Everybody loves brownies. They’re in every cafe, every bake sale, every morning tea. A good, fudgy, chewy brownie is everything that is right in this world.
So how do you make a great thing better? Fill it with all the best, tastiest tidbits you can get your hands on. Today, that’s two kinds of chocolate chips and crunchy nuts. Are you ready for greatness? Because these brownies are.
Many years ago, I was commissioned to make 100 white chocolate mud cake cupcakes with white chocolate buttercream. Several trials and more than 200 cupcakes later… The smell of white chocolate makes me instantly queasy. Can’t do it. This recipe takes boring old white chocolate and turns it into golden, caramel-ey goodness. Roasting the chocolate low and slow imparts a deep caramel flavour that can be used anywhere you’d use the white stuff. And the smell? Heaven. I can’t get enough.
This recipe is made better by the quality of chocolate you use. Lindt is the best supermarket-available chocolate, and I like to use the Smooth 70% and Touch of Salt, because it’s not overly sweet, it’s not overly bitter, and the salt just lifts everything and makes it better. Buy it when it’s on sale, and you’re onto a winner.
Adapted from Delicious
150g unsalted butter, chopped
250g dark chocolate (I used 200g Lindt 70% Smooth dark, 50g Lindt Salted Dark), chopped
3 eggs, lightly beaten
250g caster sugar
50g plain flour
100g white chocolate, chopped
50g Lindt Salted Dark
100g pistachios, chopped
Heat the oven to 120*c. Place the white chocolate in a Pyrex roasting dish, then place in the oven. Stir the chocolate every 10 minutes or so until it’s a deep gold in colour and caramelised in flavour. It’s okay if it looks lumpy, it will smooth back out. Set aside to cool and solidify.
Increase the temperature 10 180*c. Line a brownie pan with baking paper and set aside.
Place the chopped dark chocolate and butter into a heatproof bowl, then place the bowl over a small saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl.Stir occasionally until melted together, and set aside to cool to room temperature.
Whisk the eggs and sugar together with an electric mixture until light and fluffy, a couple of minutes. Add the chocolate mixture to the egg mixture and combine, then stir in the flour. Crumble in the caramelised white chocolate, pistachios and additional dark chocolate, folding to evenly combine.
Pour the mixture into the brownie pan and bake for 20-25 minutes until a crust forms. Remove the pan from the oven and leave to cool to room temperature, then place in the fridge to chill and firm.