Chocolate

S'mored nougat brownie bars

Name: S'mored nougat brownie bars
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 20
Ingredients: 200g unsalted butter, chopped; 1 cup (220g) caster sugar; 1 cup (100g) cocoa powder; 2.00 tsp vanilla extract; 1 egg, plus 2 egg yolks (reserve eggwhites for nougat); 1 cup (150g) plain flour; 100g frozen fruit, thawed (we used cherries); 100g chocolate, chopped (we used milk chocolate); 2 eggwhites; 600g caster sugar; 1 cup (250ml) runny honey; 100g nuts (we used pistachios)

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Oct 01, 2017

Using whole eggs in this recipe means there’s no annoying leftover yolks. Try whatever frozen fruit you have in the base, and feel free to enrich your nougat with any nuts or dried fruit left in the pantry

200g unsalted butter, chopped
1 cup (220g) caster sugar
1 cup (100g) cocoa powder
1 tsp vanilla extract
1 egg, plus 2 egg yolks (reserve eggwhites for nougat)
1 cup (150g) plain flour
100g frozen fruit, thawed (we used cherries)
100g chocolate, chopped (we used milk chocolate)

Nougat

2 eggwhites
600g caster sugar
1 cup (250ml) runny honey
1 tsp vanilla extract
100g nuts (we used pistachios)

Method

1.

Preheat oven to 180ºC. Grease a 20 x 30cm lamington pan and line with baking paper, allowing 5cm to overhang.
2.

To make brownie base, place butter and sugar in a saucepan over medium heat. Cook, stirring, until melted and smooth. Stir in cocoa, transfer to a bowl and whisk for 1 minute to cool slightly. Whisk in vanilla, egg and yolks, then whisk in flour. Fold through fruit and chocolate. Transfer to prepared pan and bake for 25 minutes or until firm. Set aside.
3.

In the last 10 minutes of baking, for the nougat, place reserved eggwhites and a pinch of salt in a stand mixer fitted with the whisk attachment and whisk to stiff peaks. Combine sugar, honey and 1/3 cup (80ml) water in a saucepan over medium heat. Stir until sugar dissolves, then cook, without stirring, for 4 minutes or until syrup reaches 128°C on a sugar thermometer. With the mixer on low, slowly pour hot syrup into eggwhite in a thin, steady stream. Increase speed to high, add vanilla and whisk for 10-12 minutes or until thick and glossy. Fold through nuts, then spread over brownie. Stand for 2 hours or until completely cool.
4.

Remove from pan, discard baking paper and place on a flameproof tray. Caramelise top of nougat with a kitchen blowtorch. Using a sharp knife dipped in hot water, cut into bars. Store, in an airtight container at room temperature, for up to 5 days.