Indiscribeable Brownies


  • 225 grams semisweet chocolate broken up
  • 125 grams unsalted butter
  • 2 large eggs at room temperature
  • 1/4 teaspoon salt
  • 1teaspoon vanilla extract or 1 vanilla bean
  • 150 grams granulated sugar
  • 30 grams flour
  • ca.235 milliliter chopped walnuts


Preheat oven to 190 °C.

  1. In a small pan in a larger pan over simmering water melt chocolate and butter together. Remove from heat and stir together until smooth and satiny. Let cool to room temperature.
  2. Beat eggs until thick and light in color. Add salt and gradually add sugar while beating about 8 minutes or until a trail of egg will remain on the surface 15 seconds when the beaters are raised. Beat in vanilla extract.
  3. Gently fold in the cooled chocolate mixture, keeping mixture as airy as possible. Fold in flour and walnuts.
  4. Butter baking pan and pour in batter. Bake in the center of the oven about 30 minutes or until a wooden toothpick inserted about 2 centimeters from the center comes out barely moist.
  5. Cool in the pan on a rack at least 5 hours before cutting in small squares.
  6. Best keep them at room temperature, so do not refrigerate.