Ingredients for the recipe:

• 250 g of dark chocolate (70% cocoa)
• 150 g of unsalted butter
• 150 g of sucre fou
• 3 eggs
• 60 g of flour
• ½ teaspoon of crushed Assam pepper (adjust to taste)
• A pinch of salt
• 100 g of chopped walnuts

Preparation:

Preheat your oven to 180 °C (thermostat 6). Line a square baking tin (about 20 cm) with parchment paper or lightly grease it.

In a saucepan or using a double boiler, melt the chocolate and butter together, stirring until you obtain a smooth and homogeneous mixture. You can also use the microwave in 20-second intervals, stirring regularly.

Off the heat, incorporate the brown sugar into the chocolate-butter mixture. Then add the eggs one by one, whisking well after each addition to achieve a homogeneous blend.

Sift the flour into the bowl, then add the Assam pepper and a pinch of salt. Gently fold the mixture with a spatula so as not to break the texture. If you choose to add walnuts, fold them in at this stage.

Pour the batter into the prepared tin and smooth the surface. Bake for 15 minutes. The center should remain slightly gooey to maintain the characteristic moistness of the brownie.

Allow to cool completely in the tin before cutting into squares.