My daughter’s beloved treat, so tasty, quick and easy that she makes it all the time. An American classic with a French twist. Passion fruit gives a twist to the fudge dark chocolate brownie and seeds a crunchy texture.
The French just LOVE to adapt either:
- classic dishes to make them easier for daily purpose, or more modern or fancy. I don’t really which word would be the most appropriate in English, sorry for that. The French use the word, as far as it concerns a cooking adaptation, une revisite (lit. to visit again).
- foreign specialty and make them their own with little changes according to our products, produces or habits.
Well that’s exactly what I’ve done without any intention, I promise, with the brownie. Brownies are often very rich and makes me immediately think “it’s not reasonable, I’ll have only one bite to taste”.
This recipe is mainly made of chocolate, quantities of butter and sugar being lowered from what I see in most recipes. The thing most French like in brownies, expect its die for fudgy chocolate, is to have crunchy parts inside (often with nuts, chocolate chips…). I’ve added passion fruits instead: Passion fruit juice gives a twist to chocolate and the seeds are fun munching.
On top of that it’s quick and easy to prepare, with few ingredients and a quick baking time. Just note that this cake tastes better cooled down and after a few hours rest, ideally the next day.
“Too good” according to French teens expression.
Passion Fruit and Chocolate Fudgy Brownie, with a French Twist
Ingredients
- 2 eggs
- 100 gr sugar
- 40 gr flour
- 100 gr butter
- 180 gr dark chocolate
- 2 passion fruits
Instructions
- Preheat your oven to 180 °C.
- In a bowl (or using a food processor), whisk eggs and sugar. Add flour and mix until combined. Melt chocolate and butter, ideally in a bain-marie bouble boiler (a heatproof bowl placed over a saucepan of simmering water)if not in the microwave). Add those two ingredients to the mixture and immediately mix until smooth and fluffy. Cut passion fruits in 2 and pour the juice together with the seeds in the preparation. Mix again. You’re all set !
- Place parchment paper or aluminum foil in the baking pan to be able to easily unmold the brownie. If not grease your baking pan but then you may have to leave the brownie in the pan for serving.
- Pour the batter into the baking pan and bake for 15 to 20 minutes at 180 °C. Allow the brownie to cool completely in the pan before lifting the foil out of the pan.
- Wait until it has completely cooled down before eating. Ideally a few hours.
Bon appétit !
