Dessert

Brownie au chocolat noir

Parts :
6 - 8

Méthode

Parts :
6 - 8
Difficulté :

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  1. Preheat the oven to 190°C. Prepare an 18 cm deep square tin for baking by lining it with non-stick baking paper.
  2. Melt the chocolate and butter together in a bowl over low heat. Put the eggs and sugar in another bowl. Attach the whisk accessory to Braun’s MultiMix 3 Hand mixer HM 3135 and beat to silky consistency. Place the almonds in the 500 ml chopper accessory, attach to the hand mixer and just pulse one or two times. Transfer to the bowl, add the orange zest, baking powder, flour, cocoa, melted butter and chocolate and knead with your hands to a smooth dough.
  3. Once thoroughly combined, transfer the mixture to the prepared dish and bake for 30 minutes.
  4. When cooked, leave to cool in the dish before cutting into 12 bite-sized squares.
It’s so important that you keep any eye on the brownie while it’s baking. If it’s in too long, this indulgent favourite will dry out and lose its tempting moistness.

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