With Christmas just around the corner it’s time to bake. This rich, fudgeie brownie is so easy to make and a great treat to bring to Christmas party’s, to give as gifts Or keep all to yourself because it is that delicious! I’m not joking when I say this one is SO easy and you can use almond meal or gluten free flour depending on your dietary requirements.
So what you’re going to need is
185g Butter (salted)
450g Dark Chocolate (the best you can afford)
400g Caster Sugar
6 Eggs
125g Flour
50g Edible Alchemy Habanero, Wattleseed & Tomato Hot Sauce
And now for the easy part
Preheat oven to 320oF/160oC
Prepare brownie tray with spray oil and baking paper
Over a bain marie (bowl on top of simmering water) melt together
185g Butter
450g Dark Chocolate
While the butter and chocolate are melting, in a seperate bowl whisk together
400g Caster Sugar
6 Eggs
Now slowly add the chocolate mix to egg mix
Dont just dump all the hot butter and chocolate in at once because you will risk cooking some of the egg. Once the chocolate misx and egg mix are fully incorporated it’s time to fold in the flour
125g Flour
Finally mix in well
50g Edible Alchemy Habanero, Wattleseed & Tomato Hot Sauce
Pour batter into the prepared brownie tin
Bake for 30 – 35min
Cook until firm wobble
The key to most brownies is the wobble factor, you are looking for a wobble not a ripple.
**Don’t overcook** (if you like fudgeie brownies)
Once the brownie is cool, you can portion it.
If you are trying to really impress your friends this silly season, figure out how generous you want your pieces to be then do the math so they are all the exact same size and use a ruler. I’m not kidding when I say in my chef kit I have a “Brownie ruler”. This brownie is so rich I normally do 4cm x 4cm pieces.
We hope you enjoy our spicy take on this classic sweet treat!
Please don’t be concerned that you will end up with a thousand brownies like I did (not that it’s a bad problem to have) I made a mistake converting my work recipe.
Comments