Summary

Ingredients

• 100 g nuts, mixed
• 200 g chocolate couverture, dark
• 1 packet vanilla sugar
• 100 g mararine
• 70 grams sugar
• 1 pinch (s) salt
• 3 egg (s)
• 1 glass sour cherries
• 100 g flour
• 1 teaspoon Baking powder
• 100 g cake icin, dark

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Instructions

1. Roughly chop the nut kernels and couverture. Melt the couverture. Mix the butter, sugar, vanilla sugar and salt until frothy. Gradually stir in the eggs. Add the liquid, very warm couverture to the egg mixture while stirring. Drain the cherries well. Fold in together with 2/3 of the nut mixture. Mix the flour and baking powder and fold in as well.
2. Pour the dough into a greased baking pan (approx. 30 cm) lined with baking paper or a flat baking dish. Bake in a preheated oven at 200 degrees for about 25-30 minutes. Let cool down a bit, then turn out onto a wire rack and let cool down.
3. Melt the cake icing, spread it on the cooled cake and sprinkle with the remaining nuts. Let the glaze set.
4. Then cut the brownies into about 20 cubes.