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Himalayan Salted Dark Cocoa Brownies with a Dulcey Marble_
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Himalayan Salted Dark Cocoa Brownies w/a Dulce Ganache Marble

Fudgey dark chocolate brownies, crispy edges, shiny crackly top! Marbled with dulce white chocolate ganache, finished with course pink Himalayan salt

Author LeAnne Shor

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1 1/4 cup Dutch Process Cocoa Powder
  • 1 tsp espresso powder, or instant coffee
  • 2 tsp pure vanilla extract
  • 2 cups sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 4.5 oz Blonde Dulcey Valrhona Chocolate, white chocolate can be substituted
  • 1/4 c heavy cream
  • 2 tsp pink Himalayan salt for sprinkling over top

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9 x 13" baking pan with parchment paper, or lightly greased aluminum foil. 

  2. Combine the eggs, salt, baking powder, cocoa powder, vanilla extract, espresso powder in a large bowl. Whisk very well for about a minute until the mixture is smooth. 

  3. Add the butter and sugar to a small saucepan over medium/low heat. Stir until the butter completely melts, and the mixture becomes glossy and shiny. This should take about 4-5 minutes (around 120*F). Add the hot butter mixture to the bowl with the egg/cocoa mixture. Stir to combine well.

  4. Make the Dulcey Ganache. Combine the cream and chopped white chocolate in a small saucepan and heat over low heat until the chocolate is melted, stirring to combine thoroughly. The mixture should be smooth and semi-thick.

  5. Add the flour and chocolate chips to the brownie batter, stir gently to combine. Pour the batter into the prepared baking pan. Drop spoonfuls of the Dulcey ganache on top of the batter. Use a thin skewer to create a marble pattern. 

  6. Bake for about 28-30 minutes, or until a knife comes out with moist crumbs. Sprinkle with Pink Himalayan Salt. Allow the brownies to cool to room temperature before cutting.