Chocolate-Lover\'s Peanut Brownie

Name: Chocolate-Lover\'s Peanut Brownie
Cook time: 50 min
Total time: 50 min
Yield: 25
Ingredients: some Butter; 250 g Butter; some Flour; 200 g Flour; 300 g Dark chocolate; 4 Eggs (Gr. M); 250 g Sugar; 200 g Sugar; 50 g Baking cocoa; 100 g Baking cocoa; 200 g salted roasted peanuts

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

With salted roasted nuts licked 1000 times over! If there is still chocolate sauce running over it, the good piece of Harry is plastered in no time

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 25

some Butter
250 g Butter
some Flour
200 g Flour
300 g Dark chocolate
4 Eggs (Gr. M)
250 g Sugar
200 g Sugar
50 g Baking cocoa
100 g Baking cocoa
200 g salted roasted peanuts

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) and dust with flour. Break chocolate into pieces. Melt with 250 g butter in a pot at low heat, stirring frequently.
2
Beat the eggs and 250 g sugar with the whisk of the mixer for about 5 minutes until creamy. Stir the hot chocolate butter in a thin stream into the egg mixture. Sift 200 g flour and 50 g cocoa on top and fold in. Mix in the peanuts. Put the dough into the tin, smooth it down and bake for approx. 25 minutes (see tip).
3
Take the cake out of the oven and let it cool down. In the meantime, boil up l water, 200 g sugar and 1 pinch of salt for the chocolate sauce 1⁄4. Stir in 100 g cocoa with a whisk. Simmer for about 3 minutes while stirring. Remove from heat and let it cool down.
4
Cut the brownie into 4 cm cubes and serve with the chocolate sauce.
5
In the USA the brownies are baked slightly "soggy". If you prefer your chocolate cake to go through the classic way, you should leave it in the oven at least 10 minutes longer.