Baker-Pastry chef

BROWNIE

BROWNIE

Preparation

770 g eggs
200 g chocolate 53 %
200 g Liquid Clarified Butter 99,9 % fat
485 g sugar
140 g sugar
770 g dark chocolate (66 %)
460 g Liquid Clarified Butter 99,9 % fat
40 g flour
230 g Roasted Butter 98 % fat
20 g cacao powder
80 g milk
eggs
190 g sieved flour
50 g noten (pecan)
  • Beat the sugar and the eggs until airy ribbon stage.
  • Meanwhile, melt the chocolate and mix with the soft butter and the lukewarm milk.
  • Mix the chocolate mass with the ribbon and make a smooth batter.
  • Add the sifted flour. Mix for ¾.
  • Add the chopped nut mix under the mass and mix to a smooth batter. Pour out into a baking plate with high edges and spread over the plate.
  • Bake at 180 °C for 15 minutes.
  • Remove from oven and allow to cool down on a towel.
  • Cut the edges and divide into 2 equal plates of approximately 40 x 30 cm.
Tip

Can be stored in freezer. If frozen, remove from the freezer 12 hours in advance and defrost covered. It will be as good as fresh!

Corman's products of the recipe

Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

Find out more
Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

Find out more