Preparing the products. Today I did not have white chocolate, so I took 150 grams of 56% dark chocolate.
Roasted nuts are chopped coarsely with a knife. I half nuts ceiling, half large cut. Mix.
Prepare the baking dish.
We line it with parchment paper and grease it well with butter.
Chocolate break into butter.
Now melt the chocolate and butter in a water bath. It is important that the container with chocolate does not touch the water!
Stir well until thoroughly dissolved.
The chocolate with the butter melt. Remove from the water bath and set aside.
Now in a separate bowl break 2 eggs, stir, not whisking until smooth and add sugar. The secret of brown's viscosity is that sugar should not dissolve in the egg mixture!!! So connect the eggs with the sugar, just a few turns of the сorolla!
In the egg mixture to introduce warm chocolate mass. Stir.
Add flour. Stir.
Pour the nuts. Stir.
Pour the mixture into the prepared pan.
Even it with a spatula.
The oven is heated to 175 degrees.
Bake for 40-50 minutes. (today was baked for 40 minutes)
Remove the brownies from the oven.
After 15 minutes, put the cakes from the mold. Brownies needs to cool off completely. The cooled pastries put for 2 hours in the refrigerator. (you can do without a refrigerator). Cold brownie is cut into rectangular or square pieces.
Serve this dessert with lemon syrup and candied fruits. I didn't have any lemons, so I whipped up some candied orange crusts.