Chocolate brownie with warm chocolate sauce

Chocolate brownie with warm chocolate sauce

Serving size: Serves 8
Cuisine type: American
Cooking time: Less than 60 minutes
Favourite flavours: Cakes/baking
Cooking method: bake


INGREDIENTS

150g butter, chopped
300g dark chocolate, chopped coarsely
1½ cups (300g) firmly packed brown sugar
4 eggs
1 cup (150g) plain flour
½ cup (120g) sour cream
½ cup (60g) hazelnuts, toasted, chopped coarsely
ice-cream for serving

Warm chocolate sauce
150g dark chocolate, chopped coarsely
1 cup (250ml) cream
1/3 cup (75g) firmly packed brown sugar
2 teaspoons Frangelico (or Tia Maria or Kahlua)

NOTE: The brownie can be made two days ahead; the sauce can be made a day ahead. Reheat both gently before serving.
METHOD

Preheat the oven to moderate (180°C). Line the base and sides of a 20cm x 30cm lamington pan with baking paper.

Combine butter and chocolate in a medium saucepan; stir over a low heat until chocolate is just melted. Transfer the chocolate mixture to a medium bowl; stir in the sugar.

Stir the lightly beaten eggs into the chocolate mixture, then the sifted flour, sour cream and hazelnuts. Spread the mixture into the prepared pan. Bake, uncovered, in a moderate oven for about 30 minutes. Cool in pan.

For the warm chocolate sauce, combine the chocolate, cream and sugar in a small saucepan. Stir over a low heat until the mixture is smooth; simmer, uncovered, for 1 minute. Remove from heat, then stir in liqueur.

Cut the warm brownie into 16 pieces. Serve 2 pieces of brownie per person, topped with a scoop of ice-cream and drizzled with warm chocolate sauce.

Brownie suitable to freeze. Sauce suitable to microwave.

Photography by Brett Stevens.



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