Nut brownies with cherries

Ingredients for 1 servings:

• 100 g mixed nuts (e.g. walnuts, Brazil nuts, hazelnuts, almonds)
• 300 g dark chocolate coating
• 100 g butter or vegetable margarine, soft
• 70 g sugar
• some salt
• 1 vanilla pod(s), pulp or 1 tsp Bourbon vanilla
• 3 eggs or 3 tbsp soy flour
• 150 ml water to mix the soy flour, if necessary.
• 100 g spelt flour (type 630)
• ½ tsp baking powder
• 150 g morello cherries, drained
• Butter or margarine for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

easy to make, with a version without milk and egg

Roughly chop the nuts and chocolate coating. Melt 200g of chocolate coating in a bain-marie. Place the butter, sugar, and a pinch of salt in a mixing bowl. Add the vanilla seeds. Beat with the whisk attachment of a hand mixer for 8-10 minutes until creamy. Preheat the oven to 180°C (conventional heat, fan oven: 160°C). Gradually beat the eggs into the butter and sugar mixture. Add the melted chocolate coating. Mix the flour and baking powder and stir briefly. Fold in the drained morello cherries and 70g of nuts. Pour the batter into a greased rectangular baking dish (approx. 20 x 30 cm). Bake for approx. 30 minutes, then let cool. Melt the remaining chocolate coating in a bain-marie and cover the cake with it. Cut into approx. 12 pieces and serve the brownies garnished with the remaining nuts. Version without milk and eggs: Instead of the three eggs, use three heaped tablespoons of soy flour mixed with 150 milliliters of cold water. Replace the butter with vegetable margarine.