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Brownie
Ingredients:
150 g El Gato 85% dark chocolate bar, chopped.
1/2 cup unsalted butter (or coconut oil for vegan).
3/4 cup raw cane sugar.
2 large eggs (or flax eggs for vegan).
1 tsp pure vanilla extract.
1/4 tsp fine sea salt.
1/2 cup all-purpose flour.
1/4 cup chopped walnuts or pecans.
Deep, bold, and irresistibly fudgy — brownies that honor the intensity of Peruvian dark chocolate.
Preheat oven
to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
1. Melt chocolate & butter:
In a saucepan over low heat, melt the chopped chocolate and butter together, stirring until smooth. Let cool slightly.
2. Mix wet ingredients:
In a bowl, whisk sugar, eggs, vanilla, and salt until light and slightly thickened (about 2 minutes).
3. Combine:
Stir in the melted chocolate mixture. Then fold in the flour until just combined. Add nuts if using.
4. Bake:
Pour batter into prepared pan. Bake for 20–25 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
5. Cool & serve:
Let cool completely before slicing. For extra indulgence, dust with cacao powder or serve with a scoop of lucuma ice cream.
NOTES:
These brownies are deeply chocolatey, slightly bitter, and melt-in-your-mouth fudgy — a perfect way to showcase the complexity of your 85% bar.
Lora Wood
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