Nothing quite comforts us in Winter like a hot brownie slathered in whipped cream, and with the weather starting to cool down, this recipe might be one for your scrapbook. If you haven’t completely overloaded on chocolate over Easter, (and let’s be real, who REALLY overloads on chocolate?!), then this deliciously delicious brownie recipe, courtesy of The James Street Cooking School, is exactly what you need. Find out how the make this delectable treat, and many more, at James Street Cooking School’s Chocolate Dessert class on the 22nd of May at 6:30pm. If you want to give it a go first yourself, follow the recipe below.
NQR (Not Quite Right) Brownie
300 grams whole raw almonds
100 grams pistachios
300 grams seeded dates
300 grams dark chocolate (suggestion club)
250 grams castor
6 each egg whites
1 each lemon zest
1 each orange zest
In a food processor blend separately the almonds, dates and chocolate until course in consistency.
Mix together well.
Whip egg whites and add sugar slowly to a stiff meringue.
Fold a small amount of the meringue into the almond, date and chocolate mix to loosen.
Fold in the rest of the meringue, pistachios and zest of lemon and orange and combine well.
Place into a 25cm spring form pan that has been greased, and spread out until level.
Cook on 170oC for approx. 1-1 ½ Hours or until firm and golden brown.
Allow to cool and serve with mascarpone or cream and berry sauce/coulis.
April 24, 2014