brownies.
These are fudgy brownies.
Ingredients:
wet:
225g + 45g 80-90% dark chocolate, roughly chopped.
150g butter.
30g canola oil.
100g brown sugar.
75g sugar.
2 whole eggs, cold.
1 egg yolk, cold.
50g buttermilk.
8g vanilla pasta/extract.
2g instant coffee/espresso powder.
dry:
75g all-purpose flour.
75g Dutch-processed cocoa powder.
5g kosher salt.
Equipment:
8x8” baking pan.
parchment paper.
stand mixer w/whisk attachment, or a whisk and a mixing bowl.
small saucepan.
Yield:
9 brownies.
Execution:
brown butter and chocolate.
Place cubed butter in a saucepan over medium heat.
Let cook until it starts to boil and foam.
Whisk until the foam starts to subside.
The butter should be golden brown with a sweet, rich nutty aroma. The best way to tell if its perfect is the smell, if its burnt it will smell burnt and acrid.
Add 225g of dark chocolate, canola oil and espresso powder to the butter and stir until homogenous, set aside.
2. cream sugar and eggs.
Whisk together, sugar, brown sugar, whole eggs and yolks. Mix for 4-5 minutes or until light in colour and aerated.
Add the buttermilk and vanilla extract.
While whisking, slowly add the brown butter/chocolate mixture, stir until fully combined.
3. add dry ingredients.
In a separate bowl, whisk together the salt, flour & cocoa powder.
Sift in half of the flour mix, fold until homogenous, repeat with the rest.
Add the remaining dark chocolate and fold into the batter.
4. 24 hr rest.
Transfer the batter to a 8x8” baking pan, lined with parchment paper. Apply a layer of cooking spray/oil to the baking pan, before adding the batter.
Wrap the pan with plastic wrap and place in your fridge for 24 hours.
5. bake.
Preheat your oven to 350°F.
Bake the brownies for 25 minutes.
Sprinkle the top with maldon flaky salt.
6. post-bake rest.
Allow the brownies to cool down for 15 minutes.
Wrap the pan with plastic wrap and place in your fridge for 6-8 hours, before slicing.