preparation
Beat the eggs together with the sugar, salt, vanilla sugar and tonka bean zest until frothy. Then melt the chocolate together with the butter – either in a water bath or in the microwave.
Preheat the oven to 200° top/bottom heat.
Gradually stir the liquid chocolate into the sugar mixture. Then mix the flour and cocoa powder and stir into the chocolate mixture together with the espresso. Finally, fold in the chopped chocolate. Grease a baking tray or casserole dish or line it with baking paper. Pour in the batter and spread it evenly. Now bake the brownies for 40-45 minutes. They should be firm on top but still give a little when you press on them lightly.
Allow the brownies to cool for 15 minutes, then remove from the tin and allow to cool for another 15 minutes. Then prick the brownies with a wooden skewer or fork and spread the espresso on top, spoonful by spoonful, so that the dough can soak up the espresso. Melt the remaining chocolate and decorate the brownies as desired. Finally, sprinkle the raw cocoa nibs or alternatively some chopped chocolate on top.
