Darren has a sweet tooth and wild imagination.
Tuck into this decadent brownie!
1 hour & 5 mins
5 RSPCA Approved eggs
300 grams caster sugar
400 grams dark chocolate, coarsely chopped buttons or block
250 grams unsalted butter
75 grams plain flour
25 grams cocoa powder
Pinch of salt
150 grams whole toasted hazelnuts, roughly chopped
150 grams whole toasted almonds, roughly chopped
120 grams whole toasted pistachios, roughly chopped
100 grams milk chocolate, coarsely chopped buttons or block
Darren is loved for his decadent desserts and
cakes at his Burch and Purchese Sweet Studio
in Melbourne. He painstakingly hand-makes his
creations using small-batch jams, marshmallows
and honeycomb. He’s so dedicated to his craft
that he even has his own beehives!
– Darren Purchese, chef