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Decadent Chocolate Brownies

This is a slight variation on a recipe by Domini Kemp of her version of a recipe of staff meals from the very best restaurants called Eating with the Chefs. The recipe was from Noma, the famous Danish restaurant and is full of dark chocolate.

Our variation is to add seaweed..of course!!. Seaweed works very well with chocolate because it gives a lovely savoury, slightly salty flavour as well as intensifying the taste. Seaweed also keeps these brownies lovely and moist.

This is a lovely treat for children because of the added nutritional value added by including seaweed in the recipe.

Ingredients & method of baking are taken from Domini Kemp’s column “Eat in” which appeared in The Irish Times Magazine on the 27/9/14.

 

IngredientsSONY DSC

150g    Unsalted Butter

350g    Dark Chocolate

4          Free Range Eggs

320g    Muscovado Sugar

125g    Plain Flour

125g    Roughly Chopped Walnuts

½ tsp   Ground Kelp

½ tbsp Milled Dillisk

 

Method

Preheat your oven to 160° C & line a baking tin (20x30cm) with parchment paper.

Melt the butter and chocolate in a bowl over a pot of simmering water (do not let the bowl touch the water which will cause the chocolate to curdle)

When completely melted remove from the heat and allow to cool until it is close to room tempreture.

While the melted chocolate is cooling whisk the eggs until pale and thick, about 7 to 10 minutes. Gradually add in the sugar, dillisk & kelp while whisking.

Next fold in the melted chocolate into the egg mix….be gentle!

Now sieve in the flour in stages folding gently into the mixture.

Add the chopped nuts and turn out into the tin and bake for 20 to 25 minutes. Allow to cool fully before serving.

Hope you enjoy this choccy treat.

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