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Recipe Step by Step
Step01
Brownie mix
120g Sicilian pistachios
120g Pecans
120g Whole almonds
410g Raw cane sugar
290g Eggs
360g European-style butter 200g
200g EXTRA AMER 67%
170g All-purpose flour
360g Dark chocolate chips 52%
Roughly chop the nuts and roast them at 320°F (160°C).
Briefly mix the raw cane sugar with the eggs until the sugar has dissolved. Melt the butter with the chocolate and check the temperature - it should be 115/120°F (45/50°C).
Incorporate this into your first mixture.
Add the sifted flour, the crushed and toasted nuts and lastly the chips.
Briefly mix the raw cane sugar with the eggs until the sugar has dissolved. Melt the butter with the chocolate and check the temperature - it should be 115/120°F (45/50°C).
Incorporate this into your first mixture.
Add the sifted flour, the crushed and toasted nuts and lastly the chips.
Assembly and finishing
Spread into a 30cm x 40cm frame and bake at 340°F (170°C) for 25 minutes.