Equipment
- 1 Oven
- 1 Mixing Bowl
- 1/8 sheet pan
Ingredients
- 160 g Butter
- 140 g Coconut Sugar
- 25 g Barley Malt Syrup
- 80 g Eggs
- 3.8 g Vanilla Extract
- 30 g Water
- 1 g Freeze Dried Coffee
- 35 g All-Purpose Flour
- 35 g Rye Flour
- 3 g Baking Powder
- 4 g Kosher Salt
- 96 g Chopped Walnuts
- 15 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
- 120 g Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Wafers
Instructions
- Preheat oven to 350°F
- Melt the butter and the 120 g Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Wafers together. You may microwave below 50% power at 30 second intervals, and mixing between intervals, until smooth. Or you may use a double boiler method at a lower heat15 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder.
- Pour the melted chocolate mixture into a mixing bowl, and whisk in the coconut sugar and malted barley syrup
- Whisk in the eggs, 3.8 g Vanilla Extract, water and freeze-dried coffee
- Sift the dry ingredients, including the 15 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder, into a separate bowl. Once sifted, add this to the mixing bowl and continue mixing. Add the roasted walnuts and mix until well combined
- Grease the interior of the 1/8 sheet pan with butter and pour the mixture into the pan
- Place in oven and bake for 25-30 minutes, until the toothpick test comes out clean
- Remove from oven and let cool before cutting