American Double Chocolate Brownies

Ingredients for 1 servings:

• 230 g dark chocolate
• 130 g butter
• 140 g flour
• 210 g sugar
• ½ tsp baking powder
• ¼ tsp salt
• 1 packet of vanilla sugar
• 3 eggs, size M
• 1 point milk chocolate coating or white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

really moist and gooey brownies

Melt 200g of the dark chocolate with 120g of butter, stir, and let cool slightly. Chop the remaining chocolate (it’s best to crumble it in a freezer bag). Mix the flour with the baking powder and salt. Beat the eggs, sugar, and vanilla sugar until frothy and add to the lukewarm chocolate mixture. Gradually sift in the flour mixture and carefully mix everything into a batter. Now fold in the remaining chocolate chips. Optionally, you can also add a handful of chopped walnuts. Grease a brownie pan (approx. 23 x 23 cm) with the remaining butter, pour in the batter, and smooth it out. Then place it on a rack on the middle shelf of a preheated oven to 180°C (350°F) for 20-25 minutes. It’s important to find the right time to ensure the brownies are still nice and moist and puffy on the inside. It’s best to start baking at the 20-minute mark. They should be done when the edges are a nice, deep brown. Once cooled, either leave it plain or cover with milk chocolate and decorate with diagonal stripes of white chocolate. Cut into 16 squares or 32 smaller rectangles. It’s ideal for freezing. Thaw briefly after freezing and serve with a scoop of vanilla ice cream.