Dark chocolate brownies for deep winter

Dark chocolate brownies Odgers and McClelland Exchange Stores

Dark chocolate brownies Odgers and McClelland Exchange Stores

Dark chocolate brownies Odgers and McClelland Exchange Stores

Dark chocolate brownies Odgers and McClelland Exchange Stores

Our daughter Isabelle is visiting from Newcastle and it is time for a treat, dark chocolate brownies for deep winter. Brownies have been a favourite of ours for a long time and I can remember making brownies with Isabelle when she was younger and lived at home with us. I use Matthew Evans' Exceptionally good brownies recipe from the book, Winter on the Farm, that Isabelle gave me years ago. When I've made this recipe for kids' packs for the Nundle Country Picnic, a food, fashion and music event, I've been asked what is in them because they have a distinctive dense texture. I use Kurrajong Ridge gluten free stoneground sorghum flour, grown and milled on the nearby Liverpool Plains, and brown sugar, which gives the brownies a lovely caramelised flavour. I also use a square shaped cake tin, which forms nice high, cake-like brownies with a delicious, chewy consistency. When making this recipe for an event, I leave out the walnuts. For family I add them for extra crunch. The five of us devour a batch of brownies in three days. There's only one thing to do, make a second batch.

Dark chocolate brownies for deep winter

Ingredients: 150g butter, 200g chopped dark chocolate (about 70% cocoa), 4 eggs, 300g brown sugar, pinch of salt, 100g gluten free sorghum flour (or plain flour of your choice), 150g walnuts, chopped.

Method: Preheat the oven to 180C, grease a 24 x 24cm square cake tin (I use my favourite square enamelled tin) and line with baking paper.

Place the butter and chocolate in saucepan, on top of a slightly smaller saucepan filled with a couple of centimetres of water (or use a double boiler). Stir until melted, then set aside to cool to just above room temperature.

Use electric beaters to mix the eggs, sugar and salt in a large bowl until pale. Fold in the cooled chocolate and butter mixture, followed by the flour, and chopped walnuts. Spoon into the greased and lined cake tin and bake for 25-35 minutes.

Remove from the oven and allow to cool in the tin, then lift out and cut into squares. Store in an airtight container for 3-4 days if it lasts that long.

 


Megan Trousdale
Megan Trousdale

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