Emma Lewisham’s Chocolate, Caramel, Orange and Chilli Brownie
Photography by Yuki Sato.
Reading about Emma's fondness for a good chocolate brownie and love of Spanish flavours I decided to combine the two in one epic treat.
Makes: 25-30 pieces
INGREDIENTS
350 grams dark chocolate, cut into chunks (70% cocoa)
350 grams butter
6 large eggs
2¼ cups caster sugar
1⅔ cups plain flour
1 cup Dutch dark cocoa powder
1½ teaspoons ground cinnamon
1 teaspoon chilli powder
finely grated zest 1 orange
½ cup slivered almonds
250 grams caramel condensed milk
Equipment
Line a 31cm x 22cm deep baking tin (or equivalent size) with baking paper.
METHOD
Preheat the oven to 170 ̊C fan bake.
Put the chocolate and butter in a microwave-proof jug or bowl. Heat in
30-second bursts in the microwave on low heat, stirring in between, until smooth and melted. Beat the eggs and caster sugar together in a bowl until pale and creamy. Stir in the chocolate mixture. Sift in the flour, cocoa powder, cinnamon and chilli powder and stir to combine. Mix through the orange zest and 3⁄4 of the almonds. Pour the mixture into the prepared baking tin. Spoon out the caramel and drop in blobs onto the brownie and gently swirl through with a teaspoon handle.
Sprinkle with remaining almonds and bake for 35-40 minutes until cooked through. Cool in the tin before cutting.
If you'd like to read the interview with Emma that led to the creation of this recipe, click here.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!