Molten Brownies

Ingredients

• 220 g 80% dark chocolate (Organic; finely chopped)
• 200 g Unsalted butter (Organic A2 butter)
• 3 Large eggs (Organic pasture-raised; at room temperature)
• 170 g Coconut blossom sugar (Organic)
• 40 g Raw cacao powder (Organic)
• 80 g Spelt flour (Organic)
• 8 g Flaky sea salt (Plus extra for garnish)

Steps

1. 1

   Preheat the oven to 175°C / 350°F. Grease a 20 cm square baking tin, then line it with parchment paper, leaving enough overhang to lift out the brownies after baking.

2. 2

   Set a heatproof bowl over a saucepan of gently simmering water to create a bain-marie. Make sure the bottom of the bowl does not touch the water.

3. 3

   Add the chopped dark chocolate and butter to the bowl. Melt them together, stirring occasionally, until the mixture is completely smooth and glossy.

4. 4

   Remove the bowl from the heat. Add the coconut blossom sugar and 8 g flaky sea salt. Stir with a wooden spatula until the sugar and salt are well incorporated and the mixture has cooled slightly. Do not whisk at this stage, since incorporating air can make the brownies less dense.

5. 5

   Check that the chocolate mixture is warm rather than hot. Add the eggs one at a time, whisking thoroughly after each addition until the batter is homogeneous and glossy before adding the next egg.

6. 6

   Sift the spelt flour and raw cacao powder into the chocolate mixture. Fold gently with a spatula just until no dry streaks remain. Avoid overmixing, which can make the brownies tougher.

7. 7

   Pour the batter into the prepared tin and spread it evenly into the corners. Tap the tin firmly on the work surface to release large air bubbles.

8. 8

   Sprinkle the surface with extra flaky sea salt. Bake at 175°C / 350°F for about 22 minutes, until the top is set and a skewer inserted into the center comes out slightly moist rather than completely clean.

9. 9

   Let the brownies cool briefly in the tin before slicing. Serve while still warm for the softest, most molten center.

Notes

For the intended molten texture, do not overbake; the center should remain slightly moist when tested. Use a wooden spatula when dissolving the sugar to avoid incorporating excess air. The recipe specifies a 20 cm baking tin and a 22-minute bake.

Nutrition per serving

• dessert
• brownies
• chocolate
• baked
• vegetarian
• rich dessert
• molten center
• gluten-containing