Written By Catherine Parrott

BURNT BUTTER CARDAMOM FUDGE BROWNIES

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EQUIPMENT

  • Oven set to 170c

  •  Brownie tin

  • Electric mixer

INGREDIENTS :

  • 185g Butter

    185g Dark Chocolate (70-75% Cocoa Solid)

  • 3 Whole Medium Eggs

  • 275g Caster Sugar

  • 110g Plain Flour

  • 1 Tsp Ground Cardamon

  • 1 Tsp Salt  

METHOD:

Cook the butter until golden and nutty. Chop the chocolate roughly, pour over the hot butter, leave for a few moments to melt before mixing together until smooth. Set aside to cool while you prepare the other ingredients.

Whisk the eggs and sugar together at a high speed until doubled in volume, light in colour and the mixture holds for a few moments when the whisk is lifted out. Fold the chocolate into the egg mixture, careful not to knock out too many air bubbles.

 Sieve together the dry ingredients into the egg and chocolate mixture. Fold through before decanting into your brownie tin.

Bake for 22-25 minutes. Remove from the oven, cool down before storing in the fridge overnight.

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Catherine Parrott
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