(Not just) A Chocolate Brownie
I did a silly thing the other day. A friend came by with the gift of a bag of chestnuts after a recent chestnut picking trip to the Blue Mountains. (How exciting that the season is finally upon us!) I had so many grandiose plans for those shiny little beauties. But first, B showed me how to have a proper old fashioned conker fight. Then, after two chestnuts were suitably destroyed in a highly unskilled contest of extremely random proportions, I set about cooking and painstakingly peeling every single nut left in the bag.
Unfortunately, when it came to cooking a large portion of the peeled chestnuts in order to transform them into a puree, I committed a cooking sin : I walked away from the stove. Yes, not-watching-the-pot-on-the-stove. That ole chestnut!
*sigh*
The pain of losing all those chestnuts (and the frustration of having to scrape a burnt pot) left me in no mood to pursue plan A. We had the remaining chestnuts that evening, in a sauce, with potato gnocchi (a Locatelli recipe). Having shelved my chestnut ideas for dessert, I decided to make something comfortingly chocolate instead.
This chocolate brownie surely scores points for being the ultimate in brownie decadence. A brownie, with a baked layer of chocolate cream reminiscent of chocolate brulee, topped with a shiny chocolate glaze. The original had an additional chocolate decoration on top but since I didn’t have the necessary ingredients for it, I omitted that component.
As this dessert is quite rich, I would recommend halving the recipe and making it in a rectangular baking tin with dimensions roughly similar to 18 x 25 x 4cm. It is pretty complete on it’s own and doesn’t even require the garnishes I have included. Cut the resulting brownie into small fingers and share with all the chocoholics in your life. Especially the ones who bother to bring you bags of chestnuts which you subsequently turn into cinder.
[Update : To anyone making the recommended 1/2 recipe, note that your brownie layer will be thinner than mine because I forgot to reduce the brownie component of the recipe when I made the mix. You can proceed with a full brownie recipe, but a 1/2 recipe will probably make for better eating, because you will get a better chocolate cream : brownie ratio. If you do a 1/2 recipe for the brownie component, make sure you reduce your baking time accordingly.]
Chocolate Brownie :
(serves 10 – 12; from Dessert by David Everitt-Matthias)
for the chocolate brownies :
2 eggs
175g caster sugar
240g bitter chocolate (64% cocoa solids)
150g unsalted butter, melted
seeds from 1 vanilla pod
20g cocoa powder
1/2 teaspoon baking powder
60g plain flour
100g hazelnuts, toasted, skinned and finely chopped [I used macadamias]
100g bitter chocolate (71% cocoa solids), finely chopped
Whisk the eggs and sugar together until thick and pale. Put the 64% chocolate in a large bowl and melt over a pan of simmering water or in a microwave. Stir in the melted butter and vanilla, then fold in the egg mixture. Sift together the cocoa powder, baking powder and flour and fold them in too. Add the nuts and chopped chocolate, then transfer the mixture to a grased and lined 12 x 36 x 4cm baking tray and place in an oven preheated to 180’C. Bake for 20 – 25 minutes, until just cooked but still a little soft in the middle. Remove from the oven and leave to cool while you make the chocolate cream.
for the chocolate cream :
400ml double cream
400ml milk
140g egg yolks (about 4)
100g caster sugar
500g bitter chocolate (71% cocoa solids), chopped
Bring the cream and milk to the boil in a heavy-based saucepan, then remove from the heat. Whisk the egg yolks and sugar together, then pour on the cream, whisking to combine. Return the mixture to the saucepan and cook gently for 2 minutes. Put the chopped chocolate in a bowl and pour on the cream mixture, whisking until the chocolate has dissolved. Pass through a fine sieve. Press the edge of the brownie against the sides of the tin to make sure there aren’t any gaps, then immediately pour on the warm chocolate cream, leaving a 2mm gap at the top of the tin for the glaze. Place the tin in an oven preheated to 150’C and cook for 20 – 25 minutes, keeping your eye on it. The cream should be just set and wobble very slightly in the middle. Remove from the oven, allow to cool for 3 – 4 minutes and then stretch a piece of cling film over the tin; this will allow the cream to finish cooking in its residual heat. When it is completely cold, place in the fridge for 1 hour.
for the chocolate glaze :
150ml water
175g caster sugar
55g cocoa powder
125ml double cream
2 1/3 gelatine leaves
40g bitter chocolate (64% cocoa solids), chopped
Put the water and caster sugar in a saucepan and bring to the boil, stirring to dissolve the sugar. Whisk in the cocoa powder and cream, bring back to the boil, then turn the heat down and simmer for 10 minutes.
Soak the gelatine in cold water for about 5 minutes, until soft and pliable, then squeeze out all the water. Remove the pan from the heat and add the gelatine, stirring until dissolved. Leave to cool for 3 – 4 minutes, then pour on to the chopped chocolate, whisking until it has melted. Pass through a fine sieve and leave to cool.
Remove the brownie from the fridge and spread a layer of the cooled glaze on top, smoothing the surface so it is level with the top of the tin. Return to the fridge to set.
To serve, carefully remove the brownie from the tin and cut it into portions, using a warm, wet knife.
(PS: I forgot to mention in the previous post that I have finally joined Twitter. My one concession to a life otherwise free from Mybook/FaceSpace blah. I’m not sure if I will actually use it much. In fact, I barely know how to use it at this stage, but I thought I would sign up anyway, and see how things go from there).
Tags: beetroot, brownie, chocolate, plated dessert
Caitlin said,
April 2, 2009 @ 10:14 am
Wow, that looks incredibly rich. Like so rich I could have one bite and be done. But cheer up – if chestnut season is just starting, there’s plenty of time for chestnut-based desserts!
Zita said,
April 2, 2009 @ 11:15 am
I’m speachless, the most beautiful brownies I’ve ever seen 🙂
…and just want to say I’m loving the fact that now you post almost everyday 😉
Lorraine @NotQuiteNigella said,
April 2, 2009 @ 11:39 am
Yum that looks more like a ganache slice than a brownie! I’m very excited about Chestnut season although peeling them is a bugger and they ruin a manicure!
Howard said,
April 2, 2009 @ 11:46 am
wow, this definately looks alot better than your average brownie. Love the presentation on the plate too!
Welcome to the darkside … I mean Twitter 😉
Arwen from Hoglet K said,
April 2, 2009 @ 11:52 am
How sad about the chestnuts 🙁 At least you got to eat some of them. The brownie looks like good consolation too. The chocolate cream sounds beautiful!
Marija said,
April 2, 2009 @ 11:56 am
I am trying not to lick my screen 🙂
They are beautiful!
Linda @ Tender Crumb said,
April 2, 2009 @ 12:50 pm
You’ve made the humble, homely brownie so refined and… well so beautiful!!! I’ve been on a brownie bender, so this is definitely going on my “must bake” list…let’s hope I do it justice.
Your site is such a feast for the eyes…I love it!!!
Sophie said,
April 2, 2009 @ 1:25 pm
I want to go on a chestnut picking adventure! I’m jealous of your pal, gosh. Good choice to go with the chocolate–decadent is definitely the word to describe it, and intense in the best way possible :D. Yay for joining twitter! I don’t use it as often as some folks, but I’ll ‘follow’ you :).
anna said,
April 2, 2009 @ 1:54 pm
That looks fantastic! Chestnuts are definitely trouble, but I wouldn’t mind if I had a brownie like that! I use Twitter far too much. I’m following you…that sounds creepy 😛
FFichiban said,
April 2, 2009 @ 2:02 pm
Love the chocolate smear mmmmm and the brownie looks so rich and decadent mmmm!
belle said,
April 2, 2009 @ 2:12 pm
Beautiful, that is like no brownie I’ve ever seen! Can you tell us where the beetroot honeycomb came from?
shez said,
April 2, 2009 @ 2:44 pm
the baked chocolate cream just reached out and grabbed me. possibly by the throat. if not, then definitely by the collar. (i can only imagine the texture combo – wah!)
and is your beetroot honeycomb normal honeycomb made with a beetroot water (instead of normal water) sugar syrup? or is it more complex than that?
Y said,
April 2, 2009 @ 2:47 pm
Linda @ Tender Crumb : Thanks! And even if you can’t be bothered making the other two components, I’d have to say, the brownie layer is already very good on it’s own!
belle : I made the honeycomb. The recipe is from the same book. It is meant to be a bright red colour, but I skipped one of the ingredients that obviously stops it from oxidising into the brown colour you now see. I’m planning on trying to make it again and hopefully will get it to stay red. It tastes wonderfully of beetroot!
Y said,
April 2, 2009 @ 2:51 pm
shez : It follows normal methods (and ingredients) for making honeycomb, but also incorporates a reduction of raw beetroot juice. I’ll post the recipe after I attempt to make it again. Never thought of honeycomb as being possibly any other flavour but honey before, and now I’m thinking that you could use pomegranate juice or any other kind of concentrated juice to make a flavoured honeycomb.
Christy said,
April 2, 2009 @ 4:10 pm
whoa, you have been one industrious blogger of late!! I can’t even keep up with your posts anymore!! Not of lack of free time, mind you, but I’m currently in the mercy of my very temperamental internet connection. I just called up the company because this is the second time this year the connection drops out repeatedly on me, and I’m guessing it’s their fault.
But anyway, You cook chestnut on the stove? I’ve only roasted them, but I guess you can boil them as well huh? The beetroot honeycomb sounds awesome!! I love giving new dimensions to old classics like this one!! Gorgeous presentation!
Christy said,
April 2, 2009 @ 4:11 pm
Oh, you are on twitter now ? I might join then…have been thinking about it but don’t quite know how it’s meant to work. Will figure out how to do it after the connection is repaired. Sigh.
Thip said,
April 2, 2009 @ 4:48 pm
That chocolate brownie looks so clean, Y.
BTW, I did the same thing today–tried to soften the apple in the pot,then walked away. 🙁
arfi said,
April 2, 2009 @ 6:20 pm
OMG!!!!!! I am on PMS now and I am so craving with chocolate. All I can eat is a square a day and this dessert is killing me! Y, you’re responsible for it LOL!
The Other Tiger said,
April 2, 2009 @ 6:54 pm
Wow, this sounds amazing! Definitely going to bookmark it for a future chocolate craving.
billy@atablefortwo said,
April 2, 2009 @ 7:23 pm
My heart just skipped looking at it. It looks so rich and decadent. Thanks for the tip using warm and wet knife for slicing… I always wondering how cake are sliced without smearing everywhere and leaving streaks…
lili - pikelet & pie said,
April 2, 2009 @ 8:48 pm
Y, That looks amazing! Shame about the chestnuts, but there will be more, and it looks as though you were able to console yourself with a bit of a chocolate extravaganza. Would love to hear more about the beetroot honeycomb, too.
Miles McClagan said,
April 2, 2009 @ 9:32 pm
Now all I need is a school fete at which to sell these bad boys…
Chantal said,
April 2, 2009 @ 10:51 pm
Not just a chocolate brownie is right, oh so decadent mmmm, looks like something to try on a special occasion and I’m thinking completing my final final exam in the next couple of weeks may be just the thing 😉
Carrie said,
April 3, 2009 @ 12:46 am
Wow, those brownies are beautiful! They look so rich….right up my alley 🙂
cathy x. said,
April 3, 2009 @ 1:20 am
so this is what you’re doing with all your spare time now 😛 the brownie presentation brings back a flood of horrid memories of cutting chocolate delices in the downstairs kitchen *shudder*
katie said,
April 3, 2009 @ 2:50 am
wow your dessert looks stunning! How do you slice it so perfectly? Do you use a special knife?
Janet said,
April 3, 2009 @ 2:57 am
Shame about the chestnuts, but oh what a spectacular brownie!
Hannah said,
April 3, 2009 @ 5:23 am
Now that is my kind of brownie! Great timing too, because I was just puzzling over how to dress up this plain-jane dessert… Absolutely perfect!
Dimah said,
April 3, 2009 @ 6:56 am
Amazing! That’s all I can say!
snookydoolde said,
April 3, 2009 @ 7:33 am
oh this is pure decadence. I love it . It s awesome. It s the best for a chocoholic like me 🙂
Julia said,
April 3, 2009 @ 8:34 am
I have had some rich brownies in the past, but this takes the cake – pardon the pun. Y, sensational. Chocolate is my absolute weakness.
Anita said,
April 3, 2009 @ 8:55 am
That is absolutely the most gorgeous brownie I have ever seen! Thanks for the recipe! Sorry to hear about your chesnuts 🙁
Y said,
April 3, 2009 @ 9:53 am
Thanks everyone! Incidentally, I just noticed that this brownie looks like Helen’s Transatlantic. Ridiculously-chocolatey-brownie-desserts rock! 🙂
Christy : I boiled the whole chestnuts in water, peeled them, then was going to cooked the peeled chestnuts in milk and then puree. And regarding Twitter, don’t worry.. I don’t quite know how it’s meant to work either. Ha.
Miles McClagan : Nothing says I love you more than feeding chocolate to kids already hyped up on fairy floss and pluto pups.
Katie : I used a normal knife. Make sure it’s long enough so that you can make a single slice across the brownie, rather than slicing several times, which would cause smears. Also, have the knife hot, and have a damp cloth handy to wipe away any chocolate on the knife between cuts. It’s a slow process, but it’s worth it because you get a neater finish in the end.
matt wright said,
April 3, 2009 @ 10:40 am
This is honestly like no other brownie I have ever seen! (I mean that in a VERY VERY good way). But oh no – plate skid marks! I have never understood the trend in plating brown colored sauce that way.
Y said,
April 3, 2009 @ 10:45 am
Matt, I call it putting lipstick on a pig. But sometimes, the pig could do with a bit of lippy.
Glutenagogo said,
April 3, 2009 @ 11:20 am
Muhywhmuhwh…oh…sorry…I was licking the screen. I just couldn’t help myself.
Natalie @ Gluten a Go Go
Jacque said,
April 3, 2009 @ 1:18 pm
I”m so impressed at how clean the sides look. Your brownie cutting skills are second to none! 🙂
It looks fantastic!
brilynn said,
April 3, 2009 @ 1:22 pm
It’s too bad about the chestnuts, but that looks absolutely amazing!
kayce. said,
April 3, 2009 @ 3:18 pm
i am *SO EXCITED* to have your chocolate glaze recipe, LOL… it’s always so shiny and soft! thanks. 🙂
Kitty said,
April 3, 2009 @ 4:45 pm
That is phenomenally beautiful!
Eva said,
April 3, 2009 @ 5:10 pm
Wow, I’m afraid hubby would leave me if he saw the kind of treat you can whip up on a whim – but I’m planning to make at least a quick choc treat for him tonight and score some wifey points..;-)
Angela @ A Spoonful of Sugar said,
April 3, 2009 @ 11:23 pm
Oh, Y… this is heart-breakingly beautiful. Sinfully dark and glorious. Love the sheen on the chocolate glaze!
(My little boy is hanging over my shoulder screeching that he wants to bite it. You have two fans here 🙂 )
erin @ dessert girl said,
April 4, 2009 @ 12:16 am
Holy cow! That looks amazingly good!!
Maggie said,
April 4, 2009 @ 2:48 am
Too bad about the chestnuts but this is a stunning chocolate dessert!
Emily said,
April 4, 2009 @ 3:29 am
I’m not going to lie. When I saw the picture of the holy grail of brownies, I emitted a loud sigh of want. These look absolutely sumptuous! I believe I have a new weekend baking project. Thanks!
linda said,
April 4, 2009 @ 6:11 am
Sorry about the chestnuts but on the other hand this will probably not happen a second time 😉
Calling this a brownie would really be an understatement….very pretty and delicious looking…
Tartelette said,
April 4, 2009 @ 1:23 pm
Oh Yeaaaa-hhhh!!
I see what you mean about the similarities with the Transatlantic but hey…you put honeycomb on it and that my friend, is way tastier than my coffee gelee!
I now refuse to eat a brownie that is not topped with mousse and ganache…ok not really but it’s definitely way better like this!
Shari said,
April 4, 2009 @ 1:48 pm
This looks amazing! Art on a plate.
cakebrain said,
April 5, 2009 @ 1:02 am
oooh! the chocolate cream looks like a decadent addition to me! gorgeous plating!
Helen said,
April 5, 2009 @ 10:15 pm
Oh my goodness that looks INCREDIBLE! I can’t believe how decadent that is – the brownie but then with the creamy layer on top. It looks so beautiful and neat too. I want it I want it I want it!!!