Dark & Stormy Brownies

Rating: Medium
40Min

ingredients

  • Salted Butter x 100g 
  • Dark Chocolate x 85g (finely chopped)
  • Large Eggs x 2 
  • Granulated Sugar x 200g 
  • Vanilla Extract x 1 teaspoon 
  • Baking Soda x 1/4 teaspoon 
  • Salt x 1/4 teaspoon 
  • Plain Flour x 135g
  • Chopped Toasted Hazelnuts x 150g 
  • Chocolate Spread x 100g 
  • Stem Ginger x 20g 
  • Cocoa Powder (for dusting) 
  • Clotted Cream (to serve) 
  • Dark & Stormy Marmalade x 2 teaspoons 

Rum Butter Sauce 

  • Salted Butter x 55g 
  • Light Brown Sugar x 55g 
  • Double Cream x 100ml 
  • Dark Rum 4 tablespoons 
  • Pinch of Sea Salt 

    STEP ONE:

    Preheat the oven to 180°C. Line an 8-inch square baking dish with greaseproof paper. Combine the chocolate and butter in a glass bowl over a pan of simmering water, until chocolate is melted and mixture is smooth. Set aside to cool. Stir the Dark & Stormy Marmalade, eggs and sugar into the chocolate mixture and then mix in the vanilla, baking soda, and salt until well combined. Fold in the flour, until just combined then fold in the hazelnuts. Pour the brownie mixture into the prepared pan and smooth the top.

    STEP TWO:

    Spread extra Dark & Stormy Marmalade and the chocolate spread over the brownie batter and use a butter knife to swirl them together. Bake for 25 to 30 minutes, until the top of the brownies only wobbles slightly when the tin is shaken lightly. Set to cool. The brownies should be crispy on the outside and gooey in the middle. Top with a dusting of cocoa powder, stem ginger, clotted cream and more Dark & Stormy Marmalade.

    STEP THREE:

    Melt the sugar in a pan over a low heat until it begins to caramelise, keeping close attention so as not to burn it. When the sugar begins to caramelise and turn a light golden colour add the butter whist whisking continually until it melts. Then add the cream. At this point the mixture may immediately begin to harden if the cream is cold – keep whisking until you have a smooth sauce. Add a pinch of salt and the Dark Rum and whisk for 1 minute before removing from the heat. Serve with the Dark & Stormy brownies.  

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston