DARK CHOCOLATE & TAMARI ALMOND BROWNIES
There are some recipes for certain moments in life. Like coming home after a trip and whacking a roast chicken in the oven brownies are there when you’ve been left heartbroken by loss - loss of a job, lover or even a loved one.
It is like their gooey centres stick us back together again, comforting us when words cannot.
These brownies have shiny, glossy tops with cakey crusts and gooey centres. You can opt out for the tamari almonds although I think they bring the perfect level so saltiness to offset the sweetness.
Ingredients
200g Salted butter
2 eggs
1 cup caster sugar
1 cup plain flour
180 grams of dark chocolate chips
1tsp espresso
1/2 cup tamari almonds roughly chopped
Method
Pre-heat the oven to 160 degrees Celsius.
Grease a 24X24cm baking dish with some butter and add a 1/4 cup of flour, dusting it around the sides and tapping out the excess.
Heat a sauce pan with 1/2 way with water and bring it to the boil. Add a bowl on top ensuring it doesn’t touch the water.
Add the butter and chocolate and reduce the heat to low allowing the chocolate and butter to melt very slowly.
While the chocolate and butter are melting whip the eggs and sugar together using and electric hand mixer or stand mixer.
Whip the eggs and sugar until they double in size and you have a glossy mixture and when you rub the mixture between your index finger and thumb you can’t feel any sugar grains.
Once the butter and chocolate are melted, add in the espresso and remove off the heat allowing it to cool for a minute or two.
Once the chocolate has cooled a little slowly pour into the egg/sugar mixture, gently folding it in.
Once all the liquids are combined add in the flour and mix until combined
Roughly chop up the tamari almonds and mix in.
Bake in the oven for 30-40 minutes - bring out when they are just cooked - the butter will “set” when they cool. Taking them out when “just” cooked and still gooey in the middle will give you a fudgey brownie.
Cut into squares and serve with some ice-cream