He makes our taste buds travel on TF1 with his “Small dishes in balance”. Discover Laurent Mariotte’s barbecue brownie recipe today. An ultra gourmet dessert to make at the campsite or during an aperitif with friends!
Here is Laurent Mariotte’s barbecue brownie recipe (“Small dishes in balance”):
Preparation: 30 min
Cooking: 25 to 30 min
For 6-8 people:
- 120 g of dark chocolate with 70% cocoa
- 170 g of fresh butter + 1 nut for the mold
- 3 eggs
- 115 g brown sugar
- 40 g flour
- 10g unsweetened cocoa powder
- 100 g of chopped walnuts
- 115 g of blond cane sugar + 1 pinch for the mold
- 3 chestnuts cooked sous vide from Périgord (optional)
Melt the chocolate and butter in a double boiler.
Pour the brown sugar off the heat and mix. Separate the yolks from the egg whites, add the yolks to the chocolate and mix again until the preparation is smooth. Add the sifted flour and cocoa, then the chopped nuts.
Whip the egg whites with the light sugar and incorporate them into the preparation. Add the chopped chestnuts and mix.
Pour into a buttered and sweet mold.
Place on the barbecue grill in “smoking” mode.
Close the hood and cook 25 to 30 minutes.
Let cool for a good hour and serve with a scoop of vanilla ice cream.
PS: This brownie is better the next day.