Emma Lewisham’s Chocolate, Caramel, Orange and Chilli Brownie
Photography by 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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!