Molten Brownies

Ingredients

• 220 g organic 80% dark chocolate (finely chopped)
• 200 g organic unsalted A2 butter
• 3 organic pasture-raised eggs (large, at room temperature)
• 170 g organic coconut blossom sugar
• 40 g organic raw cacao powder
• 80 g organic spelt flour
• 8 g flaky sea salt (plus extra for garnish)

Steps

1. 1

   Preheat your oven to 175°C (350°F). Grease and line a 20 cm square baking tin with parchment paper.

2. 2

   Melt the butter and finely chopped dark chocolate together using a bain-marie (a heatproof bowl set over a pot of simmering water), ensuring the bottom of the bowl does not touch the water.

3. 3

   Remove the bowl from the heat. Stir in the coconut blossom sugar and 8g of flaky sea salt until dissolved.

4. 4

   Use a wooden spatula instead of a whisk for this step to avoid incorporating air, which keeps the brownie dense and fudgy. This stirring process also helps cool the mixture.

5. 5

   Ensure the chocolate mixture is warm but not hot to avoid scrambling the eggs. Add the eggs one at a time, whisking well between each addition until the batter is completely homogenous and glossy.

6. 6

   Sift the spelt flour and raw cacao powder directly into the batter.

7. 7

   Fold the dry ingredients gently into the batter with a spatula until just combined, taking care not to overwork the mixture.

8. 8

   Pour the batter into the prepared tin. Tap the tin firmly on the counter to remove any large air bubbles.

9. 9

   Finish with a sprinkle of extra flaky sea salt on top.

10. 10

    Bake for 22 minutes until the top is set. A skewer inserted into the center should come out slightly moist for the perfect molten texture.

Notes

To maintain the dense, fudgy texture, avoid using a whisk when adding the sugar and salt; a wooden spatula is preferred to prevent air incorporation. Ensure eggs are at room temperature to prevent the melted chocolate from seizing.

Nutrition per serving

• dessert
• brownies
• chocolate
• baked
• molten
• fudgy
• gourmet