“I’ve used muscovado sugar here because I love the flavour profile and it also reduces the sweetness. You can have fun with this recipe and substitute ingredients – use palm sugar or brown sugar and try different blends of good-quality couverture chocolate, which is the key to an amazing brownie.” Reynold Poernomo
- Serves12
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 270g 60% dark chocolate
- 250g unsalted butter
- 240g muscovado sugar
- 2 pinches of salt
- 4 Coles Australian Free Range Eggs
- 60g plain flour
- 80g dark cocoa powder
- 1 tsp baking powder
- 50g hazelnuts, toasted, coarsely chopped
- 50g slivered pistachios
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Method
Step 1
Preheat oven to 170°C. Grease a 15cm x 30cm (base measurement) round cake pan and line with baking paper and spray with olive oil spray. Combine the chocolate, butter, sugar and salt in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Remove from heat and whisk in the eggs.Step 2
Sift the flour, cocoa and baking powder over the chocolate mixture and fold until well combined. Fold in half the hazelnut and pistachio.Step 3
Spoon the batter into the prepared pan and smooth the surface. Sprinkle with the remaining hazelnut and pistachio. Bake for 15-20 mins or until just firm (the brownie should be moist and fudgy – if it’s too crumbly, it has been overcooked). Set aside to cool to room temperature.Step 4
Transfer the brownie to a serving platter and cut into slices.
This is an edited extract from Reynold Poernomo’s The Dessert Game, published by Murdoch Books, available in book stores nationally.
Reynold Poernomo's brownies
- Serves12
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 270g 60% dark chocolate
- 250g unsalted butter
- 240g muscovado sugar
- 2 pinches of salt
- 4 Coles Australian Free Range Eggs
- 60g plain flour
- 80g dark cocoa powder
- 1 tsp baking powder
- 50g hazelnuts, toasted, coarsely chopped
- 50g slivered pistachios
Description
“I’ve used muscovado sugar here because I love the flavour profile and it also reduces the sweetness. You can have fun with this recipe and substitute ingredients – use palm sugar or brown sugar and try different blends of good-quality couverture chocolate, which is the key to an amazing brownie.” Reynold Poernomo
Method
Step 1
Preheat oven to 170°C. Grease a 15cm x 30cm (base measurement) round cake pan and line with baking paper and spray with olive oil spray. Combine the chocolate, butter, sugar and salt in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring occasionally, for 5 mins or until the chocolate melts and the mixture is smooth. Remove from heat and whisk in the eggs.Step 2
Sift the flour, cocoa and baking powder over the chocolate mixture and fold until well combined. Fold in half the hazelnut and pistachio.Step 3
Spoon the batter into the prepared pan and smooth the surface. Sprinkle with the remaining hazelnut and pistachio. Bake for 15-20 mins or until just firm (the brownie should be moist and fudgy – if it’s too crumbly, it has been overcooked). Set aside to cool to room temperature.Step 4
Transfer the brownie to a serving platter and cut into slices.
This is an edited extract from Reynold Poernomo’s The Dessert Game, published by Murdoch Books, available in book stores nationally.