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

Ingredients

• 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)

Method

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