Poached Marron, Taramasalata and Chicken Skin – Chef Recipe by George Calombaris
If you want to get fancy, source some marron to go with your taramasalata. It’s such a delicious com...
375g butter, softened
6 eggs, beaten
300g crushed nuts (half walnuts and half pistachios)
600g choc bits (for a difference try white chocolate or half/half)
Beat sugar, cocoa, butter, vanilla and eggs together in a mixer.
Crush nuts and choc bits in food processor and add to mixer.
Add the flour to the chocolate mixture.
Pour into a large flat tray (with greaseproof paper) and bake in a slow oven (160 C) for 30-35 minutes, turning every 10 minutes.
* For chocolate jaffa brownies, add a dash of orange oil.