Double Chocolate Brownies With Salted Fudge Frosting Recipe

Name: Double Chocolate Brownies With Salted Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 175 grams butter; 100 grams coconut palm sugar; 6 tablespoons light muscovado sugar; 6 tablespoons cacao of good quality; 3 tablespoons maple syrup; 1/2 teaspoon fine sea salt; 3 eggs; 90 grams buckwheat flour; 50 grams bittersweet chocolate of good quality; For the frosting; 150 milliliters heavy cream; 3 tablespoons milk; 3 tablespoons maple syrup; 200 grams bittersweet chocolate of good quality; 1/2 teaspoon fine sea salt; 50 grams pistachios, finely chopped; edible flowers, optional

Servings: persons

For the cake
175 grams butter
100 grams coconut palm sugar
6 tablespoons light muscovado sugar
6 tablespoons cacao of good quality
3 tablespoons maple syrup
1/2 teaspoon fine sea salt
3 eggs
90 grams buckwheat flour
50 grams bittersweet chocolate of good quality
For the frosting
150 milliliters heavy cream
3 tablespoons milk
3 tablespoons maple syrup
200 grams bittersweet chocolate of good quality
1/2 teaspoon fine sea salt
50 grams pistachios, finely chopped
edible flowers, optional

1
Preheat the oven to 180u00b0 C (350 u00b0 F). Line a small baking tray (ca. 20x30 cm) with buttered parchment paper.
2
Using an electric hand mixer or a table-top mixer whisk the butter and sugars together until creamy and fluffy. Add cacao, maple syrup and salt using a rubber spatula.
3
Add the eggs (one at a time) to the mixture. When all the egg has been incorporated, gently fold in the buckwheat flour and the chopped chocolate still using your rubber spatula.
4
Scrape the mixture into the baking tray and spread it out very gently. Bake for about 20-25 minutes until a skewer inserted in the middle comes out clean or just a little sticky. Let cool a bit before lifting the cake out of the tray. Then cool completely on a wire rack.
5
Bring cream, milk and maple syrup just to the boil and then pour it over the chopped chocolate. Let sit for a minute or two and then stir until smooth and well mixed. Add the salt and let cool.
6
When the cake is completely cooled, spread the frosting over the cake. Sprinkle with the chopped pistachios and put in the fridge to set for 30-60 minutes before cutting it.
7
Decorate with pansies (or other edible flowers) and enjoy! The brownies keep well in the freezer for up to three months.

1223

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the cake, 175 grams butter, 100 grams coconut palm sugar, 6 tablespoons light muscovado sugar, and more.

Yes, Double Chocolate Brownies With Salted Fudge Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Brownies With Salted Fudge Frosting

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