OK, I’ve finally come to terms with this – most things I bake look like shit! No, it’s all right, I don’t mind. At the beginning I used to get really upset that my final product NEVER looked like the pics in the recipes and I wouldn’t understand why. Now I’m not so fussed, because I know they taste amazing and that’s all that matters. Plus, if I pop my baking on a Versace plate it instantly looks better!
I made these absolutely deliriously delicious flourless cookies, which turned out to be more like brownies in texture, and I’m not ashamed to say that I practically ate the whole batch (my sis probably ate 2-3) over the course of a shameless PMS induced weekend binge. Yep, the whole batch and yep I felt sick BUT IT WAS WORTH IT!
They are richer than Donald Trump and twice as salty (what the fuck does that even mean?!) and I can vouch that they are divine with a glass (or 4) of red wine. Bon appetit xo
- 200g dark chocolate (70% cocoa)
- 60g (4 tablespoons) unsalted butter (or non-dairy alternative)
- 2 medium eggs
- 120g (2/3 cup) dark brown sugar
- 20g (just under 3 tablespoons) cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt plus extra for sprinkling if you feel like it
- In a bowl set over a pan of simmering water, gently melt together the chocolate and butter until smooth and set aside to cool slight. In a separate bowl, beat together the eggs and sugar until thick and creamy and then fold in the melted chocolate. Finally, fold in the cocoa powder, baking powder, espresso powder and salt.
- Chill the dough for about half an hour and then preheat the oven to 180°C/350°F. Line a baking tray with non-stick baking paper.
- Scoop tablespoons of the dough onto the prepared baking trays and gently flatten. Scatter sea salt over the top if you like and bake for about 10 – 12 minutes until firm and shiny. Allow to set a little before transferring to a wire rack to cool.