So you’re a fan of Foxtel’s hit lifestyle show The Great Australian Bake Off but overawed by the elaborate creations in the Bake Off Shed?
Thank you for reading this post, don't forget to subscribe!Relax, it’s time to dust off the apron and start filling up those baking tins again, thanks to the series’ companion cook-book, chocked full of easy-to-follow recipes.
Here’s just one of our favourites to get you started.
Ingredients
250g unsalted butter
2½ tablespoons shiro miso (white miso)
370g caster sugar
90g cocoa powder
80g plain flour
1 teaspoon baking powder
4 eggs, lightly beaten
200g milk chocolate
Method
- Preheat the oven to 160°C. Melt the butter in a small saucepan over a medium heat. Using a pastry brush, lightly brush a 7cm deep, 23cm straight-sided square cake tin with a small amount of the butter, then line with baking paper, extending the paper over the sides to enable easy removal of the cooked brownie later. Gently whisk the miso paste into the remaining melted butter until partly combined.
- In a medium-sized mixing bowl, mix the sugar, cocoa, flour and baking powder together with a whisk. Add the eggs and butter/miso mix and stir with a wooden spoon to combine. Either roughly chop or finely grate the milk chocolate into the mix and stir it all together. (Chopping the chocolate will result in small chunks in the final brownie, whereas grating the chocolate will produce a consistent texture.) Pour the mix into the prepared tin and bake for 55–65 minutes.
- Remove from the tin, trim the edges of the brownie slab and then cut into manageable pieces. Allow to cool on a wire rack, then serve.
Extracted from The Great Australian Bake Off Companion (Hachette Australia)
