Dark Chocolate Brownie
Serves : 6 people
Preparation : 20 minutes
Cooking : 35 minutes
Wait : 2 hours
Ingredients
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7 ¾ oz of dark chocolate for desserts at least 70%
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3 eggs extra fresh
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4.2 oz of nuts assorted: pecans, hazelnuts, walnuts, pistachios…
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1.8 oz of granulated sugar
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4.2 oz of butter
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1.9 oz of wheat flour or rice, corn, buckwheat, or einkorn wheat for a gluten-free dessert…
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0.4 oz of cocoa powder
Instructions
Break the dark chocolate into pieces in a saucepan, and add the diced butter. Heat over very low heat, stirring with a silicone spatula (Maryse) until the mixture is smooth and creamy.
Mix the flour and cocoa powder in a bowl with a fork until they are well combined.
In a mixing bowl, combine the sugar with the eggs, then add the contents of the bowl and continue stirring until the mixture is smooth.
Pour the chocolate-butter mixture into the mixing bowl and scrape the sides thoroughly with a spatula. Give it a few stirs, just enough to roughly combine the two mixtures.
Preheat your oven to 170°C.
Chop the walnuts coarsely with a knife, then stir them into the batter.
Pour the batter into a baking pan (about 22×15 cm). Sprinkle with whole walnuts for decoration.
Place in the oven and bake for 35 minutes at 170°C.
To ensure your brownie achieves the desired texture, the small amount of flour needs to expand fully as it absorbs the fat from the butter. To do this, let it cool in the pan for at least two full hours.
Notes
This dark chocolate brownie is delicious on its own for brunch or an afternoon snack. For dessert, serve it with a scoop of yogurt or vanilla ice cream for a striking visual contrast!