2 cups of butter (500g)
3 cups of sugar
1 teaspoon of vanilla
6 eggs
1 1/2 cups of dark chocolate chips
2 1/4 cups of all-purpose flour, sifted
1 1/2 cups of chopped nuts or hazelnuts, toasted and chopped
Cocoa topping:
6 tablespoons of unsalted butter
2 tablespoons of unsalted butter
3 tablespoons of sugar
3 tablespoons of corn syrup
A pinch of salt
1 cup of milk
60g of unsalted butter
1 teaspoon of vanilla
2 cups of butter (500g)
3 cups of sugar
1 teaspoon of vanilla
6 eggs
1 1/2 cups of dark chocolate chips
2 1/4 cups of all-purpose flour, sifted
1 1/2 cups of chopped nuts or hazelnuts, toasted and chopped
Cocoa topping:
6 tablespoons of unsalted butter
2 tablespoons of unsalted butter
3 tablespoons of sugar
3 tablespoons of corn syrup
A pinch of salt
1 cup of milk
60g of unsalted butter
1 teaspoon of vanilla
To make the batter: melt the chocolate and butter together
Remove from heat and place in a bowl
Add the sugar and mix well
Add the eggs one at a time and beat well
Add the vanilla, flour, and nuts or hazelnuts and mix well
Pour into a greased baking dish, dust with flour
Bake in a moderate oven for 30 minutes
Do not overbake
To make the topping: melt 2 tablespoons of unsalted butter and 6 tablespoons of dark chocolate chips together
Add the remaining ingredients and stir until sugar dissolves
Cook over low heat without stirring until thickened, then remove from heat and add 60g of unsalted butter
Let cool to room temperature before spreading on top of brownie
Cut into squares.
