Emma Lewisham’s Chocolate, Caramel, Orange and Chilli Brownie
Photography Yuki Sato.
Reading about Emma's fondness for a good chocolate brownie and love of Spanish flavours I decided to combine the two in one epic treat.
Makes: 25-30 pieces
INGREDIENTS
350 grams dark chocolate, cut into chunks (70% cocoa)
350 grams butter
6 large eggs
2¼ cups caster sugar
1⅔ cups plain flour
1 cup Dutch dark cocoa powder
1½ teaspoons ground cinnamon
1 teaspoon chilli powder
finely grated zest 1 orange
½ cup slivered almonds
250 grams caramel condensed milk
Equipment
Line a 31cm x 22cm deep baking tin (or equivalent size) with baking paper.
METHOD
Preheat the oven to 170 ̊C fan bake.
Put the chocolate and butter in a microwave-proof jug or bowl. Heat in
30-second bursts in the microwave on low heat, stirring in between, until smooth and melted. Beat the eggs and caster sugar together in a bowl until pale and creamy. Stir in the chocolate mixture. Sift in the flour, cocoa powder, cinnamon and chilli powder and stir to combine. Mix through the orange zest and 3⁄4 of the almonds. Pour the mixture into the prepared baking tin. Spoon out the caramel and drop in blobs onto the brownie and gently swirl through with a teaspoon handle.
Sprinkle with remaining almonds and bake for 35-40 minutes until cooked through. Cool in the tin before cutting.
If you'd like to read the interview with Emma that led to the creation of this recipe, click here.
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