Japanese pastry chef Mori Yoshida reveals his easy brownie recipe

This sweetness, born in Chicago, has now conquered the whole world. Admittedly, it is an everyday cake, but the pastry chef’s mission is to highlight both everyday delicacies and those on holidays, and I am not establishing any hierarchy between the two. This recipe is not aimed at originality, but pure pleasure. I still made small improvements to adapt it to the French, who know the true taste of chocolate. Opt for a chocolate whose content of cocoa is high (61% against 50% in the classic recipe), in larger quantities. This is my take on the brownie.

For 10 people


1 cooking thermometer

1 square frame 22.5 cm square and 3.5 cm high (or a square mold or a gratin dish of similar dimensions)

brownie maker

100g walnut kernels

100g pecan nuts

220g butter

300g sugar

2g salt

½ pod of vanilla

240g whole eggs

80g T45 flour

170g Valrhona® Extra Bitter 61% dark chocolate


walnut kernels

pecan nuts

brownie maker

01. Spread the walnut kernels and pecans on a baking sheet and roast them in the oven preheated to 170°C for 10 minutes.

02. In a bowl, whisk together the softened butter at room temperature with the sugar and salt. Scrape the seeds from the vanilla pod and add them to the mixture. Heat the eggs in a bowl over a bain-marie until they reach 30°C.

03. Pour them into the preparation in 4 batches, taking care to incorporate them well between each addition. Add the flour and mix.

04. Melt the chocolate in the microwave, bring it to a temperature of 38°C. Pour it into the mixture and mix. Incorporate walnut kernels and roasted pecans.

05. Place the frame on a baking tray. Line the inside with baking paper. Pour in the preparation and distribute it evenly in the frame using an angled spatula.

Decoration and cooking

01. Place walnut kernels and pecans on top. Bake in preheated oven at 170°C for 40 minutes.

02. After cooking, let cool for 10 minutes before removing the frame. Then let the brownie cool completely. Remove the baking paper when ready to serve.\

Note: the key to success is to ensure that the temperature is maintained during preparation (38°C) and to choose good quality chocolate. There is no mystery!

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