Chocolate brownies


°3 eggs (at room temperature)
°60g flour 
°80g caster sugar (white)
°120 gm soft butter
°100g dark chocolate (54%)
°100 gm white chocolate
°40 g mixed nuts (pecans, almonds, hazelnuts)
°¼ tsp. salt

* Methods :

Preheat the oven to 180°C and line a square tray with parchment paper.

In a bowl, beat eggs with sugar for 1-2 minutes. Then add flour and salt and set aside.

Melt half of the butter and the chopped dark chocolate in a Bain-Marie and set aside in a bowl.

Do the same with the white chocolate and the other half of the butter. Also put this preparation in a bowl.

Divide the first mixture of egg-flour and sugar evenly in the two bowls containing the two pieces of chocolate. Combine ground nut mixture into the two preparations, half with dark chocolate cake mixture and another part to mix. White chocolate brownie.

Pour the dark chocolate mixture into the cake pan first, then pour the white chocolate mixture over it.

Using the tip of a knife, roll out the dough to make this marbled pattern.

Bake for 25-30 minutes.

Let the cake cool completely in its pan before unrolling and slicing.