Perfect for any occasion and any season!
The brown butter adds so much depth with a nutty flavour while the dark chocolate cuts through the richness. The chocolate chunks and nuts delivers a crunch while everything else melts in your mouth.
She’ll steal your heart both on her own, and when served with ice cream.
INGREDIENTS
240g butter, cubed (Tip 1)
300g dark chocolate, chopped
4 eggs
150g castor sugar
2 tbsp coffee powder, dissolved in 1 tbsp water
1 tsp vanilla essence
200g self raising flour
1/2 tsp salt
100g milk chocolate, chopped
80g pecan nuts, chopped (optional)
METHOD
1. Preheat the oven to 160C and place the oven rack in the middle.
2. Prepare an oven safe dish with non-stick spray (around 20x30cm).
3. Place your butter cubes in a small pot on the stove over medium heat until the butter is melted. Allow the butter to start boiling and brown until a caramel colour occurs, about 5-10 minutes (Tip 2).
4. In a medium glass bowl, melt the dark chocolate while the butter is browning. Slowly pour the browned butter into the dark chocolate while stirring. Be sure to add all the caramelized butter pieces into the chocolate mixture as well.
5. In a large mixing bowl, whisk together the eggs, castor sugar, coffee and vanilla until well combined.
6. Slowly add the chocolate mixture to the egg mixture while stirring until well mixed.
7. Sift the flour and salt over the chocolate mixture and stir until just combined.
8. Add the chopped chocolate and nuts and stir until combined.
9. Pour the mixture into your prepared dish and bake for 30 minutes.
10. Switch the oven off and leave the brownies inside to cool down. Once cool, cover with plastic wrap and allow to set in the fridge for a few hours or overnight before cutting (Tip 3).
TIPS
1. If you don't want to brown your butter, just melt 200g of butter before stirring into the melted chocolate.
2. You don't want burnt butter, just browned butter. A quick google search will show you how to reach the perfect balance if you are unsure.
3. These brownies freeze very well if you need to prepare in advance but will also last a week or two in the fridge. Serve at room temperature.