It is the school holidays and the festive season. Chocolate is a favourite of the young and old and there is nothing like a tray of home-made brownies. These brownies can be made and kept frozen up to a year in air tight containers. Eat it on its own or serve it with ice cream.
Preparation time: 20 minutes
Cooking time: 30 minutes
100 g caster sugar
90 g Q.B.B. ghee, chilled and cut into pieces
90 g chocolate chips
125 g thickened cream
1 teaspoon coarse sea salt
- In a heavy saucepan, spread sugar evenly and turn heat on to medium.
- Let sugar dissolve, stirring occasionally.
- After about 8 minutes, it will turn dark amber.
- Add the chilled Q.B.B. ghee and chocolate chips in at this point and whisk till smooth. Watch out for spitting molten sugar.
- Add the cream and let the mixture bubble for a minute.
- Turn the heat off, and stir in the coarse salt. Cool completely before storing in the fridge to be used after it has hardened lightly. This can be kept in the fridge for up to two weeks.
TO MAKE THE BROWNIE
80 g Q.B.B. Ghee
70 g unsalted butter
200 g semi-sweet chocolate
20 g instant coffee powder
60 g cake flour
¼ teaspoon bicarbonate of soda
50 g unsweetened cocoa powder
1/8 teaspoon salt
200 g caster sugar
4 large eggs, room temperature
1 ½ teaspoons vanilla extract
150 g mixed nuts (toasted and coarsely chopped)
½ teaspoon coarse sea salt
- Preheat oven to 180°C. Line a 23 cm x 33 cm baking pan with non-stick baking paper.
- Combine the Q.B.B. Ghee, butter and chocolate in a microwave-safe bowl and microwave on high for a minute and stir; if the chocolate does not melt completely after stirring, microwave on high for an additional 30 seconds to one minute, stirring after each 30 seconds.
- Remove from the microwave oven. Stir in the instant coffee.
- Sift the flour, bicarbonate of soda and cocoa together. Add the salt and whisk the dry ingredients together for 30 seconds.
- Beat the sugar and eggs at medium speed until the mixture is thick. Then, add in vanilla extract.
- Stir the sifted flour into the melted chocolate, using a rubber spatula. Stir until the batter is combined and the last traces of flour have disappeared. Stir in the nuts gently.
- Pour into the prepared pan. Bake for 20-25 minutes; the mixture should look set and the top glossy when done.
- Test with a skewer or satay stick. The stick should come out with moist crumbs sticking to it. If the stick comes out clean, the brownies will be a bit dry.
- Using a toothpick, poke holes all over the brownie, 2 cm apart.
- Generously spoon the salted caramel over to cover the brownie entirely. If your salted caramel just came out of the fridge, heat it in the microwave for 10 seconds, to make it spreadable.
- Sprinkle with chopped mixed nuts and the coarse salt.
- Lift the brownie out of the tin using the non-stick paper, peel off the sides and cut into bars.