This is a marriage of two greats. On the one hand, you’ve got that gooey, chocolatey richness of a brownie; on the other, that unmistakable, caramelly indulgence that makes every South African I know weak at the knees. But considering how decadent this recipe is, I like to make it in small batches to serve as mignardises (a bite-sized dessert). And you can glam them up with a gorgeous accessory or two!
BROWNIE MIGNARDISES WITH A MALVA TWIST
TIME: 1 hour | SERVES: makes 25 small blocks
for the malva brownie
180 g (320 ml) cake flour
5 ml bicarbonate of soda
15 g (40 ml) cacao
200 g (250 ml) light brown sugar
pinch of salt
15 ml smooth apricot jam
15 ml brown vinegar
250 ml canola oil
2 eggs
100 g dark chocolate, roughly chopped
for the sauce
125 ml evaporated milk
100 g (125 ml) sugar
10 ml butter
2 ml vanilla essence
for the malva brownie
Spray the Philips AirFryer XXL Smart Sensing baking tin with edible food spray.
Place all the flour, bicarbonate of soda, cacao, sugar and salt in the mixing bowl of an electric mixer fitted with the flat beater.
Place the jam, vinegar, oil and egg in another bowl and whisk with a fork till blended.
Add the egg mixture to the dry ingredients and mix on a slow heat till smooth. Mix in the chocolate chips and spoon the mixture into the baking tin and place in the Philips AirFryer. Select the 170 °C temperature setting and set the timer for 40 minutes. When the 40 minutes are up, insert a cake tester into the centre of the cake. If it is very moist, let it bake for another 5 minutes.
for the sauce
Place the evaporated milk, sugar, butter and vanilla in a saucepan. Heat to just before boiling.
As soon as you take your malva brownie cake out of the air fryer pour the sauce over the cake. Let it rest until all the sauce has seeped into the cake.
Let it cool completely before turning it out of the baking tin, then cut into even blocks.
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