For the brownies, first butter the pan, cover the bottom with parchment paper, butter the paper. Preheat oven to 165 °C (Depending on the recipe, the oven temperature varies between 150 and 175 °C or even higher. It is important not to over-bake the brownies: they must remain a little moist and ‘chewy’ inside!).
Melt the chocolate and butter in a not too hot water bath while stirring. Remove from water bath and mix in all remaining ingredients. Pour into the pan and bake for 30 to 35 minutes (monitor well!) . Turn out onto a wire rack, let cool, remove paper and cut into about 16 square brownies.
Preparation Tip:
The brownies can be varied, for example, with 50 g raisins or 50 g orange peel (candied or fresh).
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