Fudgy Chocolate Brownie

Ingredients

• 185 g Butter (cut into pieces)
• 125 g Dark chocolate 70% cocoa (cut into pieces)
• 410 g White sugar (granulated)
• 4 units Eggs (medium size)
• 75 g All-purpose flour (sift before use)
• 50 g Walnut kernels (coarsely chopped)

Instructions

1. Melt the chocolate and butter

   Place the dark chocolate and butter cut into pieces in a heat‑proof bowl and melt them over a bain‑marie, stirring gently until you obtain a smooth mixture.

   Time: PT5M

2. Cool the mixture to 45 °C

   Remove the bowl from the bain‑marie and let the chocolate‑butter cool until it reaches about 45 °C before incorporating it into the eggs.

   Time: PT5M

   Temperature: 45°C

3. Whisk the eggs and sugar

   In the mixer bowl, whisk the eggs with the sugar until the mixture lightens and doubles or even triples in volume, about 7 to 8 minutes on high speed.

   Time: PT8M

4. Incorporate the melted chocolate

   Pour the melted chocolate in three additions over the egg‑sugar mixture, continuing to whisk on medium speed so that everything stays homogeneous but without the mixture falling.

   Time: PT2M

5. Chop the nuts

   Using a knife, coarsely chop the walnut kernels into small pieces.

   Time: PT2M

6. Fold in flour and nuts

   Sift the flour over the bowl, then add the chopped nuts. Gently fold with a spatula, using folding motions, without over‑mixing the batter.

   Time: PT3M

7. Prepare the pan

   Generously butter a 21 cm square pan, then lightly dust with flour to prevent the brownie from sticking.

   Time: PT2M

8. Pour the batter into the pan

   Transfer the batter into the prepared pan, smoothing the top slightly with the spatula.

   Time: PT1M

9. Bake

   Place the pan in the preheated oven at 160 °C and bake for 25 to 30 minutes. Watch the baking: the top should be slightly cracked but the center must remain fudgy.

   Time: PT30M

   Temperature: 160°C

10. Cool and cut

    Remove the brownie from the oven, let it cool at room temperature for about 30 minutes, then cut into 4 equal pieces.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: margarine
• Instead of Dark chocolate 70% cocoa: milk chocolate (changes flavor)
• Instead of White sugar: cane sugar
• Instead of Eggs: egg whites (different texture)
• Instead of All-purpose flour: whole wheat flour
• Instead of Walnut kernels: chopped almonds, pecan nuts

Equipment Needed

• Bain‑marie (pot + water)
• Planetary mixer or electric whisk
• Large mixing bowl
• Silicone spatula
• Sieve or fine strainer (optional)
• Chef's knife
• Cutting board
• 21 cm square pan
• Oven
• Kitchen gloves
• Kitchen scale

Critical Steps — Do Not Skip

• Melt the chocolate with the butter without overheating
• Whisk the eggs and sugar until volume triples
• Incorporate the melted chocolate without deflating the foam
• Do not over‑mix after adding the flour
• Baking: monitor time to keep the center fudgy

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70 % cocoa) for an intense flavor
• Let the batter rest for 10 minutes in the refrigerator before baking for an even fudgier texture
• Lightly dust with powdered sugar or fleur de sel before serving for a gourmet touch

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days

Freezer: Wrap individually and freeze up to 2 months

Room temperature: Consume within 2 hours if kept at room temperature

Make-Ahead Tips

• You can prepare the batter the day before and keep it refrigerated before baking
• Brownies keep well for 3‑4 days in the fridge, warm slightly before serving