Brownie with espresso custard

I know everyone has a favourite brownie recipe, so I’m throwing mine into the ring. I have used this for years, and I can assure you it is up there with the best of them. You can dress this one up or down. It is a staple with our family as a treat when we go camping, and equally adored when I dress it up a little as below with this super smooth and sexy espresso custard.

Brownie

375 g	Butter
375 g	Dark chocolate
6	Eggs
1 tsp	Vanilla
50 g	Sugar
225 g	Flour
1 tsp	Salt
300 g	White chocolate bits, or substitute with nuts
1 serving	Strawberries, cream and icing sugar to serve

Espresso custard

750 ml	Cream
¼ cup	Freshly ground coffee
¾ cup	Caster sugar
10	Eggs, yolks only

Directions

1. Heat oven to 180C. Line a 2cm high-sided baking tray or slice tin with baking paper.
2. Melt the butter and dark chocolate together in a large saucepan over low heat. Remove and cool slightly.
3. In a large bowl, whisk the eggs, vanilla and sugar together until just combined. Don't over-beat. Now stir through cooled chocolate mixture into the eggs.
4. Finally, fold in flour, salt and white chocolate until all incorporated.
5. Pour into a lined tin and bake for approximately 30 minutes until brownie has a light brown crust and is just set in the centre.
6. You want the brownie to be slightly gooey, so over baking isn't recommended.
7. To serve, cut your brownie into portions and if your brownie is cold, place in a 120C oven on a baking paper-lined tray to warm through, (5 minutes or so).
8. Place strawberries in a bowl and toss with a spoonful of icing sugar to coat them.
9. Place your brownie portions on plates. Spoon out some custard (see recipe below) and lay alongside the brownie.
10. Top it off with some strawberries and a dollop of soft whipped cream. Hit it again with icing sugar if you like the winter wonderland effect.

Espresso custard

1. Heat oven to 140C.
2. Pour the cream and ground coffee into a large saucepan, and scald over medium heat. Remove from the heat and hold.
3. Whisk sugar and egg yolks together in a large mixing bowl until combined. Now pour the hot cream on to egg mix slowly, while whisking continuously.
4. Once it is all incorporated, pour back through a fine sieve lined with cheese cloth or similar to remove the coffee grounds.
5. Fill a loaf tin or similar with the custard mix. Place in a bain marie filled with hot water and cover fully with tin foil to lock in the steam.
6. Bake for 25 minutes before checking if custard is set. Check at 5. minute intervals there after until the custard is just set but still slightly nervous.
7. Remove, cool and refrigerate until required.