Chocolate Brownies with Salted Panko
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
42 bites
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Calories
75 kcal
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Course
Dessert
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Cuisine
Australian
Chocolate Brownies with Salted Panko
Description
This recipe starts by combining flour, cocoa powder, and baking powder dry, then melting salted butter with semisweet chocolate over simmering water. Sugar is incorporated into the melted chocolate mixture in two batches before eggs are added one at a time for a smooth batter. The dry ingredients are folded in gently to preserve texture. The batter is poured into a lined baking tin and topped with panko mixed with olive oil and sea salt, which creates a toasted, slightly crunchy surface as the brownies bake at 175°C (350°F).
The finished brownies are moist and dense on the inside with a crisp, salty breadcrumb topping that adds a subtle contrast to the chocolate's richness. This combination elevates the traditional brownie experience with an unexpected texture and flavor twist.
These brownies can be cut into smaller pieces for portion control or sharing. The ingredients are standard, making the recipe accessible for most home bakers.
Ingredients
For the browines
- 1 cup all-purpose flour 165g, aka plain flour
- ¼ cup cocoa powder 30g, unsweetened
- ½ teaspoon baking powder
- ½ cup butter 115g, salted
- 1 ⅓ semisweet chocolate chips 225g, or dark chocolate
- 1 ½ cups granulated sugar (300g)
- 3 egg
For the topping
- ¾ cup panko breadcrumbs (50g)
- 1 teaspoon sea salt flaky
- 1 tablespoon olive oil
Instructions
- Pre-heat oven to 175ºC/350ºF.
- Line a small baking tin with cooking paper.
- Mix the flour, cocoa powder and baking powder together in a bowl and stir gently to combine and break up any lumps.
- Cut the butter into chunks and tip into a seperate glass bowl. (see notes)
- Add the bittersweet chocolate to the butter and place the bowl over a saucepan of simmering water.
- Make sure the bottom of the bowl isn't touching the water, then stir occasionally until the chocolate and butter have melted together.
- Once the chocolate has melted add the sugar to the chocolate in two equal(ish) batches. Stir the chocolate mixture well between the additions.
- Crack the eggs into the chocolate one at a time, stirring between each egg until completely smooth.
- Pour the chocolate mixture into the dry ingredients and fold together until just combined.
- Pour the batter into your prepared tin and smooth over the top.
- In a seperate bowl, combine the panko, olive oil and salt.
- Spread the panko mixture over the top of the brownie and bake for 25 minutes.
- After this time lightly tent with foil and bake for a further 20 minutes.
- Allow to cool in the baking pan, then cut into bite sized pieces.
Notes
- Use a heatproof glass, metal, or plastic bowl for melting chocolate and butter over simmering water.
- Recipe nutrition information is calculated based on 42 pieces, so cutting brownies smaller may affect portion size and calorie count per piece.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42bites
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 28mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 85IU | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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