Tag Archives: Brownies

Still catching up

Poppy in the shade Aug 2017_cropped

An extra day off this Bank Holiday weekend has meant that I finally feel I’m catching up with myself down at the allotment – and in the garden at home for that matter! What a difference an extra day makes, especially when the weather was kind to us for a change, and the sun shone throughout. Lawns duly mowed, fruit trees summer-pruned – well, what I can reach at any rate. Even with extendible loppers I couldn’t reach the topmost branches of one of the crab apple trees at home, and I restricted myself to just trimming the branches I could reach with secateurs in the allotment orchard. Pruning all five apple/plums in one go is too much otherwise. As it was, I took 3-4 barrowloads up to the allotment bonfire site, and there will no doubt be the same again when I finish the job with the long loppers next weekend. So satisfying 🙂

Apple juice with lunch

The harvest is coming in thick and fast now with courgettes multiplying in size overnight and windfall apples aplenty. Fresh apple juice with the red-skinned Katy apples is a must at this time of year, especially as they don’t keep. I even resorted to putting a basket on the road outside the house this morning for people to help themselves to overgrown courgettes and apples – virtually all gone this evening, thank goodness, especially as I came back from the plot with yet more apples, windfall Bramleys this time, and spare French beans.

New basket

Beetroot is another veg in plentiful supply this year. Much as I love having a bowl of cooked beetroot (baked in their skins, after which the skin peels off beautifully, and served sprinkled with balsamic vinegar) in the fridge to accompany my lunchtime cheese and crackers, I’ve been wondering how else to extend my beetroot repertoire. I’ve already made my favourite spiced beetroot & orange chutney, but wondered about a cake. I’ve made Nigel Slater’s beetroot & chocolate cake before (Tender Book I) and liked it, but my beetroot-averse daughter-in-law cold still detect its presence. This time, I thought I’d try some brownies. Hugh Fearnley-Whittingstall’s recipe appealed, but contained normal flour, no good for gluten intolerance. Searching for a gluten-free version, I came across this Riverford recipe, which sounded perfect – and was! Delightfully chocolatey, fudgy and moist, I can’t detect the beetroot at all – it remains to be seen whether it will pass my daughter-in-law’s test….

Chocolate & Beetroot Brownies – makes 18

Chocolate and beetroot brownies

250g dark chocolate, chopped
200g unsalted butter, cut into cubes
1 tbsp Tia Maria or other liqueur (optional – I forgot and it still tasted divine!)
250g raw beetroot
3 eggs
A drop of vanilla extract
200g caster sugar
50g cocoa powder
50g rice flour
1 tsp gluten-free baking powder
100g ground almonds

Preheat oven to 180°C/Gas 5. Use baking parchment to line a rectangular tin, roughly 28x18cm.

Wash the raw beetroot, remove leaves and surplus roots, then wrap individually in foil  and place on a baking tray. Bake in the oven for 1 hour – or longer depending on the size of your beetroots! Leave to cool in the foil, after which the skins should peel off easily. Turn oven down to 160°C/Gas 4.

Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat and stir in the Tia Maria, if using.

Purée the cooked beetroot in a food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.

Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.

Pour the mixture into the prepared tin and bake in the oven for 30–35 minutes, until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.

Delicious with coffee, but would also be good as a dessert with whipped cream 🙂

Advertisements

Chocolate Indulgence

Thalia II

There are times when only chocolate hits the spot. Despite the sunny weather we’ve experienced this week, it’s still pretty cold here on the Kent/Sussex border. After a mild start to the year in which some of the early daffodils bloomed in January, my beautiful Thalia daffodils are still flowering away, yet the tulips are still for the most part in bud – apart from down at the allotment, where they’re flowering away in the middle of my asparagus bed, strangely! I can’t think it’s warmer at the allotment site, as it’s on an exposed (but sunny) hillside, but perhaps they’re planted less deeply than the bulbs at home. These are the bulbs emptied from last year’s tubs, so I’m delighted they’ve flowered again – but can’t bring myself to pick them as they look so pretty!

Tulips in asparagus bed

My seedlings, sown before my recent skiing holiday, are doing well in the conservatory, but the soil is far too cold to sow straight into the ground, so I’m going to have to hold fire this weekend and hope for warmer weather by the end of the month. Tomorrow’s tasks will include pricking out and potting on the seedlings – and hoping that the conservatory window ledges are big enough to hold the many resulting individual pots! My second-early potatoes can go into the ground, though, as they’re planted sufficiently deeply to avoid any lingering cold or frost.

The house is pleasantly heated by the warmth of the sun from the conservatory during the day, but I still have the heating set to come on morning and evening to take the chill off. Even so, comfort food is definitely the order of the day and that nip in the air means that only chocolate will do! This is one of my favourite indulgent recipes, from Nigella Lawson, and probably amazingly calorific, but absolutely delicious at the same time. Think Marathon bars (or Snickers, if you insist!), only ten times nicer, and you’ll get the picture. To be made once in a while, when you’re in need of a pick-me-up, salty yet sweet at the same time. Just make sure you have plenty of guests to share it with, as it’s far too tempting to sit in a tin and ration….

Nigella’s Chocolate & Peanut Crunchie Bars

Choc and peanut bars

200g milk chocolate
100g dark chocolate
(or any combination, all dark, all milk, etc – I prefer all dark, personally)
125g butter
3 x 15ml golden syrup
250g salted peanuts (yes, salted!)
4 x 40g Crunchie bars

 1 x 25cm round cake tin or 1 baking tray approx 30 x 20 x 5cm

Line tin with foil.
Break chocolate into pieces and put in a saucepan with the butter and syrup.
Melt gently over a low heat, stirring as you go.
Tip the peanuts into a bowl and crush the Crunchie bars in their packets, then add the pieces to the bowl.
Take the melted chocolate off the heat and stir in the nuts and crushed Crunchie bars.
Mix together and tip into your lined tin, pressing down with a spatula.
Refrigerate for at least 4 hours, then cut into slices, either 24 skinny wedges if using a round tin, or 20-24 large rectangles if using a baking tray.
Enjoy!

My next indulgent recipe is a variation on a brownie that’s suitable for gluten-free visitors as it’s flourless – but definitely not for anyone looking to cut down on their sugar intake! Every now and again, though, you can surely bend the rules and treat yourself to these insanely good brownies? The recipe came from the Waitrose Kitchen magazine in the first place, along with a number of other scrumptious traybakes that I make again and again (see also Rocky Road Flapjack and Blackberry, Lime & Elderflower Drizzle Cake).

Chocolate Caramel Brownies

300g dark chocolate
250g butter
2 tsp vanilla extract
350g caster sugar
5 eggs, beaten
200g ground almonds
1 heaped tsp baking powder
1 397g can Carnation Caramel

Set oven to 160°C fan/Gas 4 and grease a 30 x 20 x 5 cm baking tin, then line with baking parchment.
Melt the dark chocolate with the butter in a large pan over a low heat.
Stir in the vanilla extract and caster sugar, then mix in the 5 beaten eggs, ground almonds and baking powder.
Tip into the prepared tin, then swirl the contents of the can of Carnation Caramel over the top with a knife.
Bake for 40-45 minutes until set on top, but still moist inside.
Leave to cool in the tin before slicing into portions – at least 16!

Here’s hoping the weather picks up soon, so we can get digging to work off all those chocolatey calories….

Nigella's choc and peanut bars with flowers