The best brownie recipe: moist, chocolatey and with walnuts
Juicy, chocolatey, with walnuts
For the best brownies you need the best ingredients, above all couverture instead of chocolate. The couverture you choose determines the flavour.
The most important thing: whisk the eggs until properly frothy and keep the baking time exact. That way the brownies turn out juicy and chocolatey.
And afterwards: patience. Only once they have cooled completely can they be cut.
Ingredients
For the brownies
Step by step
The dough
Whisk the eggs
Preheat the oven to 180 °C top and bottom heat. Beat the egg and cane sugar with the Hand mixer until really frothy. The cane sugar makes the mixture not quite as light.
Hand mixer Clever Mix
Stainless steel Bowl 1.85 l
Couverture and butter
Melt the couverture and butter over a water bath, or melt the butter in a pan first and then the couverture in it. Slowly fold the smooth mixture into the eggs.
Lindt dark couverture 0.5 kg
Flour and nuts
Sieve the flour over the mixture, carefully fold it in with the Rubber scraper and briefly fold in the coarsely chopped walnuts.
Bake and cut
Baking
Place the baking frame measuring 26 x 26 cm on a baking tray lined with baking paper, pour the batter in and bake it for 25 minutes.
Cake ring square 26 x 26 x 5 cm
Baking paper 42 x 33 cm, 25 pieces
Cooling
Let the brownie cool in the frame for at least 3 hours, ideally overnight. While still warm, it is too soft to cut.
Cutting
Remove the frame and cut pieces measuring 5 x 5 cm. The dough divider makes the portions exactly even.
Dough divider, 5 wheels
Brownies
Ingredients
For the brownies
Preparation
- Dough: Whisk the egg and raw cane sugar until frothy, stir in the melted couverture and butter, fold in the flour, then the walnuts.
- Baking: Bake in a 26 x 26 cm Baking frame for 25 min. at 180 °C top/bottom heat, let cool for at least 3 hrs, then cut into 5 x 5 cm pieces.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes the recipe was tested with.
Ingredients
Lindt couverture dark 0.5 kg
White flour, 1 kg
Felchlin couverture Grand Cru Maracaibo 65 % 0.5 kg
Accessories
Hand mixer Clever Mix
Stainless steel bowl 1.85 l
Cake ring square 26 x 26 x 5 cm
Baking paper 42 x 33 cm, 25 pieces
Dough divider, 5 wheels
Delivery in 1 to 2 working days · Free shipping from CHF 100*
To make sure they turn out perfectly
25 minutes and no longer: this keeps the brownie moist inside.
With a different couverture, for example Felchlin or Valrhona, the brownie tastes quite different.
The next day the brownie is firm, moist and can be cut cleanly.
Frequently asked questions
Couverture contains more cocoa butter than chocolate and makes the brownie more chocolatey.
Leave them out or use chocolate drops instead.
Well packaged, 5 to 7 days.
Print recipe
Choose what should appear on the printout.
Related products
Lindt Couverture Dark 0.5 kg
Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg
Cake ring square 26 x 26 x 5 cm
White flour, 1 kg
Stainless steel bowl 1.85 l
Dough cutter, 5 wheels
Baking paper 42 x 33 cm, 25 pieces
Hand mixer Clever Mix
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