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1 ¼ cups
+2tbsp Sugar
80g Dutch-processed Cocoa Powder
160g Butter
30g Water
1/4 tsp Vanilla Paste
100g Eggs
¼ cup Icing Sugar
3.5g Sea Salt
3/4 cup All-Purpose Flour
½ - ¾ c Santo Tomas 70% Dark chocolate Couverture


  1. Preheat the oven to 325°F. Line a square pan with parchment with some overhang.
  2. In a bain-marie, whisk together the butter, water, sugar, salt and cocoa powder until melted. Off the heat, add vanilla and whisk in eggs. In a separate bowl, sift the flour and powdered sugar together.
  3. Add the dries to the butter mixture and whisk until just combined. Fold in the chocolate coins.
  4. Pour the batter into the prepared pan and bake for 50 minutes, or until the top is cracked and the edges are starting to set.
  5. Go extra with our topping caramel and pour it all over your brownies for an even more indulgent experience
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