For the brownies, toast the walnuts at 180°C for about 10-15 min and chop.
Beat sugar with eggs and flavors like vanilla sugar and lemon.
Melt the butter and dissolve the couverture in it. Stir the butter and couverture mixture into the fluffy beaten eggs and stir in the flour, walnuts and baking powder.
Line a baking tray with a baking frame and baking paper and pour in the brownie mixture.
Bake brownies for about 25 minutes at 180°C – they must still be creamy inside!
If you like, you can serve the brownies with a dollop of Parisian cream on top.
Find many more brownies recipes here.
Preparation Tip:
We thank pastry chef Christine Egger for this brownies recipe.
Related Recipes:
Poppy Seed Chocolate Slice1 Preheat baking oven to 160 °C. Cover a baking tray (with a high edge) with baking paper.2 For the poppy...
Poppy Seed Rhubarb Tart with Cashew NutsFor the poppy seed rhubarb tart with cashew nuts, preheat oven to 160 °C (top and bottom heat). Coat the pan...
Poppy Seed CakeFor the poppy seed cake, separate the eggs. Cream butter and powdered sugar. Stir in the yolks one at a time...
Brownies with ChiliGently melt the butter and chocolate in the microwave (or water bath, stove top). Then, one by one, add the...
Poppy Seed Cherry Quilt CakeFor the poppy seed dough, first separate the eggs. Beat the egg whites until stiff. Beat the yolks with the...
Poppy Seed Raspberry and Topping CakeFor the poppy seed and raspberry cake, first prepare the dough. For the dough, separate the eggs. Cream...
Brownies VeganFor the brownies, first mix flour with cocoa for the vegan brownie mixture and sift into a mixing bowl. Add...
BrowniesFor the brownies, preheat the oven to 170 degrees. Cream butter with powdered sugar and honey until doubled in...
Poppy Seed Pot Pie with RaspberriesFor the cake base, separate the eggs. Cream the butter, powdered sugar and egg yolks with a hand mixer until...
BrowniesFor the brownies, first butter the pan, cover the bottom with parchment paper, butter the paper. Preheat oven...