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Ultra chocolate brownie with nuts
A very rich 70% dark chocolate brownie with unsalted butter, both sugars and nut pieces, perfect for a snack. Easy to make, just a few basic ingredients and a preheated oven at 160 °C. The result is a molten cake with a soft center, slightly crunchy on the outside, cut into nine generous portions.
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Critical Success Points
- • Melt the butter and chocolate in a bain‑marie without overheating.
- • Whisk the eggs and sugars until they triple in volume.
- • Do not overmix after adding the flour.
- • Precise baking at 160 °C for 22 minutes for a fudgy center.
Safety Warnings
- • The bain‑marie contains hot water; handle with care to avoid burns.
- • The oven reaches 160 °C; use kitchen gloves when handling the hot pan.
- • The knife used to chop the nuts is sharp; watch your fingers.
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