Decadent recipe for Dark Chocolate Brownies – top with mint ice cream
200 g Clover Mooi River butter, and extra to grease
200 g chopped dark cooking chocolate
1 t (5 ml) instant coffee granules
2 egg yolks
1¼ c (270 g) castor sugar
1 t (5 ml) vanilla extract
¾ c (115 g) cake flour
2 Tbsp (30 ml) cocoa powder
½ c (125 ml) roughly chopped pecan nuts
½ c (125 ml) roughly chopped macadamia nuts
Whipped Clover cream or mint ice cream
Preheat the oven to 160 °C. Grease a square baking pan with melted butter and line with baking
Melt the butter, chocolate and coffee in a large heatproof bowl on a low heat in the microwave. Stirring every 30 seconds, until the chocolate has just melted and is smooth. Set aside to cool for 5 minutes.
Place the eggs and egg yolks into a large mixing bowl and whisk in the sugar until combined. Stir in the chocolate mixture and vanilla extract.
Sift the flour and cocoa powder over the chocolate mixture, add the pecan and macadamia nuts and stir until only just combined.
Pour the mixture into the baking pan and bake for 35-45 minutes or until the centre is just set. Allow to cool completely for 4-5 hours, before cutting into squares.
Serve with whipped cream or mint ice cream.
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Recipe extracted from Clover Favourite Braai Recipes, available in English and Afrikaans from leading retailers. A percentage of the book’s profits will be donated to the Clover Mama Afrika Project, a charity initiative that empowers South African women to care for their communities.