THE MINISTRY OF CHOCOLATE BROWNIE FIVE WAYS
This is a great recipe that can be altered to suit your needs. It is lunchbox-friendly when nuts are replaced with cranberries, pumpkin seeds and pomegranate or great for Father’s Day lunch by adding chilli ﬂakes!
225 g unsalted butter
340 g dark 70 per cent couverture chocolate
250 g caster sugar
4 medium eggs
225 g sifted self-raising ﬂour
135 g chopped nuts of choice
1 vanilla pod (ﬁlleted and scraped) or 2 ml of vanilla essence
1. Melt butter and chocolate in microwave on medium heat or 50 per cent setting.
2. Add caster sugar and eggs to the mixing bowl and fold together.
3. Add ﬂ our to the mix and fold until clear.
4. Add vanilla and nut mix (or replacement ingredients) to bowl and fold together.
5. Line a lamington tray with a light layer of cooking oil or butter and overlay with baking paper. Fill tray with required amount of batter before placing in oven.
6. Cook at 150°C for 40 minutes. Knife test will always be wet, so feel the centre of the tray for ﬁrmness.
FIVE WAYS TO CHANGE THIS RECIPE
The below ingredients can be added to the recipe or become a replacement for the nut mix, making it lunchbox friendly.
1. 50 g cranberries, 20 g pumpkin seeds and 50 g pomegranate (great source of vitamins and ﬁbre).
2. Zest two medium-size oranges and add to the mix.
3. 50 g cacao nibs to increase the crunch and antioxidants.
4. 20 g chilli ﬂakes to warm up your winter treat.
5. 30 g of fresh ginger.
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