Essentials

BISCUITS, PASTRIES & BASICS

BROWNIES

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 200 g
    • Extra Dark 53%
  • 410 g Brown sugar
  • 290 g Eggs
  • 360 g Butter
  • 170 g Pastry flour
  • 120 g Almonds (blanched)
  • 120 g Pistachios (shelled)
  • 120 g Pecan nuts
Select your mixture’s total weight
For
g

Recipe

Briefly mix together the brown sugar and eggs. Melt together the butter and chocolate at approx. 45-50°C (115-120°F), then incorporate into your brown sugar and egg mixture.

Add the sifted flour, the ground and toasted nuts and, finally the chocolate chips.

BAKING: In a mold or frame at 160-180°C (320-355°F).

1500g to 2500g for a 40 x 60cm mold.

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