Melt the chocolate in a micro-wave oven or in a bain Marie.

Prepare all the ingredients. Melt the chocolate in a micro-wave oven or bain Marie.

Put the butter to soften. Mix without whisking the eggs and sugar.

Add the almonds, hazelnuts, vanillated sugar and the seed from the vanilla pod.

Combine the melted chocolate and softened butter. Mix well to obtain a homogeneous mixture.

Generously butter a pan. Let the butter to set in the fridge.

Flour the pan.

Spread the flour on the bottom and sides of the pan.

Flip the pan over and tap it on the counter to get rid of the excess flour.

It will help unmold the brownies without any problem.

Fill up the pan.

Bake at 150°C (302°F) for about 1 hour.

The brownie's top rises...

...and cracks.

When finished, check if the brownies are baked by dippind the blade of a knife. It should come out dry and clean. If not, keep baking a litlle more. Unmold while the cake is still warm. Leave to cool and eat preferably 48 hours later, it will taste mush better (keep refrigerated).