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Ingredients
750 g 70% top quality dark chocolate
750 g Clover Springbok Unsalted Butter
12 free range large eggs
the seeds from 4 vanilla pods
2 teaspoons vanilla extract
2 tablespoons bourbon
1 teaspoon salt
1 kg Huletts Castor Sugar
400 g cake flour
500 g chopped, roasted walnuts
Equipment
2 baking tins approx. 30x20x5cm, double lined with foil and 'spray ‘n cooked'
Mixing bowl and whisk
Sieve
Oven set to 180ºC
Microwave Plastic bowl
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Preperation Method
| 1. |
Place the chocolate and butter in the microwave on a medium to low setting for 3 minutes. Stir once time is up. Keep repeating this till the mixture is melted but not too hot. |
| 2. |
In the large mixing bowl whisk together the eggs, vanilla seeds, vanilla extract, bourbon, salt and sugar. Keep whisking till quite smooth and almost to a ribbon stage. |
| 3. |
Pour the melted chocolate and butter mix into this and mix well. |
| 4. |
Finally fold in the flour and walnuts. Place in the oven for ± 25 minutes.
Tell tale signs for readiness are that the top will be paler and maybe slightly cracked around the edges. Shake the tin, and the middle should still be wobbly but not liquid. |
| 5. |
Remove and allow to cool for at least 2 hours before turning out and cutting. The resulting brownie should be dense, rich and not cakey or spongy in appearance. |
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