'Folies de l’écureuil’ brownie

'Folies de l’écureuil’ brownie

By
From
A la Mere de Famille
Serves
6
Prep
15 mins
Cooking time
30 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
180g unsalted butter
90g dark chocolate, chopped
3 eggs, separated
155g raw sugar
40g plain flour
70g Folies de l’écureuil

Method

  1. Making the batter

    Melt the butter and chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Meanwhile, in a clean dry bowl, whisk the egg whites until light and fluffy. Set aside. In a separate bowl, whisk the egg yolks with the sugar until pale and thick. Incorporate the butter and chocolate mixture while it’s still quite hot, then add the flour. Gently fold in the egg whites, being careful to keep the air in the mixture. Roughly chop the ‘folies de l’écureuil’. Set aside a small handful to decorate the top and add the rest to the batter.
  2. Baking

    Preheat the oven to 165ºC. Pour the batter into a lightly greased 20 x 25 cm baking tin — you should have a layer about 3 cm deep. Scatter over the reserved ‘folies de l’écureuil’ and cook for 30 minutes.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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