Chocolate Brownie with Sea Salt
6 servings
60 minutes
Chocolate brownie with sea salt is a refined dessert of American cuisine that combines the rich flavor of dark chocolate with a delicate texture. Its history dates back to the late 19th century when bakers sought the perfect balance between cake and cookie. The uniqueness of this version lies in the contrast between sweetness and the slight saltiness of sea salt, which enhances the depth of flavor. Walnuts add a pleasant crunch, while butter and cream make the brownie especially soft. It is perfect for a cozy evening with a cup of coffee or as an exquisite dessert for a festive table. The secret to its success is precise adherence to baking temperature and time to achieve the characteristic moist center and slightly crispy crust.
1
We melt the chocolate at a temperature of 50 degrees. Let it cool and mix with softened butter.
- 70% dark chocolate: 250 g
- Butter: 200 g
2
Whisk the yolks with sugar until thick foam. Add glucose and mix. Then gradually add the whipped yolks, starch, flour, and cream. Mix until homogeneous.
- Chicken egg: 4 pieces
- Sugar: 100 g
- Glucose syrup: 30 g
- Cornstarch: 15 g
- Wheat flour: 100 g
- Cream 30% fat: 110 ml
3
We beat the egg whites into a thick foam. We chop the walnuts. We add the beaten egg whites to the chocolate mixture and walnuts.
- Chicken egg: 4 pieces
- Walnuts: 200 g
4
Line the mold with parchment and pour the chocolate mixture into it. Bake at 160 degrees for 30 minutes. Sprinkle with sea salt when serving.
- 70% dark chocolate: 250 g
- Sea salt: to taste
