| Cook Time | 90 minutes |
| Servings |
Ingredients
- 170 gram Butter
- 100 gram Dark chocolate
- 50 gram Butter
- 2 pieces Chicken eggs
- 150 gram Sugar
- 50 gram Flour wheat / Flour
- 150 gram Walnuts
Ingredients
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Instructions
- 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.
