7 ways to take your brownies to the next level | The Gourmand & Gourmet

7 ways to take your brownies to the next level

Brisbane loves brownies. They appear in every cafe cake cabinet in one form or another, whether it’s gluten-free, dairy-free, rasberried, white chocolate stuffed or chia seed bombed. We’ve seen them deconstructed on dessert menus, reconstructed for degustations and prettily packaged for overseas flights. However they come, one thing is for sure, we can’t get enough So for your brownie pleasure, here’s a basic recipe for you to bust out some brilliance at home. Basic brownies You’ll need:
  • 250g butter
  • 360g dark chocolate
  • 4 cups firmly packed brown sugar (push that sugar firmly into your measuring cup!)
  • 4 eggs
  • 2 cups almond meal
  • 2 cups roasted almonds
Line a lamington tray with silicone/baking paper and set your oven to 180 C (160 C fan-forced). Melt butter with dark chocolate in the microwave for 2 minutes, mix and continue to microwave for 1 minute intervals until it’s all melted and smooth. Then add brown sugar and mix well. Crack an egg into the mix and beat until combined, do this for the other three eggs one at a time. Your batter should be smooth and gloopy. Add almond meal and almonds to your bowl and beat again. Tip the mix into a greaseproof paper lined tin and bake for approx. 45 minutes. Your edges should be firm, almost crusting and the very centre will still have a slight wobble when you move the tin. This recipe is super easy, doubling, tripling and quadrupling without any adjustment necessary except for the cooking time. As long as your edges are crusting and your centre wobbles, you’re winning. This recipe also freezes well. Just remember to let the tray cool down COMPLETELY before you cut the brownies or you’ll have a big gooey, pulled mess! caramel brownies Now, here’s where the fun starts. Need an excuse to use up all that leftover Easter chocolate? Any plain eggs can be used instead of the dark chocolate in the recipe. You could then fold all your silly chocolates through at the end instead of the nuts. Smarties are great, they retain their colours and shape and filled chocolates do the same. If you want raspberries or blueberries in your mix, omit the whole nuts and add a cup of still frozen berries. You’ll also need to add 10 minutes of cooking time because of the added wetness. Give it some orange zest too, for a little something extra! If you love, love, love pistachios, simply swap the roasted nuts for them and add the zest of a lemon. Walnuts are good too, especially with half a teaspoon of ground cinnamon added in and pecans do well with a quarter cup of maple syrup and 10 minutes extra cooking time. Make a rocky road brownie by using 1/2 a cup of roasted, salted peanuts and 1/2 a cup of toasted shredded coconut instead of the almonds (not dessicated, it dries the mix too much). Dot your finished tray with a packet of pink and white marshmallows and a handful of Turkish delight then bake. Caramel swirl yourself and tip a can of Nestle Top ’n Fill into a bowl and beat until smooth. Pour the caramel over any nut batter ready for the oven in a very haphazard way. Then get a skewer and run it through the caramel and brownie to swirl it together, then bake. You’ll have a delicious crusty caramel top. You could do the same with some cheesecake batter and extra choc chips. And you thought brownies were good before! Guess who’s going to be eating them for breakfast, lunch and dinner? nims xx