- 115 g dark baking chocolate
- 8 cl Guénard Pecan Oil
- 2 large eggs
- 70 g flour
- 80 g sugar (preferably brown)
- 50 g walnuts (or almonds, hazelnuts, macadamia nuts, pecans, roasted peanuts …)
- ½ teaspoon natural vanilla extract
Preheat the oven to 180°C (355°F).
Melt the chocolate in a bain-marie (double boiler) with the Guénard Pecan Oil.
Beat the eggs and sugar until thoroughly mixed. Pour the vanilla extract and mix. Add the melted chocolate and then mix well until consistent. Stir in the flour with 1/8 teaspoon of salt. Coarsely chop the walnuts and add them to the mixture. Pour the batter into an oiled rectangular baking dish.
Bake for 25 minutes at 180°C (355°F). The brownies should have a soft and slightly moist texture.
Let cool before cutting into squares.