Chocolate brownies

Name: Chocolate brownies
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 400 g Dark chocolate; 250 g Butter; 100 g Almond kernels; 75 g Hazelnut and pecan kernels; 7 Eggs (size M); 350 g Flour; 2 heaped Tsp baking powder; 450 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g white chocolate; 175 g Whipped cream; 7-10 Tbsp Nut and almond kernels; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

400 g Dark chocolate
250 g Butter
100 g Almond kernels
75 g Hazelnut and pecan kernels
7 Eggs (size M)
350 g Flour
2 heaped Tsp baking powder
450 g Sugar
1 package Vanillin sugar
1 pinch Salt
100 g white chocolate
175 g Whipped cream
7-10 Tbsp Nut and almond kernels
7-10 Tbsp Fat and flour

Directions

1
Chop 300 g chocolate. Melt with the butter over a warm water bath. Coarsely chop almonds and nuts. Whisk the eggs with a whisk. Mix flour and baking powder in a bowl.
2
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 almonds and nuts. Grease a rectangular form (26 x 38 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 25-35 minutes. Let cool on a cake rack. Chop 100 g dark chocolate and white chocolate separately. Heat 100 g whipped cream and melt dark chocolate in it. Heat 75 g cream and melt white chocolate in it.
3
Let cool on a cake rack. Chop 100 g dark chocolate and white chocolate separately. Heat 100 g whipped cream and melt dark chocolate in it. Heat 75 g cream and melt white chocolate in it. Spread the icing alternately in blobs on the cake. If necessary, spread a little, let it set. Cut into pieces and decorate with almonds and nuts
4
2 1/2 hours waiting time