Breton Brownies: My New Invention That Will Star in Your Kitchen

Good heavens, I’m not sure how to define this cake, but I’ve created something dangerously delicious! After making it once, you won’t be able to stop eating it and making it again and again. That’s exactly what happened to us. The neighbors, our friend Tarik, even visitors who sampled it as a test – everyone wanted more. I’ve already made it three times this week, and I’m not stopping there.

Remember the Gâteau Breton? That butter cake I made recently after our visit to Mont Saint-Michel? It’s wonderful on its own, delightful with any chocolate-nut spread or with Christine Ferber’s jam, just as Mamush likes it.

Following the success of the butter cake and sensing it could pair well with many flavors, I decided to try a recipe that’s half Breton cake, half brownie layer, with chocolate-hazelnut spread between the two layers. The result? Catastrophe! But in the most positive sense. By the way, say “cata” (short for catastrophe) to a French person, and they’ll be very impressed with your fluency in the art of complaining.

The combination of textures and flavors – the slightly salty cookie base with the rich chocolate brownie layer – is simply wonderful. Of course, the surprise of chocolate-hazelnut spread between the layers adds even more to this gourmet celebration.

Breton Brownies
Baking pan/ring: 20 cm (8 inches)

Ingredients
Breton Butter Cake Base:
60g egg yolks (approximately 3 medium eggs)
100g fine sugar
125g semi-salted soft butter
175g flour
3g baking powder (half teaspoon)

Chocolate Core (prepare in advance):
150g store-bought or homemade chocolate-hazelnut spread (recipe inside)

Brownie Layer:
150g dark chocolate (70%)
150g butter
160g eggs (approximately 3 medium eggs)
140g light brown sugar
75g flour or ground almonds

Preparation
1. Breton Butter Cake Base: Preheat oven to 170°C (340°F), grease the pan or ring and line only the bottom with parchment paper.
2. In a mixer bowl, whip egg yolks with sugar until fluffy and pale.
3. Add butter and continue whipping until you get a uniform mixture.
4. Add flour and baking powder and mix until you get a dough. Remove from mixer, transfer to a lightly floured surface and knead slightly by hand until the dough is uniform.
5. Transfer the dough to the pan or ring and flatten it to get a smooth, even appearance.
6. Bake for about 18-20 minutes, until the cake is lightly golden. Remove from the oven and cool, leaving the oven on.
7. Chocolate Core (prepare in advance): Pour the spread onto parchment paper, creating a chocolate spread disc with an 18cm diameter. Freeze for at least one hour. After the chocolate has set, place it on the Breton cake base (after the base has cooled slightly).
8. Brownie Layer: Melt chocolate and butter over a bain-marie or in the microwave. Cool to room temperature.
9. In a mixer bowl, whip eggs with sugar until light and airy.
10. Add the melted chocolate to the eggs and whisk, then add flour or ground almonds and mix until you get a uniform mixture.
11. Pour the batter over the Breton cake layer and chocolate spread disc. Bake for about 20-22 minutes, until the brownie layer is baked but still very moist.
*Can be stored for at least ten days in an airtight container at room temperature. The cake improves with time.

Bon-Appétit
Sharon