Summary

Ingredients

• 200 g dark chocolate
• 70 g butter
• 75 ml whipped cream
• 2 egg (s)
• 50 grams sugar
• 1 packet vanilla sugar
• 0.5 ½ bottle butter-vanilla flavor
• 1 pinch (s) salt
• 50 g almond (s), round
• 70 g wheat flour
• 1 teaspoon Baking powder
• 1 banana (s), as ripe as possible

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Instructions

1. Chop the chocolate into small pieces. Preheat the oven to 150 ° C top / bottom heat.
2. Retain a small part of the chopped chocolate, place most of it in a bowl and melt the chocolate in a double boiler. When the chocolate starts to melt, add the butter and slowly add the cream as well and stir again and again until the whole thing has become a uniform mass.
3. Beat the eggs with the vanilla sugar, sugar and salt with a hand mixer (whisk) until frothy. Slowly stir in the flour and the ground almonds. Either puree the banana or mash it with a fork and then add it as well. Also add the chocolate mass, which has now cooled down a little, as well as the chopped up pieces of chocolate that have been retained. Mix everything together well. (If you like, you can now add a dash of rum, finely chopped nuts or well-drained fruit (fresh or frozen, e.g. cherries or raspberries).)
4. Pour the dough into a brownie form or spread it flat on the bottom on a tray with a border shape or in two box shapes (I made the latter, it worked quite well). The dough only rises a little, not much. Now bake for about 20 minutes in the middle of the oven - a little longer or shorter depending on the height of the dough in the pan. After a successful test, take it out of the oven, let it cool down briefly and then remove it from the mold. Due to the banana in the batter, the brownie is nice and moist, but still through and very chocolatey and more compact than fluffy. If you like it very chocolatey, you can add a chocolate icing over the completely cooled brownie.