8-10 persons

for a rectangular mould L.35x10.5cm Ht 3.5cm

  • 90g 65% dark chocolate / 2/3 cup
  • 135g butter / 3/5 cup
  • 75g sugar / 3/8 cup
  • 75g brown sugar / 3/8 cup
  • 150g eggs (3 large eggs)
  • 75g flour / 3/5 cup
  • 20g chopped roasted hazelnuts / 1/8 cup
  • 32g chopped roasted pecan nuts / 1/4 cup
  • 15 chocolate drops/buttons


Melt the dark chocolate and then add melted butter.
Next, add sugar and brown sugar and mix until it has all dissolved.
Then, add the eggs and the flour. Last add the nuts and chocolate drops and pour into the rectangular mould.

Optional: decorate the top of the brownie with chopped roasted nuts.

Cook for 18 minutes at 175°C (350°F) .

Remove from the oven and dust with icing sugar.

Leave to cool before removing from the mould.

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