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Milk Chocolate And Cardamom Marbled Brownie

We simply love that comforting and very original brownie recipe created by our foodie contributor Claire. And since there's never enough chocolate, why not adding a little cardamom almond and cocoa chip spread on top? This nice marbling makes the whole thing even better and prettier.


• 70 grams (1/3 cup) softened butter
• 100 grams (1/2 cup) brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 175 grams (3/4 cup) Allo Simonne Milk Chocolate spread
• Around 9 teaspoons Allo Simonne Almonds, Cardamom & Cocoa Nibs spread
• ½ teaspoon salt
• 100 grams (3/4 cup) flour
• Optional: chocolate chips


• Preheat oven at 350F/180 degrees Celsius
• Line the bottom and inner sides of square, eight or nine inches cooking dish with cooking paper
• Whisk the butter and brown sugar together until a creamy, homogeneous mix is obtained
• Add the eggs and vanilla extract, mix again
• Incorporate 1 cup of Allo Simonne Hazelnuts & Dark Chocolate spread and the salt
• Mix together until the paste is smooth
• Add the flour and mix (but not too much!)
• If you like, add chocolate chips
• Pour the paste into the cooking dish
• Put the Cardamom spread on top. With a knife, mix it into the paste as you like, to obtain a marbled effect
• Put the mold in the oven for 35 to 40 minutes. To verify it’s fully cooked, put a toothpick in the paste. The less humid crumbs stick to the toothpick, the more cooked the brownie is!
• Let it cool before unmolding it and savouring it without delay

Products we use in this recipe

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