Saturday, April 07, 2012

Carrot Brownies with Chocolate Maple Icing

Here comes a recipe for unusual brownies. And boy, they are delicious! Sweet, moist and spicy. The chocolate maple icing is my own addition and I think it makes these cute little brownies a special Easter treat. I'm going to take them home for my family today. I'm looking forward to a relaxing weekend at mum's. Happy Easter to all of you!

(slightly adapted from: here)

4 egg yolks
120g sugar
3 tbsp heavy cream
200g carrots, grated
½ tsp cinnamon
¼ tsp ground cardamom
1 pinch ground cloves
200g ground almonds
100g dark chocolate, in pieces
4 egg whites
1 pinch of salt
50g flour
½ tsp baking powder

for the glaze:
100g milk chocolate
40g dark chocolate
125ml heavy cream
2 tablespoons maple syrup

Preheat oven to 180°C. Line a brownie tin (ca. 18x23cm) with parchment paper.

With an electric hand mixer, beat egg yolks, sugar and cream until light and foamy. Add grated carrot, ground almonds, spices and chocolate and mix well.

Beat egg whites and salt until stiff. Set aside. Mix flour and baking powder, sift into your brownie batter and mix well. Fold in egg whites.

Pour the batter into your prepared brownie tin and bake for about 30 minutes. Let cool.

For the glaze, break chocolate into pieces. Bring the cream almost to the boil in a small saucepan, take away from the heat, stir in chocolate until melted. Add 2 tablespoons of maple syrup and stir until smooth. Spread over your brownies with a rubber spatula.

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