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Recipe: Guanaja Chocolate Brownies (Valrhona)

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A creation of the École du Grand Chocolat Valrhona

Required accessories

  • Blender

  • Bowl

  • Sieve

  • 8 in. x 8 in. mold


  • 3 eggs

  • 115 g of sugar

  • 115g brown sugar

  • 170g butter

  • 90 g of Guanaja* chocolate with 70% cocoa

  • 40g flour

  • 10 g cocoa powder *

  • Walnuts, pecans or macadamia (optional)


  1. Mix the eggs well with the sugar and brown sugar;

  2. Gently melt the butter and chocolate, then add to the first mixture;

  3. Add the flour and cocoa sifted together;

  4. Pour into a greased mold, sprinkle with nuts, and bake at 325 F. for around twenty minutes. Check the cooking with a fork.

* Available at Érico in our selection of products for preparing pastries and chocolates


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