Walnut kernels, 100 g Butter, also lactose-free, 150 g Dark chocolate, 225 g Eggs, 4 Fine cane sugar, 200g The seeds of half a vanilla pod Good quality ground cinnamon, the tip of a teaspoon The grated peel of half an untreated orange Flour, 125 g (also gluten-free mixes for cakes or rice+fine buckwheat) Salt, the tip of a teaspoon
Chocolate: that preparation which, in squares or small flakes, if melted on the tongue produces an effect equal to a small explosion, to a meeting that surprises us, to a wish fulfilled.
I have made these brownies numerous times, in all seasons: in winter they are delicious served still warm and with a melting heart, but in summer, firmed up and refreshed in the refrigerator, they are perhaps even better. I made these and served at Dario's Jurassic park themed birthday party and yes, they literally flew away. Don't limit yourself to combining chocolate, eggs, flour, but give them always different aromas every time: they love the company of vanilla, orange, lemon, warm spices such as cinnamon and nutmeg, ginger, tonka bean.
Here is my version:
Preheat the oven to 170 degrees and prepare a 25x25 cm square pan
Pour the walnut kernels into a baking tray and toast them for 5 minutes, then chop them coarsely as soon as they are cool enough to handle.
Melt the butter in a bain-marie with the chopped chocolate, then remove from the heat and mix well.
In another bowl, beat the eggs with the sugar (a hand whisk is enough, vigorously), then add the vanilla, cinnamon and orange peel. Add the chocolate mixture and mix. Now also add the flour, salt and walnuts.
Pour into the pan and cook for about 25 minutes: a crust should form on top but the inside must remain moist. If you like it more cooked, you can extend the cooking time a little: it is very important that it is completely cold in order to cut it and remove it from the pan. 9 squares will come out.
