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Chocolate Passionfruit Brownies
Introduction from Rukmini Iyer
Chocolate and passionfruit are one of my favourite combinations and they work beautifully together here, with the bright acidity of the passionfruit providing a contrast to the rich, truffle-like brownie. An excellent pudding.
Ingredients
Essential kit
You will need: a lined 24.5cm x 17.5cm baking tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Measure the olive oil, sugar and chocolate into a saucepan, then stir over a low heat until the chocolate has melted and the mixture is glossy.
Stir in the milk, then let the mixture cool for 5–10 minutes before whisking in the eggs.
Stir the cocoa powder, ground almonds and sea salt into the liquid mixture.
Pour the batter into a lined 24.5cm x 17.5cm baking tin and drop in tablespoons of the passionfruit pulp. Use the handle of a teaspoon to draw the passionfruit gently through the chocolate mixture.
Transfer the tin to the oven and bake for 12–15 minutes, until the top of the brownie looks just set. Let the brownie cool in the tin for 5 minutes before transferring it gently to a wire rack.
Serve warm or at room temperature. Store any leftovers in the fridge.
FOR DIABETICS: Replace the sugar with 125ml date syrup, and use diabetic-friendly dark chocolate.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
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