Ingredients:

  • 180g Unsalted Grass fed Butter
  • 200g Dark Chocolate (70% Cacao), chopped
  • 30g Unsweetened Cocoa Powder, sifted
  • 3 Large Eggs, room temperature
  • 150g Coconut Sugar or Raw Cane Sugar
  • 1 tsp Vanilla Bean Paste
  • 95g All-Purpose Flour
  • ½ tsp Fine Sea Salt
  • ½ tsp Espresso Powder

Instructions:

  1. Preheat your oven to 180°C (350°F). Line a 20cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine 180g butter and 200g chopped dark chocolate in a heat proof bowl. Place over a pot of simmering water (don't let the bowl touch the water) and stir until smooth. Aim for 45°C. Let it cool slightly while you move to the next step.
  3. In a large bowl, combine 3 large eggs, 150g sugar, and 1 tsp vanilla bean paste. Using a whisk, beat on high speed for exactly 5 minutes. The mixture should become pale, thick, and leave a 'ribbon' when the whisk is lifted.
  4. Pour the cooled chocolate mixture into the egg foam. Use a spatula to fold gently until just a few streaks remain. Sift in 95g flour, 30g cocoa powder, ½ tsp salt, and ½ tsp espresso powder. Fold until no dry flour is visible. Stop immediately to avoid gluten development.
  5. Pour the batter into your lined 20cm pan and smooth the top. Bake at 180°C (350°F) for 25 minutes. The center should reach 88°C. The edges should be firm, but the center should still have a slight wobble when you shake the pan gently.
  6. Remove from the oven and let them cool completely in the pan. This is the hardest part, but the structure needs time to set. If you cut them while hot, they will fall apart. For the best slices, chill them in the fridge for an hour before cutting into 16 squares.