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Twice-cooked Chocolate Brownie with Vanilla Icecream
The Best In Australia
You will need a 30cmx25cm x 5cm tin tray.
350gm unsalted butter
350gm 64% chocolate
5 large eggs
1 vanilla pod, split in half and seeds scraped out
450gm caster sugar
200gm plain flour
1 teaspoon of salt
250gm pecans chopped or maccadamia nuts
Vanilla ice cream
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Combine the chocolate and the butter in a bowl large enough to sit suspended over the top of your saucepan without touching the water.
Bring the pot of water to the boil. When boiling turn it off and place the bowl over the top.
Combine the eggs, sugar and vanilla in a mixing machine and whisk until light and fluffy.
Combine the melted chocolate and whisked egg mixture; add the salt, flour and chopped nuts and combine.
Grease and line a tray with parchment paper and lightly grease the inside. Pour in the brownie mixture and spread evenly.
Place the tray into a pre-heated oven at 160 degrees and bake for 35 minutes.
When cooked the brownie should feel just firm.
Remove from the oven and allow to cool.
You can eat this straight away but for a great dessert I like to reheat in a bamboo steamer for 5 minutes so that it becomes soft and gooey served with vanilla ice cream and dusted with icing sugar.