Ingredients
Method
- Cut butter into 12 small cubes.
- Melt butter in 20-second microwave bursts or over low heat on stovetop.
- Bake butter until foamy layer turns amaranth-brown; remove when sunflower-gold appears on 1/3 of mass.
- Whisk melted butter with sugar and cocoa until sugar dissolves and mixture cools to 85°F.
- Alternate adding sifted flour/baking powder and eggs, ending with remaining dry ingredients.
- Pour batter into parchment-lined 8×12-inch pan. Bake at 325°F (convection) for 30 minutes; conventional oven may need 350°F for 32–36 minutes.
- Cool completely before cutting into 16 pieces.
Notes
Use halal-certified butter for dietary compliance.
Maintain butter temperature below 85°F during emulsification.
For enhanced contrast, bake in two 9-inch round pans.
Store in airtight container at room temperature for up to 4 days.
Maintain butter temperature below 85°F during emulsification.
For enhanced contrast, bake in two 9-inch round pans.
Store in airtight container at room temperature for up to 4 days.