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350 grams of brown sugar
350 grams of granulated sugar
8 whole eggs
420 grams of dark chocolate (78%)
475 grams of unsalted butter
230 grams of flour
Pinch of salt
1½ tsp baking powder
190 grams of walnuts
160 grams of milk chocolate (46%)
200 grams of dark chocolate for topping (72%)
Preheat the oven to 180° C.
Whip the two types of sugar with the eggs for about 10 minutes or until it is light and fluffy.
Melt the butter and chocolate, let it cool a little and pour it into the egg mix.
Sift the flour, salt and baking powder and fold gently into the egg mix using a rubber spatula.
Chop the walnuts and milk chocolate and mix gently into the brownie dough. Pour the mix into a 25 x 30 cm baking tin, greased and lined with baking paper.
Bake the brownie for about 30 to 35 minutes at 180° C.
Remove from the baking tin and cool.
When cold, spread the thin layer of melted chocolate on top and use a fork to make a decorative texture.
Cut the brownie into 5 x 5 cm squares and enjoy.
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