Turn brown­ies into a next level in­dul­gence

donna hay - - INSPIRED - BROWNIES -

amaretti bis­cuit brownie

225g un­salted but­ter, chopped 200g dark choco­late, chopped 200g 70% dark choco­late, chopped 4 eggs 1 cup (220g) white (gran­u­lated) sugar 1 cup (175g) brown sugar 2 tea­spoons vanilla ex­tract 1 cup (150g) plain (all-pur­pose) flour, sifted

bis­cuit base

100g amaretti bis­cuits, crushed 100g milk cof­fee bis­cuits, crushed 100g un­salted but­ter, melted Pre­heat oven to 180°C (350°F). To make the bis­cuit base, place the bis­cuits and but­ter in a medium bowl and mix to com­bine. Us­ing the back of a spoon, press the mix­ture into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. Place in the freezer to firm un­til ready to use.

Place the but­ter and both choco­lates in a medium saucepan over low heat and stir un­til melted and smooth. Re­move from the heat and set aside.

Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to com­bine. Add the egg mix­ture to the choco­late mix­ture and stir un­til com­bined. Add the flour and stir un­til well com­bined. Pour over the bis­cuit base and cook for 35–40 min­utes or un­til fudgy when tested with a skewer. Set aside in the tin to cool com­pletely be­fore cut­ting into squares to serve. Makes 20.

whisky-frosted brownie cake

225g un­salted but­ter, chopped 200g dark choco­late, chopped 200g 70% dark choco­late, chopped 4 eggs 1 cup (220g) white (gran­u­lated) sugar 1 cup (175g) brown sugar 2 tea­spoons vanilla ex­tract 1 cup (150g) plain (all-pur­pose) flour, sifted

whisky frost­ing

250g un­salted but­ter, chopped and soft­ened 1½ cups (240g) ic­ing (con­fec­tioner’s) sugar mix­ture, sifted 1 tea­spoon co­coa powder 1 ta­ble­spoon smoked whisky+ Pre­heat the oven to 180°C (350°F). Place the but­ter and both choco­lates in a medium saucepan over low heat and stir un­til melted and smooth. Re­move from the heat and set aside. Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to com­bine. Add the egg mix­ture to choco­late mix­ture and stir un­til com­bined. Add the flour and stir un­til well com­bined. Pour into a lightly greased 22cm spring­form cake tin lined with non-stick bak­ing pa­per. Cook for 40–45 min­utes or un­til slightly fudgy when tested with a skewer. Set aside in the tin to cool com­pletely.

To make the whisky frost­ing, place the but­ter, sugar, co­coa and whisky in a large bowl and beat with an elec­tric hand mixer for 3–4 min­utes or un­til fluffy and pale. Spread over the cake and cut into slices to serve. Makes 20. + We used a smoked whisky to match with the flavour of the rich dark choco­late. If un­avail­able, you can sub­sti­tute reg­u­lar whisky.

peanut but­ter brownie

2 cups (560g) smooth peanut but­ter 225g un­salted but­ter, chopped 200g dark choco­late, chopped 200g 70% dark choco­late, chopped 4 eggs 1 cup (220g) white (gran­u­lated) sugar 1 cup (175g) brown sugar 2 tea­spoons vanilla ex­tract 1 cup (150g) plain (all-pur­pose) flour, sifted Pre­heat oven to 180°C (350°F). Place the peanut but­ter in a small saucepan over low heat and cook un­til warmed through. Set aside.

Place the but­ter and both choco­lates in a medium saucepan over low heat and stir un­til melted and smooth. Re­move from the heat and set aside.

Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to com­bine. Add the egg mix­ture to the choco­late mix­ture and stir un­til com­bined. Add the flour and stir un­til well com­bined. Pour half of the brownie mix­ture into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. Place in the freezer for 5 min­utes to firm slightly. Pour over the peanut but­ter and spread evenly. Top with the re­main­ing brownie mix­ture. Cook for 35–40 min­utes or slightly fudgy when tested with a skewer. Set aside in the tin to cool com­pletely be­fore cut­ting into squares to serve. Makes 20.

caramel pecan brownie

225g un­salted but­ter, chopped 200g dark choco­late, chopped 200g 70% dark choco­late, chopped 4 eggs 1 cup (220g) white (gran­u­lated) sugar 1 cup (175g) brown sugar 2 tea­spoons vanilla ex­tract 1 cup (150g) plain (all-pur­pose) flour, sifted 1 cup (120g) pecans, chopped, plus 48 ex­tra 1 cup (300g) store-bought dulce de leche or thick caramel Pre­heat oven to 180°C (350°F). Place the but­ter and both choco­lates in a medium saucepan over low heat and stir un­til melted and smooth. Re­move from the heat and set aside.

Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to com­bine. Add the egg mix­ture to the choco­late mix­ture and stir un­til com­bined. Add the flour and pecans and stir un­til well com­bined. Pour into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. Cook for 35–40 min­utes or un­til fudgy when tested with a skewer. Set aside in the tin to cool com­pletely.

Re­move from the tin, spread with the dulce de leche and top with the ex­tra pecans, press­ing into the dulce de leche. Re­frig­er­ate for 30 min­utes or un­til firm. Cut into 24 slices to serve. Makes 24.

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