Easy Choc Brownies
July 16, 2012
This recipe is a perfect example of my new style of cooking. Since starting to Skip the Supermarket I have been planning the family meals around what I have available, rather than choosing a recipe and buying food to make it.
One of the lovely mums at my Mother’s Group made her own Vanilla Extract and gave me a bottle as a gift. I pondered what was a worthy dish to make with it.
In my cupboard I had:
I asked A Fresh Legacy Facebook friends what I should make. One of my readers suggested a brownie – decision made! Thanks Amanda. Then I saw the announcement for this month’s Sweet Adventure Blog Hop for “Nuts About Sweets”. Perfect!
I am totally addicted to these fresh pistachio nuts. They last about 2 evenings in our house. They are so addictive, and so pretty to look at. I love using them. They are grown near my home-town so that makes me love them even more!
If you love pistachio’s as much as we do – some other recipes I have made include my Apple and Vegetable Cous Cous with pistachio recipe and my Baklava Recipe, (My recipe for the February Sweet Adventure)
This recipe is based on a recipe I posted a little while back – Chocolate Coconut Brownie. Brownies are really easy to make and satisfy my chocolate cravings that pop up once in a while.
Makes: approximately 12 depending on how big you cut them
Preparation Time: 15 minutes
Cook Time: 25 minutes
Set the oven to 170 degrees
Line a slice tray with baking paper
Add the butter and 300 grams of chocolate to a bowl and sit it over a saucepan of simmering water. The base of the bowl must not touch the water below.
Stir the butter and chocolate until it melts and remove from heat as soon as the chocolate pieces are almost completely melted. Continuing stirring until there are no chocolate pieces left
Whisk the egg, sugar and vanilla together in a bowl and then add the melted chocolate
Stir in the flour, bi-carb and baking powder, then add the orange juice and 100 grams of chopped chocolate
Pour the mix into a slice tray lined with baking paper and cook for 20-25 minutes in the oven until the top just starts to crack.
Remove to cool in the pan for 5 minutes and then gently lift out by holding the edges of the baking paper onto a cooking tray
Slice when cool and try not to eat it all in one sitting
Stay up to date with the latest by following Kyrstie on social media.