The Blue Train Chocolate Brownie
A moment of happiness lives in a serving of our Dark Chocolate Brownie, with every bite reminding you why dessert was a great option after all.
This week Chef Cresan invites you to bring a little bit of heaven into your kitchen, with our Dark Chocolate Brownie recipe to try at home.
The Blue Train’s Dark Chocolate Brownie Recipe
- 235g dark chocolate cut into small pieces
- 60g dark chocolate cut into small pieces
- 65g of cubed butter
- Butter (for greasing the baking pan)
- Flour (for flouring the baking pan)
- 30ml olive oil
- 200g castor sugar
- 15ml vanilla essence or vanilla extract
- 2 large eggs
- 90g cake flour
- ¼ tsp salt
- 100g of chopped pecans or pistachio nuts
- Fresh mixed berries for garnishing
- Icing sugar for garnishing
- Preheat your oven to 165 degrees Celsius. Grease and then flour a 20cm baking tray and set aside.
- Place 235 grams of dark chocolate, 60 grams of butter, 200 grams of sugar and the olive oil in a small saucepan over a low heat. Stir the contents until all the ingredients have melted to form a smooth consistency.
- Once the chocolate mixture is cool, pour the mixture into a bowl, then whisk in both your eggs, one at a time until the chocolate mix is well blended.
- Stir in vanilla extract or essence, 90 grams of cake flour and ¼ teaspoon of salt to your chocolate mix.
- Add 60 grams of dark chocolate and the chopped nuts into the chocolate mixture and mix thoroughly.
- Once complete, pour your chocolate mix into the greased and floured baking tray and bake for 38 - 40 minutes.
- To check that your dark chocolate brownie is fully baked, insert a toothpick into the brownie, it should come out slightly sticky when ready.
- Once baked, place your dark chocolate brownie on a wire rack to cool. Cut the brownie into rectangular shapes and serve with fresh berries and dust the dark chocolate brownie rectangles with icing sugar.