Rating: 3.7303 / 5.00 (89 Votes)

Total time: 45 min



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.

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