Do you know the words that stop me in my tracks? Chocolate. Mousse. Brownies.
Think of these little squares of joy as a baked chocolate mousse, with separated eggs to give them a little air and no flour so we stay gluten free.
Mainly, they are delicious! I love dark chocolate so that’s what I use but you can easily replace it with milk chocolate if that’s your preference.
If you’re in a rush (to eat chocolate; it’s OK, I understand), don’t worry about the layering and rebaking – just bake all the mixture at once for 40 minutes for a dense, fudgy brownie.
Serves: 16 squares, so probably about 2 people :)
Time: 1 hour 30 minutes
- 250 grams raw sugar
- 80 grams water
- 250 grams unsalted butter, chopped
- 350 grams dark chocolate, in pieces
- 5 large eggs, separated
- pinch salt
- cocoa powder, for dusting, optional
1. Pre-heat oven to 170°C. Grease a 22 cm square brownie tin.
2. Place sugar and water into mixing bowl and heat for 5 min/Varoma/speed 1 to create a light syrup.
3. Add butter and chocolate and melt for 2 min/70°C/speed 2. Stir without heat on speed 2/MC off, until the temperature reduces to 50°C.
4. Separate the eggs. Turn the dial to speed 4 and add egg yolks, one at a time, through the lid while mixing. Transfer mixture into a bowl and set aside. Clean and dry mixing bowl scrupulously.
5. Insert butterfly whisk. Add egg whites and salt and whip for 2 min/37°C/speed 4/MC off. Fold egg whites through chocolate mixture with a large metal spoon. Remove butterfly whisk.
6. Tip two-thirds of the mixture into the greased tin. Bake for 30 minutes (170ºC), then remove from oven and allow to cool. Add remaining mixture and smooth it over to create a second layer. Return to oven and bake for a further 20 minutes. Allow to cool.
Remove from tin and cut into squares. Serve with espresso coffee or dry sherry.
More about this video
This video was styled by the talented Caroline Velik, one of the many people who have helped bring Dani Valent Cooking to life.