The humble Brownie is and always will be the pinnacle treat for any self-confessed choco-holic! It’s that moment the oven door opens for the first time and unleashes a swash of chocolate fragrance that is as close it gets to fragrance of a batch of freshly roasted cocoa beans… We think you’ll enjoy preparing these, just as much as devouring them!
Yields 1 oven tray 40x35cm
Ingredients
200 g egg yolk
250 g brown sugar
117 g flour
74 g 72% Cuvée Classic Dark Hot Chocolate Powder
600 g butter
270 g Cuvée Grand Cru 75% Extra Dark Chocolate
300 g egg whites
250 g caster sugar
1 pinch salt
200g cocoa nibs
Method
- Pre-heat your oven to 180°C
- line the bottom of your oven tray with baking paper
- in a kitchen mixer using the whisk attachment, beat the egg yolks and brown sugar until fluffy and pale in colour
- in a sauce pan or small pot, melt the butter and pour it over the broken-up chocolate, leave to melt for a few minutes and combine well
- in the kitchen mixer using a whisk attachment, whip the egg white, sugar and salt to a soft peak merengue (ensure bowl and whisk are clean, dry and make sure not to over whip)
- gently, fold the merengue into the egg yolks, followed by the sifted flour and hot chocolate powder
- fold the butter/chocolate mixture in last, making sure all is well combined
- spread the mixture evenly onto your oven tray
- sprinkle the cocoa nibs across the surface and press them slightly into the mixture using a palette knife or spatula
- bake at 180°C for about 10-15 Minutes or until it passes the ‘skewer test’
- leave to cool and cut into little squares
Chef's Tip
Once you have added the sugar to your egg yolks, make sure to start mixing straight away as to prevent the sugar from ‘burning’ the egg yolk, leaving unpleasant egg lumps in your mix.
