Feeds:
Posts
Comments

Posts Tagged ‘five chocolate brownie’

It’s still Chocolate Week!

To celebrate, I was keen to create a completely over-the-top, heart-racing brownie that squeezed as much chocolate as possible into each bite.  The end result was this once only treat that Pete and the boys loved (it actually gave me the sugar shakes, so I don’t think I’ll be baking it again).

I used five types of chocolate in the recipe – Callebaut 70%, 54%, 44%, Dutched cocoa, and caramelised white chocolate – a total of 620g in the eight inch slab.  I was inspired by a recipe from Debbi Field’s Great American Desserts (the original recipe used white chocolate, dark chocolate, Brazil nuts and caramel).  Please feel free to improvise as desired …

  • 185g (¾ cup) unsalted butter, melted
  • 110g (1 cup) Dutched cocoa powder
  • 165g (¾ cup) white sugar
  • 100g (½ cup, packed) brown sugar
  • 2 large (59g) free range eggs
  • 1 teaspoon vanilla (I used homemade)
  • 112g (¾ cup) plain (AP) flour
  • good pinch of fine sea salt
  • 150g (1 cup) skinned, roasted hazelnuts, chopped
  • 150g (½ cup) caramelised white chocolate, melted
  • 90g (½ cup) Callebaut 70% dark chocolate callets
  • 90g (½ cup) Callebaut 811 54% dark chocolate callets
  • 90g (½ cup) Callebaut 44% dark baking sticks, broken up
  • 90g (½ cup) caramelised white chocolate chips

1. In a bowl, combine the chocolate callets, broken up baking sticks and caramelised white chocolate chips.  Add the chopped hazelnuts and stir to combine.  Preheat oven to 175C (350F) with fan.  Line a 20cm (8″) square pan with parchment paper.

2. In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth.  Add the white and brown sugar and beat with an electric mixer until combined.  Add the eggs and vanilla and beat well.

3. In a small bowl, stir together the flour and salt, then mix this into the batter. Add the chocolate callets, chocolate chips and hazelnuts and mix gently until just combined.

4. Scrape the mixture into the pan – it will be stiff and lumpy.  Smooth the surface as much as possible, then pour the melted caramelised white chocolate over the top.

5. With the point of a sharp knife, cut the liquid chocolate into the mixture – this is a messy process as the batter will be quite stiff.  When you feel that the melted chocolate has been sufficiently mixed in, smooth the top out a little, but try to keep the surface a little marbled.

6. Bake the brownies for 30 minutes, or until the edges are set and the centre is moist but not runny.  Allow to cool completely in the pan before slicing.

I didn’t let the slab cool quite enough before slicing into it…

When completely set, the brownies have a firm texture, akin to a dense (and very delicious) fudge.   It’s the perfect treat to share with lots of friends, because it really isn’t possible to eat more than a piece or two!

Read Full Post »

%d bloggers like this: