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Rich Dark Chocolate Brownies

Rich Dark Chocolate Brownies 1
Time
Prep: 20 mins. Bake: 20 mins.
Contributed by
Honest to Goodness Community
Serves
10-15
Pieces of crumbly chocolate combined with delicious pecans to create one of the best tasting brownies you’ll ever experience. To perfect the dessert top it off with a light and fluffy mascarpone based cream and fresh blueberries. The richness and depth of the brownie sit in perfect contrast to the light and fresh topping. The addition of a small amount of whisky enriches the aroma by adding a malty depth.

  1. Heat an oven to 175ºC / fan 155ºC.
  2. Mix the sugar, butter, cacao powder, vanilla seeds and whisky in a pan and put it over a medium heat, until melted and combined. Let the mixture cool to room temperature.
  3. Mix flour, chopped chocolate, chopped nuts and salt in a bowl.
  4. Stir the flour mix into the cooled sugar mixture and add the eggs. Stir it with a whisk until it combines. Avoid further mixing!
  5. Pour the cake batter into a square 20cm baking tin lined with baking parchment. Bake the cake for 20-25 minutes, until the edges are firm, but the middle still soft. Let it cool completely before cutting.
  6. When serving: Whip the mascarpone together with the cream and whisky, until light and fluffy. Serve the brownies at room temperature with the cream and blueberries.

SHORT DESCRIPTION

Pieces of crumbly chocolate combined with delicious pecans to create one of the best tasting brownies you’ll ever experience. To perfect the dessert top it off with a light and fluffy mascarpone based cream and fresh blueberries. The richness and depth of the brownie sit in perfect contrast to the light and fresh topping. The addition of a small amount of whisky enriches the aroma by adding a malty depth.

DESCRIPTION

  1. Heat an oven to 175ºC / fan 155ºC.
  2. Mix the sugar, butter, cacao powder, vanilla seeds and whisky in a pan and put it over a medium heat, until melted and combined. Let the mixture cool to room temperature.
  3. Mix flour, chopped chocolate, chopped nuts and salt in a bowl.
  4. Stir the flour mix into the cooled sugar mixture and add the eggs. Stir it with a whisk until it combines. Avoid further mixing!
  5. Pour the cake batter into a square 20cm baking tin lined with baking parchment. Bake the cake for 20-25 minutes, until the edges are firm, but the middle still soft. Let it cool completely before cutting.
  6. When serving: Whip the mascarpone together with the cream and whisky, until light and fluffy. Serve the brownies at room temperature with the cream and blueberries.

INGREDIENTS

250g organic rapadura sugar
160g organic unsalted organic butter
5 tbsp organic cacao powder
1 tsp vanilla extract
2 tbsp whisky
150g organic unbleached white cake flour
100g organic dark chocolate, roughly chopped
60g Australian walnuts or pecans, chopped
1/2 tsp Himalayan salt
2 organic free-range eggs

Method

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    Organic Rapadura Sugar 500g

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  • Himalayan Rock Salt - Fine 600g 1 Himalayan Rock Salt - Fine 600g 2
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    Himalayan Rock Salt - Fine 600g

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  • AUSSIE GROWN
    Australian Pecans 150g 1 Australian Pecans 150g 2
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  • AUSSIE GROWN
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    Organic Cacao Powder 350g

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