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Chocolate carrot brownie bar recipe

Dan Lepard

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Dan Lepard's chocolate carrot brownie bar.
Dan Lepard's chocolate carrot brownie bar.William Meppem

Now here's an Easter Bunny-approved twist on chocolate brownies. To satisfy your inner Easter bunny, think of the eleven macadamias as representing either apostles or cricketers. The mixture of milk and dark chocolate is a nifty trick from Tasmanian chef Alistair Wise from Sweet Envy in Hobart, that gives the best marriage of milk chocolate's comfort and creaminess, and dark chocolate's cocoa intensity.

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Ingredients

  • 80g unsalted butter, softened

  • 160g castor sugar

  • 1 egg, plus one extra yolk

  • 100g milk chocolate

  • 100g dark chocolate (70 per cent cocoa) 

  • 40ml hot espresso-strength coffee

  • 10ml brandy or milk

  • 50g finely grated carrot

  • 110g plain white flour

  • ½ tsp baking powder

  • 11 macadamia nuts, shelled

Method

  1. Step 1

    Brush the inside of a 25-centimetre by 10-centimetre long fluted tart tin with melted butter and dust evenly with flour.

  2. Step 2

    Whisk the butter and sugar until smooth and light with an electric beater, then whisk in the egg and yolk on high speed until light and pale.

  3. Step 3

    Melt the chocolates together, stir them through the butter mixture evenly with the coffee and brandy.

  4. Step 4

    Stir in the carrot, flour and baking powder then spoon into the prepared tin evenly. Dot with the macadamia nuts, then bake at 160C fan-forced for 25 minutes. Leave until cold before cutting into slices.

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Default avatarDan Lepard is a columnist.

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