It’s a dreary Sunday. There’s nothing like the aroma of lemon curd and dark chocolate swirling around the kitchen and the excuse for stocking up the cake tins for another week of school holidays. Time for Bitter Sweet Brownies.
There was a time when our grandmothers would have cake tins constantly replenished. Not just one tempting delight on offer but several. Buying biscuits was an expensive alternative and never as tasty as ‘real thing’.
There’s nothing like a Sunday to wind down a few paces and get into the groove of baking. This recipe calls for dark chocolate lovers. If you love the bitter taste of dark chocolate plus the bite of a dreamy lemon curd, then I’d highly recommend you check this out!
Bitter Sweet Chocolate Brownie
Ingredients
- 1 cup plain flour
- 1/2 tsp baking powder
- 3/4 cup dark cocoa powder
- 100g dark chocolate
- 1/2 cup honey
- 150g butter
- 2 tsp vanilla essence
- 6 eggs
- 1 cup Lemon Curd
Method
- Firstly preheat oven to 180°C. This seems to be the magic heat for most of my baking! The only thing that really differs is the cooking time. Lightly grease or line a sponge roll tin with baking paper.
- For those fortunate to own a double-boiler, melt dark chocolate, honey and butter until melted. I don’t have the luxury but I make do with the next best alternative: boil water in a saucepan and reset an aluminum mixing bowl on top. The steam heats the bowl, which in turn melts the chocolate and other ingredients without burning. Once melted and mixed, set aside to cool.
- Then add vanilla essence and eggs (one at a time) ensuring it is beaten well through the mixture before adding another.
- In a separate bowl sift flour, baking powder and dark cocoa powder together. Fold the dry ingredients with the chocolate mix then pour into the baking tin and spread out evenly with the back of a spoon.
- Dollop lemon curd on top of the mix in equal blobs. Using a knife draw swirls in the curd which will mix it through the top layer of chocolate in a nice pattern.
- Bake for 15-20 minutes until cooked (testing with the skewer) and allow to cool before removing from tin and slicing. Delish!
Enjoy!
