No-Bake Brownie???



Yeah I dunno what else to call these chocolatey treats... They're ugly and delicious and you don't need to be Heston Blumenthaal to make them. They're almost like a slice, but instead of layering all the ingredients, you kinda just mix them all together in the food processor and pop them in the fridge or freezer to set them... Too easy! They'd be great for kids parties or just to sit and devour by yourself- but I'm warning you they're seriously more-ish and you will feel sick if you eat too many ;-)

You will need...
250gr packet of plain chocolate biscuits (Scallywags)
1 cup desiccated coconut
1/2 cup cocoa
80gr unsalted butter, melted
1 tin sweetened condensed milk
2 tsp peppermint essence**
1/2 cup Callebaut White chocolate
1 1/2 cups Callebaut Dark Chocolate (or chocolate melts) - info about this chocolate in my Gluten-Free Chocolate Cake Recipe
Canola spray to grease

Method...
1. Put your chocolate biscuits in the food processor and blend until they resemble a find sand.
2. Add your coconut, cocoa and white chocolate then quickly blitz. Pour in the condensed milk, butter and peppermint essence all at once, then process for 1 minute until the mix comes all together in a ball.
3. Lightly coat a small cupcake tray with canola spray to grease, then spoon in the mixture pressing down the top with the back of your spoon to flatten (I made 24 out of this batch)
4. Pop the tray in the freezer or fridge to harden, meanwhile melt your dark chocolate in the microwave. 5. Spoon or pipe your chocolate over the top of your little brownie-cup-thingies, you can be as quick and messy as you like or take your time making it look attractive- you could even drizzle melted white chocolate over the top for a pretty contrast if you wanted to. As you can see I was impatient and didn't really fuss with them.
6. Leave in the fridge for 20 minutes to set the chocolate or put in the freezer for a couple of minutes, then use a spoon to release them from the tray and eat them up!

** If you don't want peppermint you can even use orange for a jaffa flavour, or brandy essence for a more adult flavour


Comments

Post a Comment

Popular posts from this blog

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more

Beef, Spinach and Ricotta Cannelloni

Image
You will need... 500gr regular beef mince 1 small brown onion, finely diced 2 cloves garlic, crushed 2 tins chopped Italian tomatoes 1 tbsp tomato paste 250gr ricotta cheese 250gr chopped frozen spinach (you can use fresh if you like), defrosted 1/2 cup grated parmesan 250gr fresh lasagna sheets (or dried cannelloni if you wish) 60gr butter 1/3 cup plain flour 2 cups milk 1 cup grated mozzarella 1/2 cup grated parmesan, extra 1 tsp dried oregano salt & pepper olive oil Method... 1. For the sauce- Heat 1 tbsp of olive oil in a large frypan and saute the onion and garlic on a medium-low heat until onion is transparent.Add tomato paste and tinned tomatoes, fill one tin with water, and add to the pan. Season with salt, pepper and oregano and cook for 35 minutes, uncovered at a gentle simmer. Don't mind the mess! 2. For the bechamel- Melt the butter in a heavy based saucepan over a low heat, then add the flour and cook, stirring constantly, for two minutes (
Read more