Brown Butter Tiffin

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 20x20cm baking dish with parchment paper.

   Tip: Use a baking sheet to catch any spills.

2. 2

   In a large saucepan, melt the butter over low heat. Stir occasionally until the butter turns golden brown and has a nutty aroma.

   Tip: Be patient, as this process takes about 10 minutes.

3. 3

   Remove the browned butter from the heat and stir in the salt, flour, and caster sugar until well combined.

   Tip: Use a wooden spoon or spatula to scrape the bottom of the pan.

4. 4

   Add the espresso powder, eggs, butter extract, and vanilla essence to the pan. Stir until smooth.

   Tip: Don't overmix, as this can make the crust tough.

5. 5

   Pour the chocolate into a heatproof bowl and melt in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

6. 6

   Fold the melted chocolate into the butter mixture until well combined.

   Tip: Use a spatula to scrape the sides and bottom of the bowl.

7. 7

   Pour the chocolate mixture into the prepared baking dish.

   Tip: Smooth the top with a spatula.

8. 8

   Refrigerate the tiffin for at least 30 minutes or until set.

   Tip: Cut into squares or diamonds before serving.

9. 9

   Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Drizzle over the tiffin before serving.

10. 10

    Sprinkle the semisweet chocolate chips over the top of the tiffin.

    Tip: Use a spatula to spread evenly.