Dark chocolate and nut brownie

Dark chocolate and nut brownie

By
From
Lamingtons & lemon tart
Serves
10–12
Photographer
Patricia Niven

I had to put a brownie recipe in this book – it might be simple, but a moist, fresh brownie really is one of my favourite things. It’s great on its own or as a component of a dessert. Store it in the freezer and slice from frozen as you need. It only takes a short while to defrost but I love frozen brownie as well as fresh and warm. Don’t feel limited by the suggestions for inclusions. As long as you try to keep the same volume or quantity of nuts, you can try other types of nuts or even dried fruit, as you like. The inclusion of chocolate pieces in the batter takes this to the next level of chocolatey goodness.

Ingredients

Quantity Ingredient
5 eggs
300g caster sugar
400g dark chocolate, roughly chopped
250g unsalted butter
75g plain flour
25g dutch cocoa powder, plus extra for dusting
pinch salt
150g toasted hazelnuts, roughly chopped
150g toasted almonds, roughly chopped
120g toasted pistachio nuts, roughly chopped
100g milk chocolate, roughly chopped
ice cream, to serve (optional)

Hot chocolate sauce (optional)

Quantity Ingredient
75ml thickened cream
75ml full-cream milk
20g caster caster
150g dark chocolate, roughly chopped

Method

  1. Preheat the oven to 165°C. Spray a 28 x 13 x 6.5 cm loaf tin with canola oil and line with a strip of baking paper to cover the length of the tin plus overlap of a couple of centimetres either side. Spray the paper with oil.
  2. Whisk the eggs and sugar in a freestanding electric mixer on medium speed for 10 minutes or until the mixture is thick and has doubled in volume. Reduce the speed to low and continue to mix.
  3. Place 300 g of the dark chocolate and all the butter in a bowl and melt together either in a microwave or over a double boiler.
  4. Sift the flour, cocoa powder and salt into the chocolate mixture and mix well with a spatula. Add this mixture to the egg mixture in the electric mixer, with the mixer running on low. Mix well for 30 seconds. Remove the bowl from the machine and fold in the nuts, remaining chopped dark chocolate and the milk chocolate, using a rubber spatula.
  5. Pour the mixture into the prepared tin and gently tap to level. Bake for 45 minutes or until a light crust has formed on top. The brownie needs to be underbaked to ensure its fudginess. It should still be a bit gooey when tested with a skewer.
  6. Remove the pan from the oven and allow the brownie to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely. Wrap the brownie in plastic wrap while still warm to keep it moist, and store in the refrigerator overnight, or serve immediately.
  7. To make the chocolate sauce (if desired), place the cream, milk and sugar in a saucepan over medium heat and bring to the boil. Remove from the heat and stir in the chocolate. Stir to a smooth sauce and serve immediately.
  8. Slice and dust the brownie with cocoa powder and serve with ice cream and chocolate sauce, if desired.
Tags:
darren purchese
burch and purchese
sweet studio
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