Chocolate Brownie

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.

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