Kefir scones &
chocolate brownie
All props stylist’s own.
1 tbsp liquid glucose
1 tsp bicarbonate of soda1 Grease a 23cm round
springform pan and line base
and sides with baking paper.
2 Preheat oven to 190°C. Whisk
eggs and brown sugar until thick
and pale (4-5 minutes). Melt
butter, chocolate and ½ tsp salt
flakes in a heatproof bowl over
a saucepan of simmering water
(don’t let bowl touch water). Fold
chocolate mixture into egg
mixture, sift in cocoa, baking
powder and flour, add almonds
and fold to combine. Transfer
to prepared tin and bake
until pufed and a skewer
inserted withdraws with wet
crumbs (20-25 minutes).
Cool (1½-2 hours), then remove
baking paper lining the sides
and level top of brownie with an
ofset palette knife or a spatula.
Refrigerate until needed.
3 For ganache, place chocolate
in a tall heatproof container
suitable for use with a hand-
held blender. Bring cream to
a simmer in a small saucepan
over low-medium heat. RemoveChocolate, Earl Grey and
honey-ganache brownie
SERVES 14-16 // PREP TIME 30 MINS // COOK 30 MINS (PLUS COOLING, INFUSING, CHILLING)
“You could argue that no one needs yet another brownie recipe,
but this one is rather special,” says Lee. “Inspired by a David
Everitt Matthias recipe, it is deeply chocolate flavoured, yet light
enough to invite repeated spoonfuls. Dress it up with shards of
honeycomb, cocoa nibs and maybe some thick cream, or serve it
simply as is, and not too cold, to allow all the flavours to bloom.”
Begin this recipe about 8 hours ahead.
2 eggs
150 gm brown sugar
150 gm unsalted butter,
coarsely chopped
240 gm dark chocolate (51%-55%
cocoa solids),chopped
20 gm cocoa powder,
sifted
½ tsp baking powder
60 gm buckwheat flour
40 gm natural almonds,
roasted and crushed
Cacao nibs and double
cream (optional), to serve
GANACHE
250 gm dark chocolate
(68%-70% cocoa solids),
finely chopped
270 ml pouring cream
Finely grated rind of
1 orange (bergamot orange,
if available)
2 tbsp loose leaf Earl Grey
tea (see note)
½ tsp agar agar (see note)
60 gm (2 tbsp) honey
⅓ titanium-strength
gelatine leaf, softened
in cold water
HONEYCOMB
165 gm (¾ cup) caster sugar
60 gm (2 tbsp) honey
from heat, add orange rind
and tea, stand to infuse for
5 minutes, then strain through
a fine sieve. Return cream to
saucepan,bring to the boil,
then add to chocolate. Whisk
agar agar and 300ml water in
a small saucepan to combine.
Whisking continuously over
medium-high heat, add honey
and ¼ tsp salt flakes until a
rolling boil, then remove from
heat. Squeeze excess water
from gelatine, add to pan and
whisk to combine. Pour honey
mixture over chocolate mixture,
and blend with a hand-held
blender on low speed until just
combined (be careful not to
over-aerate). Strain through a
fine sieve over brownie and chill
until set (3 hours, or overnight).
4 For honeycomb, grease a
23cm x 13cm loaf tin and line
with baking paper. Place sugar,
honey, glucose, ½ tsp salt flakes
and 50ml water in a large
saucepan. Bring to the boil
over medium heat, stirring to
dissolve sugar, then boil, swirling
occasionally, until syrup reaches
154°C on a sugar thermometer(about 4 minutes after boiling;
hard crack stage). Remove from
heat and whisk in bicarbonate
of soda (be careful, honeycomb
is hot and will foam up). Working
quickly, pour honeycomb into
prepared tin and set aside to
cool and set (45 minutes to
1 hour). When cool, break into
shards with the tip of a knife.
Honeycomb will keep stored in
an airtight container for 3 days.
5 Bring brownie to room
temperature (an hour before
serving). Gently warm sides of tin
with a blowtorch or a hot, damp
tea towel and remove brownie.
Top with honeycomb and cacao
nibs and serve with cream. (A
hot knife will make it easier to
slice.) Brownie will keep in an
airtight container for a week.
NoteLee recommends Mariage
Frères Earl Grey French Blue
tea, available from La Belle
Miette (labellemiette.com.au).
Agar agar, a setting agent
derived from seaweed, is
available from health-food
shops and Asian grocers.➤