Dark chocolate brownies with Angostura Bitters drizzle

A classic brownie perfectly paired with bitters-spiked chocolate sauce and vanilla bean ice cream.Sponsored by Angostura BittersA great brownie is a matter of balance: a crackly top, fudgy centre and enough deep cocoa flavour to keep the sweetness in check. This dark chocolate version hits the trifecta. It’s classic and, in turn, the perfect base for some razzle-dazzle toppings.The point of distinction of this recipe really lies in the sauce. Creamy dark chocolate with a touch of golden syrup and (here’s the fun part) a few dashes of Angostura Bitters to enhance the cocoa.While chocolate desserts can sometimes feel heavy, the aromatic spice from the bitters cuts through the richness. It’s a subtle detail, but one that completely transforms a familiar comfort food into something more sophisticated.Serve warm with a scoop of vanilla bean ice cream, shaved chocolate and a pinch of flaky sea salt for an easy yet indulgent dessert.Tip: Best of all, this entire dish can be prepared ahead of time. Simply bake the brownies in advance and gently rewarm the sauce just before serving. Assemble at the table, drizzle over the sauce and voila, dessert is served.The best recipes from Australia's leading chefs straight to your inbox.Sign upDark chocolate brownies with Angostura Bitters drizzle​INGREDIENTS​​For the brownies​180g unsalted butter​180g good-quality dark chocolate (60–70 per cent cocoa), roughly chopped​200g caster sugar​3 large eggs​1 tsp vanilla extract​90g plain flour​25g unsweetened cocoa powder​½ tsp sea salt ​​Angostura Bitters chocolate sauce​120ml thickened cream​100g good-quality dark chocolate (60–70 per cent cocoa), finely chopped​1 tbsp golden syrup​15g unsalted butter​½ tsp vanilla bean paste​4 dashes ​Angostura Aromatic Bitters​Pinch of sea salt ​​To serve​Good-quality vanilla bean ice cream​Flaky sea salt, optional​Finely grated dark chocolate, optional ​METHODMelt the chocolate. Preheat the oven to 160C fan-forced (180C conventional). Line a 20cm square baking tin with baking paper. Melt the butter and dark chocolate together over a double boiler or in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.​Combine the eggs and sugar. In a large mixing bowl, gently whisk together the eggs and caster sugar until combined and the sugar begins to dissolve. Stir in the vanilla bean paste. Note: Avoid whipping until pale and fluffy, as this incorporates excess air and can produce a lighter brownie.​Prepare the brownie batter. Gradually stir the melted chocolate mixture into the egg mixture until combined. Sift in the flour, cocoa powder and salt. Gently fold together until no streaks of flour remain, taking care not to overmix. The batter should be thick, glossy and rich.​Bake the brownies. Pour the batter into the prepared tin and smooth the surface. Bake for approximately 18–20 minutes, until the edges are set and the centre no longer looks wet or liquid. A skewer inserted into the centre should come out with moist, fudgy crumbs, but no raw batter. Allow the brownies to cool completely in the tin before slicing into nine even squares.​Make the Angostura chocolate sauce. Gently heat the cream and golden syrup in a small saucepan until steaming, but not boiling. Remove from heat and add the finely chopped dark chocolate. Allow to sit for 1 minute before stirring until smooth. Add the butter, vanilla extract, Angostura Bitters and a pinch of sea salt. Stir until glossy and fully combined. Note: If the sauce becomes too thick, whisk in a little additional warm cream until it reaches a smooth, pourable consistency.​Assemble and serve. Place a brownie on each dessert plate. If desired, gently warm the individual brownies before serving. Top each brownie with a generous scoop of vanilla bean ice cream. Pour the warm Angostura Bitters chocolate sauce over the ice cream and brownie. Finish with flaky sea salt or finely grated dark chocolate, if desired. Serve immediately​.Ready to elevate your cooking? Discover how a few dashes of Angostura Bitters can transform drizzles, dressings, sauces and more at angosturabitters.comFrom our partners