Toblerone – Sultana Brownies

Ingredients for 1 servings:

• 75 g sultanas
• possibly rum
• 200 g Toblerone (dark chocolate)
• 50 g butter
• 2 eggs
• 100 g sugar
• 1 pinch of salt
• 1 tsp cinnamon
• 50 g almonds
• 75 g flour
• n. B. Cocoa powder for dusting
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Moist brownies, not just for kids – enough for about 25 pieces

First, line the bottom of a rectangular springform pan (20 cm x 20 cm) or a round springform pan (22 cm diameter) with baking paper, grease and flour the sides. Soak the sultanas in rum for about 30 minutes, then drain well (if you’re having children with you, just skip the soaking step). Meanwhile, crumble the Toblerone and melt it in a pan with the butter. Remove from the heat and let cool slightly. In a bowl, whisk the eggs, sugar, cinnamon, and salt until the mixture becomes lighter in color. Add the cooled chocolate-butter mixture and mix well. Now roughly chop the almonds and stir in together with the drained sultanas and the flour. Pour the finished mixture into the prepared pan. Bake in the center of a preheated oven at 180°C for about 20 minutes (they should still be moist on the inside!). Remove from the oven and let cool slightly in the pan. Then cut into cubes and let cool completely. Only now remove from the mold and dust with cocoa powder.