Brown Butter & Salt Cupcake Brownies
250g unsalted butter
250g coconut sugar
150g cacao powder
2 tsp vanilla extract
1 tsp sea salt
100g spelt flour
40g dark chocolate, broken into small pieces
crème fraîche, to serve
For the damson jam (optional)
small bowlful of freshly picked damsons (approx 200g)
Preheat the oven to 170°C/fan 140°C/gas mark 3.
Melt the butter in a saucepan until it starts to brown, swirling it around as you heat it. Take off the heat and stir in the sugar, cacao, vanilla and salt.
Allow to cool for a few minutes and then crack in the eggs, whisking well after adding each egg until you have a shiny, thickening mixture.
Stir in the flour, mixing thoroughly into a batter.
Spoon the batter into a buttered and floured muffin tray and sprinkle over the chocolate pieces.
Bake for 15-20 minutes. You may need to test one muffin with a knife to check the middle is baked.
Remove from the oven and cool for about 10 minutes before removing from the muffin tray. You can either serve warm immediately or store in an airtight container for up to 4 days.
Here, I’ve served with crème fraîche and damson jam. To make damson jam, wash the damsons and warm them in a pan with a little water and honey until sticky and gooey. Keep any leftovers in a sterilised jam jar.
Extracted from Salt Butter Bones by Nicole Pisani (Seven Dials, approx €28). Photography by Regula Ysewijn?.