So episode two of the South African Bake Off has passed and this week’s inspiration is the tray bake, which to me means brownies. Not sure if I would attempt a wildlife scene or spaza shop made entirely with gluten free biscuits (and to be honest, plain biscuits are not really my thing). And brandy snaps… well never eaten one. So the tray bake it is, enter page 105 of “Flourless” and gluten-free double chocolate brownies.
Ingredients (makes 16 brownies)
- 140 grams semi-sweet chocolate
- ½ cup/155 grams unsalted butter
- 3 large eggs, lightly beaten
- 1¼ cups/250grams light or dark brown sugar
- ½ cup/50 grams unsweetened cocoa powder
- ¼ tsp salt
- 1½ tsp pure vanilla extract
Heat oven to 180 degrees. Line a 20-by-20-cm square tin with foil, then lightly grease the foil with vegetable oil.
In a heatproof bowl set over simmering water, melt the chocolate and butter, stirring until smooth. Remove from the heat and transfer to a large bowl; add the brown sugar, eggs, cocoa powder, salt and vanilla. Stir well to combine.
Spread the batter in the pan, smooth with a rubber spatula.
Bake until the brownies are dry on top and almost firm to the touch, about 40 minutes. Remove from the oven and cool in the pan for 1 hour.
Gently lift the foil out from the pan after cooling to remove the brownies. Place on a cutting board and refrigerate for up to 1 hour to fully set the brownies. Remove from the fridge and, using a serrated knife, cut into 16 brownies. Serve at room temperature.
The note with the recipe says to let the brownies sit after baking, even overnight, as the longer they sit the firmer they become. After a little nibbling after one hour (I have little restraint when it comes to such matters), two hours and then overnight, I must concur that they do need to be left to rest for quite a while as they become a great deal easier to cut. These brownies are rather decadent, very fudgy, very rich, but very worth it.
(Following each week’s episode of the Great South African Bake Off, I am making a recipe from the fab recipe book “Flourless” by Nicole Spiridakis, inspired by one of the tasks the bakers are set. The next episode focuses on meringue bakes which means macarons #challenge).