Chop the chocolate and melt it over a hot water bath. Let it cool down a little. Coarsely chop the nuts. Cream soft fat, sugar, vanilla sugar and salt. Stir in eggs bit by bit.
Stir in chocolate. Mix flour, starch and nuts and fold into the chocolate mixture. Put the dough on a well greased baking tray (approx. 3 cm deep) and spread glt. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 45-50 minutes. Let them cool down. Coarsely chop the dark and milk chocolate coating and melt with coconut oil over a hot water bath. Pour onto the cake and smooth it down. Leave to dry. Cut brownies into squares (approx. 6x6 cm) with a sharp knife, which is often dipped in hot water. To decorate, place strips of paper crisscross on the brownies.
Coarsely chop the dark and milk chocolate coating and melt with coconut oil over a hot water bath. Pour onto the cake and smooth it down. Leave to dry. Cut brownies into squares (approx. 6x6 cm) with a sharp knife, which is often dipped in hot water. To decorate, place strips of paper crisscross on the brownies. Dust with cocoa. Carefully remove the paper strips
At 30 pieces: