Winter in Sydney is an altogether acceptable proposition. Yes, mornings and nights get cold, but the average daytime temperature sits in the comfortable zone where you can showcase your cool boots, a cute leather jacket and accessories like scarves and beanies, without looking like Kenny from South Park! The other undeniable perk of cooler weather is that you have a perfect excuse to indulge in what is commonly known as comfort food. On my list you will invariably find red wine, dark chocolate and moist cakes. So it is no surprise I devised this recipes that combines my three loves beautifully. And, get this, it is sort of healthy! I use wholemeal spelt flour instead of white flour for extra fiber and nutrition and ditch the butter for olive oil, the real secret to the irresistible moistness of these brownies.
INGREDIENTS, serves 12
1 cup of dark chocolate chips
pinch of salt
1 teaspoon of vanilla extract or paste (or the seeds of 1 vanilla bean)
2/3 cups of olive oil
1/4 cup red wine
1 scant cup of brown sugar
1 tablespoon of cocoa powder
1 3/4 cups of whole meal spelt flour mixed with 1 tablespoon of baking powder (replace with regular wholemeal/wholewheat flour if spelt is not available)
icing sugar for dusting on top
1. Preheat you oven to 180 C (355 F). Line a brownie tin with baking paper.
2. Melt the chocolate in a double boiler or in the microwave oven. Add salt, vanilla, stir to combine and set aside.
3. Beat eggs with sugar until pale and fluffy, then add to the chocolate mix along with oil, wine and cocoa powder and stir to combine.
4. Gradually add the flour mixed with baking powder until a wet batter is created.
5. Pour the batter into the tin and bake for 30-35 minutes of until cracked on top and still slightly wobbly in the centre.
6. Cool at room temperature and serve cut into squares, dusted with icing (confectioner) sugar and your favourite coffee.
Silvia’s Cucina the cookbook is available in stores and online