Because...Brownies.
- charlotteday8
- Nov 1, 2015
- 3 min read
I absolutely love this time of year, as the nights are getting colder and are drawing in earlier; I love that I can curl up in a cozy ball on the sofa with a cup of tea, feeling perfectly guilt-free that I'm not playing outside in the warm sunshine. This does also mean though that a nice little treat to accompany my cup of tea is in order; and what better treat than a slice of brownie….
Brownies definitely take place within my top 5 desserts, and general food choices, which is why I wanted to share with you two scrumptious brownie recipes I would highly recommend for a cozy, snug evening on the sofa.
One of these recipes is a no holds barred, naughty little treat, while the other is a just-as-indulgent healthy option.
Disclaimer: no turtles were harmed during the making of this brownie.
My mum found this recipe online and appreciating my ever-lasting adoration of the brownie, sent it to me for us to try. We did make some slight alterations to the recipe, for the sake of convenience, but they still tasted delicious and I would make them exactly as we did, over and over again.
These brownies are the perfect cocktail of taste sensations, from the moist sponge and the creamy, sweetness of the toffee, to that final crunch of the toasted pecans. These were a definite hit with everyone who sampled them!
Ingredients
½ cup butter
3 ounces milk chocolate roughly chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup plain flour
¼ teaspoon baking soda
1 cup chopped pecans, toasted
20 toffee sweets
1 tablespoon milk
Method
Pre-heat the oven to 180°C and line a 8x8x2 inch baking tray with foil (greased with butter), ensuring you overlap the foil so that it covers the edges of the tray.
Stir the butter and milk chocolate over a low heat, in a medium sized saucepan, until the mixture is melted. Remove from the heat to cool.
Then, stir your sugar into the cooled chocolate mixture in a saucepan. Add the eggs, one at a time, beating the mixture together with a wooden spoon. Stir in the vanilla.
In a small bowl, mix the flour and baking soda. Add this to the chocolate mixture, stirring together until just combined. Spread the mixture evenly onto your pre-prepared tray. Bake for 30 minutes, then leave to cool on a wire rack.
Whilst the brownie is cooling, in a small saucepan stir together your toffee sweets with the milk, over a medium-low heat until melted. The smell of the combining toffee and milk is amazing!
Spread this topping over the brownie, ensure it is still warm and smooth; if you leave the toffee topping to cool, it will become hard and you won’t be able to spread it. Sprinkle your toasted pecans over the top and voila, your scrumptious but bizarrely named Fudge Ripple turtle Brownies are done. Best served warm with a helping of vanilla ice cream – in my humble opinion.
(Pic taken from Deliciously Ella website).
If you fancy a healthy, yet indulgent, and just as scrummy sweet treat – these simple to make, raw brownies are the perfect alternative.
Another recipe taken from Deliciously Ella, you can rely on the promise that these sweet, gooey mouthfuls of joy are healthy and made with the goodness of 100% raw ingredients. These brownies are one of the many perfect instances where healthy doesn’t have to mean bland and tasteless.
With the core ingredients being dates, you just know these brownies will not only nail that sweet craving, but they will also be sticky and moist which is a most important attribute of a brownie.
You wont believe how easy these raw brownies are to make…
Ingredients
2 cups of medjool dates (it’s important they’re medjool as this gives the brownies that super gooey, sticky texture)
1 cup of pecans
2-3 tablespoons of raw cacao powder
2 tablespoons of a liquid sweetener – I always opt for agave syrup but Ella does recommend maple syrup
Method
All you need for these brownies are a food processor, a baking tray, a fridge, and of course your ingredients. Simply blend the pecan nuts until they are a crumbly consistency, not so much that they become a powder. Add the dates, which I tend to cut up with a pair of scissors beforehand, then blend once again, adding with the cacao powder and agave syrup.
Spoon your mixture onto the baking tray and leave in the fridge to cool for 3-4 hours. I would recommend storing them in the fridge to retain the freshness.
I really hope you enjoy trying out these brownie recipes - what better way to spend your Sunday afternoon?
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