- 50 g of butter
- 10 g of butter to grease the cake tin
- 200 g of dark chocolate (at least 50% cocoa)
- 2 eggs
- 150 g of caster sugar
- 1 pinch of salt
- 125 g of Maître Prunille shelled hazelnuts
- 75 g of sifted flour
Makes 8 – 10 brownies.
Preheat the oven to 190°C.
Grease the cake tin with melted butter.
Cut the butter into small chunks and melt in a double boiler.
Grate the dark chocolate and also melt in the double boiler.
Break the eggs into a bowl, add the caster sugar, and beat thoroughly until the mixture turns a pale colour.
Mix the melted chocolate and melted butter, followed by all the ingredients listed above.
Finally, add the flour and crushed hazelnuts, and stir continuously so that the chocolate does not cool and solidify.
Pour the mixture into the cake tin and spread out to obtain a thickness of approximately 1.5cm.
Bake in the oven for 20 to 25 minutes.