Fudgy Dark Chocolate and Walnut Brownies
Ingredients
- 100 gDark chocolate (crushed)
- 75 gUnsalted butter (in pieces)
- 1.5 pcEgg (whole)
- 75 gBrown sugar
- 30 gWheat flour (sifted)
- 50 gWalnut kernel (coarsely chopped)
- 0.5 tspVanilla extract
- 0.5 pinchFleur de sel
Method
A crackly, shiny crust hiding a dense, fudgy center. The bitterness of dark chocolate balances perfectly with the crunch of toasted walnut halves.
- 1
In a bain-marie, melt the dark chocolate with the butter. The mixture must be smooth, shiny, and homogeneous. Remove from heat as soon as it's melted to avoid burning the chocolate.
- 2
Vigorously whisk the eggs with the brown sugar and vanilla extract. The mixture should double in volume and become frothy.
- 3
Pour the lukewarm chocolate-butter mixture over the eggs. Mix gently with a spatula starting from the center to keep it airy.
- 4
Sift the flour over the mixture, add a pinch of sea salt and the walnut halves. Mix just until the flour disappears, no more.
- 5
Pour into a buttered pan. Bake at 180°C. The crust should be dry to the touch but the center must remain soft. A knife tip should come out with moist crumbs.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding flour, or the brownie will become bread-like and elastic.
- Wait for complete cooling before cutting, the structure sets during rest.
- Toast the walnuts for 5 minutes in the oven before folding them in to boost the flavor.
How long does this dish keep?
Store in an airtight container at room temperature for 3 to 4 days. They are even better the next day.
