These gooey carrot patch brownies are deliciously ‘muddy’ when you cut into them.
- 1 hr + cooling
- Makes 6
FOR THE BROWNIE
- 250g soft butter
- 500ml sugar
- 3 eggs
- 15ml vanilla essence
- 250ml cake flour
- 250ml cocoa powder
- pinch salt
FOR THE CHOCOLATE SOIL
- 50g soft butter
- 80ml cocoa powder
- 375ml icing sugar
- 60ml milk
- 5ml vanilla essence
- pinch salt
FOR THE CARROT PATCHES
- 12 thick vanilla wafers
- 18 fondant carrots
- For the brownies, preheat oven to 180°C. Line a 19cm x 25cm rectangular tin with baking paper. Beat butter and sugar for 3 minutes. Beat in eggs and vanilla for 2 minutes.
- Stir in flour, cocoa and salt until just combined. Pour batter into prepared pan, smoothing the top.
- Bake for about 35 minutes or until the centre of the brownie no longer wobbles and is just set to the touch
(the brownies will continue to bake a little out of the oven). Cool.
- For the chocolate soil, beat all the ingredients for about 3 minutes or until combined.
- For the carrot patches, cut the wafers in half (through the icing). Cut the sides off the brownies and cut the inside into 6 x 6cm squares. Use some of the icing to ‘glue’ four wafers around the sides of each brownie.
- Spoon remaining icing into a piping bag fitted with a star nozzle. Pipe on top of the brownies. Insert 3 carrots into each.
- Cut the brownies into 20 squares and serve on their own (without the icing, wafers or carrots).
- Add 250ml chocolate chips or chopped pecan nuts to the brownie batter.
- Use cooled coffee in the icing instead of milk.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Buy fondant carrots from baking stores.
Magazine issue date: April, 2017