With ingredient lists longer than a volumized novel series, many recipes nowadays make baking a hassle. So it’s a refreshing surprise when a dessert has a short list of ingredients and brings an impactful punch. A fudgy brownie layer and a fudgy chocolate layer? Count me in.
With over two million subscribers, table daily delivers mouth-watering recipes with unique or easy twists. Here simple ingredients pack a big punch with a brownie that has no flour or leavener.
You may think that a brownie without dry ingredients will taste bad, but you’ll be pleasantly surprised. The secret to the brownie batter is separating the eggs. Mixed with melted chocolate, egg yolks provide extra richness and fat.
The extra step of whipping the egg whites is well worth it. Once whipped, the structure of the egg whites gives the brownies both stability and just enough airiness. Not that there’s anything wrong with a dense brownie, but a little bit of fluffiness makes you additively go back for another bite.
After the brownie cools down, cut it to fit into a square mold. The second layer is where the real chocolate magic happens. Sugar, egg yolk, heavy cream, and cocoa powder are whisked together in a pot set over medium-low heat to create a pudding-like sauce. Next, the chocolate is melted and stirred into the sauce.
It may look loose at first but trust the process. After the brownie sits in the fridge for three hours, the chocolate fudge topping hardens into the best texture.
Cover the top with a bit of plastic wrap.
Using a bench scraper, create a cross-hatched pattern by pressing lines into the fudge layer, this will make a complete and professional look.
You can eat it right then and there, but the brownie tastes even better after a day in the fridge. The flavors from the bottom and top layers mingle together, and the moisture of the cake brings out a deeper chocolate flavor!
If you want to watch the full start-to-finish process, click the link below!