Grapefruit & Thai Basil Brownies

WHAT GOOD IS THE WARMTH OF SUMMER, WITHOUT THE COLD OF WINTER TO GIVE IT IT’S SWEETNESS John Steinbeck


Everything is comparative. To enjoy the good, we must compare it with the bad. Life has its ups and downs, take them for what they are and remember that there cannot be a rainbow without the rain.


These brownies sing with bitter chocolate and the anise notes of Thai Basil. Fresh Pink Grapefruit adds a fresh zing, redolent of summer days that are soon to come,

Ingredients:


½ Pink Grapefruit, Zest & Juice

10g Thai Basil, chiffonade

150g Unsalted Butter

300g Golden Caster Sugar (split into 100g + 200g)

3 Large Eggs, room temperature

½ tsp Salt

½ tsp Baking Powder

75g Cocoa Powder

110g Plain Flour

230g Dark Chocolate (70% or above) chopped into small chunks


1. Grease and line an 8” Brownie tin with non-stick paper. Set aside in the fridge. Preheat oven 175C.

2. Add the butter and 100g sugar to a small pan and dissolve over a low heat, stirring constantly. Add the zest, juice and Thai basil and set aside.

3. Meanwhile whisk the dry ingredients together in a bowl.

4. Add the eggs and remaining sugar to the bowl of a stand mixer and best on medium high for 3-5 minutes, or until smooth and pale.

5. Pour in the butter mixture and gently mix through. Add the dry mixture and fold that through too. Finally fold through the chocolate chunks.

6. Pour the batter into your prepared tin and tap gently to level out. Bake on the middle shelf for 28-32 minutes or until the surface looks dry and a little cracked.

7. Cool to room temperature in the tin, then cover and pop into the fridge for 2 hours to firm up before cutting into large chunks and enjoying in the warmth of a cosy chair, covered in blankets with a steaming hot cup of tea.