Easy Chocolate Brownie, Berries and Cream
Photography Josh Griggs.
It’s hard to go past a slice of this super easy, warm chocolate brownie. Crisp on the outside and fudgy in the centre, top with lashings of cream or ice cream and fresh fruit of choice.
Serves: 9
INGREDIENTS
2 large eggs, size 7
¼ cup rice bran oil
¼ cup melted butter
1 cup caster sugar
finely grated zest 1 orange
½ cup flour
¼ teaspoon baking powder
½ teaspoon sea salt
⅓ cup cocoa powder
¼ cup sliced almonds
To serve
cream, fresh berries, icing sugar
METHOD
Grease a 20cm-square cake tin and fully line with baking paper.
Preheat the oven to 160°C fan bake. Whisk the eggs, oil, butter, sugar and the orange zest together in a large bowl.
Add the combined dry ingredients and whisk to combine. Pour into the tin and scatter with the almonds.
Bake for 25 minutes or until the centre is just a little soft when lightly pressed with your fingertip. Cool for 20 minutes or until warm then cut into 9 pieces.
Dust with icing sugar and serve with cream and berries. Serves 9, or more depending on the size of cut pieces.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.