Menu
GSABO - S2- Ep5 - Recipes

Dark and White Chocolate Brownies

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Brownie:

  • 240g Dark Choc 85%
  • 140g Unsalted Butter
  • 30ml Cream
  • 4ea. Eggs
  • 210g Castor Sugar
  • 140g Cake Wheat Flour
  • 100g Pecan nuts

Blondies:

  • 140g White Chocolate
  • 30ml Cream
  • 50g Unsalted Butter
  • 2ea. Eggs
  • 50g Castor Sugar
  • 100g Cake Wheat Flour
  • 1.25ml Baking Powder

Royal Icing:

  • 2ea. Egg Whites
  • 500g Icing Sugar
  • 1 drop Red Colour Gel
  • 1 drop Yellow Colour Gel
  • 1 drop Green Colour Gel
  • 1 drop Blue Colour Gel
  • 1 drop Purple Colour Gel

Assembly:

  • 100g Icing Sugar
  • 100g Cocoa Powder

Preparation method

Brownie:

  • Preheat the oven to 170C.
  • In a double boiler, heat chocolate, butter and cream.
  • In a bowl, whisk egg with sugar.
  • Stir in the chocolate mixture into the eggs and sugar.
  • Sift flour & baking powder & fold into the chocolate and egg mixture.
  • Stir in the pecan nuts.
  • Place the mixture into a lined rectangular tin.

Blondies:

  • In a double boiler, heat chocolate, butter and cream.
  • In a bowl, whisk egg with sugar.
  • Stir in the chocolate mixture into the eggs and sugar.
  • Sift flour and baking powder, fold into the chocolate and egg mixture.
  • Pour the mixture into the brownie.
  • Use a fork to lightly blend the two to form swirls.
  • Bake for 25 minutes.
  • Remove from the oven and leave to cool.
  • Remove from the cake tin and cut into 12 identical squares.

Royal Icing:

  • Lightly whisk egg whites.
  • Beat icing sugar into egg whites at low speed.
  • Divide the icing into five portions and colour them with each colour.

Assembly:

  • Dust a pattern of a person on 6 squares using cocoa powder.
  • Dust a pattern of a person on 6 squares using icing sugar.
  • Decorate brownies with royal icing.