Following the 6th season of the Great British Bake Off closely has made me realise a few things. I am not posh, nor do I endeavour to be. I don’t use anything as fancy as rosemary in sweet bakes, or elderflower cordial. Hell, I can’t even pronounce cordial properly. But what I do, I usually do well, even if it’s more classic and has simpler ingredients. So I myself was really surprised by my recent splurge of 125g of Maldon Sea Salt flakes at the outrageous price of £2*. The recipe did call for it, though. And since I have now baked the same thing twice in 2 weeks for no particular reason (highly unusual for me) using these salt flakes, I am confident to say it was worth it. I hope this doesn’t make me a posh baker. Or does it? Eeeek.
In any case, I now feel obliged to share with you why you also need this salt in your life. Because it is used for sprinkling over the most decadent chocolate brownie cookies (and also good quality steak, but you know… it’s all about baking here). Trust me, you have subconsciously dreamt of these your entire life. So go ahead and indulge. You will want to thank me after (and please do so in the comments, if you like).
You can find the video tutorial here but I have written out the recipe for easier planning and shopping.
Jemma’s Salted Chocolate Brownie Cookies
(makes approx. 24, depending on your scoop size)
395g dark chocolate bars or chips (at least 70% cocoa)
50g unsalted butter, chopped
120g rye flour (I couldn’t find it so I just used plain flour)
1tsp baking powder
1/4 tsp salt
4 large free range eggs
270g light soft brown sugar
Maldon sea salt for sprinkling
Using a Pyrex or metal bowl over a pot of water (also known as bain marie), melt chocolate and butter over low heat. Set aside to cool down a little. Crack eggs in the bowl of a standing mixer (or a large bowl if using a hand held one), add sugar and beat for 5-6 minutes with the whisk attachment until it is all very fluffy and has almost trippled in size. Add the chocolate and whisk on on low speed until it is all incorporated. Then add the sifted dry ingredients and mix very slowly (as if you’re folding it in).
Leave the mixture in the fridge for about an hour so the mix can set a little and can be scooped. Don’t even think of baking in straight away as it is sticky and liquidy like a brownie batter.
Once it is firm, scoop these on a baking tray lined with parchment and leave plenty of space inbetween. Flatten them out a little and sprinkle with the sea salt. Bake in a preheated oven at 180 degrees Celsius for 8 to 10 minutes, the center should be still a little soft to give them the chewy texture they deserve once they’ve cooled down. Let cool and try not to devour them all in 5 minutes. Or do.