Feur de sel is just the French name for sea salt, which has become as familiar as kosher salt to many home cooks, who have gained an appreciation for how much flavor is gained by just a pinch or two. Sea salt is especially popular in added just a hint of savory taste to all sorts of sweets, and most particularly when they include chocolate, as in this recipe for brownies.
- 2 eggs
- 100 grams sugar
- 100 grams butter
- 150 grams flour
- 1 teaspoon baking powder
- 50 grams cocoa powder
- 2 containers plain yogurt
- 1/4 cup water
- 1/4 teaspoon fleur de sel (from Casa do Sal, Figueira da Foz)
- 100 grams chocolate with 70% cocoa
- 2 tablespoons milk
- 2 tablespoons butter
- 1 tablespoon sugar
- fleur de sel (from Casa do Sal, Figueira da Foz to sprinkle)
- Grease and line the bottom of a small baking pan with parchment paper.
- Preheat the oven to 350°F.
- In a bowl, combine the eggs and sugar.
- Beat well.
- Add the melted and cold butter and fleur de sel.
- Add the yogurt and stir well.
- Gently mix in the sifted flour, baking powder and cocoa.
- Add the water.
- Pour the batter into the pan and bake until cooked but still moist.
- After unmolding the brownies, prepare the ganache by heating the cocoa, milk, butter and sugar, stirring until smooth.
- Spread the ganache over the brownies.
- Cool and cut into squares.
- Sprinkle with fleur de sel to taste.