Convert your kitchen into a chocolatier’s workshop and wow family and friends with smoky chocolate brownies inspired by Roodeberg’s cherished Classic Red Blend with a story in every bottle for over 70 years.
These delicious brownies were created by Ilse van der Merwe.
230 g (almost 1 cup) butter
375 g (1 4/5 cup) sugar
125 g (1 cup) cocoa powder
10 ml (2 teaspoons) smoked paprika, plus extra for sprinkling
2,5 ml (1/2 teaspoon) salt
5 ml vanilla extract
3 XL eggs
100 g (3/4 cup) cake flour
100 g (1 cup) walnuts, roughly chopped
80 g coffee flavoured dark chocolate (or plain dark chocolate)
smoked salt, for sprinkling
Preheat the oven to 170°C and position the rack in the lower third of the oven. In a medium pot over low heat, melt the butter (do not boil). When completely melted, remove from the heat and add the sugar, cocoa powder, paprika and salt to the warm pot. Stir with a wooden spoon until well mixed, then add the vanilla and one egg at a time, mixing very well between the additions of each egg. When the mixture is thick and glossy, stir in the flour (no need to sift) until no streaks remain, then keep stirring for exactly 40 strokes.
Now stir in the chopped walnuts. Line a 30x20cm baking tin with non-stick baking paper, then transfer the brownie mixture into the lined tin, edging it evenly into all corners. Bake for 20-22 minutes until the middle is risen but still very soft (it must look slightly under-baked), then remove from the oven to cool completely. For the top layer, break the chocolate into smaller blocks and melt in a small bowl in the microwave at 30 second increments until fully melted.
Pour over the brownies, then spread evenly all over. Sprinkle lightly with smoked salt flakes and some smoked paprika, then cut into bars/squares when the chocolate has firmed up. Enjoy with Roodeberg Classic Red Blend and store in an airtight container for up to 5 days.
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