Chocolate brownie with a hint of umami:
- 200 g of dark chocolate (min. 60–70%)
- 150 g of butter
- 120 g of sugar (white or half-and-half with brown)
- 2 large eggs
- 1–2 tablespoons of soy sauce (1 tablespoon of powdered soy sauce per 3 tablespoons of water)
- 80 g of plain flour
- 2 tablespoons of cocoa
- optional: 50 g of chopped nuts or chocolate chunks
Preparation:
Melt the chocolate with the butter in a bain-marie or in the microwave (in short bursts).
Stir until smooth. Add the sugar and mix.
Add the eggs and combine thoroughly. Add the soy sauce (1 tablespoon for a more subtle flavour, 2 tablespoons for stronger umami).
Sift in the flour and cocoa, gently folding until just combined.
Pour into a lined baking tin.
Bake at 170°C (top-bottom heat) for 20–25 minutes.
Melt the chocolate with the butter in a bain-marie or in the microwave (in short bursts).
Stir until smooth. Add the sugar and mix.
Add the eggs and combine thoroughly. Add the soy sauce (1 tablespoon for a more subtle flavour, 2 tablespoons for stronger umami).
Sift in the flour and cocoa, gently folding until just combined.
Pour into a lined baking tin.
Bake at 170°C (top-bottom heat) for 20–25 minutes.
