Grease a 24 x 24 cm square mold and place baking paper to facilitate demolding.
In the microwave, melt the chocolate broken into pieces and the diced butter at low power. Smooth and let cool.
In a bowl, mix the eggs previously relaxed with a fork, the sugar, the flour, the cocoa, the vanilla, the salt and then the melted chocolate. Mix but not too much, just enough to homogenize.
Pour in the nuggets and mix one last time.
Bake for about 20-25 minutes or until a wooden pick inserted in the center of the brownie comes out with a few crumbs. The edges should be cooked, the center a little less.
Leave to cool completely in the pan then cut into squares.
Notes:
Can be kept for about 4 days at room temperature, in an airtight bell or cling film.
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