Ingredients
- 160 g butter
- 140 g coconut sugar
- 25 g malted barley syrup
- 80 g eggs
- 3.8 g vanilla
- 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 walnuts
- 15 g cocoa rouge
- 120 g Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Wafers
Instructions
- Preheat oven to 350°F
- Melt the butter and the Santé dark chocolate 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 heat
- Pour the melted chocolate mixture into a mixing bowl, and whisk in the coconut sugar and malted barley syrup
- Whisk in the eggs, vanilla, water and freeze-dried coffee
- Sift the dry ingredients 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
