Crisp and chewy round the outside, soft and gooey in the middle, packed with indulgent chocolatey deliciousness, this is the quintessential brownie, but laced with Biscoff and studded with caramelised hazelnuts to make it that extra bit special.
Serves 8
300g unpeeled potatoes 100ml water
200g caster sugar 60g cocoa powder 100g dark chocolate
150g sunflower oil, plus
extra for greasing
¾ tsp apple cider vinegar
a pinch of salt 110g plain flour
1 tsp baking powder
175g Biscoff spread
For the candied hazelnuts
75g blanched hazelnuts
50g caster sugar
25ml water
½ tsp sea salt flakes (optional)
Preheat the oven to 170°C
Set a steamer or metal colander over a small saucepan with 3-5cm water over a medium-high heat
Grease a medium ovenproof frying pan with oil
Grease a baking tray or sheet of parchment paper with plenty of oil
Steam the potatoes
Put the potatoes in the steamer or colander, cover and steam for 30-40 minutes, until tender
Set aside to cool just slightly
Meanwhile, candy the hazelnuts
Spread the nuts over the baking tray
Put the tray in the oven for 5-10 minutes, until the nuts are lightly toasted
Put the sugar and water into the greased frying pan and set the pan over a medium-high heat
As soon as the liquid starts to bubble, reduce the heat to medium
Add the toasted nuts, mix well with a rubber spatula and let it bubble away, tilting the pan now and then, until the water evaporates and you have a light golden syrup that coats the nuts (about 5 minutes)
Quickly scrape the nuts on to the greased baking tray or parchment paper
Sprinkle over the salt and leave to cool
Meanwhile, prep the chocolate
Wash out the small saucepan and add the water, sugar, cocoa powder and chocolate
Mix well
Set the pan over a low heat, folding the mixture with a rubber spatula now and again
Once melted, stir until smooth and take off the heat
Scrape into a bowl and set aside to cool until just warm
Make the brownie mixture
Once they’re cool enough to handle but still hot, peel and chop the potatoes into the food processor
Blitz until smooth
Add the oil in a slow and steady stream until combined
Add the vinegar and salt and pulse to mix
Tip into the bowl with the chocolate mixture
Fold until just mixed
Add the flour and baking powder to a separate bowl and mix to combine, then sieve the flours over the chocolate mixture and fold together without overmixing
Scrape into the greased frying pan
Spread the Biscoff evenly over the top
Bake the brownie
Put the pan in the hot oven and bake for 17-20 minutes
Sprinkle over the candied hazelnuts and either leave to stand for 10 minutes before digging in while it’s hot, or leave to cool, cut into slices and serve
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