"When I see deep fissures stretching across the surface or my brownie, and a gloss finish that looks like the top's been varnished with clear acrylic, I know those signs mean better texture. A crackled top with a dense fudge underneath makes the perfect brownie. Serve with raspberries and whipped cream, if you like."
Fudgy Flourless Brownie Pie
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Recipe Intro From chocolateforbasil
Republished with permission from Black Girl Baking by Jerelle Guy, as published by Page Street Publishing Co, 2018.
This recipe is featured in a video hosted by Chef Roble and Jerrelle Guy of Chocolate for Basil at Feedfeed Brooklyn in celebration of the re-release of Urban Legends / Universal Music Group’s Chocolate City Album by Parliament. Click here to read more about how Roble and Jerrelle made chocolate desserts while discussing the Album at Feedfeed Brooklyn!
Purchase the Chocolate City album by Parliament here!
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 1 (9 inch) pie
Recipe Card
For the Brownies
ingredients
- 3/4 cup cacao powder, sifted
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 13 tablespoons unsalted butter, or coconut oil, softened, divided
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 eggs, at room temperature
For the Tahini Maple Spread
ingredients
- 1/4 cup tahini paste
- 1/4 cup grade a maple syrup
- 1 tablespoon espresso powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Method
Step 1
Preheat the oven to 375º (190ºC or gas mark 5) and have an oiled 9-inch (23-centimeter) springform pan or cake pan nearby.
Step 2
To make the brownies, sift the cacao powder, espresso, baking soda and salt into a bowl and set aside. In the microwave or over a double boiler, melt the chocolate chips and 2 tablespoons of the butter, stirring until the chocolate comes together into a thick fudge. Remove from the heat and set aside to cool.
Step 3
In a stand mixer with a paddle attachment or with an electric mixer, cream together the sugar, vanilla and remaining 11 tablespoons of butter until pale, scraping down the sides of the bowl and the beater as you go. Separate 3 of the eggs and add the egg yolks, one at a time, waiting until they are fully incorporated before adding another yolk, then add the whole egg and mix to combine.
Step 4
Add 1 tablespoon of the cooled chocolate butter mixture at a time, continuing to beat after each addition until fully incorporated. Mix int he dry ingredients, beating until just combined.
Step 5
In a separate clean metal bowl, beat the egg whites until soft peaks form, about 5 minutes. Make sure no bits of egg yolk sneak into the bowl, or the fat in the yolk won't allow the whites to lift while beating. Add the whipped egg whites to the batter in 3 additions, folding gently to keep the air in the whites from deflating. Once it's mostly combined (a few streaks of white is okay), pour the batter into the prepared baking pan. Bake for 45 minutes, or until the crust gets shiny and cracks, and a toothpick inserted into one of the crackers comes out clean. Transfer to a wire rack to cool slightly.
Step 6
To make the tahini spread, combine the tahini paste, maple syrup, espresso powder, salt and vanilla in a blender or food processor and blend until completely smooth and creamy and almost all the granules of espresso are no longer visible. Serve alongside a slice of the brownie pie.