Emma Lewisham’s Chocolate, Caramel, Orange and Chilli Brownie
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.