• 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.