Never again will you bake brownies from a box; this recipe belongs in your baking repertoire! They’re easy to whip up and everything you want in a brownie: dense and chewy, with a super fudgy crumb. We recommend using a combination of smooth dark chocolates + a robust vanilla extract by heirloom cocoa + vanilla. Alternatively, use your favorite 70% + dark chocolate and pure vanilla extract. Our suggestion for serving: pile high on a plate (we guarantee you’ll want more than one) and enjoy with a cool glass of milk.
15 Min Prep
60 Min Cook
8 Servings
by: Yolele
Ingredients
- ½ teaspoon olive oil
- ½ cup dry Yolélé fonio, plus 1 cup of water for cooking
- 1 cup water
- ¾ teaspoon salt
- 2 ½ ounces 92% pure chocolate, finely chopped
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 tablespoons oil (corn, canola, vegetable, or coconut)
- 1 egg
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1 ½ cups sugar
- ½-¾ cup sorghum flour
- 6 ounces 80% pure chocolate, chopped into ¼ “ chunks
Preparation
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Step 1
Preheat the oven to 350 F.
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Step 2
Prepare a 12” baking dish by greasing it with neutral oil or butter.
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Step 3
Cook fonio: In a pot with a fitted lid, coat cup fonio well with a teaspoon oil. Turn heat to high, add 1 cup of water and bring to a boil. Add salt and stir. Cover and turn to low heat for 1 minute. Off heat, keep covered and let rest for 4 minutes.
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Step 4
Remove the lid and whisk in 92% dark chocolate so it melts. If the mixture seems dry and pasty, add up to a ¼ cup of water.
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Step 5
Transfer mixture into a large mixing bowl. Whisk in butter, oil, egg, egg yolks, and vanilla. Mix until incorporated.
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Step 6
In a separate bowl, whisk together sugar + sorghum flour. Add to wet ingredients and mix well. Fold in chocolate chunks.
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Step 7
Transfer to a greased baking dish and bake for 30-38 minutes, until a fork comes out clean. Allow to cool for ten minutes.
Shop the Products
In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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