oliveoilandlemon

recipes for healthy living

Tag: brownies

Gooey Brownies with White Chocolate Chunks

Brownies with White Chocolate

When you bake brownies, they should be intensely chocolatey, totally Gooey, bordering on under cooked when you take them out of the oven. The great thing about all brownie recipes is that you can change out the flour for gluten free flour and not have to worry about needing to add anything else to the recipe. These ones because they are made with cocoa powder also have a delicious crust on the top

i always keep a batch of these in the house for the weekend – adults and kids love them and when I promise to dish them up paired with vanilla ice cream, well the kids will do almost anything for you.. homework, housework, cleaning the bird cage… I even made some extra for my other half to bring to the gym but he had eaten them before he could get them there!… Don’t say I didn’t warn you – remember – Don’t eat them all, course now that I’m not in work I have no where to bring the extras 🙂

Makes about 18 Browmies

Chocolate Brownies with White Chocolate Chunks
Oven at 170C

4oz butter
4 eggs
12 oz gluten free flour
3 oz cocoa powder (Please get the best quality you can – It’s worth it)
2 oz coconut palm sugar or caster sugar if you cant get it
2 oz white chocolate chopped

Sieve the flour and cocoa powder together
Cream the butter and sugar until very light and fluffy
Alternately beat in the eggs with the flour mixture until fully incorporated
Fold in the chocolate chunks
Pour into a greased parchment lined tin and smooth out
Bake for 20 minutes – turn them around half way through
Let cool and cut

A gooey chocolate brownie in exchange for your vote

Well, not quite an actual brownie but this recipe is the only recipe you will ever need, Decadent is probably an understatement, two types of chocolate, prunes and chestnuts, gooey, fudgy, (these are good, are you getting this?) so a little goes a long way….In fact I’m hoping they go as far as perhaps bribing you into voting for me in the 2013 Blog Awards Ireland…. see below if you are so inclined 🙂

Chocolate Chestnut Bites

Decadent chocolate bites

300g pecans or almonds
1 tsp pink Himalayan salt, or any other good-quality salt
125gr melted butter

225gr dark chocolate
150gr butter
2 eggs and 1 egg yolk
90gr coconut palm sugar
120g cooked chestnuts
120gr chopped prunes
120gr white chocolate drops or chopped white chocolate
cocoa powder for dusting

Line a 20 by 20cm tin with parchment.
Blend nuts until they resemble a sandy crumb.
Add salt and melted butter and stir to combine.
Press into the tin and put into the fridge to chill.
Melt chocolate and butter over a double boiler – don’t boil!
Stir to fully combine and set aside off heat to cool a bit.
Whisk eggs and coconut sugar until thick and creamy.
Fold in the chocolate mixture gently then
Gently stir in the chopped prunes, white chocolate chips and chopped chestnuts.
Spread evenly over the crumb base.
Bake for 20 minutes – it will be gooey and fudgey as a Brownie ashould be.
Let it cool and then chill before pulling out from the tin using the parchment and cutting into small squares
Serve with a good coffee- a small piece is enough as it is really rich (my other half completely disagrees!)

In return for this little recipe if you were so inclined, I would love your vote in the Irish Blog Awards for 2013…
Nominations are open and all you have to do is go to http://www.blogawardsireland.com/nominations-open/ and fill in the details.
To nominate me you will need the following information:

Email of blog you are nominating: grainne.parker@ie.ibm.com
Name of blog you are nominating: OliveoilandLemon
Web Address Of Blog You are nominating: http://www.oliveoilandlemon.ie

Chocolate Chestnut bites

Raw Chocolate Bars

IMG_3432

Lucuma is a flavored tropical fruit native to Peru. I’ve not seen the fruit much here in Ireland but have been reading up on its use as a replacement sweetener for baking, Having ordered it some time ago from i-herb, I have been busy trying out some recipes –  as a sugar replacement, it is considered superior to sugar, being an excellent source of  fibre, vitamins and minerals. It has lots of beta-carotene, niacin (B3) and iron. In my opinion, it is also better than agave syrup which I don’t like using due to its fructose composition – actually I would rather use sugar. The Lucuma I used is raw, vegan and organically certified. Tastewise it tastes quite creamy, not floury as you would expect tasting it raw and it also has a reasonable base sweetness but not the obvious sweetness of sugar.

I used it to make these raw chocolate bars and they are delicious and easy to make:-

Raw Chocolate Bars

For the base
200g mixed nuts including brazils, pecans, walnuts, hazelnuts
1 tsp pink Himalayan salt, or any other good-quality salt
150g dates, stoned and chopped

For the filling
2 medium sized ripe avocados
80g coconut oil
1 vanilla pods, seeds only or 1 tsp vanilla extract
100gr 70% Dark Chocolate
3 tbsp cocoa
3 heaped tbsp Lucuma powder – If you cant get this, I suggest you use 40gr coconut palm sugar)
Pinch of salt

Line a tin approximately 6 by 10″ with cling film overlapping the edges so you can pull it out.
Blend the nuts and dates until you have a crumby mixture which is a bit sticky.
Press into the base of the tin and put into the fridge to set
For the filling, blend everything together until really smooth – I suggest you blend for at least 5 minutes for a lovely glossy mixture then pour onto the base.
Leave to set in the fridge for a couple of hours and cut into fingers and enjoy.

 

Brownies but not as you know them….


A visit to the National Gallery filled the day today, the building is being renovated and we have a small child in tow so a short visit is necessary, a visit to see the best assembled into one exhibition- Masterpieces from the Collection. There are loads of memories for me on those walls stretching back as far as primary school when we were taken in on school trips to see the paintings. Eva loved any pictures with the ‘baby Jesus’ in them and I had my breath taken away (again) by Caravaggio’s ‘The Taking of Christ’. Lunch in the restaurant disappointed though, room is great, shame about the food.
Home through the lasing rain ..the leftovers from a roast chicken made the perfect food for a day like today. .. hot Thai curry with rice and crispy shallots. In the meantime I filled the house with the smells of home baking because what else do you do when the rain pours. Homemade Granola to keep us going during the week, Coconut and Lime roulade for a party tomorrow and best of all, Brownies with Peanut butter icing.
Brownie Cookies with peanut butter frosting
Preheat oven to 180C
350gr good chocolate chopped
40gr butter
2 eggs
100gr sugar
1 tsp vanilla
40 gr flour – I used dove gluten free white flour mix
¼ tsp baking powder

Melt 200gr of the chocolate with the butter gently and stir until smooth
Place eggs, sugar and vanilla into mixer and whisk until pale and creamy – about 10 mins
Fold in sieved flour, baking powder
Stir in melted chocolate mix and remaining chocolate
Spoon tablespoons onto baking trays lined with parchment
Bake for about 8 minutes until puffed and cracked. Make sure not to overbake as it needs to be lovely and gooey

For the peanut butter frosting beat 5 tablespoons of peanut butter with 100gr icing sugar and 40mls cream together until thick. Sandwich the biscuits together and enjoy sparingly after a really long walk in the rain, a trek up a mountain or a good workout!

Gerard Coleman Brownies

Peanut Butter Brownie BitesThe house is quiet but because my 2 nieces are coming for a sleepover with my daughter, I’m taking the opportunity to get some food prepared while there is a bit of peace. A simple sausage casserole is prepared very quickly which all of us will have and I also have some spicy cauliflower curry over from yesterday so that will do for us grown ups.

Because it is a ‘special casion’ the kids will have ice cream and I have made some brownies to enjoy later.The recipe comes from Gerard Coleman of Artisan du chocolat in London who is an extraordinarily talented chocolate maker. Have a look at his site as there are many other yummy looking recipes. including one for Biscotti I think I will make next. His brownie recipe was given to me on my course in Dublin Cookery School and as I have mentioned this is a fantastic place where I have enjoyed developing my cookery skills and finding new recipes as well as meeting an amazing bunch of people. For brownies or most chocolate cooking I use Callebaut chocolate drops. Just make sure you use good quality chocolate otherwise you are really wasting a great recipe.

For 1/2 kg of brownies to be shared among lots of people….
100g dark chocolate
75g butter at room temperature
55g castor sugar
25g Honey (Optional, I left out today as I had none)
75gr whole eggs (about 2 but 3 if they are small)
75gr of chopped chocolate or chocolate drops
75gr of chopped pecans or nuts of choice- make sure to chop finely so they dont drop to the bottom of the tin… Actually today I used macadamia’s
25g self raising flour, sifted – use gluten free if preferred, you will get a slightly flatter result but lovely still.

Oven 160’C. Cook for about 15-20 mins.

9″ springform pan or equivalent tin lined with parchment paper

Melt the bigger quantity of chocolate gently over pot of hot water. Stir in the butter until the butter melts. Take off the heat.
Beat the eggs and sugar until white and light.
Fold this into the melted chocolate mix. Add the sifted flour and chopped chocolate and nuts.
Pour into baking tin.
Bake for about 20 mins until the middle does not wobble but should still be a little gooey. Loosen around the edge of the tin while still warm and leave to cool before cutting.

PS – Check out the christmas gifts on Gerard’s site…. I like the idea of cocoa rehab… 6 months for me please!…

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