On the same evening they made my skinny peanut butter flapjacks, I also whipped up a batch of brownies. Why did I do this I, hear you ask? Well, the flapjack recipe requires three egg whites which means of course that there were three egg yolks sitting around waiting to be either used up or thrown away. Obviously I wasn’t going to throw away food but I needed to use them straight away otherwise they might sit in the fridge go “funny” and then eventually be thrown away. So I flipped a few pages backwards in my “Have Your Cake and Eat It” recipe book and found this recipe for a quick chocolate brownies. The beauty was that I had all the ingredients, including a jar of chopped hazelnuts that I was wondering what I was going to do with and now I found an easy solution.
The brownies are quite tasty! I love them. Sweet, moist and crunchy. I’ve been taking them to work with me and they provide a nice late afternoon snack with a cup of herbal tea. Very nice.
150 g ( 5 1/2 oz) unsalted butter or non-diary substitute
75 g dark chocolate (70% cocoa solids), broken into pieces
2 teaspoons of cocoa powder
150g (5 1/2 oz) roasted mixed nuts (hazelnuts, pistachios, peanuts, pecans, cashews, almonds), roughly chopped
50g (1 3/4 oz) mixed dried fruits (cherries, cranberries, sultanas, raisins)
3 large eggs
300g (10 1/2 oz) soft light brown sugar
75g (2 1/2 oz) plain flour
1 heaped teaspoon baking powder
Store for up to 7 days in an airtight container at room temperature or chilled. Suitable for freezing.
Variation replace the nuts and fruit with 200 g (7 ounces) raspberries folded through the batter before baking or add the grated zest of two fresh oranges to the brownie batter before baking.
Reference: Mich Turner, ‘Have Your Cake and Eat It’