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Dark Chocolate Fonio Brownie

Prep Time
15
min.
Cook Time
60
min.

by Claire Alsup

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 company, Madécasse. 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.

Ingredients

Makes 16 brownies
  • 1/2  teaspoon olive oil
  • 1/2  cup dry fonio, plus 1 cup of water for cooking
  • cup water
  • 3/4  teaspoon salt
  • 2 1/2  ounces 92% Pure Madécasse Chocolate, finely chopped
  • tablespoons (½ stick) unsalted butter, melted
  • tablespoons oil (corn, canola, vegetable, or coconut)
  • egg
  • egg yolks
  • teaspoons Madécasse pure vanilla extract
  • 1 1/2  cups sugar
  • 1/2-3/4  cup sorghum flour
  • ounces 80% Pure Madécasse Chocolate, chopped into ¼ “ chunks

    Preparation

    • 01 .  

      Preheat the oven to 350 F.

    • 02 .  

      Prepare a 12” baking dish by greasing it with neutral oil or butter.

    • 03 .  

      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.

    • 04 .  

      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.

    • 05 .  

      Transfer mixture into a large mixing bowl. Whisk in butter, oil, egg, egg yolks, and vanilla. Mix until incorporated.

    • 06 .  

      In a separate bowl, whisk together sugar + sorghum flour. Add to wet ingredients and mix well. Fold in chocolate chunks.

    • 07 .  

      Transfer to a greased baking dish and bake for 30-38 minutes, until a fork comes out clean. Allow to cool for ten minutes.



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