Ultra chocolate brownie with nuts

Ingredients

• 200 g 70% dark chocolate (cut into pieces)
• 150 g unsalted butter (cut into cubes)
• 120 g T55 flour (sift before use)
• 4 pcs Eggs (at room temperature)
• 75 g White sugar (granulated)
• 75 g Brown sugar (granulated)
• 100 g Walnut kernels (roughly chopped)

Instructions

1. Melt the butter and chocolate

   Place the butter cut into cubes and the dark chocolate in the bain‑marie bowl. Heat gently until the mixture is completely melted and smooth.

   Time: PT5M

2. Whisk the eggs with the sugars

   In a large bowl, crack the four eggs and add the white sugar and brown sugar. Whisk on medium speed until the mixture lightens, triples in volume and becomes foamy (about 7‑8 minutes).

   Time: PT8M

3. Incorporate the melted chocolate

   Pour the melted chocolate‑butter, still warm, in a stream into the egg‑sugar mixture while continuing to whisk. Continue until the chocolate is fully incorporated.

   Time: PT3M

4. Add flour and nuts

   Sift the T55 flour over the bowl and add the chopped nuts. Gently fold with a spatula until you obtain a homogeneous batter, without lumps.

   Time: PT5M

5. Prepare the pan

   Line the 21 cm square pan with a sheet of parchment paper cut to the pan's dimensions. Lightly grease the paper if needed.

   Time: PT2M

6. Pour the batter and smooth

   Transfer the batter into the prepared pan. Use the spatula to spread the batter evenly to the edges.

   Time: PT2M

7. Preheat the oven

   Preheat the oven on convection mode to 160 °C.

   Time: PT5M

   Temperature: 160°C

8. Bake the brownie

   Place the pan in the oven and bake for 22 minutes. The top should be lightly golden and the surface should have a thin crust.

   Time: PT22M

   Temperature: 160°C

9. Cooling and unmolding

   Allow the brownie to cool completely at room temperature (about 30 minutes). Then lift the parchment paper and unmold the cake. Cut into nine equal squares.

   Time: PT30M

Nutrition Facts

Calories

445

Protein

5 g

Carbohydrates

60 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of 70% dark chocolate: dark chocolate 60‑80%
• Instead of unsalted butter: margarine, coconut oil (changes texture)
• Instead of T55 flour: all-purpose flour, wheat flour
• Instead of Eggs: chicken eggs, organic eggs
• Instead of White sugar: white cane sugar
• Instead of Brown sugar: turbinado sugar, full cane sugar
• Instead of Walnut kernels: hazelnuts, almonds, pecan nuts

Equipment Needed

• Bain‑marie pot
• Heat‑proof bowl
• Electric mixer or whisk
• Silicone spatula
• Sieve
• Chef's knife
• Cutting board
• 21 cm metal square pan
• Parchment paper
• Oven
• Kitchen gloves

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use high‑quality dark chocolate (at least 70%) for an intense flavor.
• Let the batter rest for 10 minutes at room temperature before baking; this improves the texture.
• Lightly sprinkle fleur de sel on top before baking to enhance the chocolate flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrap each portion in plastic film then place in a freezer bag, up to 2 months.

Room temperature: In a dry place, 1‑2 days (if the brownie is well covered).

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; bake the same day.
• Baked brownies freeze very well; gently reheat in the oven before serving.