Recipes from The Bush Kitchen

Squishy Gooey Chocolate Brownies


The perfect lock-down recipe for those in need of a sweet treat, particularly like us if you're fitting in that daily work out with Joe Wicks!! I often reduce the sugar content of any cake or cookie recipe as I find they are sweeter than they need to be, so feel free to reduce this as needed or you can replace the sugar with agave syrup, honey or other replacements. Our choices in the bush are pretty limited and unrefined sugar is easy to come by so that's what we use.


If you prefer dark chocolate just replace the below combo with 175g of dark cooking chocolate. The higher the cocoa content the better. If you're really stuck and have no real chocolate you could also use 75g of cocoa powder


Ingredients:

65g high quality milk cooking chocolate

65g high quality dark cooking chocolate

1 table spoon of cocoa powder

175g butter - cut into squares

3 large eggs

275g unrefined sugar

75g all purpose plain flour or 75g gluten free baking flour

1 level teaspoon of baking powder (for Gluten Free skip this bit)

1/4 teaspoon of sea salt

150g cashew nuts - toasted


Place sugar in a mixing bowl and add the three eggs. Whisk these together by hand until light and airy.


Add the flour and baking powder using a sieve and fold into the mixture.


Melt your chocolate and butter over a pan of boiling water on a low heat. When fully melted down, allow sit and cool down and then stir into your bowl using a wooden spoon.


Place the nuts into a dry frying pan and toast until golden. Remove from heat and allow to cool.


Then add the sea salt and finally fold the nuts in gently into the mixture keeping as much of the air in, so no banging of the bowl or spoon!


Line 1 inch deep rectangular baking tray with grease - butter or sunflower oil - or if you have it use a silicon baking sheet to line the tray or other non stick baking parchment.


Pour in your brownie mixture and place in a pre-heated oven at 180c. Cook for 20 minutes or until still gooey and squishy on the inside by firm and stable in form on the outside. Remove from the oven and cool down. Once it is ready to cut, separate into small squares dust with a little icing sugar and decorate with some edible flowers. We have used blue Borage flowers here as they grow in our gardens for our food and our bees!






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El Karama Tourism and Wildlife Ltd. 2020