Chocolate Brownie

Recipe by Dan Doherty - MADE GLUTEN FREE

Makes 12 brownies

Ingredients

Brownie

• 185g unsalted butter
• 185g dark chocolate
• 3 eggs
• 275g golden caster sugar
• 85g plain gluten free flour
• 40g cocoa powder
• 50g white chocolate chunks
• 50g milk chocolate chunks

Honeycomb

• 4tbsp golden syrup
• 200g sugar
• 2tbsp water
• 2 1/2tsp bicarbonate of soda

Ice Cream (you will need an ice cream maker)

• 200ml whole milk
• 300ml double cream
• 1 (split) vanilla pod
• 6 egg yolks
• 100g golden caster sugar
• 80g peanut butter

Method

Ice Cream

• Heat the milk, cream and vanilla to just below baking point. 
• Whisk egg yolks and sugar together in a bowl. 
• Whisk hot milk mixture into eggs and mix together. 
• Put the mixture back on the heat, stirring constantly until the mixture starts to thicken. 
• When thickened, take off heat and stir in peanut butter, cool and then churn in an ice cream machine and freezer. 
• Alternatively, use show bought vanilla and mix in peanut butter at point of serving.

Brownies

• Heat the oven 180C (gas 4, 160C fan).
• Melt the butter and chocolate together in a bowl over a pan of simmering water (do not let the bowl touch the water).
• In a separate bowl, whisk the eggs and sugar until light and pale.
• Whisk the chocolate and butter into the egg mixture and then slowly fold in (using a spoon) the flour and cocoa. 
• Once combined, add the chunks of white and milk chocolate and mix well. 
• Pour into a lined tine and bake for approx. 20 minutes. 

Honeycomb

• Line a baking ray with greaseproof paper.
• Put the golden syrup, sugar and water into a deep pan.
• Heat gently until the sugar dissolves.
• Then boil until a golden caramel colour.
• Add the bicarbonate of soda carefully, as the caramel will rise dramatically.
• As soon as it rises, pour carefully onto a baking tray and cool.
• Break into pieces and serve.