Grenada Chocolate Brownie from Rococo: Mastering The Art Of Chocolate by Chantal Coady
These are wonderfully moist, very rich and, of course, deeply darkly chocolatey.
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Cooking tools:
- Oven
- Baking sheet
- Cake pan
- Parchment paper
- Candy mold
Ingredients
- Icing sugar, for dusting
- 75 g plain flour
- 100 g Grenada Chocolate Co. dark chocolate (82% cocoa solids), broken into pieces
- 125 g pecan nuts or almonds, roughly chopped
- 185 g golden caster sugar
- 2 large eggs
- 185 g softened unsalted butter, plus extra for greasing
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