At my restaurant, Antares, this brownie is the star of a dessert plate that includes seven different elements. I’ve simplified this recipe for the home kitchen, serving the brownie with a salted butterscotch sauce and chocolate crémeux. You could also sprinkle with some crumbled peanut brittle as a final touch.
- 115 g (½ cup) salted butter, cubed
- 230 g dark chocolate (60% cocoa solids), coarsely chopped
- 150 g (¾ cup) caster sugar
- 50 g (¼ cup packed) light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 80 g plain flour, sifted
- 11 g unsweetened cocoa powder, sifted
- ¼ tsp fine salt
- 180 g dark chocolate chips
- 100 g pecans
- 70 g unsalted butter, cubed
- ½ cup light brown sugar, lightly packed
- 125 ml (½ cup) pouring (single) cream
- pinch of sea salt flakes
- 40 g caster sugar
- 120 ml water
- 120 g dark chocolate (70% cocoa solids), coarsely chopped
- 12 g salted butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the brownie, melt butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, for about 5 minutes (or melt in a microwave on medium in 20-second increments, stirring after each). Remove from heat, pour into a large mixing bowl and slightly cool for 10 minutes.
Preheat oven to 180°C. Line base and sides of a 23 cm square baking pan with baking paper, leaving overhang on all sides.
Whisk the sugars into cooled chocolate mixture. Add eggs, one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour, cocoa powder and salt. Once combined, fold in chocolate chips.
Pour batter into prepared baking pan and bake for 30-35 minutes or until brownie begins to pull away from edges of pan and a toothpick inserted into centre comes out with only a few moist crumbs. All ovens are different, so keep an eye on them.
For the salted butterscotch, heat the sugar and cook, stirring, until a rich dark caramel and almost smoking. Add butter – be careful as it will bubble rapidly. Add cream and a pinch of salt and allow to cool.
For the chocolate creméux, bring sugar, butter and water to the boil and pour over chocolate. Stir gently until smooth.
Cut the brownie into portions and serve with the salted butterscotch and chocolate creméux drizzled over.