Our wonderful producers are constantly dreaming up delicious ways to feed us and regulars, Poetry Fine Foods, are no exception. Not only do they produce buttercrunch toffee, popcorn and all manner of other sweet treats, but they have also shared with us their amazing brownie recipe.
Kim Sutherland from Poetry chatted to us recently and explained that she dreamed up the business after a trip overseas on which she tasted some amazing “buttercrunch toffee” and her perception about toffee changed forever. Upon her return to Australia, she began experimenting at home “until I produced the most delicious ‘crisp’ toffee you will ever taste!”
And so Poetry Fine Foods was born. Along with their signature almond butter crunch toffee, they are known for their popcorn and salted caramel sauce and are constantly experimenting with new product ideas and flavours, which they regularly bring to the Handmade Market.
Here’s the recipe for Poetry Brownies – everyone loves squidgy brownies and these are the squidgiest ever!
Preparation -10 minutes
Cook 30 -35 minutes
Preheat oven to 160degrees C (gasmark 3 or 325 degrees F)
Grease and line a 15x15cm square cake tin with baking paper
Place 100g good quality dark chocolate, 100g butter and 180g castor sugar in a bowl over a pan of simmering water and stir until melted.
Allow to cool, then gradually beat in 2 eggs. Fold in 100g roughly chopped dark chocolate, 100g POETRY BUTTERCRUNCH CRUMBLE and 150g sifted self raising flour. Pour the mixture into the cake pan, then bake for 30- 35minutes until just set. Leave to cool in the pan before cutting into squares.
Don’t overbake – brownies should be spongy and moist, they’ll firm up once cool, so make sure you time them accurately.