Print Options:

Chocolate Brownies

Yields15 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

Seriously fudgy

Bruno Albouze Chocolate Brownies

Chocolate Mixture
 180 g butter
 125 g dark chocolate ≈64%
 80 g brown sugar
 100 g white sugar
 30 g light corn syrup, or honey
 2 g instant coffee, or reduced espresso optional
Egg Mixture
 200 g whole eggs
 1 g salt
 2.50 g vanilla paste or extract
 100 g sour cream
 50 g dutch-process cocoa powder, sifted
 125 g walnut, pecan or hazelnut, crushed
 125 g bittersweet chocolate disks
About
1

These gluten free brownies combine a fudge brownie's ultra-moist texture with an intense subtle chocolate flavor.

Chocolate Mixture
2

In a water-bath, melt the butter, chocolate, sugars, light corn syrup and instant coffee; stir to combine. Continue to heat just until the mixture reaches 110°F/43ºC and remove from the heat. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Egg Mixture
3

Meanwhile beat the eggs with the vanilla and salt. Add sour cream and cocoa powder. Add the warm butter-sugar-chocolate mixture and mix until smooth. Add crushed nuts and chocolate chips. Grease a baking tray lined with a greased parchment paper. Spread chocolate mixture evenly.

Baking
4

Preheated oven to 350ºF/180ºC. Bake brownies for about 22 minutes or until center is just set. The brownies should feel set on the edges, and the center should look moist still. Cool and chill overnight before cutting. Enjoy!

Storage
5

Brownies can be kept at room temperature for a couple of days, refrigerated for 5 days or frozen for 2 months.

Nutrition Facts

Servings 0

0

Your Cart

    Product Price Quantity Total
Empty Cart
nothing

Your cart is empty

Your cart is empty

FREE

16405

FREE EBOOK

ENJOY READING...

Enter your email address and get the FREE EBOOK

bruno-albouze-ebook-10-french-classic-recipes-v1
Scroll to Top