Utensils BBOIS, stainless steel and beechwood
for a rectangular mould L.35x10.5cm Ht 3.5cm
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.