Preparation time
10 Minutes
Cooking time
15-20 Minutes
Serves
Makes one tray (9 brownies)
The secret ingredient to Reece Hignell’s cakes – something that is abundantly evident just speaking with him – is love. These brownies are a match made from heaven with a glass of Botrytis wine.
INGREDIENTS
1 tin dulce de leche
200g butter
200g bittersweet chocolate (around 50%)
1/4 cup Milo
3 eggs
3/4 cup brown sugar
2 tsp vanilla extract
1/2 cup self raising flour
1/3 cup cocoa powder
Pinch salt
Recipe By: Reece Hignell
Photographer: Kat Forrest
Food Stylist: Zoë Lonergan
METHOD
1. Pre-heat the oven to 170˚C (340˚F). Prepare a 20cm (8 inch) square brownie tin with grease and baking paper.
2. To start the brownie, place the butter, Milo and chocolate in a heatproof bowl. Heat over a pot of simmering water until the butter and chocolate are both completely melted. Remove from the heat and allow it to slightly cool. Add the eggs one at a time, not moving onto the next until the previous is fully incorporated. Add in the sugar and vanilla then whisk until well combined.
3. Sift the self raising flour, cocoa powder and salt into the wet mixture. Gently mix through until there are no lumps remaining.
4. Dollop spoons of the caramelised condensed milk around the bottom of the tray then pour your brownie batter into the tray. Place into the oven to cook for 15–20 mins then cool in the fridge until set.
WINE MATCH
Botrytis