CANCEL
 

Recipe: Chocolate Brownies

 
 

Henrico Grobbelaar, Executive Head Chef, at The Twelve Apostles Hotel and Spa shares the recipe for these delicious Chocolate Brownies perfect for an afternoon treat! Ingredients 112g butter 200g castor sugar 4 eggs 285g dark chocolate, melted (Lindt will be the first prize) 65g flour 132g hazelnuts, toasted skinned and coarsely chopped Method Cream the

 

02nd April 2013

The Twelve Apostles Hotel

Henrico Grobbelaar, Executive Head Chef, at The Twelve Apostles Hotel and Spa shares the recipe for these delicious Chocolate Brownies perfect for an afternoon treat!

Ingredients

  • 112g butter
  • 200g castor sugar
  • 4 eggs
  • 285g dark chocolate, melted (Lindt will be the first prize)
  • 65g flour
  • 132g hazelnuts, toasted skinned and coarsely chopped

Method

  1. Cream the castor sugar and butter until white and fluffy (creaming method)
  2. Add the eggs one by one
  3. Beat in the melted chocolate
  4. Add the rest of the ingredients
  5. Pour into a baking tin lined with baking paper (about an inch deep)
  6. Set in the freezer, this will ensure uniform cooking
  7. Bake at 180ºC for around 15 minutes or until just set and a crust has formed
  8. Return to freezer and chill immediately as cool as possible
  9. The freezing and quick chilling helps keep the brownies moist
  10. Bring back to 20ºC and cut into fingers or desired shape
  11. Serve with a little dust of icing sugar or good quality coco powder


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