Servings: 14
- Small saucepan
- Kitchen scale
INGREDIENTS
- 4 ounces/110 grams unsalted butter
- 1 large egg plus 1 large egg yolk
- ¼ cup/50 grams brown sugar
- ¼ cup/50 grams sugar
- 1 cup/140 grams all-purpose flour
- 1 shot espresso/1 fluid ounce
- 1 teaspoon vanilla extract
- ¾ cup/100 grams dark chocolate chips
- 1 ounce/25 grams high-quality dark chocolate, finely chopped
- ⅓ teaspoon fine salt
- A pinch of flaky salt
- ½ teaspoon ground cinnamon
INSTRUCTIONS
- Heat the oven to 350°F/175°C. Line a loaf pan with parchment paper.
- Cook the butter over medium heat, stirring constantly, until lightly browned and nutty, 3 to 4 minutes. Remove immediately from the heat.
- Pour the butter into a mixing bowl. Whisk in the brown sugar, granulated sugar, egg, yolk, espresso, and vanilla until smooth.
- Add the flour, cinnamon, dark chocolate chips, and fine salt. Fold gently just until combined.
- Scrape the batter into the prepared pan and smooth the surface. Scatter the chopped chocolate and flaky salt over the top.
- Bake until the center is just set and a toothpick inserted shows moist crumbs, 20 to 22 minutes.
- Cool completely in the pan, at least 1 hour, before slicing into 14 pieces.
RECIPE NOTES
Make them gluten free!
Use 1 cup/140 grams of a high-quality 1-to-1 gluten-free flour blend (Bob’s Red Mill or King Arthur). These blends already contain a mix of rice flour, potato starch, tapioca starch, and xanthan gum. It provides structure and prevents crumbliness. For best results:
Use 1 cup/140 grams of a high-quality 1-to-1 gluten-free flour blend (Bob’s Red Mill or King Arthur). These blends already contain a mix of rice flour, potato starch, tapioca starch, and xanthan gum. It provides structure and prevents crumbliness. For best results:
- If the blend doesn’t contain xanthan gum, add ¼ teaspoon.
- Do not pack the flour; scoop lightly to avoid a dense result.
- Baking time may increase by 3 minutes. Keep an eye on the center.