Frying-pan Biscoff brownie recipe
Crisp and chewy around the outside, soft and gooey in the middle, packed with indulgent chocolatey deliciousness. And yes – there really is potato in the mix!
Ingredients
- 300 g unpeeled potatoes
- 100 ml water
- 200 g caster (superfine) sugar
- 60 g cocoa powder
- 100 g dark chocolate
- 150 g sunflower oil, plus extra for greasing
- 1 x three-quarter tsp apple cider vinegar
- 1 pinch salt
- 110 g plain (all-purpose) flour
- 1 tsp baking powder
- 175 g Biscoff spread
- 10.6 oz unpeeled potatoes
- 3.5 fl oz water
- 7.1 oz caster (superfine) sugar
- 2.1 oz cocoa powder
- 3.5 oz dark chocolate
- 5.3 oz sunflower oil, plus extra for greasing
- 1 x three-quarter tsp apple cider vinegar
- 1 pinch salt
- 3.9 oz plain (all-purpose) flour
- 1 tsp baking powder
- 6.2 oz Biscoff spread
- 10.6 oz unpeeled potatoes
- 0.4 cup water
- 7.1 oz caster (superfine) sugar
- 2.1 oz cocoa powder
- 3.5 oz dark chocolate
- 5.3 oz sunflower oil, plus extra for greasing
- 1 x three-quarter tsp apple cider vinegar
- 1 pinch salt
- 3.9 oz plain (all-purpose) flour
- 1 tsp baking powder
- 6.2 oz Biscoff spread
- 75 g blanched hazelnuts
- 50 g caster (superfine) sugar
- 25 ml water
- 0.5 tsp sea salt flakes (optional)
- 2.6 oz blanched hazelnuts
- 1.8 oz caster (superfine) sugar
- 0.9 fl oz water
- 0.5 tsp sea salt flakes (optional)
- 2.6 oz blanched hazelnuts
- 1.8 oz caster (superfine) sugar
- 0.1 cup water
- 0.5 tsp sea salt flakes (optional)
Details
- Cuisine: British
- Recipe Type: Brownie
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 8
Step-by-step
- Preheat the oven to 170°C/325°F/gas mark 3. Set a steamer or metal colander over a small saucepan with 3-5cm/1-2inches water over a medium-high heat. Grease a medium ovenproof frying pan with oil. Grease a baking tray or sheet of parchment paper with plenty of oil.
- Put the potatoes in the steamer or colander, cover and steam for 30-40 minutes, until tender. Set aside to cool just slightly.
- Meanwhile, candy the hazelnuts. Spread the nuts over the baking tray. Put the tray in the oven for 5-10 minutes, until the nuts are lightly toasted.
- Put the sugar and water into the greased frying pan and set the pan over a medium-high heat. As soon as the liquid starts to bubble, reduce the heat to medium. Add the toasted nuts, mix well with a rubber spatula and let it bubble away, tilting the pan now and then, until the water evaporates and you have a light golden syrup that coats the nuts (about 5 minutes). Quickly scrape the nuts on to the greased baking tray or parchment paper. Sprinkle over the salt and leave to cool.
- Meanwhile, prep the chocolate. Wash out the small saucepan and add the water, sugar, cocoa powder and chocolate. Mix well.
- Set the pan over a low heat, folding the mixture with a rubber spatula now and again. Once melted, stir until smooth and take off the heat. Scrape into a bowl and set aside to cool until just warm.
- Make the brownie mixture. Once they're cool enough to handle but still hot, peel and chop the potatoes into the food processor. Blitz until smooth. Add the oil in a slow and steady stream until combined. Add the vinegar and salt and pulse to mix.
- Tip into the bowl with the chocolate mixture, and fold until just mixed.
- Add the flour and baking powder to a separate bowl and mix to combine, then sieve the flours over the chocolate mixture and fold together without overmixing. Scrape into the greased frying pan and spread the Biscoff evenly over the top.
- Put the pan in the hot oven and bake for 17-20 minutes. Sprinkle over the candied hazelnuts and either leave to stand for 10 minutes before digging in while it's hot, or leave to cool, cut into slices and serve.
This recipe is from BOSH! on a Budget by Henry Firth and Ian Theasby (HQ, HarperCollins). Available now, £16.99.
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