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- Cuisine: Modern Australian
- Makes 16
Brownies are a good old-fashioned treat for the whole family. Adriano talks us step-by-step through the process of making a rocking brownie. The key elements are texture, good quality chocolate… and not overmixing the ingredients…so you end up with a soft chocolaty fudgy brownie.
Print out the recipe and listen to the audio as he talks you
step-by-step through the process.
Ingredients
170g hazelnuts70g unsalted butter, cut into small squares
265g dark couverture chocolate, cut into small pieces
45g plain flour
5g baking powder
35g cocoa
A pinch of salt
3 eggs
265g brown sugar
35g vegetable oil
85g sour cream
85g white couverture chocolate, cut into small pieces
85g milk couverture chocolate, cut into small pieces
1x can Nestlé Top ’n’ Fill Caramel
Preparation
Preheat oven to 180°C. Arrange the hazelnuts on a baking tray. Cook in the oven until they’re lightly golden and the skins start to come away from the nuts. Remove from oven and set aside to cool slightly. Rub to separate the skins from the nuts.Place the butter and dark chocolate in a medium stainless-steel bowl. Bring a saucepan of water to the boil, and place the bowl over the saucepan. Switch off the heat and leave for about 5 minutes or until the chocolate and butter have melted completely. Stir the mixture until smooth. (The chocolate must be kept warm at 45°C so it doesn’t seize when added to the remaining ingredients.)
Sift the flour, baking powder and cocoa into a clean bowl. Add a pinch of salt, and set aside for later.
Place the eggs and sugar in a bowl. Using a whisk, gently mix until combined. Add the vegetable oil to the melted chocolate mixture.
Using a spatula, gently fold the melted chocolate mixture into the egg mixture. Fold in the cocoa and flour mixture, and add the sour cream, taking care not to overmix. You want the mixture to be just combined.
Stir in the white and milk chocolate, and hazelnuts. Pour the mixture into a 15 x 15cm cake tin. Pour a quarter of the caramel into each corner of the tray. Swirl the caramel through the mixture. Again, don’t over-mix.
Put the tray on the middle shelf and bake the mixture at 180°C for 30-40 minutes. Remove from oven when the top forms a crust and the brownie feels firm and spongy to touch.
Set aside to cool completely. Cut the brownies into squares to serve.
If you enjoyed this Brownies recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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