Nibbles Brownie

Name: Nibbles Brownie
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 7-10 Tbsp some + 250 g butter; 300 g Dark chocolate; 4 Eggs (Gr. M); 250 g demerara sugar; 7-10 Tbsp Salt; 200 g Flour; 50 g Baking cocoa; 1 TEASPOON Baking Powder; 150 g Smoke almonds; 50 g Pretzel sticks; 50 g Dark chocolate; 7-10 Tbsp Freezer bag

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

7-10 Tbsp some + 250 g butter
300 g Dark chocolate
4 Eggs (Gr. M)
250 g demerara sugar
7-10 Tbsp Salt
200 g Flour
50 g Baking cocoa
1 TEASPOON Baking Powder
150 g Smoke almonds
50 g Pretzel sticks
50 g Dark chocolate
7-10 Tbsp Freezer bag

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Break chocolate into pieces for the dough.
2
Melt with 250 g butter in pieces in a saucepan at low heat.
3
Beat the eggs, sugar and 1 pinch of salt with the whisks of the mixer for 3-4 minutes until creamy. Remove the chocolate butter from the heat and immediately stir into the egg mixture.
4
Mix flour, cocoa and baking powder. Quickly stir into the chocolate-egg mixture.
5
Coarsely chop the almonds and fold them into the dough. Smooth in the form. Bake in a hot oven for about 25 minutes. Take out and let cool down for about 30 minutes. Cut the salt sticks into pieces of about 4 cm length and put them vertically into the brownie in small groups.
6
Let it cool down.
7
Melt the chocolate in a hot water bath. Pour into the freezer bag and cut off a small corner. Spray the chocolate in a grid pattern over the salt sticks and let it dry. Take the brownie out of the tin and cut it into pieces of about 4 x 4 cm.