A soft and squidgy brownie recipe by French pastry chef Nina Métayer | Vogue Kitchen | Vogue Paris
Hello Vogue, I'm Nina Métayer.
I'm really happy to see you
so that we can make achocolate brownie recipe together
that I love to make with my family.
All right, I'll show you how.
I'm going to need 150g of butter,
80g of dark chocolate,
4 eggs,
180g of brown sugar,
37g of flour,
10g of cocoa powder,
2g of salt,
60g of walnuts and 40g of pecans.
First step,
I'm going to roast the walnuts and the pecans
at 140 degrees
for 20 minutes.
This will help develop the flavors and aromas.
Meanwhile, I'm going to melt the butter
and chocolate in a bain marie.
Mix the chocolate and butter well,
then crack the eggs.
I'm going to put the whites in a large bowl
and the yolks in a small bowl.
The nuts are roasted.
I'm going to let them cool down next to the oven.
Now I'm going to mix the brown sugar and yolks.
I'm going to blanch them a little
so that the brown sugarstarts to melt into the yolks.
Now that the chocolate and butter are melted,
I mix them with the brown sugar and yolk mixture,
and I add the flour,
the cocoa powder
and finally the salt.
Now that the nuts are roasted,I'm going to chop them roughly.
You can use hazelnuts, almonds, dried fruit.
Whatever you like.
I'm going to mix the nutswith the chocolate mixture.
And now I'm going to whip the whites.
If you're feeling lazy,you can use a mixer.
We want a nice foamy texture.
And now I'm going to mixthe whites with the chocolate.
Very gently.
The egg whites will inevitablycollapse a little bit,
but we want to try to keep it light.
We start from the center and work our way up.
Once the mixture is homogeneous,
we can fill our moulds.
Come on, let's do it together.
In the meantime,I'm preheating my oven to 180 degrees.
We're at home
so we're not going to use an icing bagto pipe out the brownies,
so we're going to use a spoon.
That way we can get the right quantity.
You have to be generous.
My brownies are ready.
My oven is hot.
Now, I'm baking at 180 degrees for 10 minutes.
Not all ovens bake the same way.
So trust yourself.
They have to be well done on the outside,
but still a little bit soft on the inside.
If they're a little undercooked,bake them some more.
And if you see that after eight minutesthey're ready, take them out.
Ok let's take them out of the oven.
You have to wait a few more minutesfor them to cool in their pans
so that you can remove them safely.
And five minutes later,
we can take them out.
You can even eat them right away.
Bon appétit, Vogue!
Exclusively for Vogue Paris, Parisian pastry chef Nina Métayer shows us how to make her foolproof chocolate brownies with pecan nuts. A soft and squidgy recipe by the winner of baker of the year to follow step by step. Editor - Laurane Jolly SUBSCRIBE https://www.youtube.com/user/vogueparisfr?sub_confirmation=1