Truffle Brownie Recipe
by Ismat Awan
- 240g of quality chocolate (we prefer a mix of Lindt’s dark chocolate with sea salt and 70% dark chocolate)
- 100g salted butter (salt + chocolate = perfection)
- 3 eggs
- 1 tsp vanilla extract (the good stuff)
- 135g sugar
- 100g flour
- Pre-heat oven to 160°C convection heat.
- Melt the butter and chocolate au bain marie – (fancy French term for water bath). Alternatively, pop it in the microwave for 30 second increments until the mixture has melted evenly. Set aside.
- Whisk eggs, vanilla and sugar until it thickens into glorious pale-yellow ribbons (otherwise known as ribbon stage). Draw a figure 8 in the bowl and if the 8 stays, you’ve reached the right thickness.
- Sift the flour into your pillowy-egg mix and fold gently.
- Slowly add your melted chocolate and buttery goodness to the egg mix. Combine with care – retaining the airiness of the eggs.
- Try not to press your face against the oven while it bakes for 35 mins (give or take a few minutes depending on your desired fudginess).
- Remove from oven and allow to cool (if you can bare it).
- Serve with a scoop of quality ice cream or a dollop of cream. You can add berries to the side to, but let’s be honest, we’re in it for the brownie.
This recipe is a wonderful canvas for alterations: for a punchy brownie with some heat, add a pinch of chilli, or mix in some fragrant earl grey for a floral tone. Try it with white chocolate and raspberry, or salted caramel…the options are endless. Enjoy sans apprehension.
Adapted from Isadora Popovic’s ‘Popina’ recipe book.