Summary

Ingredients

• 75 g currants
• 2 tablespoon rum
• 200 g chocolate (Toblerone)
• 50 g butter
• 2 egg (s)
• 100 g suar
• 1 pinch (s) salt
• 1 teaspoon cinnamon
• 50 g walnuts
• 75 g flour
• 300 g cake icin, dark
• Grated chocolate

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Instructions

1. Soak currants in rum for an hour. Chop Toblerone. Melt the fat, melt the chocolate in it while stirring, allow to cool a little.
2. Beat eggs, sugar, salt and cinnamon until frothy until you have a light, creamy mixture. Fold in the chocolate mass. Preheat the oven to 180 ° (electric stove).
3. Roughly chop walnuts and then add. Stir in the soaked currants and flour. Pour the dough into a mold (20 x 20 cm) lined with baking paper and smooth it out.
4. Bake at 180 ° for 20-25 minutes. Take out and let cool down a bit. Cut into approx. 25 pieces while still warm. Let cool down.
5. Melt the cake icing in a water bath. Lift the brownies out of the pan and cover with them. Decorate with chocolate shavings and possibly silver pearls. Let the glaze set.