Brownies with Crisp Quinoa Sesame Milk Chocolate & Mango Plantain Milk Chocolate
These brownies don’t play by the rules, and that’s exactly the point.
Created by flavor visionary Josiane Aka (@kosykandy) from Ottawa, this unique brownie recipe brings together two jcoco icons: the nutty crunch of Crisp Quinoa Sesame Milk Chocolate and the tropical warmth of our award-winning Mango Plantain chocolate bar. The result? Fudgy, chewy brownies with a crackly top and layer after layer of bold, unexpected flavor.
Brownies with Crisp Quinoa Sesame Milk Chocolate & Mango Plantain Milk Chocolate
Ingredients
- 135g of cold unsalted butter
- 16g of cocoa powder
- 85g of joco 85% cacao single varietal contamana dark chocolate (chopped)
- 119g of dark brown sugar
- 53g of granulated sugar
- 2g of pure vanilla extract
- 1/4 teaspoon of salt
- 2 large eggs (102g) (at room temperature)
- 81g of all purpose flour
- 56g of jcoco 47% cacao Mango plantain milk chocolate
- 56g of jcoco 47% cacao Crisp Quinoa sesame milk chocolate
How To Make The Brownies
1. Butter or oil a square cake pan and line it with parchment paper (I’m using the Betty Crocker 20.32 cm x 20.32 cm square cake pan).
2. To a non stick pan, add the butter and cook it on medium heat until it turns into a golden brown colour. Remove it from the heat then add the cocoa powder and the dark chocolate.
3. Mix well with a spatula until the chocolate is melted and you get a sauce consistency.
4. Transfer the mixture to a medium bowl. Let it cool for 20-25 minutes.
5. Start preheating the oven at 325 degrees Fahrenheit.
6. In the medium bowl, add the sugars, vanilla, salt & eggs. Whisk until combined.
7. Add the flour and incorporate it with the wet ingredients using a spatula.
8. Transfer the batter to the square pan & pat it down to ensure that it is spread across the pan evenly.
9. Add 28g of the quinoa chocolate and 28g of the mango plantain chocolate to a plate and chop it.
10. Sprinkle the chopped chocolate evenly on top of the brownie batter.
11. Add one bar (28g of the crisp quinoa chocolate) on top of the chopped chocolate. *Check the final result for reference.
12. Repeat step 10 but with 28g of the mango plantain chocolate. *Check the final result for reference.
13. Bake until a toothpick comes out clean. It should take between 25-30 minutes.
14. Let it cool down to room temperature.
15. Remove the brownie from the pan. Slice it and enjoy!
Extra brownie slices can be kept in an airtight container for 2 days.
