Intense chocolate brownie with Billington’s sugar
Sunday, September 2, 2012
If you take your eye off the ball for just a second, the ball’s going to drop. Unfortunately my hypothetical ball has been updating this blog and doing some decent baking. I’ve been working every week night until 7.30pm and by the time I got home, ate dinner and tried to relax I just haven’t even felt like sitting in front of the computer again and writing something. I’ve just been exhausted – I knew I was because I got this annoying eye twitch which made me look like I was doing some kind of trippy wink at people.
I did do some baking, last weekend. But I messed it up. And this recipe below isn’t one you want to mess up when it requires 300g of 70% cocoa solids chocolate. Have you seen the price of that stuff? I paid £1.83 per 100g! And then I made the brownie and realised I’d undercooked it then I put it back in the oven and then overcooked it. I was so annoyed with myself and knew I couldn’t post it with it all looking so dry. So then I had to go and buy more chocolate…eurgh. The price we must pay for our mistakes!
Anyway, I was sent some Billington’s sugar along with this brownie recipe to try. Billington’s sugar is unrefined – a little lesson on sugar I didn’t know, watch out! Here comes the science bit! In short, refined sugars are white sugars which are coated with molasses in varying amounts to make different types of cane sugars. Unrefined sugars are made by evaporating cane sugar juices which separates the crystals rather than taking the molasses out then adding it back in. What this all means is that the flavour of unrefined sugar is far superior; giving you a deeper, richer caramel-like flavour which lasts longer on the tongue.
Billington’s have just repackaged their sugars, look out for them in the supermarket!
These brownies are just oh-so-delicious and that caramel flavour from the Bilington’s sugars really helped to bring out the chocolate flavour. The ground almonds keep the brownie moist. Whilst I was photographing it I was cutting bits off and nibbling them, they’re far too moreish to be left in just one person’s hands. I fully recommend handing them out as soon as possible after baking!
I slightly adapted the recipe I was given – swapping out 50g of milk choc chunks for 50g white choc (so all the choc chunks were white). I also made ground almonds from whole almonds because I think it gives a better flavour!
- 300g dark chocolate (min 70% cocoa solids)
- 180g unsalted butter
- 100g Billington’s unrefined golden caster sugar
- 80g Billington’s dark muscovado sugar
- 4 medium free range eggs + 1 egg yolk
- 115g ground almonds
- 115g plain white flour
- Pinch of salt
- 1 tsp baking powder
- 100g white chocolate chunks
- Preheat oven to 190°C/170°C fan/375°F/Gas Mark 5. Line a 30cm x 19cm x 4cm tin with greaseproof paper.
- Break dark chocolate into pieces into a glass/metal bowl and add butter and place over a saucepan of simmering water. Don’t let the bowl touch the water. Once the chocolate and butter are melted, remove from the heat, stir in the sugars and allow the mixture to cool for 5 minutes.
- Add the eggs and yolks in one by one, beating well after each egg. You’ll have a dark glossy micture.
- Add the ground almonds, salt, flour, baking powder and chocolate chunks and fold in gently with a metal spoon. Don’t overmix.
- Pour mixture into the tin and bake for 20-25 minutes. A skewer inserted in the middle of the brownie should be clean but with a few moist crumbs sticking to it.
- Leave in the tin to cool then cut into squares
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