fudgy flax brownies

I actually am still in shock... two of the best brownies I've ever had have been 1. Strada Cafe in Paris and 2. Tartine in San Francisco. I take these ratings incredibly seriously and I think this recipe MIGHT just top them both?? They are perfect in texture, weight and have that crinkle top. None of that cakey texture -- after-all, this is a brownie people! Giving you this recipe could quite possibly be one of the most selfless things I've ever done. I typically prefer baking in metric but I've added US measurements as well that convert. If you make them, I want to see!

Recipe:

  • 200 g dark chocolate OR 1¼ cups (7 oz)

  • 113 g salted butter OR ½ cup (grass-fed obviously)

  • 1 teaspoon fine sea salt

  • 260 g organic cane sugar OR 1 cup + 1 tbsp

  • 3 eggs

  • 50 g flour OR ⅓ cup

  • 25 g ground flaxseed meal OR 3 tablespoons

  • 18 g cocoa powder OR 3 tablespoons

  • maldon flakey salt

Let’s get started…

  1. Preheat your oven to 350°F (175°C). Line a 8 x 8-inch baking pan with parchment paper.

  2. Melt the butter, dark chocolate and 1 tsp of salt together in a saucepan over LOW heat until smooth. Let it cool for a few minutes.

  3. In a separate bowl, whisk the eggs and sugar together for about 5 minutes until the mixture becomes lighter and slightly fluffy.

  4. Slowly whisk the chocolate mixture into the eggs.

  5. Fold in the flour, ground flax and cocoa powder until just combined. Don't overmix.

  6. Pour the batter into your prepared pan and sprinkle generously with flaky sea salt.

  7. Bake for 35–38 minutes (everyones oven is slightly different), until the edges are set and the center still has a slight wobble. They'll continue setting as they cool.

  8. Let them cool completely (the hardest part) before slicing. They're even better the next day.

  9. A few notes: 1. The darker the chocolate, the richer the brownie. I usually reach for 70–72%. 2. Slightly underbaking is the secret to that dense, fudgy center. 3. Store in an airtight container for 3–4 days—or keep them in the fridge if you love an extra chewy brownie.

    Cooking time: 35-38 minutes / 8 × 8-inch pan / 350 degrees

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