Brownies | Chocolate Recipes by Caffarel


60 Minuti
40 Minuti
300g flour
200g butter
600g sugar
600g Dark Chocolate 75% Cocoa
150g shelled nuts
6 eggs
5g yeast
5g salt
Tip of a teaspoon of vanilla extract (or vanillin)
  • Melt the butter with the chocolate and let it cool at room temperature.

  • With the aid of a mixer beat the eggs and sugar, keep mixing and add the butter mixture and the chocolate, then the sieved flour with yeast, salt, vanillin and finally the shelled nuts. 

  • Grease a baking tray (preferably aluminium with the recommended dimensions of 30cm x 40cm) with butter, pour the mixture in and bake at 200°C/210°C for about 40 minutes.

  • Take it out of the oven (it must be soft under the crispy top layer), let it cool in the baking tray, then cut it into small square-shaped pieces.

  • Put them on a cooling rack, cover them with a cloth and leave to cool for at least 12 hours.

  • It is recommended putting the brownies in a tin for good preservation.

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