Brownies are a beloved American chocolate cake that can be adapted to all tastes. Whether you like them cooked through, melting in the middle, or somewhere in between — the secret is in the chocolate you use and knowing exactly when to take them out of the oven.
Our chefs at Nut House recommend using premium Valrhona couverture chocolate for the richest, most indulgent result.
Ingredients
Makes a 1500–2500g cake, cut into individual portions.
- 410g brown sugar
- 290g whole eggs
- 360g European dry butter (84% or 82% fat)
- 200g dark chocolate drops (we recommend Valrhona Extra Amer 67% or Extra Noir 53%)
- 170g plain flour
- 120g white almonds
- 120g green pistachios
- 120g pecans
- 360g dark chocolate chips (we recommend Valrhona 52% Dark Chocolate Chips)
Tip: For a softer brownie, replace the dry butter with 288g of clarified liquid butter (80g clarified liquid butter replaces 100g dry butter).
Step 1 — Prepare the Nuts
- Preheat your oven to 140–150°C (285–300°F).
- Line a baking tray with greaseproof paper and spread out the almonds, pistachios and pecans.
- Roast for 10–20 minutes, turning occasionally for even colour.
- Remove from the oven, allow to cool slightly, then roughly crush or chop.
Step 2 — Make the Brownie Mix
- Melt the butter and dark chocolate drops together in a bain-marie, aiming for 45–50°C (100–120°F).
- Briefly mix together the brown sugar and eggs.
- Add the melted butter and chocolate mixture to the sugar and egg mixture.
- Sift in the flour.
- Fold in the sifted flour, roasted nuts, and chocolate chips.
Step 3 — Bake
Use a 40 x 60cm frame or mold (adjust temperature and time for different sizes).
- Convection oven: 160–180°C (320–355°F)
- Deck oven: 180–200°C (355–390°F)
- Baking time: 20–25 minutes depending on thickness and desired result
- Preheat your oven to your chosen temperature.
- Grease your mold and coat with flour. Place on a lined baking tray.
- Pour in the brownie mix and bake.
- Check with a knife — it's fine if it comes out sticky or slightly liquid. The brownie firms up as it cools.
Serving Suggestions
Elevate your brownies with these accompaniment ideas:
- Creams: Vanilla custard infused with cinnamon or orange, or whipped cream with coffee or raspberry
- Coulis & sauces: Mango or raspberry coulis, chocolate topping, or salted butter caramel sauce
- Ice cream & sorbet: Classic vanilla, pistachio, coconut sorbet, or even beetroot sorbet — all pair beautifully with dark chocolate
Shop the Ingredients
Get everything you need for this recipe from Nut House. Browse our full range of premium Valrhona chocolate including couverture drops, dark chocolate chips, and chocolate decorations — sourced for professional and home bakers across the UK.