Summary

Ingredients

• 250 g walnuts
• 500 g dark chocolate
• 250 g butter
• 7 egg (s), (size M)
• 500 g suar
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 300 g flour, type 405
• 0.5 ½ pack baking powder
• 200 g whipped cream
• 50 g fat, white plate fat, e.., Palmin
• 2 tablespoon pistachios, chopped, for decoration

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Instructions

1. Grease a drip pan (approx. 32 x 39 cm). Manzians best use a baking frame of the specified size, which is placed on an aluminum sheet with baking foil.
2. Roughly chop the walnuts. Roughly chop 300 g chocolate and melt with butter in a hot water bath. Cooling down.
3. Beat eggs, sugar, vanilla sugar and salt until frothy. Mix flour and baking powder, sieve on top and fold in. Fold in the melted chocolate and walnuts.
4. Spread on the drip pan and bake in the preheated oven (Manz: 170 ° C / electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30 - 40 minutes. Make a chopstick test. Let cool down.
5. Break 200 g chocolate into pieces. Melt with cream and plate fat while stirring over a mild heat. Let cool down for about 15 minutes. Spread on the cake. Sprinkle the cake with pistachios and cut into quarters. Chill for approx. 2 hours.
6. Cut into approx. 60 pieces (4 x 5 cm). This works best with a knife dipped in hot water.
7. These brownies are very substantial, but definitely worth a sin (or two).