Palm beach brownies
|200 g||Dark chocolate, break into pieces|
|200 g||Butter, diced|
|5||Eggs, at room temperature|
|1 tbsp||Vanilla paste|
|2 tsp||Date molasses, or dark honey|
|3 tbsp||Espresso coffee|
|810 g||Caster sugar|
|25 g||Flour, sifted twice to get light texture|
- Preheat oven to 170C.
- Grease a large rectangular baking tray with spray oil, line with non-stick paper, cut in at the corners.
- In a mixing bowl over a double boiler, melt the chocolate and butter together, set aside. In a cake mixing bowl, whisk together the eggs, vanilla, date molasses, salt, espresso coffee and sugar at high speed until light.
- Turn to very low and gently stir through the chocolate mixture, then stop the mixer and fold through the flour and walnuts.
- Pour into the baking tray, smooth the surface with a hot spoon and bake for 55 minutes. It will have a thick crust but be wet inside. Allow to stand, covered, at room temperature for six hours or overnight. This will achieve a gooey melt-in-the-mouth texture. Cut into squares with a serrated knife and store in an airtight container.