Heathcliff brownies

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Like the romantic hero of ‘Wuthering Heights’, these brownies are dark and brooding. They’re flavoured with orange and just sweet enough, with lots of body and bite. Delicious served slightly chilled and cut into thin slices, but equally good warmed through and served with clotted cream and/or ice cream, they are the ultimate in sinful puddings.


Heathcliff brownies
Heathcliff brownies
Print Recipe
Recipe published with permission from Honeybuns Gluten Free Baking by Emma Goss-Custard
Heathcliff brownies
Heathcliff brownies
Print Recipe
Recipe published with permission from Honeybuns Gluten Free Baking by Emma Goss-Custard
Ingredients
Cake
  • 175 g butter plus extra, melted for brushing
  • 400 g dark chocolate chopped
  • 1 tsp espresso coffee powder or granules dissolved in 1-2 tsp hot water
  • 1 zest of one orange finely grated
  • 4 eggs
  • 100 g ground almonds
  • 125 g milk chocolate chopped
  • 150 g muscovado sugar
  • 85 g almonds toasted and chopped
  • pinch Salt
  • 2 drops vanilla extract
Topping
  • 250 g dark chocolate cut into chunks
  • 1 tbsp olive oil
  • 1 tsp orange oil
Servings:
Instructions
  1. Preheat the oven to 180°C/350°F/Gas 4. Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4 cm/12 x 9 x 1½ in baking tin. Pop the parchment into the tin and brush it and the tin with melted butter.
  2. Melt the butter with 200 g/7 oz of the dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Stir in the coffee. Allow the mixture to cool slightly and then stir in the orange zest and orange oil.
  3. Crack the eggs into a mixing bowl, then add the ground almonds, milk chocolate chunks and the remaining 200 g/7 oz of dark chocolate, the sugar, chopped almonds, salt and vanilla.
  4. Finally, pour in the melted butter-and-chocolate mixture. Using an electric mixer, beat at medium speed until creamy and thickened, but don’t overmix as too much air will cause the brownie to crumble when baked.
  5. Spoon the mixture into the tin and bake for 25–28 minutes. Take care not to overbake. The brownie is ready when the edges are slightly crusty and the middle is still soft, but with a firmish ‘skin’. Allow to cool for 1 hour.
  6. For the topping, melt 150 g/5½ oz of the chocolate with the olive oil and orange oil in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Spread this over the brownie. Scatter the remaining 100 g/3½ oz of chocolate over the top and leave to set for 2 hours. Cut into pieces.
Recipe Notes

Recipe published with permission from Honeybuns Gluten Free Baking by Emma Goss-Custard

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