I was feeling pretty desperate for chocolate the other day so I trawled through my recipe books then I began trawling the internet. It was when I happened upon Dagmar’s Kitchen that I hit pay dirt! Sonia’s recipe is much healthier than my version and although I applaud those recipes that try to make our favourite foods less sinful, when it comes to chocolate … I’m all in! These brownies are decadent and delicious and if you want the healthier version please go to Sonia’s beautiful blog but if you are feeling reckless then you might like to try my version. I added rosewater to my brownies because whenever I can, I add rosewater and rose petals to everything!
Makes approx 16 squares
½ cup raw sugar
3 tbsp brown sugar
1 tbsp maple syrup
1/2 tsp sea salt
½ cup + 2 tbsp almond meal
5og bittersweet chocolate – 70% Lindt dark or for a slighter sweeter result, use regular dark chocolate
Salted fudge frosting
½ cup + 2 tbsp heavy cream
3 tbsp milk
3 tbsp maple syrup
½ tsp sea salt
200g bittersweet chocolate (the same as used for the base)
1) Preheat the oven to 180° C and line a small baking tray ( 20×30 cm) with baking paper. 2) Whisk the butter and sugars together until creamy. Add cocoa, maple syrup and salt – stirring to combine.
3) Add the eggs (one at a time) to the mixture. When all the egg has been incorporated, gently fold in the almond meal and the chopped chocolate still using a stirring motion.
4) Pour the mixture into the baking tray and spread it out evenly. Bake for about 20-25 minutes until a skewer inserted in the middle comes out clean or just a little sticky. Let cool before lifting out of the tray. Leave to cool on a wire rack.
5) For the frosting: Bring cream, milk and maple syrup just to the boil and then pour it over the chopped chocolate. Let sit for a minute or two and then stir until smooth and well mixed. Add the salt and leave to cool.
6) When the cake is completely cooled, spread the frosting over the top. Sprinkle with chopped pistachios and put in the fridge to set.