I’ve been doing a bit of research into raw desserts recently (stay tuned!) and one common theme I noticed was the substitution of sugar for honey to add sweetness to a dish. I just love that idea and wanted to test it out. My immediate thought for a bit of an experiment was brownies. They’re so simple to make and they’re meant to be really gooey, so surely the addition of honey would only add to that!
Thinking honey and chocolate alone could be a little too normal (I don’t do normal), I decided to look at more flavour partners. Originally I was going to throw in some chopped roasted nuts so add a bit of crunch and compliment the rich nuttiness of the Australian honey I was going to use. Then I found an article on unusual honey flavour pairings and right there at the top of the list was Sriracha.
I am crazy about sriracha. I love that little hint of sweetness you get from it and the spicy kick. Chilli chocolate is a favourite combo of mine so everything seemed to be coming into place for my slightly out-there brownie recipe. But it needed something else. I told my husband about my idea and told him I still felt it would need something fruity. He suggested the zest and juice of an orange. YES!
I’d read that honey makes for a softer, fudgier brownie texture, but oh my goodness, the results are amazing. This is by far the softest, fudgiest brownie I have ever made, and although the honey still gives it a really strong hit of sweetness it’s much more natural and gives a lovely balance to the brownie.
These ingredients work amazingly well together. A little kick of heat from the sriracha, zesty juicy orange partnering the strong, bitter dark chocolate and then that lovely honey running through every bite. Hint: up your brownie game by putting them in the microwave for 30 seconds before serving and topping with a scoop of vanilla ice cream. Amazing!
Recipe (Makes 12 good sized brownies)
- 170g butter
- 170g dark chocolate, around 70% cocoa solids preferable
- 3 eggs, large
- zest & juice of 1 orange
- 1+1/4 cup honey
- 112g plain flour, sifted
- 1/2 tbsp good vanilla extract
- 1/2 tsp salt
- 1tbsp sriracha
- icing sugar (to serve)
- Preheat oven to 200 degrees C. Prepare a baking tray by rubbing it with butter to prevent sticking.
- In a pan melt your butter and dark chocolate over a low heat. Once melted, leave aside to cool slightly. Add vanilla extract.
- In a mixing bowl, beat together eggs and honey. Add zest and juice of orange to this mixture and combine. Once the chocolate mixture has cooled pour the egg mixture into the pan and fully combine.
- Sift in flour and salt a bit at a time and mix well, making sure flour is fully incorporated. Finally, add sriracha.
- Transfer into baking tray and cook for approx 25 minutes. Brownies will continue to cook after you take them out of the oven so you need to be careful with timings. Check them after 20 minutes. You are looking for a crisp top and soft centre.
- When cool, cut brownies into squares and sift over some icing sugar.
- Tuck in!