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Morocco Spiced Fudge Brownies

This Little Goat went to Morocco
This Little Goat went to Morocco

yields

12 servings

time

1 hour, 30 minutes (includes cooling time)

active time

20 minutes

ingredients

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 Tbsp This Little Goat went to Morocco

1 tsp salt 

12 Tbsp (1 1/2 sticks) unsalted butter

8 oz. semi-sweet chocolate, chopped into chunks

1 1/2 cups granulated sugar 

1/2 cup brown sugar 

3 large eggs, at room temperature 

2 tsp vanilla extract

1 tsp flaky sea salt 

instructions

Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with non-stick cooking spray and line with parchment paper. Set aside.

In a medium bowl, combine the flour, cocoa powder, Morocco spice and salt. 

In a large microwave-safe bowl, combine the butter and 2 ounces of the chopped chocolate. Melt in 20 second intervals, stirring between each, until fully melted and smooth, about 1 minute total. Whisk in the sugars until well combined. Add the eggs and vanilla and whisk until smooth. Add in the dry ingredients and remaining chopped chocolate. Using a rubber spatula, gently fold everything together until smooth (being careful not to over mix). 

Spread batter evenly into prepared baking dish and top with a pinch of flaky salt. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and place over a write rack. Cool completely before slicing and serving.

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