Sachertorte Brownies; velvety smooth and fudgy chocolate brownies marbled with sweet apricot preserve, just like that world-famous cake!
There are times in which you find yourself with a surplus of an ingredient. Often the reason for the surplus is that you bought too much, it may also be that it’s just not really your first choice.
This week I was met with the need to use up some apricot preserve. While normally I’d whack preserves of any sort in a few sandwiches with some cheese or some peanut butter to finish it, I’d personally choose just about any other flavour than apricot with which to do so.
That said, half a jar of the stuff was sat in my fridge thanks to a sachertorte I made for a friend’s birthday.
It could’ve gone well with some yoghurt or maybe even used to make a glaze for another cake. However, the word “sacher” was still floating around in my subconscious, clearly.
Similarly, the world-famous Austrian cake, much like apricot, is not my first choice. I’d take a wealth of other kinds of chocolate cake before I opted for a slice of sacher. By no means because I’m averse to the flavour. Simply because I like my chocolate desserts heavy and rich. Souffle? Mousse? No. Ganache and brownies, please.
Chocolate and apricot do pair rather harmoniously, after all, so who am I not to let them mingle?
Behold, sachertorte brownies. Dense, rich, super-chocolatey brownies with sweet marbled puddles of fruity apricot preserve.
You can keep them a real sweet treat by using a creamy milk chocolate and a simple apricot jam in this recipe. If you prefer a bolder and more mature flavour, like one found in the cake that inspired them, use strong dark chocolate and a chunky apricot preserve.
These sachertorte brownies seem much more elegant than they really are, with simplicity at their core. It’s a low and slow bake that also requires a bit of patience in the cooling and chilling (these really are best straight from the fridge). However, all you need to do is spend less than 5 minute whisking a few things together and putting them in the oven.
Less extravagance than the original sachertorte, but every bit as delicious, and even richer in taste and texture.
It’s a balanced but fulfilling treat that’s ideal for this warmer weather. They deeply satisfy that chocolate craving while also providing a refreshing fruity hit, especially when sliced and eaten cold!
Want to save these sachertorte brownies for later? You can pin the image below to Pinterest.
To make these sachertorte brownies, simply follow the recipe below:
Ingredients
- 225g (8 oz) dark or milk chocolate
- 200g (13 tbsp) butter
- 3 large eggs
- 250g (1 ¼ cups) caster or granulated sugar
- 130g (1 cup) plain or ’00’ flour
- 2 tbsp cocoa powder
- Generous pinch of salt
- 4-6 tbsp apricot preserves or apricot jam
Instructions
- Preheat your oven – 160°C / 140°C / 325°F / gas mark 3.
- Grease and line a tin to bake the brownies in, both 20 x 20cm (8 x 8 in) or 20 x 30cm (8 x 12 in) tins should work well.
- Chop up your butter and chocolate and melt them together gently in a heatproof bowl, either in the microwave or over a pan of simmering water, until smooth. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar until just combined.
- Once melted and slightly cooled, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Add the flour, cocoa, and salt and gently fold together until just combined.
- Pour the brownie batter into the prepared tin.
- Spoon and dollop your apricot preserves all over the brownie batter, then use a knife or spoon to swirl and marble it through lightly. You don’t want it fully mixed in, but you do want to taste it in every bite!
- Bake in the preheated oven for 40-45 minutes until the brownies look more or less dry on top and are no longer wobbly when the tin is shaken.
- Allow to cool for at least 1 hour before slicing into bars or squares. Ideally, another hour in the fridge too! (This isn’t a quick bake, but it’s so worth it!)
- Enjoy!
BE A MAVERICK: why not add some flaked toasted almonds or drizzle over some extra chocolate once baked to add more texture and flavour?
These sachertorte brownies will keep well in an airtight container (in the fridge or out) for up to 5 days, but are best enjoyed fresh!
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