CHOCOLAT-E RECIPES

Freshly baked brownies cut by a knife on a cutting board. A bowl of dark chocolate, and dark-milk chocolate baking chips is on the left.

Intense Chocolate Brownie with two chocolates

a recipe by frédéric cassel

PREPARATION TIME
20 MINUTES

COOKING TIME PECANS
5 MINUTES

COOKING TIME BROWNIE
30 MINUTES

INGREDIENTS

100g MEXICO 72% chocolate

60g BRAZIL 43% chocolate

120g butter

2 whole eggs

150g sugar

40g flour

125g pecans

80g sugar

20g water

2 pinches of fine sea salt

STEP BY STEP

Preheat the oven to 355°F.

Butter the 8×8″ brownie pan and place a sheet of parchment paper on the bottom.

In a saucepan, bring the water and sugar to a boil.

After a few minutes, when it starts to brown, add the pecans and mix, making sure to coat them well.

Chocolat-e baking chips are being poured into a large white mixing bow. A package of Bob's Red Mill All-Purpose Organic Flour, eggs, pecans, and butter surround the bowl.

Drain the pecans and transfer to a sheet of silicone or a sheet of parchment paper on a baking sheet. When they are cold, chop coarsely with a knife.

In a double boiler, melt the butter, the milk chocolate, and 100g of the dark chocolate together until smooth.

In a separate bowl, beat the eggs, then add the sugar and mix. Add the butter/chocolate mixture to the eggs and sugar. Add the flour and sea salt, mix. Add the caramelized pecans.

Mix gently and add the remaining 40g of chopped dark chocolate. For a stronger pleasure, keep the chips full size!

Pour into the pan and bake for 25 to 30 minutes.

A square pan of chocolate brownies sits on the counter. Beside it are a bowl of dark chocolate baking chips, and a bown of dark-milk chocolate baking chips.

FRÉDÉRIC CASSEL

Frederic Cassel, our Chocolatier, is smiling and playfully tossing up two handfuls of wrapped Chocolat-e bites.

Best Pastry Chef in France (1999 & 2007), Frédéric and his French Team won the Pastry World Cup in 2013.
In 2022, Frédéric gives Chocolat-e its first award after a year in business!

“I adapted this classic recipe for you, chocolate lovers! Two chocolates is better than one! Mix a dark one (Mexico 72%) with a Dark Milk (Brazil 43%). It balances perfectly with the Dark Milk Brazil 43%, enhancing the subtle caramely aroma.
Caramelize the pecans, it will give them a sweeter taste and adds to the crunchiness.
And don’t overcook the brownie, keep it soft and gooey in the center.
The result is stunning.”

FRÉDÉRIC’S RECIPES