24 Jul

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.