Chocolate and liquorice is popular in my little home and with good reason. Sweet and salty. So why not try it in a brownie, bursting with both?
BROWNIE WITH SALTY LIQUORICE SYRUP
145 G 70% DARK CHOCOLATE
120 G BUTTER
200 G SUGAR
1 TSP. VANILLA
1/4 TSP. SALT
85 G PLAIN FLOUR
50 G SALTY LIQUORICE SYRUP
Preheat the oven to 175 degrees celsius.
Line and butter a square baking pan, 20×20 cm with baking paper to prevent the brownie from sticking.
Roughly chop the chocolate and melt it along with the butter. Stir until it’s a sleek, shiny mass, this is best done with a whisk.
Beat in sugar and then the eggs, one at a time.
Add the vanilla and salt, and finally fold in flour with a rubber spatula.
Pour half of the batter into the pan and spread out 50 grams of syrup on top in an even layer.
Finish with the rest of the batter and stripes of syrup on top.
Bake the brownie in the middle of the oven for about 25-30 min. The brownie shouldn’t be too jiggly in the middle and a small amount of batter sticks to a toothpick, when inserted into the middle of the brownie.