100 Hour Brownie
A 100 hour brownie might sound a bit bonkers but the results are incredible. Unlike your average brownie, our 100 hour version has a richer cocoa flavour from the dough fermentation, and a fudgy texture that is simply unrivalled.
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• 225g Butter
• 4 Large Eggs
• 450g Caster Sugar
• 60g Cocoa Powder
• Pinch of Salt
• 225g Islands 75% Chocolate
• 190g Plain Flour
• 90g Islands 55% Chocolate
• 90g Islands 75% Chocolate -
• Grease and line a 20cm x 30cm baking tray (you can use a different sized tin, just be careful as this will affect the baking time)
• To make your brownie batter begin by making your beurre noisette (also known as brown butter) by heating your butter in a pan until you see the white milk solids turn brown, once golden pour the hot butter over your chocolate and whisk until smooth.
• In a separate bowl whisk together the eggs and sugar until pale and thick (when you lift your whisk out it should leave a trail which holds for a few seconds).
• Combine your dry ingredients into a third bowl.
• Finish the mixture by folding your butter chocolate mixture into your whisked eggs, being careful not to knock out any air and finish with your dry ingredients. Decant into your baking tray and smooth the top.
• Now the interesting part… Wrap your tray in clingfilm and put your brownie in the fridge for 72 Hours. This fermentation process will mellow your flavours and develop a lovely depth of flavour from the nutty butter!
• After the 72 hours preheat your oven to 180°C and bake your brownie for 30-35 minutes (it will have a bit of wobble in the middle). Once baked, remove from the oven and place it in the freezer for 30 minutes. This will lock in the moisture and prevent the brownie drying out!
• Once chilled wrap in clingfilm once again and put in the fridge for a final 24 Hours. This will set the brownie nice and solid and enhance the flavour one final time!
Now the 100 Hours are up, bring your brownie up to room temperature, slice and enjoy!
