Thursday 27th June 2019
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Serves 20+
Preparation time: 20 Minutes
Cooking Time: 16-18 Minutes

Ingredients
910g dark chocolate callets or broken into pieces
340g butter, diced and softened
10 eggs
600g sugar
100g cocoa powder
160g ground almonds
1 mango, peeled and diced
4 passion fruits, cut in half and squeeze the seeds and juice out

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Recipe by Sam Owen

Sam Owen from Salted Orange Food Co delights us with his recipes for April.
Who doesn’t like a brownie? This recipe has evolved over the years with my own growth and education. Adding cocoa powder adds a fudgy element to it. You can replace the fruit garnish with other ideas such as salted caramel or ice cream or both, or with all I just mentioned… salivating.

METHOD
Melt the chocolate and butter in a bowl over a pan of simmering water. 

Whisk the sugar and eggs together until it quadruples in size and a ribbon effect is formed. 

Add the cocoa powder and ground almonds.

Pour the chocolate into the whipped egg mixture, careful not to overdo it.

Pour the combined mix into your tray lined with parchment.

Bake at 170°C for 16-18 minutes until a crush has formed on top.

Leave to cool in the fridge until firm.

Portion into large or small pieces.

To serve, warm the brownie slightly in the oven for 1 minute, place onto a plate and pour over the passion fruit and then the mango.

Pro tip – no nuts, add 300g flour instead of almonds.

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