foodwtogninis: March 2009

This recipe uses our fantastic range of NoMu chocolate products to create brownies that you'll fall asleep dreaming about!

Ultimate Chocolate Brownies
160g NoMU hot chocolate chunks
125g butter
160g caster sugar
3 eggs, beaten
1 tsp NoMU vanilla extract
80g flour
40g NoMU coco powder
¼ teaspoon salt
100g dates, pitted and chopped (optional)
100g pecan nuts, chopped (optional)

Method Preheat oven to 190 Celsius. Melt the chocolate and butter in a bowl over a pot of simmering water. Stir in the caster sugar and set aside to cool. Lightly beat the eggs and vanilla extract and add to the cooled chocolate mixture, stirring constantly. Add the sifted dry ingredients and mix well. Fold in the dates and nuts and pour into a baking tin (approximately 27 x17 x5cm), lined with baking paper. Bake for 20-25 minutes. Do not overcook! The centre should be wet and gooey. Allow to cool in the tin before removing and slicing into squares. Sprinkle with icing sugar or cocoa powder and serve.

Life is too short to eat bad food!

For the past 15 years we have lived our dream of offering fine food to the people of Brisbane through Tognini’s Deli at Milton, Tognini’s BistroCafeDeli at Spring Hill and Tognini’s CaféWineBar at the State Library of Queensland.

So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.

Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.

Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.

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