I’ve had to test a lot of brownies in the past few weeks as I tried to refine some new recipes. To cut a long story short I ended up making a lower fat brownie mixture by accident. Little did I know how much of a hit the lower fat brownie would be!
I don’t know what it is but the cold weather we’ve been having lately has brought on the urge to bake up sweet treats. It helps when I have fantastic ingredients to work with. Just before Christmas Lily O’Brien’s got in touch and asked would I like to try out baking with their chocolate buttons which come in large bags. Let me tell you those bags are HUGE.
I had a meeting with Fingal County Council Event’s Unit recently about Flavours of Fingal*, and one of the team, knowing that I was recipe testing, put in a sneaky request for some treats. I went ahead to make my normal brownie recipe as planned but was so mithered the night before I forgot the butter. Little did I know that it would be a massive hit anyway, so once I got the feedback, I went back to my kitchen and tested the recipe a few more times without the butter to be sure that it still worked.
[recipe][recipe title=”Lower Fat Brownie Recipe” servings=”8″ time=”45 mins” difficulty=”easy”]
- 100g dark chocolate
- 2 eggs
- 100g caster sugar
- 50g plain flour
- 50g cocoa powder
- 1 teaspoon baking powder
Preheat the (fan) oven to 170 degrees Celcius. Line a square brownie baking tin well.
Melt the dark chocolate either in a bowl sitting over steaming hot water (bain marie) or by zapping in a pyrex bowl in the microwave at 30 second intervals. Stir after every 30 seconds until you have all the chocolate melted.
In a second bowl whisk the eggs and sugar until they are light and frothy. Once the chocolate is melted, carefully whisk it in bit by bit. Don’t put it in all at once or you’ll end up with scrambled eggs!
Finally, blend in the remaining dry ingredients (flour, cocoa powder and baking powder) into the whisked egg, sugar, and chocolate froth. I use a stand mixer so just turf them all in together and whisk quickly until they are combined.
Bake the batter in the oven for 25 minutes. Then leave to cool completely before slicing and serving. It is very squishy![/recipe]
Disclosure: I received samples of cooking chocolate from Lily O’Brien’s before Christmas. There was no requirement or request from them to be featured on the blog and this is not a paid review or endorsement. I have used their product in this recipe because I am so impressed with the quality. If you are interested in getting your hands on their chocolate for baking with, you can find it online here. I’ve also noticed that they have a special offer of 20% off on their chocolate for baking bundle of dark and milk chocolate making it excellent value at the moment.
*Flavours of Fingal: I will be involved in the Festival in Newbridge House this year. I’ll have more info in the weeks and months ahead!