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Writer's pictureMarjorie Durand

Brownie

Are you craving a chocolate-flavoured sweet treat today?

Today, let’s bake a classic chocolate brownie that is perfect for everyday baking and occasions.

It is moist and comprises walnuts, hazelnuts, almonds, dark chocolate, and topped with coconut flakes.



Ingredients for a 22 cm square tin/pan:

  • 3 eggs

  • 175 g blond cane sugar

  • 225 g plain/all-purpose flour

  • 1 teaspoon baking soda

  • 150 g unsalted butter

  • 75 ml of coconut oil

  • 1 large pinch fleur de sel (if you can't find it where you live, sea salt flakes would be the closest substitute)

  • 300 g dark chocolate

  • 150 g nuts (hazelnuts, walnut kernels)

  • Vanilla, cinnamon, nutmeg

  • Coconut chips



Instructions:

  1. Preheat the oven to 180°C/356°F.

  2. Coarsely chop the chocolate and melt 3/4 of it with the butter using a double boiler or 1 minute in the microwave—Reserve the remaining quarter, which will be used for decoration.

  3. Roughly chop the nuts and reserve the equivalent of a good handful for decoration.

  4. Mix the chocolate with the melted butter to obtain a smooth and shiny mixture, then add coconut oil and mix well.

  5. In a large bowl, blanch the eggs with sugar. Add the chocolate mixture, the spices (cinnamon, nutmeg, vanilla) and mix well.

  6. Add the sifted flour in two parts and the baking soda, then the fleur de sel. Mix everything well with a spatula. Add the nuts and mix.

  7. Line the tin/pan with baking paper and pour in the preparation. Decorate with the remaining chocolate and nuts.

  8. Bake for about 25/30 minutes at 180°C/356°F for a fudgier texture or 35/40 minutes if you like your brownie well set and firm.

  9. Remove from the oven, place a few coconut chips to decorate, and serve.



Notes:

You can enjoy this brownie with a scoop of coconut sorbet or a scoop of vanilla ice cream for more indulgence. Bon appétit!





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