Serves 1
Directions
- 1Place a bowl on top of a saucepan that has boiling water.
- 2Melt 185 grams of butter and 150 grams of dark chocolate.
- 3Chop up 150 grams of white chocolate and 150 grams of milk chocolate and set aside.
- 4Mix 275 grams of brown sugar with three eggs.
- 5Whisk the sugar and egg mixture really well until it turns into a milkshake-like consistency.
- 6Add in two 5-gram vanilla powder pouches.
- 7Pour the chocolate mixture over the eggy mousse.
- 8Keep folding the mixture with a spatula until it looks uniform.
- 9In a separate bowl, sieve 85 grams of plain flour and 40 grams of cocoa powder.
- 10Resieve your dry ingredients into your wet mixture.
- 11Keep folding the mixture until it gets into a fudgy consistency.
- 12Add in your chopped white chocolate and milk chocolate.
- 13Mix it really well until it's all combined.
- 14Line an ovenproof dish with parchment paper and spread out the brownie mixture into all four corners.
- 15Cut off the excess parchment paper around the sides with scissors.
- 16Top the brownies with pink Himalayan salt.
Ingredients
- 185 g butter
- 150 g dark chocolate
- 150 g white chocolate, chopped
- 150 g milk chocolate, chopped
- 275 g brown sugar
- 3 eggs
- 2 vanilla powder pouches
- 85 g plain flour
- 40 g cocoa powder
- pink Himalayan salt
Equipment
bowlsaucepanspatulasieveovenproof dishparchment paperscissors
Tips
- When folding the batter, make sure that no air is getting knocked out of the mixture.
- Keep folding until the mixture reaches a fudgy consistency.
- Walnuts or pecans can be used as toppings instead of pink Himalayan salt.
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