Buy all ingredients right below the recipe
Ingredients
- 300 grams flour type 405
- 250 grams butter + 2 tsp for greasing
- 400 grams sugar
- 400 grams dark chocolate
- 6 eggs
- 16 grams vanilla sugar (2 packets)
- 2 tbsp baking cocoa
- 2 tsp baking powder
- 2 pinches salt
- 1 pack nut ice cream
Preparation
- 1Preheat oven to 175 °C top and bottom heat and thoroughly grease the baking sheet with butter.
- 2Melt about 320 g dark chocolate together with the butter in a saucepan over medium heat at most, so that the chocolate doesn't burn due to excessive heat. Stir everything together and let the chocolate-butter mixture cool down slightly.
- 3Beat eggs with vanilla sugar and sugar until light and fluffy. Then carefully add the chocolate-butter mixture. Afterwards, separately mix flour with baking powder, salt, and cocoa powder, and then add this mixed dry mass to the egg-chocolate mixture to stir everything into a smooth batter.
- 4Chop the remaining dark chocolate into very coarse pieces, so that the chocolate pieces are still present in the finished brownies. Now fold the coarsely chopped pieces into the batter.
- 5Pour the finished chocolate batter onto the greased baking sheet and spread evenly. Bake everything in the preheated oven for about 20 minutes at 175 °C top and bottom heat, then remove, cut into 24 pieces, and serve warm.
Tip
It's best to take your brownies out of the oven about 2 minutes earlier. This way, they will be even moister. And for an extra chocolate kick, you can also melt 100 g dark chocolate in a bain-marie and then pour it over your freshly baked brownies. Always a hit: serve the still oven-warm brownies with a scoop of nut ice cream!
