Leaving the stationery theme of the last two posts behind, I thought a chocolatey post apt for the time of year. I do hope that you’re enjoying the Easter weekend whatever you are up to.
The brownies sold in Costa Coffee are small, about 2.5″ square and they cost £2 each. Staggering, isn’t it, even accounting for the on-costs. Brownies can be made at home for a fraction of that.
I’ve made a number of brownie recipes over the years but the last few times I’ve used an incredibly simple one from the Three Ingredient Baking book. I’ve mentioned this book a few times on my blog because I’m so impressed with the results of those recipes I’ve tried – recipes which shouldn’t work, recipes which you can’t believe will work – but they do! However, I’m always one to tweak or mess around with ingredients; I love to experiment. So after I’ve tried a recipe once or twice I’ll often start to play with it.
Chocolate brownies can’t ever be listed under the heading of ‘healthy eating’ and using Sarah Rainey’s recipe even less so because they are massively high in calories. But as the author says, she’s not advocating that we eat her food on a regular basis – these are occasional treats only! Several of the recipes are ideal as a quick and easy to make donation to a fundraiser and I’ve made brownies several times.
This chocolate and cherry brownie cake is an adaptation of the brownie recipe in Three Ingredient Baking. It has four ingredients and can, of course, be made as a tray bake and cut into squares. It has all the squidgy chewiness of a conventional brownie recipe.
- A whole 400g jar of Nutella or other chocolate hazelnut spread . I find Morrisons Savers chocolate hazelnut spread (only 70p against £3 for the real thing) works absolutely fine.
- Two eggs for a chewy texture. Use three if you like your brownies a little softer
- 65g of SR flour
- This is my addition – half a bag of chocolate & cherry baking mix (Whitworths £1 when bought as part of the long-term 3 for £3 offer in Asda. You’ll pay up to £2 a bag elsewhere).
Beat the eggs and add all but a tablespoon of the chocolate spread. Mix in the flour. (If you want the original recipe – that’s it; done). Add half the cherry & chocolate mix (i.e. a quarter of a bag). Place in a lined cake tin or oiled tray and bake for around 25 minutes at 180 degrees. Test with skewer. Once the cake is cool, warm the remaining spread ( a few seconds in the microwave or over a pan of boiling water) and spread over the cake. Sprinkle with remaining choc & cherry mix. Alternatively, you could replace the cherry and chocolate with walnuts.