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Brown butter and nut brownie Serves 12 200 g hazelnuts 100 g cocoa powder 5 ml salt 600 g sugar 450 g butter, unsalted 340 g 70% chocolate, chopped 6 eggs, large 15 ml instant coffee

Preheat the oven to 180ËšC. Line a baking pan (21 cm x 31 cm) with greaseproof baking paper.

Place hazelnuts on a baking tray and toast for 15 minutes, until the skins blister. Transfer nuts to a kitchen towel to cool slightly and then rub off the skins. When nuts have cooled, place them in a food processor, add the cocoa, salt and 100 g of the sugar and pulse until finely ground. Set aside. Melt the butter over medium heat for about 5 minutes, until nutty and golden. Remove from the heat and add the chopped chocolate. Whisk the butter and chocolate until smooth, let it cool slightly. Set aside. Beat eggs with the remaining 500 g of sugar until light and thick, then add the coffee. Beat the chocolate-butter mixture into the egg mixture and add the cocoa-hazelnut mixture. Beat to combine. Pour the batter into the prepared pan and bake for 45 minutes, until the top is glossy and a toothpick inserted in the centre comes out clean. Let the brownies cool completely on a cooling rack, and portion into blocks (7 cm x 6 cm). Serve with a scoop of mascarpone, fresh berries or a dusting of icing sugar. (Adapted recipe from Stella Parks) 5

Cape made booklet - 2017