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Bittersweet Chocolate Brownies

  • Makes 16 small brownies

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  • 200g unsalted butter, cubed
  • 200g dark chocolate, broken 

  • 2 tablespoons espresso
  • 
4 eggs, yolks separated

  • ¾ cup rapadura sugar

  • ¼ cup zentrofan fine wheat flour or standard flour

  • ½ teaspoon fine sea salt

  • ¼ cup hazelnuts, toasted and coarsely chopped
For the icing:

  • ¼ cup rapadura sugar

  • 1 tablespoon cream

  • 60g dark chocolate

  • ¼ cup unsalted butter
  1. Preheat oven to 180C. Line a 20cm cake pan with paper.
  2. Melt the butter, chocolate and coffee in a bowl set over a saucepan of simmering water, stirring occasionally. Whisk in half the sugar, a tablespoon at a time, until thick and glossy.
  3. Whisk the egg yolks with the remaining sugar in a large bowl for several minutes, until pale and doubled in volume. Fold the chocolate and butter into the yolk and sugar mixture. Sift over the flour and salt and gently fold into the mixture.
  4. Beat the egg whites until fluffy and forming stiff peaks. Gently fold into the mixture. Pour the mixture into the prepared pan and bake for 40 minutes. Remove from oven and let cool in the pan for 5 minutes before turning out onto a cooling rack.
  5. To make the icing, melt the sugar and cream in a bowl set over a saucepan of simmering water, stirring until completely smooth. Add the chocolate and butter and continue to heat, whisking until smooth and glossy.Trickle over the brownies so that it runs down the sides as well. Sprinkle with hazelnuts.

Recipe by Maria Bello Quintela, Huckleberry Farms Greenlane.
 
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