Fudgy Dark Chocolate and Walnut Brownies

A crackly, shiny crust hiding a dense, fudgy center. The bitterness of dark chocolate balances perfectly with the crunch of toasted walnut halves.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 492
• Protein: 7 g
• Carbs: 38 g
• Fat: 34 g

Ingredients

• 100 g Dark chocolate ( crushed )
• 75 g Minimum butter sweet ( in pieces )
• 1.5 piece Egg ( whole )
• 75 g Brown sugar
• 30 g Wheat flour ( sifted )
• 50 g Walnut kernel ( coarsely chopped )
• 0.5 tsp Vanilla extract
• 0.5 pinch Fleur de sel

Instructions

1. Melt chocolate and butter

   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. Whisk eggs and sugar

   Vigorously whisk the eggs with the brown sugar and vanilla extract. The mixture should double in volume and become frothy.

3. Combine with chocolate

   Pour the lukewarm chocolate-butter mixture over the eggs. Mix gently with a spatula starting from the center to keep it airy.

4. Fold in flour and nuts

   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. Baking

   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.

Chef's tips

• 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.

Storage

Store in an airtight container at room temperature for 3 to 4 days. They are even better the next day.