Molten Brownies
Ingredients
Main
organic 80% dark chocolate (finely_chopped)
220 g
organic unsalted A2 butter
200 g
organic pasture-raised eggs (room_temperature)
3 pcs
organic coconut blossom sugar
170 g
organic raw cacao powder
40 g
organic spelt flour
80 g
flaky sea salt
8 g
Instructions
Prep Station
Preheat oven to 175°C. Grease and line 20 cm baking tin.
Melt Base
Melt butter and chocolate together using bain-marie, ensuring bottom of bowl does not touch water.
Dissolve Sugar
Remove from heat, stir in sugar and salt until dissolved. Use wooden spatula instead of whisk to avoid incorporating air, keeping brownie dense. This step also cools mixture.
Incorporate Eggs
Ensure mixture is warm, not hot. Add eggs one at a time, whisking between each addition until batter is completely homogenous and glossy.
Sift and Fold
Sift flour and cacao powder into batter. Fold gently with spatula until just combined, taking care not to overwork it.
Bake for Texture
Pour into tin, tap firmly to remove air bubbles, and finish with extra flaky salt. Bake for 22 minutes until top is set and skewer comes out slightly moist.
Original recipe
Storage
Store in airtight container. Reheat briefly for molten center effect.
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