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Tim and Kyle - Brownie

with Chocolate Stout Mousse and Coffee Syrup

Prep time: 1 hour    Cook time: 45 mins    Serves: 6-8


300g crème fraîche

1 tsp vanilla paste

Finely crushed pretzels, to garnishBrownie

75g dark chocolate

75g milk chocolate

200g butter

200g brown sugar

150g self-raising flour

40g cocoa powder

3 room temperature eggs, lightly beaten

100g macadamia nutsMousse

375ml stout beer

2 tbs caster sugar

100g dark chocolate, chopped

200g thickened creamCoffee Syrup

250ml boiling water

90ml espresso coffee

100g caster sugar


  1. Preheat oven to 180C. Line base and sides of a 20cm sqaure cake pan with baking paper.
  2. To make brownie, stir milk and dark chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth and combined.
  3. Sift combined sugar, flour and cocoa into a large bowl. Stir in melted chocolate and butter mixture. Stir in eggs. Stir in nuts.
  4. Pour mixture into pan.
  5. Bake for about 30 minutes or until just cooked, but still slighlty soft in the centre. Cool in pan. Remove from pan and cut into squares.
  6. To make mousse, stir stout and sugar in a saucepan until sugar dissolves. Simmer until reduced by about half to form a syrup. Pour hot syrup over chocolate. Stir until melted and smooth.
  7. Using an electric mixer, beat cream until soft peaks form. With motor operating, gradually add in stout and chocolate mixture until combined. Pour into serving glasses or a shallow dish if you wish to quenelle it. Refrigerate until set.
  8. To make syrup, stir water, coffee and syrup in a saucepan over low heat until sugar dissolves. Simmer untilt thickened to form a syrup. Cool completely.
  9. Whisk crème fraiche and vanilla paste until combined.
  10. Serve brownie with mousse, syrup and crème fraiche. Sprinkle with crushed pretzels to garnish.