Chocolate Earl Grey Brownie Recipe
Chocolate, Earl Grey and honey-ganace brownie recipe - Grease a 23cm round springform pan and line base and sides with baking paper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Springform pan
- Immersion blender
- Candy thermometer
- Kitchen torch
- Fine-mesh sieve
- Sifter
- Skewer
- Loaf pan
- Offset spatula
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Parchment paper
- Chef's knife
- Measuring spoon
- Airtight container
- Kitchen towel
Ingredients
- 2 eggs
- 150 gm brown sugar
- 150 gm unsalted butter, coarsely chopped
- 240 gm dark chocolate (51%-55% cocoa solids), chopped
- 20 gm cocoa powder, sifted
- ½ tsp baking powder
- 60 gm buckwheat flour
- 40 gm natural almonds, roasted and crushed
- Cacao nibs and double cream (optional), to serve
- Ganache
- 250 gm dark chocolate (68%-70% cocoa solids), finely chopped
- 275 ml pouring cream
- Finely grated rind of 1 orange (bergamot orange, if available)
- 2 tbsp loose leaf Earl Grey tea (see note)
- ½ tsp agar agar (see note)
- 60 gm (2 tbsp) honey
- ⅓ titanium-strength gelatine leaf, softened in cold water
- Honeycomb
- 165 gm (¾ cup) caster sugar
- 1 tbsp liquid glucose
- 1 tsp bicarbonate of soda
