Brownies


Recipe from Chef Rocco Lugrine

Ingredient

 

Grams

 

Ounces

 

Procedure

Eggs
Sugar
Butter
Unsweetened chocolate
Vanilla extract
All-purpose flour
Salt
Toasted walnuts

 

225
350
230
120
5
65
pinch
140

 

7.9
12.3
8.1
4.2
0.2
2.3
pinch
4.9

 
  1. Whisk together the eggs and sugar. For cakier brownie whisk until fluffy. For a dense brownie just whisk to combine.
  2. Melt together the butter and unsweetened chocolate.
  3. Pour chocolate mixture into the egg mixture.
  4. Fold chopped walnuts, flour and vanilla into mixture.
  5. Fill Silpat® Entremet and bake at 350F/170C for 15-20 min.

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