[Cocoa fudge-brownies]
Brownies fondants au cacao
Adapted from Alice Medrich’s Bittersweet (thank you Deb).
When I had my first bite of those insanely fudge-brownies, I felt sorry I hadn’t made them back when I first spotted them on Smitten Kitchen.
At the time, I thought it would be nice to experiment but wasn’t sure the flavour would be au rendez-vous. But I was wrong. Not only the use of cocoa powder provides the brownies with an intense chocolate taste, but it also is the secret to their amazing texture (along with the high quantity of sugar that is).
A new favourite at home!
Edit 29.04.2020
Over the past few weeks, I’ve received many requests to republish this recipe which I originally wrote about ten years ago. Ten years! I guess everyone could do with a slice of warm fudgy brownies at the moment.
I haven’t made these in years! Instead, I’ve been baking kladdkaka , a Swedish cake, which is very similar both in terms of formula and texture; so much so that it may not count as different after all. It has become one of my go-tos, and I especially like to serve it with a vanilla anglaise and blueberry compote, which I can only urge you to try with these brownies!
Or ice-cream that is, one can never go wrong à la mode!
Brownies fondants au cacao
Makes 16 squares.
140 g butter
280 g caster sugar
80 g cocoa powder
1/4 heaped tsp Maldon sea salt
2 large eggs
65 g plain flour
Preheat the oven to 180°C/fan 160°C. Line a 25x25cm baking tin with baking paper.
Combine the butter, sugar, cocoa, and salt in a bowl and cook over a simmering bain-marie, stirring from time to time until it forms a smooth mixture and feel hot to the touch (around 50-60°C).
Set aside to cool down slightly, then mix in the eggs one at a time, using a whisk and stirring for a good minute after each one.
Fold in the flour and spread the batter evenly into the prepared tin.
Bake for 20 minutes, or until barely set. Allow to cool on a rack, then remove the brownies from the tin and slice into squares.
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