Chocolate Brownie
Chef: Andrew Fearnside (Artisan baker - Wild Wheat Specialty Breads) as heard on Nine To Noon Monday 13 February 2012
Tags: chocolate, baking, brownies
Ingredients
- 230gm butter
- 300gm dark chocolate
- 1 cap vanilla essence
- 4 whole eggs
- 400gm sugar
- 270 white flour
- 100gm chopped toasted walnuts
- pinch of salt
Method
Whisk eggs sugar vanilla and salt until thick and fluffy, around 3-4 minutes if using and electric mixer.
Meanwhile melt chocolate and butter together until smooth, do not overheat.
Add the flour to the egg mixture and gently fold through. Then add chocolate butter mix along with nuts and lightly mix until smooth.
Pour into a baking tray, around 10 x 15cm, lined with baking paper, and smooth out.
Bake at 180°C for around 20-25 minutes until firm to touch. Allow to cool and then lightly dust with cocoa.
John Hawkesby’s wine recommendation
Dessert Wine
Ata Rangi Kahu 2011
Food for Children
- Getting Children Cooking
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- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
