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Chocolate Honeycomb Brownies
Serves: 24
Prep: 20 mins
Bake: 25-30 mins
Brownie
- 185g butter
- 180g dark chocolate
- 3 medium eggs
- 250g brown sugar
- 85g plain four
- 40g cocoa
Chocolate ganache
- 160g dark chocolate
- 80ml whipping cream
Honeycomb
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bread soda/bicarbonate of soda
Method
- For the brownie, preheat the oven to 180C/160C fan.
- Line a 9” square baking tin with parchment and set aside.
- Melt the chocolate and butter in a bowl in the microwave.
- Whisk the eggs and sugar together until creamy.
- Add the warm melted chocolate and butter. Mix.
- Add the flour & cocoa. Mix.
- Spoon into the lined tin and bake in the preheated oven for 25/30mins.
- Remove and allow to cool.
- To make the ganache, place the chopped chocolate and cream into a bowl and heat in the microwave until melted and combined.
- Spoon this smooth ganache over the top of the brownie and spread with a pallet knife. Chill.
- To make the honeycomb, line a tray with parchment paper and set aside.
- Place the sugar and golden syrup into a heavy based saucepan and place over a medium heat.
- Once the sugar has dissolved the mixture will bubble away for a few minutes and then start to turn a light bowl caramel colour.
- Add in the bread soda and carefully whisk to combine.
- This mixture will froth and bubble up.
- Pour onto the lined baking tray and allow to cool without moving.
- To serve the brownies, remove from the fridge one hour before serving, portion and sprinkle some honeycomb on top.
