Chocolate Brownies with salted panko recipe
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5 from 6 votes

Chocolate Brownies with Salted Panko

Deliciously gooey fudgy chocolate brownies, topped with a layer of salted panko. These sweet and salty bites are the perfect end to an evening. The brownie is rich and fudgy whilst the salted panko adds a great crunch and that all important salt for the perfect salted sweet treat.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dessert
Cuisine: Modern Australian
Servings: 42 bites
Calories: 75kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

For the browines

  • 1 cup AP flour/plain flour (165g)
  • 1/4 cup unsweetened cocoa powder (30g)
  • 1/2 tsp baking powder
  • 1/2 cup salted butter (115g)
  • 1 1/3 semisweet chocolate chips/dark chocolate (225g)
  • 1 1/2 cups granulated sugar (300g)
  • 3 eggs

For the topping

  • 3/4 cup panko breadcrumbs (50g)
  • 1   tsp flaky sea salt
  • 1 tbsp olive oil

Instructions

  • Pre-heat oven to 175ºC/350ºF.
  • Line a small baking tin with cooking paper.
  • Mix the flour, cocoa powder and baking powder together in a bowl and stir gently to combine and break up any lumps.
  • Cut the butter into chunks and tip into a seperate glass bowl. (see notes)
  • Add the bittersweet chocolate to the butter and place the bowl over a saucepan of simmering water.
  • Make sure the bottom of the bowl isn't touching the water, then stir occasionally until the chocolate and butter have melted together.
  • Once the chocolate has melted add the sugar to the chocolate in two equal(ish) batches. Stir the chocolate mixture well between the additions.
  • Crack the eggs into the chocolate one at a time, stirring between each egg until completely smooth.
  • Pour the chocolate mixture into the dry ingredients and fold together until just combined.
  • Pour the batter into your prepared tin and smooth over the top.
  • In a seperate bowl, combine the panko, olive oil and salt.
  • Spread the panko mixture over the top of the brownie and bake for 25 minutes.
  • After this time lightly tent with foil and bake for a further 20 minutes.
  • Allow to cool in the baking pan, then cut into bite sized pieces.

Notes

You can use a metal bowl or plastic bowl if you are sure it is heat proof.
Recipe nutrition is based on 42 pieces.
 
 

Nutrition

Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 28mg | Sugar: 7g | Vitamin A: 85IU | Calcium: 9mg | Iron: 0.4mg
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