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Walnut and hazelnut brownie


(Votes count 469)

(Rating average 2,96)

Just looking at this photo can make you lose your senses and start to perceive an irrepressible desire to grab hold of the page and try and chew it.

But dont do it, because its not an edible book and, whats more, youll end up without the ingredients and the explanation of how to make this scrumptious recipe, which is not too complicated if you make it with loving care.


Start off by beating the eggs with the sugar. When you see that it is well-whipped, add a hundred grams of chocolate while continuing to stir, though gently now Next, sprinkle in the flour and when you see that this is well blended in, add the nuts.

Now pour the entire mixture into a greased rectangular baking pan, which all good cooks should have at home, and bake for about half an hour at 200º C. After this time, take the pan out of the oven, let it cool and take the brownie out of the pan. Remember that this is a dry, crumbly sponge cake, so you have to be careful not to break it.

For the chocolate coating, use the hundred and fifty grams of chocolate that are left, which you will need to melt in a bain-marie, adding the (preferably softened) butter in pats. Stir continuously until the mixture is well-blended and smooth.

When putting the cake together, spread some strawberry jam over the brownie and decorate the sides with strawberry slices. If you wish to surprise your guests even more, you can buy some profiteroles filled with whipped cream and place them on the cake, or even make them yourself. Finish off the dish by coating the profiteroles with chocolate to achieve a finishing touch to any meal.

Where to try it

This dessert is regularly prepared at Confitería Marqués.
Walnut and hazelnut brownie
  • 130 gr. eggs
  • 170 gr. sugar
  • 55 gr. walnuts
  • 55 gr. hazelnuts
  • 250 gr. dark chocolate
  • 80 gr. flour
  • 50 gr. strawberry jam
  • 100 gr. butter
Category Desserts