Grand Crème Studio gives us its recipe for an ultra-soft, strong cocoa brownie with a chestnut note…
-175g of unsalted butter
-200g coconut blossom sugar
-3 eggs + 3 yolks
-75g of wheat flour + 55g of chestnut flour
-30g ground almonds
-1 teaspoon of vanilla extract (also delicious with a pinch of tonka bean as an alternative)
-2 nice pinches of sea salt
Beat the eggs and sugar vigorously until the mixture turns white. Melt the chocolate and butter in a bain-marie, add the vanilla and incorporate into the previous mixture.
In a separate bowl, mix all the remaining dry ingredients: flour, almond powder, cocoa powder and sea salt. Pour the chocolate mixture into the salad bowl, mix, add the vanilla and lightly crushed walnuts.
Preheat your oven to 180°C. Pour your preparation into a previously buttered mold. Bake for 35 minutes (the heart should be barely cooked). Let cool before unmolding and enjoy!