Treacle, mocha and blonde chocolate brownies
This is no ordinary brownie! Gurdeep Loyal's recipe combines intense coffee and sticky treacle for the ultimate indulgent fudgy brownie. Blonde chocolate, with its caramel tones, is melted together with soured cream and rippled through the chocolate mix, taking this sweet treat to a whole new level.
Gurdeep says: 'The distinction between cookies and brownies is often blurred, with soft, melt-in the-middle cookies – and light, fluffy, cakey-at-the-edges brownies having become equally popular. The morphing of the two is a culinary travesty: cookies should revel in crunchy-crinkly chewiness, whereas brownies should be unapologetically dense! I want a brownie with a texture so rich it’s like biting into a cold block of butter, with obscenely concentrated cocoa that coats the mouth with its cloying fudginess. These intensely gooey, chocolatey and treacly brownies do all of these things – with the flavour enhancing magic of bitter espresso amplifying the effect.'
Ingredients
Metric
Imperial
- olive oil, for brushing
- 5 large eggs
- 200g of caster sugar
- 250g of dark chocolate, snapped into pieces
- 225g of butter
- 2 tbsp of instant espresso powder, heaped
- 65g of cocoa powder
- 125g of black treacle
- 125g of blonde chocolate, or white chocolate
- 75g of soured cream
- 150g of plain flour
- 1/4 tsp bicarbonate of soda
- 1 tsp fine sea salt
Equipment
- deep-sided 23cm (9in) baking tin
Method
Preheat the oven to 175°C fan/195°C/gas mark 5½. Brush a deep-sided 23cm (9in) baking tin with olive oil, then line with baking paper
- olive oil, for brushing
In a stand mixer fitted with the whisk attachment, beat together four of the eggs and the sugar for 5–6 minutes until the mixture has doubled in volume
- 5 large eggs
- 200g of caster sugar
Put the dark chocolate, butter and instant espresso powder in a heatproof bowl over a pan of simmering water to melt together, stirring to combine. Remove the bowl from the pan, then stir through the cocoa powder and treacle. Leave to cool for 2 minutes
- 250g of dark chocolate, snapped into pieces
- 225g of butter
- 2 tbsp of instant espresso powder, heaped
- 65g of cocoa powder
- 125g of black treacle
Meanwhile, melt the blonde chocolate in another heatproof bowl over the same pan of hot water. Remove the bowl from the heat then stir through the soured cream
- 125g of blonde chocolate, or white chocolate
- 75g of soured cream
Cool for 2 minutes, then crack in the remaining egg, whisking thoroughly. Set aside
Slowly pour the dark chocolate-butter into the stand mixer bowl, gently folding it by hand into the whisked eggs using a spatula to retain as much air as possible
In a separate bowl, whisk together the flour, bicarbonate of soda and salt. Add a quarter of the dry ingredients to the batter, folding it through fully, then add the rest, a quarter at a time
- 150g of plain flour
- 1/4 tsp bicarbonate of soda
- 1 tsp fine sea salt
Pour half of the batter into the lined tin, drizzle over half the blonde chocolate cream and swirl with a cocktail stick. Then pour in the rest of the batter, drizzle with the remaining blonde chocolate cream, again swirling into a nice pattern
Place the tin on top of a baking sheet and bake for 25 minutes until cakey on the rim and puffed up in the middle. Remove from the oven and leave to cool in the tin to room temperature. Then chill for at least 12 hours, allowing it to turn from molten-gooey to fudgy
Slice into 16 squares and enjoy!
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