This cocoa brownie is rich, moist and full of cocoa flavor. The cocoa nibs add a nice crunch, while the salt crystals enhance the flavors. Finally, a drizzle of extra virgin olive oil adds an unexpected but perfectly balanced touch.
For a truly exceptional taste, we recommend using natural 100% cocoa mass and cocoa beans - you can find them here.
Ingredients (8-10 servings)
- 100 g cocoa mass
- 120 g butter
- 150 g coconut blossom sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 80 g almond flour (or wheat flour if you prefer the traditional version)
- 1/2 teaspoon baking powder
- handful of cocoa beans
- salt crystals
- olive oil
How to cook?
1. Prepare the cocoa mass
- Melt the cocoa mass and butter in a water bath until a smooth mass is formed.
2. Beat the eggs with sugar
- Beat the eggs with the sugar until the mixture becomes lighter and fluffy.
- Pour in the vanilla extract.
3. Mix it all up
- Pour the cocoa and butter mixture into the egg mixture, mix carefully.
- Add flour, baking powder and a pinch of salt.
4. Bake
- Pour the dough into a baking pan lined with baking paper (about 20x20 cm).
- Bake in a preheated oven at 170°C for 20–25 minutes.
5. For decoration
- When the brownie has cooled, drizzle it with extra virgin olive oil.
- Sprinkle the top with some more cocoa nibs and salt crystals.
FAQ: Frequently Asked Questions
1. What makes this brownie special?
This recipe doesn't use regular chocolate - instead, it uses 100% cocoa mass , which gives it a natural and rich flavor. Plus, cocoa nibs add crunch and texture.
2. Can I use other flours?
Yes, almond flour can be replaced with regular wheat flour.
3. How long does it stay fresh?
Stored in an airtight container, it stays delicious for 3-4 days at room temperature or up to a week in the refrigerator.
