So, in case you don’t quite know what’s happening here, this Lent, rather than depriving our selves of certain luxuries at Irish Atlantic Salt, we decided to take something on! I am putting myself out there and rising to the challenge of making a homemade sweet or savoury treat for the Irish Atlantic Salt crew each week throughout Lent.
This week, I was inspired by another food blogger’s recipe for what can only be described as a little piece of heaven! Dermie O’ Sullivan writes the brilliant blog, Gas Mark Seven (@Gas_mark_seven) and has an eye for quality ingredients. Dermie’s appreciation for artisan products is refreshing and his remarkable zeal for food comes to life in his fabulous recipes.
Dermie’s recipe for Double Chocolate Salted Brownies caught my eye recently and I confidently included it on my ever increasing ‘To Do’ list. Things at Irish Atlantic Salt are hectic at the moment, we have so much going on and the crew are up to high dough! Correct me if I’m wrong, but the obvious solution to stress is chocolate, right?
I must say, the sea salt flakes in these brownies worked so well. Dark chocolate and sea salt really is an amazing combination, the bitter sweet flavour of the dark chocolate with subtle salty tones is fabulous. West Cork chocolatiers, Milseán Chocolate (@milseanchocolat) combine their dark chocolate with our Irish Atlantic Salt flakes for one of their delicious bars – now that is something to put on your ‘To-Do’ list!
Dermie’s recipe was quite easy (much to my delight) and mainly involved four heavenly ingredients: dark chocolate, milk chocolate, caster sugar and butter. Calorie counters, look away now!
– 225g Dark Dark Chocolate (70% Coca)
– 225g Milk Chocolate
– 350g Unsalted Butter (Cubed)
– 300g Caster Sugar
– 6 Large Organic Eggs
– 2 Vanilla Pods (Split)
– 1 – 2 Tsp Sea Salt
– 1 Baking Tray or Swiss Roll Tray (11″/28cm X 8 1/2″/21.5cm approx)
1. Preheat your oven to 170°C or Gas Mark 3. Line the baking tray well with grease-proof paper.
2. Melt the butter, dark chocolate and milk chocolate in a Pyrex bowl over a low heat. Stir well until all the mixture is melted.
3. Mix the eggs, vanilla and sugar well on a medium speed for exactly 10mins until light and velvety.
4. Gently fold in the chocolate mixture into the egg mixture with a spatula, placing the spatula deep down the end of the bowl to incorporate all the chocolate.
5. Pour the mixture evenly onto your lined baking tray and sprinkle the sea-salt flakes evenly over the top of the entire mixture and place gently into the oven.
6. Bake for 50mins. The brownies are done when you stick a skewer into the centre and it comes out clean. If you wish, melt some white chocolate and drizzle it over the top for a stylish topping. Place the tray very gently onto an even surface in your larder for 4-6 hours or over night.
7. Cut the brownies in the tray as the top of the brownies will crack if you remove them from the tray.
See original recipe at Gas Mark Seven.