirring constantly, until the milk thickens.