Danish Daim Brownies
Are you getting tired of my 'Danish' posts? What if I told you there's chocolate involved? In abundance..? Well, I never tire of that.
What is Daim? It's a Scandinavian crunchy butter almond bar covered in milk chocolate, originating from Sweden, which is hugely popular in Denmark. It is also sold in other European countries but I found a special little bag of Daim sprinkles in the baking-section in a supermarket in Copenhagen. I immediately knew I wanted to bake brownies with it!
I used Nigella Lawson's recipe from 'How To Be A Domestic Goddess', which is one of the easiest, fail-proof brownie recipes, and it's delicious! I made half the recipe, poured melted chocolate on top and decorated them with the Daim sprinkles. Yummmmmie! It's pretty hard to beat the perfect-tasting sweets in Copenhagen, but I still loved my version! Rating: 4+ out of 5.
Brownies: How To Be A Domestic Goddess - Nigella Lawson
- 1 ⅔ cups soft unsalted butter
- 13 ounces best bittersweet chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 ⅔ cups sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 ½ cups chopped walnuts (optional)
- Preheat the oven to 350°F. Line your brownie pan (13 × 9 inches) with foil or parchment.
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring cup, beat the eggs with the vanilla and sugar. Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
- Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool