This brownie recipe may seem surprising, but the addition of boletus adds subtle depth and richness to this decadent dessert.

A recipe for brownies with wild mushrooms?!

While we understand the surprise, we assure you that it is a bet that keeps its promises. Boletus, a family of mushrooms to which porcini mushrooms belong, take on a chocolate flavor when dried. In these decadent brownies, they bring a subtle, but present, complexity and richness. The umami side of boletus coats the mouth with chocolate flavors while the melting texture is comforting. This recipe is truly a pleasure!

To prepare these brownies, you will need to grind your dehydrated boletes into a powder. We recommend using a spice grinder to obtain a very fine powder.

Ingredients

• 150 g of good quality 70% chocolate
• 150 g of semi-salted butter
• 250 g brown sugar
• 3 eggs
• 2 g powdered sweet clover (about 1 tsp)
• 100 g all-purpose flour
• 15 g dehydrated boletes, reduced to powder
• Sea salt flakes, to taste

Preparation

1. Preheat the oven to 350 F.
2. Butter an 8" x 8" baking dish and place a sheet of parchment paper in the bottom.
3. In a bain-marie, melt the chocolate and butter.
4. Remove from heat when melted, then add brown sugar.
5. When the mixture has cooled enough, add the eggs one by one while whisking. We want to prevent them from cooking in the mixture.
6. In another bowl, mix the flour, powdered sweet clover and powdered boletes (to reduce the boletes to powder, use a spice grinder).
7. Add the flour mixture to the main mixture and mix until combined.
8. Pour into pan and sprinkle with sea salt flakes, to taste.
9. Bake for 30 to 35 minutes, until the mixture is cooked, but still slightly moist in the center, to obtain the dense and creamy texture that we love so much about brownies.

Recipe adapted from Salted Caramel Crack Brownies by Anna Jones (A Modern Way to Eat, 2014).