serves
12-16
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
12-16
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
Chocolate Jasmine brownie
- 200 g salted butter
- 250 g caster sugar
- 200 g dark chocolate
- 10 g jasmine silver tip loose tea, ground to a fine powder
- 2 eggs
- 150 g plain flour
Blondie
- 50 g salted butter
- 70 g white chocolate, cut into small pieces
- 50 g caster sugar
- 1 egg
- 60 g plain flour
Instructions
1. Preheat oven to 180°C. Grease and line a 20cm square cake tin. Grind the jasmine tea leaves to a fine powder.
2. Place the butter, dark chocolate and jasmine powder into a medium bowl and place over a pan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir until everything has melted. Remove from heat and leave to cool slightly.
3. In a separate bowl whisk together the eggs and sugar until they are light and fluffy. Add the cooled chocolate and jasmine mixture to the bowl and mix together. When that is combined, sift in the flour and then fold it into the mixture.
4. For the blondie place the butter into a small bowl and place the bowl over a pan of simmering water. Once the butter is melted, remove it from the heat and add the white chocolate, the heat from the butter should be enough to melt the chocolate. As soon as the white chocolate is melted, add the sugar, egg and flour. Whisk until smooth and leave to cool slightly.
5. Drop large spoonfuls of the brownie mix into the cake tin, alternating with blondie mix too. Add twice the amount of brownie mixture to blondie mixture. Once both mixtures are in the tin, run a blunt knife through the mixture to create a marbled effect. Place into the oven on the middle shelf and cook for 25 minutes. The brownie should have risen slightly but still have quite a wobbly centre.
6. Remove from the oven and leave to cool. This will give you the perfect soft, squidgy centre you want in a brownie. Cut into large pieces to serve.
This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
