Chopping chocolate. Melt 100 g chocolate and butter over a warm water bath. Whisk the eggs with a whisk. Mix flour and baking powder in a bowl. Add sugar, vanillin sugar, salt, eggs and chocolate mixture. Mix everything briefly with the whisk of the hand mixer to a smooth dough.
Fold in the rest of the chopped chocolate. Grease a square form (16 x 16 cm) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. In the meantime, put the green and red sweets separately in a universal chopper and grind finely. Place a round cookie cutter (approx. 4 cm Ø) on a baking tray lined with baking paper. Sprinkle some of the ground candy evenly through a sieve into the round cookie cutter. Sprinkle a total of 10 red and green circles each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 minutes. Remove and allow to set. Carefully loosen the chips with the help of a pallet. (Store chips dry.) Remove the cake and let it cool down on a cake rack. Mix cream cheese and liqueur.
Sprinkle a total of 10 red and green circles each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 minutes. Remove and allow to set. Carefully loosen the chips with the help of a pallet. (Store chips dry.) Remove the cake and let it cool down on a cake rack. Mix cream cheese and liqueur. Pour mint cream cheese into a piping bag with star-shaped spout. Cut the cake into pieces and squirt the cream cheese cream in tuffs onto the brownies. Place chips on the tuffs
Waiting time approx. 30 minutes