Brownies

Ingredients for 1 servings:

• 1 cup water
• 3 tbsp cocoa
• 250 g butter, slightly melted
• 2 cups flour, sifted
• 1 tbsp sugar or cane sugar
• 1 pinch of salt
• 1 cup(s) buttermilk
• 2 eggs
• 1 tsp baking soda
• 2 tbsp milk
• 150 g butter, melted
• 4 tbsp cocoa
• 1 packet of vanilla sugar
• 150 g powdered sugar, sifted
• 200 g nuts of your choice

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Based on an original American recipe from my friend in New Hampshire. Makes approximately 45-60 pieces.

I always make the brownies a day in advance, as they need to sit for at least 6 hours before cutting. Finely chop 150-200g walnuts (or other nuts, e.g. pecans, cashews, etc., or a mix if desired). Bring the water, cocoa powder, and butter to a boil once, then remove from the heat. Combine the flour, sugar, and salt and stir in. Mix the buttermilk and eggs well and stir into the mixture, then stir in the baking soda. Pour the mixture into a well-greased (please do not use breadcrumbs or anything similar) baking dish (mine is 23 x 36 x 5 cm). Preheat the oven, then bake with the fan setting at 165°C for 20-25 minutes. 5 minutes before the end of the baking time, bring the milk, melted butter, cocoa powder, and vanilla sugar to a boil, then place in the sink (it will sometimes splash). Then stir in the powdered sugar until the mixture is completely smooth. Add the chopped nuts and immediately spread them on the still-hot cake. Let it rest for 6 hours. Cut into cubes and place in paper baking cups.