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HFW Star anise chocolate brownies

Use a coffee grinder or pestle and mortar to grind whole star anise into a fine

powder. Makes 12.

120g unsalted butter, cut into chunks

120g dark chocolate, about 70%, broken into pieces

120g caster sugar

100g light muscovado sugar

tsp vanilla extract

2 eggs

130g plain flour

tsp finely grated orange zest

1 tsp ground star anise

Good pinch of salt

Preheat the oven to 200C/400F/gas mark 6. Butter a 20cm square brownie tin and

line the bottom and two sides with a strip of baking parchment that's long

enough to hang over the sides (to make it easier to lift the brownie out of the

tin).

In a heatproof bowl over a pan of barely simmering water, melt the butter and

chocolate, and stir until smooth. Add the sugars, leave for a couple of

minutes, then add the vanilla and beat well. Add the eggs one by one, beating

well after each addition. Stir in the flour, orange zest, star anise and salt.

Pour the mix into the tin, smooth and bake for 20 minutes, until the top is

crackled and a toothpick inserted into the middle comes out with a few moist

crumbs clinging to it. Plunge the base of the tin into a bowl of iced water to

stop it cooking, then leave to cool in the tin for 30 minutes, lift out and

finish cooling on a rack.