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.
- 1/2 teaspoon olive oil
- 1/2 cup dry Yolélé fonio, plus 1 cup of water for cooking
- 1 cup water
- 3/4 teaspoon salt
- 2 1/2 ounces 92% Pure Madécasse 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 Madécasse pure vanilla extract
- 1 1/2 cups sugar
- 1/2-3/4 cup sorghum flour
- 6 ounces 80% Pure Madécasse Chocolate, chopped into ¼ “ chunks
- 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.