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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- 300 g dark chocolate
- 250 g unsalted butter
- 4 eggs
- 2 egg yolks
- 12 cup sugar
- 60 g plain flour, sifted
- 40 g Dutch-processed cocoa powder, sifted
- 1 12 cups dried pears, re-hydrated in
- Sangiovese Verjuice, and chopped into chunks (of whatever size you want in your brownies)
Method
- Preheat the oven to 180 degrees C/350 degrees -375 degrees F/gas mark 4-5.
- Rehydrate the dried fruit in Sangiovese Verjuice.
- Melt the chocolate and the butter together over a low heat in a bowl that fits snugly on top of a small pot, being careful that the chocolate does not come into contact with any steam; once the chocolate and butter have melted make sure that the chocolate and butter are completely blended and leave them to cool.
- Beat the eggs and egg yolks together with the sugar in an electric mixer until thick and pale and you can make an indentation in it with your spatula; stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa; fold in the dried/glace fruit.
- Grease a 21cm x 21 cm or 81/2" x 81/2" baking dish and pour the mixture into the baking dish.
- Bake at 180C/350 degrees -375 degrees F/gas mark 4-5 for 30 minutes; then reduce the temperature to 160C/325 degrees F/gas mark 3.and cook for another 30 minutes; once fully cooked, the brownie will be springy in the centre and a skewer inserted into the centre will be only slightly sticky; leave the "brownie" to cool overnight before cutting it into individual brownies.
- What size you choose to make them is up to you!
