Chocolate brownie with mango and passion fruit
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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