Grounded Pleasures African Red Chocolate Brownies
When you have some of the richest, most complex cocoas on hand, it makes perfect sense to use them in one of the most chocolate-rich creations known to man — chocolate brownies.
These are intense, full on, take no prisoners style of chocolate brownies, with amazing cocoa complexity and texture.
Makes approximately 10 slices (can easily be doubled)
- 375 grams of Grounded Pleasures African Red Drinking Chocolate
- 125 grams of unsalted butter
- 50 grams of chopped nuts (almonds, walnuts, macadamia nuts etc)
- 35 grams of sifted plain flour
- ½ teaspoon of baking powder
- 2 free range eggs
Pre-heat your oven to 180 degrees Celsius. Line a 20cm baking tray with baking paper. Melt the butter in pot on the stove or in a bowl in the microwave.
Add Grounded Pleasures African Red Drinking Chocolate to the butter mixture once melted, and stir until it is smooth. In a separate bowl, mix together the flour, nuts and baking powder and then add to the chocolate mixture. Stir well.
Beat the eggs in a separate bowl and then add to the chocolate mixture. Stir well. Pour the mixture into the baking tray and put into the oven for about 20 minutes. Make sure you do not overcook the brownies. I like my brownies slightly thick and deliciously gooey. So they should be springy on the outside.
Cool in the tray and then lift carefully onto a board and cut into approximately 10 squares. Dust the brownies with Grounded Pleasures African Red Drinking Chocolate. Try serving as a great dessert with a dollop of sour cream mixed with orange zest or vanilla seeds. Oh Yum!
These cakes are sticky, sweet and delicious. I use Grounded Pleasures Hot Chocolate – the very best mixed by a friend of mine.
For the cakes
- 200 grams plain flour
- 200 castor sugar
- 75 grams brown sugar
- 30 grams Grounded Pleasures Hot Chocolate*
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 eggs
- 75 ml natural yoghurt
- 1 (generous) teaspoon vanilla
- 90 grams butter
- 60 ml corn mils
- 150 ml water
For the marshmallow icing
- 2 egg whites
- 240 grams white sugar
- ¼ teaspoon cream of tarter
- 150 mils water
- 1/3 cup corn flour
- vanilla extract
- pink colouring
Sift dry ingredients into a bowl and set aside. Whisk eggs, vanilla and yoghurt together until thick and creamy. Melt butter and pour into a large bowl, add oil and beat vigorously. Continue to beat as you add water. Add dry ingredients all at once and continue to beat on a low speed. Gradually add egg mixture and beat until combined, glossy and smooth. Spoon into cake pans (no more than two thirds full) and bake for 15-20 minutes at 180˚C. Allow to cool completely before topping generously with pink marshmallow icing.
To make the icing, combine egg whites, sugar, cream of tarter and water in a bowl and sit over a pan of simmering water (but make sure it’s not touching the water). Beat with an electric beater. As the mixture gets frothier and thicker, start adding the corn flour slowly. The icing will keep getting thicker and eventually form stiff peaks (this will take a few minutes). Remove from the heat and add vanilla and pink colouring.
I recommend wearing an apron, as this mixture tends to splatter!