Chocolate Brownie Madeleines
Yield: 15 madeleines
Active Time: 20 minutes
Total Time: 45 minutes
1 1/4 cups all-purpose or gluten-free all-purpose flour
1 teaspoon Maldon salt
2 teaspoons cocoa powder
400 grams dark chocolate (85% cacao)
1 cup butter
2 teaspoons brewed coffee
1 1/2 cups raw sugar
1/2 cup honey
2 teaspoons vanilla extract
Special equipment: Madeleine pan
Whisk together flour, salt, and cocoa powder in a small bowl. Set aside.
Place the chocolate, butter, and coffee in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Take bowl off heat and whisk in the sugar, honey, and vanilla. Whisk until completely combined. The batter should have cooled a bit.
Add 3 eggs to the batter and whisk quickly to combine. Add and whisk in remaining eggs.
Sprinkle flour mixture over the chocolate batter. Using a rubber spatula, fold the flour into the chocolate until just combined.
Spoon batter into prepared madeleine pan and bake in oven 7 to 12 minutes. The center will still be slightly gooey. Let cool slightly before removing from pan—the batter will firm up as it cools.
Photo credit: Paul Delmont