After-dinner brownies

Name: After-dinner brownies
Yield: Makes a 20 cm square, cutting into about 50 tiny brownies
Cuisine: French
Ingredients: 285 g dark chocolate (about 70% cocoa solids), of which all but 100 g broken up, the remainder in small squares; 40 g cocoa; 185 g unsalted butter; 275 g caster sugar; cocoa powder, for dusting (optional); 85 g plain flour; 3 large eggs

Preparation info

Makes a 20 cm square, cutting into about
50
tiny brownies

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

These are after-dinner brownies for adults, rich, dense and sweet. Beating the eggs to a mousse is what gives the lush texture and sugary crust. We cut the brownies into tiny triangles and serve as petits fours.

Ingredients

185 g unsalted butter
285 g dark chocolate (about 70% cocoa solids), of which all but 1

Europe
France
Dinner
Vegetarian
Microwave
Mediterranean

Method

Melt the butter with the 185g chocolate in a bowl, either over hot water or in the microwave (about 2 minutes on high).

Sift the flour, cocoa and a pinch of salt into a bowl (keep the sieve to hand).

Whisk the eggs and sugar together, using a stand mixer or electric whisk, for 3-8 minutes (depending on how powerful your mixer is) until thick and foamy. When you lift out the beat