Brownies

Ingredients for 1 servings:

• 375 g chocolate, min. 60% cocoa
• 375 g butter
• 350 g sugar
• 250 g almonds, chopped
• 225 g flour
• 6 eggs
• 1 tbsp vanilla extract
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

American recipe, makes 12 pieces

Preheat oven to 180°C fan/convection oven. Line a baking tin with baking paper. I always use a rectangular baking tin. Melt the butter and chocolate together in a saucepan over a low heat and allow to cool slightly. In a bowl, whisk the eggs, sugar and vanilla extract together, then add the melted, slightly cooled butter and chocolate and mix well. Then mix the flour and salt well and add to the mixture. Mix until smooth. Finally, stir in the chopped almonds and pour into the tin. Bake in the oven at 180°C for approx. 25 minutes. The baking time depends, among other things, on how thick the batter is in the tin. I usually use around 4 cm. The brownies are ready when the top has dried to a light brown. When you cut it open, the middle will still be dark, dense and a little sticky. The brownie will continue to set a little when you take it out of the oven until it has cooled down. Tips: The brownie can be baked, for example, in a pan or in a microwave. For example, they can be coated with chocolate coating or dusted with powdered sugar and served as a “cake.” The chopped almonds can be replaced with nuts or white chocolate chips. They can easily be stored for some time without becoming too dry. At Christmas, I often cut the brownie into smaller pieces, brush them with melted chocolate, and pack them in a cookie tin. They still taste delicious after a week.