Auro's take on a warm and intensely-satisfying fudgy brownie.

Chocolate Fudge Brownie with Sea Salt & Cacao Nibs

Yield

 12 pcs (5.5 cm x 6 cm )

Prep Time

 15 mins 

Cook Time

 25 mins

Total Time

 40 mins

Ingredients

Directions
Chocolate Fudge Brownie with Sea Salt & Cacao Nibs

95g Flour
35g Auro Cacao Powder
2g or ½ teaspoon sea salt
200g Auro 64% Dark Chocolate
185g Unsalted Butter
150g Whole Eggs (approximately 3)
200g or 1 cup Granulated Sugar
4g or 1 teaspoon Vanilla Extract
Garnish: Auro Cacao Nibs, Flaky Sea Salt (we recommended Maldon, Fleur de Sel, Pangasinan Star)

 
    1. Preheat the oven to 160 degrees Celsius. 
    2. Sift together flour, cacao powder and salt. Set aside. 
    3. In a double boiler (bowl placed over a pot of simmering water), melt chocolate and butter together. Once melted, add vanilla extract. Set aside. 
    4. In a double boiler, whisk eggs and sugar until warm to the touch and the sugar is slightly dissolved. Remove from heat. 
    5. Transfer egg-sugar mixture to a mixer fitted with the whisk attachment for 4 minutes at high speed. 
    6. Slowly fold in the beaten egg-sugar mixture into the melted chocolate. 
    7. Slowly fold in the sifted dry ingredients. 
    8. Pour batter into lined baking pan. Top with Auro nibs and flaky sea salt. 
    9. Bake for 20-22 minutes or until a toothpick comes out clean.