Adapted from Trotski & Ash’s Fruit and Nut Brownies
As the storm clouds rolled in the mercury descended. What we expected to be a hot summer’s day wearing thongs and singlets, quickly required umbrellas and jumpers – tastefully moody weather for baking with summer’s fresh mint.
Combined with coconut, hazelnut and homemade fig jam (blog post coming soon), the fresh garden mint infused in these brownies is moorish.
185g unsalted butter; 185g chocolate – white, milk and dark; ½ handful of fresh mint leaves; 3 organic free-range eggs; 250g white sugar; 120g plain flour; ½ vanilla pod split and seeds scraped out; ½ tsp unrefined salt; 100g hazelnuts, freshly crushed; 100g dried coconut; 100g fig jam
Method to the madness
Preheat oven to 180 C. Grease and line a shallow baking tin.
1 In a saucepan over low heat, begin to melt the butter and chocolate. Add the mint leaves and stir with a wooden spoon until completely melted and the mint leaves begin to give off an aroma. Continue to stir for another two minutes and then turn off the heat. Leave to slightly cool.
2 In a large bowl, sift in the flour, add the salt, hazelnuts, coconut and mix well.
3 In another bowl, add the eggs, sugar and vanilla seeds and whisk until combined.
4 Slowly add the egg mixture to the chocolate mixture while stirring. Add the fig jam and stir well. Finally add the flour mixture and fold through until completely combined.
5 Using a spatula, pour the mixture into the tin and bake for 20-25 minutes. Don’t over bake. The brownie should be gooey on the inside.
6 Leave to cool completely. Slice into bite-size pieces and serve.
A chilled basil and lemon liqueur (blog post coming soon) is a good accompaniment for after dinner.