Heat the milk and butter until the butter is melted. The liquid should only be lukewarm.

Crumble the yeast in the warm milk and butter.

Add sugar, eggs, wheat flour and salt and knead the dough until it becomes shiny and flexible. I use a mixer for this.

Put the dough in a form approximately 24x34 cm lined with baking paper.

Press the dough well to all the edges and make sure to make a small border around the sides so that the filling does not flow too much under the cake during baking.

Put a damp tea towel over the dough and let it rise in a warm place for about 1 hour. While the dough rises, make the filling.

Put butter, brown sugar and syrup in a saucepan and let it melt together over medium heat. It doesn't have to come to a boil, just heat until it can be stirred completely. Set aside.

Collect the brownie

Put a little water on your fingers and poke deep holes with your fingers in the dough. But without poking a hole in the bottom. Make plenty of holes!

Spread your cooled but still warm filling over the pan.

Put the brownie in a heated oven (general heat) at 200 degrees for 15 minutes.

When it comes out of the oven, I tilt the mold a little so that the filling comes a little over the edges as well.

Allow the brunsviger to cool and then serve while it is still freshly baked.