The Sugar Club’s Peter Gordon shares his double chocolate sweet miso brownie recipe with the Long Lunch team at RadioLIVE.
150g golden syrup
450g golden caster sugar
420g 70% chocolate buttons
7 eggs, beaten with 2 pinches fine salt
30g cocoa powder
110g white chocolate buttons
50g sweet miso (recipe follows)
Line base and sides of a 30 x 15cm baking tray (around 5cm deep) with parchment.
This is a very rich brownie and will give you 18 portions.
Pre-heat oven to 160 degrees Celcius.
In a medium heavy based saucepan over low medium heat, slowly melt butter, golden syrup and sugar, stirring frequently.
Take off heat and gently whisk in chocolate till fully melted
Whisk in the beaten eggs.
Sieve flour and cocoa and gently whisk in
Pour into baking tray.
Evenly place the white chocolate on top in – make sure they go to the edges as well.
Drizzle evenly with the sweet miso – make sure you go to the sides as well
Bake 28 minutes
Leave to cool at room temperature before placing in fridge to firm up
Portion with a wet knife.
Peter Gordon’s tip: at The Providores and Tapa Room we cut 3 x 6 = 18 portions