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All chocolate brownies

with caramelized hazelnuts and pecans


001 user - All chocolate brownies

10 pers

002 bake - All chocolate brownies

15 mins

004 oven - All chocolate brownies

30 mins

005 cake - All chocolate brownies

0 min

006 chef - All chocolate brownies



150g of butter

300g of dark chocolate

300g of brown sugar

4 eggs

1 teaspoon of cinnamon powder

1 pinch of salt

130g of flour

40g of powdered hazelnuts

100g of sour cream

A little handful of grilled caramelized hazelnuts

3 tablespoons of grilled caramelized pecans

Villars product used in this recipe

240VL NoirPatissier V13 19.07.16 Facing 3D 1 150x300 - All chocolate brownies

Dark 63% Pastry


Break the chocolate into pieces and melt together with the butter in a bain marie.
Beat the eggs and sugar in a large bowl until the mixture whitens. Add the WARM melted chocolate, mix well then incorporate the cream, salt, cinnamon, flour, and powdered hazelnuts, stir until you have a smooth thick mixture. Add the broken caramelized hazelnuts and pecans.
Then pour to a depth of about 3-4 cm into a rectangular mould lined with baking paper. The thicker it is, the drier the brownies are – believe me!
Cook for about 30 minutes in a pre-heated oven at 190°C (fan assisted), check to see if it is cooked (insert the tip of a knife into the brownie, which should not stick to the blade) and leave to cool. While the brownie is still hot cut into small pieces (it is less crumbly that way) and that’s it!
This soft all chocolate brownie would be great served with homemade vanilla ice cream!

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