Convert your kitchen into a chocolatier’s heaven and wow family and friends with smoky chocolate brownies. These delicious brownies are coated in rich chocolate and topped with smoked paprika and salt.
Ilse’s Double Chocolate Brownies with Smoked Paprika & Salt
You’ll need:
230g butter; 375g sugar; 125g cocoa powder; 10ml smoked paprika, plus extra for sprinkling; 2,5ml salt; 5ml vanilla extract; 3 XL eggs; 100g cake flour; 100g walnuts, roughly chopped; 80g coffee flavored dark chocolate; smoked salt, for sprinkling
How to:
Preheat the oven to 170°C and position the rack in the lower third of the oven. In a medium pot over low heat, melt the butter (do not boil).
When completely melted, remove from the heat and add the sugar, cocoa powder, paprika and salt to the warm pot. Stir with a wooden spoon until well mixed, then add the vanilla and one egg at a time, mixing very well between the additions of each egg.
When the mixture is thick and glossy, stir in the flour (no need to sift) until no streaks remain, then keep stirring for exactly 40 strokes.
Now stir in the chopped walnuts. Line a 30x20cm baking tin with non-stick baking paper, then transfer the brownie mixture into the lined tin, edging it evenly into all corners.
Bake for 20-22 minutes until the middle is risen but still very soft (it must look slightly under-baked), then remove from the oven to cool completely.
For the top layer, break the chocolate into smaller blocks and melt in a small bowl in the microwave at 30-second increments until fully melted. Pour over the brownies, then spread evenly all over.
Sprinkle lightly with smoked salt flakes and some smoked paprika, then cut into bars/ squares when the chocolate has firmed up.
Store in an airtight container for up to 5 days.
Created by Ilse van der Merwe, as the perfect indulgence with a glass of Roodeberg, as posted on SouthCoastHerald.co.za