Double-layer brownies

Recette brownie au chocolat Carré Suisse et son crémeux
In the mood for extra fudgy brownies? Try this delicious recipe by Julien from The star ingredient is the Carré Suisse N°40 Baking chocolate bar.
For the brownie

- 150 g unsalted butter

- 120 g dark chocolate

- 200 g light brown sugar

- 2 eggs

- 40 g all-purpose flour

- 20 g dark cocoa powder

- 100 g walnuts

For the chocolate topping

- 300 ml whipping cream

- 15 g unsalted butter

- 100 g dark chocolate

- 100 g milk chocolate

- 1 egg


Instructions for brownie:

Preheat oven to 180°C.
Place butter and chocolate in a bowl and melt in microwave. Stir every minute.
In a separate bowl, whisk sugar and eggs. Add chocolate mixture.
Add flour and cocoa powder. Add nuts.
Pour batter into a baking pan (a silicone pan is best; otherwise make sure to butter and flour the mold).
Cook for 12 minutes at 180°C.

Instructions for chocolate topping:

Heat whipping cream and butter until simmering
Pour hot mixture on chocolate while whisking constantly.
Beat egg, add and blend.
Remove brownie from oven and spread with chocolate topping.
Put back in oven and cook for 15 to 20 minutes at 120°C.
Remove from oven and sprinkle with nuts. Put in freezer for 30 minutes to make brownie easier to unmold.
Serve straight up, with a scoop of vanilla ice cream or with custard sauce.
You’re in for a treat!

Check out Julien’s dessert recipes on his blog at Pastrygreen.

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