200 g butter or margarine
200 g dark chocolate
2 dl Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
4 eggs
2 1/2 dl plain flour
1/2 tsp baking powder
300 g mixed nuts

Truffles
200 g dark chocolate
1 1/2 dl whipping cream
2 tbsp Dansukker Dark Muscovado Sugar
25 g butter or margarine
3 tbsp cognac

Grease a spring-form tin, 24 cm in diameter. Roast the nuts in a dry frying pan. Rub off any hulls with a tea towel. Chop the nuts coarsely.

Melt the fat in a saucepan over a low heat. Break the chocolate into pieces and place in the melted fat. Stir until the chocolate has melted. Take the saucepan off the heat. Mix in the muscovado sugar and vanilla sugar. Mix in the flour, baking powder and chopped nuts. Add the eggs, one at a time. Pour the mixture into the tin and bake in the lower part of the oven at 200 °C for about 20 minutes. The cake should be slightly sticky in the middle. Allow to cool.

Mix the cream and muscovado sugar and bring to the boil. Break the chocolate into the cream mixture and stir until dissolved. Stir in the fat. Add the cognac. Allow to set a little before spreading or piping over the cake. Store in the refrigerator. Enjoy the brownie tart in small pieces.