Brownie noix_la Perruche

Nutty brownies

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  • Servings 10 people
  • Prep : 45 minutes
  • Cooking : 25 minutes
Brownie noix_la Perruche


For the cake:

  • 370 g slightly salted butter
  • 370 g dark chocolate
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 300 g la Perruche Cassonade brown sugar
  • 230 g plain flour
  • 200 g pecans

For the rest of the recipe:

  • 10 g plain flour
  • 15 g unsalted butter


For the cake:

  1. Preheat the oven to 200°C (fan-assisted).
  2. Spread the walnut kernels out on a baking sheet and roast for 12 to 15 minutes.
  3. Put to one side and leave to cool.
  4. Put 30 g of whole pecans aside and roughly crush the rest with a knife.
  5. Melt the chopped butter and chocolate in a double boiler.
  6. Make a cold sabayon sauce by whisking the eggs, vanilla and sugar.
  7. Sift the flour over the mixture and incorporate with a spatula.
  8. Temper with ⅓ of the melted chocolate-butter mixture and incorporate.
  9. Add the rest of the chocolate and incorporate with a spatula, the mixture should be very smooth.
  10. Finally, add the crushed walnut kernels.

For the rest of the recipe:

  1. Preheat the oven to 180°C.
  2. Grease a 40 x 40 tin with the soft butter and flour.
  3. Pour in the mixture, then sprinkle the whole pecans over the top.
  4. Bake for 20 to 25 min.
  5. Check to see if it has baked properly using a knife.
  6. Cool on a wire rack before cutting into squares.

Chef's tip

Just before you put your baking in the oven, place a few large chunks of dark chocolate on top with the pecans as the pools of slightly melted chocolate on the top are a real treat!

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