Chile triple chocolate brownie with fleur de sel
makes 16 large brownies
5 oz semi-sweet chocolate (you can use chips)
2 oz unsweetened chocolate
3 tbls dutch processed cocoa powder
8 tbls unsalted butter cut into pieces
3 large eggs
1 1/4 cup of sugar
2 tsp vanilla
1 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 cup all purpose flour
Preheat oven to 350 degrees. Line an 8X8 pan with either parchement paper or aluminum foil leaving an inch over the top for easy removal of brownies.
Melt both chocolates and butter in a heat proof bowl over a pot of simmering water. Stir as the butter melts to incorporate all the chocolate. Sift the cocoa powder, cinnamon and cayenne pepper into the melted chocolate and stir (the sifting will prevent the cocoa from clumping) Remove from heat and allow to cool.
In another bowl combine the eggs, sugar, vanilla and salt with a whisk. I vigorously whisk for a minute until the eggs are fully combined and light and fluffy. Add the chocolate mixture (make sure that it is not hot or the egg mixture will curdle) and whisk until combined. I sift the flour right into the bowl and then gently fold.
Pour into prepared pan, put into the center rack in the oven and bake for 16 minutes. Remove from oven and sprinkle fleur de sel on the top of the brownie. Return to the oven for an additional 15 minutes. (as I do with all my recipes - I under bake slightly because they continue to cook as they cool). Place on a rack and allow to cool for at least an hour.