This is quite a grown up brownie, dark with chocolate and herbal with fernet, an Italian digestive. It’s strong and medicinal made with botanicals, roots and spices including saffron, aloe, peppermint, rhubarb and myrrh. It pairs beautifully with chocolate.
Notes
If you don’t have fernet, play around with another liqueur such as cassis or coffee. I used Faccia Brutto Fernet Pitanta in this recipe.
These brownies are made with both cocoa powder and melted chocolate for a more intense chocolate flavor. Choose a high quality dark chocolate, I love Valrhona 70% and dutch processed cocoa.
Don’t over bake the brownies-they are done with the center is just set and the top starts to crack.
Allow these to cool completely, I prefer them made a day ahead. The brownies become even more fudgy and the flavor of the fernet mellows with the chocolate. .
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Fernet Brownie
Ingredients
3/4 cup (170g) unsalted butter
2/3 cup (115) dark chocolate, finely chopped
2–4 tablespoons fernet
1 1/2 cup (300g) granulated sugar
1 tbsp vanilla extract
3 large eggs, cold from the fridge
3/4 cup (80g) dutch processed cocoa
1/2 cup + 1 tbsp (70g) all purpose flour
1/2 tsp salt
Instructions
- Preheat the oven to 350. Grease and line an 8 X 8 inch baking pan with parchment, leaving a slight overhang.
- Put the butter and chocolate in a medium size heatproof bowl set over a saucepan filled with a few inches of barely simmering water. Do not let the base of the bowl touch the water below. Heat, stirring often, until melted, then remove from the heat and stir in the fernet.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the sugar, eggs and vanilla on medium high speed for 3 to 4 minutes. Meanwhile sift together the cocoa, flour, and salt.
- Lower the speed and mix in the melted chocolate, mixing to combine. Add the dry ingredients and whisk until almost incorporated. Remove the bowl from the mixer and finish mixing the batter with a spatula, until it is thick, smooth and glossy. Spread into the prepared pan.
- Bake for about 25 minutes, until the brownies are just set. Allow to cool in the pan, before removing and slicing. Keep stored in an airtight container for up to 3 days.
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