Rum and Raisin Brownies with Brown Sugar Rum Frosting | gluten free

Rum is the rebels drink. I like to think of these as the rebel’s brownies. Rum and raisin taken out of the chocolate wrapper and baked into chewy, rum-soaked raisin and bittersweet chocolate gluten free brownies, and then there’s the brown sugar and rum frosting. Yo ho ho.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished LifeDear Mum,

I think we’ve had a good run of non-rebelliousness these past few decades. I didn’t steal your car keys or money from your wallet. I was a teenager who enjoyed showering and personal hygiene. I didn’t get so much as my ears pierced until I was 24. But my sweet Mama, times they are a-changing because today I’m rebelling against one of your strictest rules: no dried fruit in chocolate baked goods. I know this might see me written out of the will, but you have to believe me: it’s worth it.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished Life

Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished LifeYou see the raisins are plumped up in a bit of vanilla rum and then folded into midnight chocolate brownie batter. They bake up chewy and moist. Each bite is punctuated by sweet rum-soaked raisins and bittersweet chocolate chunks. And then, because you always taught me that more is more when it comes to desserts, these chewy, rummy brownies are frosted with brown sugar rum frosting. Mother dearest, this frosting is everything. It’s rum-enhanced evenings under Caribbean skies, dark midnight snacks by the refrigerator light, all the merriest of moments in one fluffy brown sugar mouthful. These are pirate trap brownies, desert island cookie jar brownies, totally over-the-top Friday night brownie-instead-of-a-cocktail brownies. I hope you can see it in your heart to forgive me some day. Until then, I will be sitting in the corner with a chocolate stained smile and rum-sticky fingers.

Love, your oldest daughter.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished LifeDear Dad,

I got your back. Eat these in the shed and don’t share with Molly.

Love, your oldest ratbag.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished Life

Rum and Raisin Brownies with Brown Sugar Rum Frosting

Gluten Free | Makes 16 pirate-sized brownies | Leftovers will keep in an airtight container in the refrigerator for up to three days

Ingredients

  • 1/2 cup raisins
  • 2 tablespoons vanilla rum (Sailor Jerry is our household favourite)
  • 35 grams white rice flour
  • 40 grams buckwheat flour
  • 3o grams (1/4 cup) cocoa powder
  • 150 grams good quality dark chocolate, chopped
  • 150 grams butter, chopped
  • 150 grams (3/4 cup) caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup  chocolate chips (milk or dark)

For the frosting

  • 100 grams butter, softened
  • 50 grams (1/4 cup) brown sugar
  • 1 tablespoon vanilla rum
  • 2 cups icing sugar
  • 2 tablespoons milk

Method

  1. Preheat your oven to 180C (350F) and line an 8-inch (20cm) square tin with baking paper.
  2. Place raisins in a small bowl and pour over rum. Allow to sit while you prepare the brownie batter.
  3. In a medium mixing bowl whisk together white rice flour, buckwheat flour, and cocoa powder.
  4. Place chocolate and butter in a large microwave-safe bowl and heat in 30 second blasts, whisking well in between blasts, until chocolate and butter are melted and smooth (mine only took 1 minute total, but it will differ depending on your microwave). Allow to cool slightly.
  5. Whisk eggs lightly and add to the chocolate mixture along with caster sugar, vanilla extract and whisked dry ingredients. Stir until smooth.
  6. Add raisins and any leftover soaking liquid and chocolate chips and mix until distributed.
  7. Pour batter into prepared baking tin and bake in preheated oven for 35 – 40 minutes or until a skewer inserted into the middle comes back with only a few moist crumbs clinging to it.
  8. Allow brownies to cool completely before frosting.
  9. To make the frosting place all ingredients into the bowl of a standmixer fitted with the paddle attachment (you can use a large bowl and a handheld mixer instead) and beat until light and fluffy. Smooth frosting over the cooled brownies, cut and serve.

Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished Life

Brownie Bites with White Chocolate Buttercream | Gluten Free

Fudgy,dark chocolate brownie bites topped with creamy sweet white chocolate buttercream are the perfect last minute gluten free sweet treat for weekend celebrations. In under an hour you can have them on the table or wrapped up to give to the ones you love!

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeTomorrow is Easter Sunday and these tiny double chocolate treats are my contribution to our family morning tea. I made these as an Easter gift for Chris’s parents, and they were so quick and easy and full of my favourite sweet flavours that I just needed to make them again! I based my brownie bites on my favourite melt and mix brownie mixture. These brownies are based on melted chocolate and butter with a simple dump and stir method, which yields a chewy brownie, and they feature a double-chocolate dose with the addition of cocoa powder to the mix. Double chocolate? Double yum!

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeWhite chocolate buttercream is my new favourite buttercream. I could (and have) eaten this sweet, caramel, fluffy frosting until I feel sick. The pure sweet blankness of white chocolate buttercream contrasts with the slightly bitter dark chocolate brownie bites so well. These might be tiny treats, but they make an impact. Each little cake is just enough to satisfy any chocolate cravings that your Easter eggs might not have satisfied. And they are just so cute!

If you look closely at the sprinkles on top of my little brownie bites, they are tiny little pink rabbits, blue birds, yellow chicks, and green eggs. I loved these pastel sprinkles when I saw them at the cake shop a few weeks ago and I was so excited to use them in my Easter baking. If you need a last minute treat for the table, try these delicious triple chocolate treats, and if you have kids who want to help make Easter gifts these are perfect for little hands. I hope everyone has a sweet holiday with plenty of time with their families. Happy Easter to you all.

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeBrownie Bites with White Chocolate Buttercream

Gluten Free | Makes about 24 bites | Leftovers will keep in an airtight container in the refrigerator for up to three days.

Ingredients

For the brownie bites

  • 125 grams dark (60-70%) chocolate, roughly chopped
  • 100 grams butter, cubed
  • 3/4 cup caster sugar
  • 40 grams hazelnut meal
  • 40 grams buckwheat flour
  • 40 grams sorghum flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla essence
  • 2 large eggs

For the frosting

  • 85 grams good quality white chocolate
  • 120 grams butter, at room temperature
  • 3 cups icing sugar
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla essence

Method

  1. Preheat oven to 160C (320F) and grease a 24 hole mini muffin pan.
  2. In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
  3. Remove pan from heat and stir in all remaining ingredients.
  4. Divide brownie batter evenly between holes in the tin.
  5. Bake until tops of brownies bounce back when lightly touched, about 15-20 minutes.
  6. Allow brownie bites to cool completely before frosting and decorating as desired.
  7. To make the frosting. Melt white chocolate and allow to cool to room temperature.
  8. Beat butter in the bowl of an standmixer (or in a bowl with a handheld mixture) until light and fluffy, about 2 minutes.
  9. Add cooled white chocolate, icing sugar, milk, and vanilla essence. Beat until fluffy, about 3 minutes.
  10. Frost and decorate brownie bites as desired. I used a piping bag fitted with a small star tip.

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Cream Cheese Swirl Beetroot Brownies | Gluten Free

Beetroot adds a smoky, earthy background to the dense chocolate of these brownies, and a sweet sharp cream cheese swirl is the perfect decadent finishing touch. Cream Cheese Swirl Beetroot Brownies are an indulgent gluten free treat perfect for sharing with your special someone.

Cream Cheese Beetroot Swirl Brownies | Gluten Free | Thoroughly Nourished LifeI wanted to call these heart beet brownies (get it?), but I thought that might be a little too cheesy for you all. If there is a holiday that encourages us towards cheesiness, Valentine’s Day has to be it. I know it’s not really a holiday, and companies make a lot of money off gifts, chocolate, and flowers just for the sake of one day, but isn’t it nice that even in today’s slightly cynically-bent world that we can still find time to celebrate love. The desire for love is universal, and I don’t just mean romantic love. I mean love as in finding someone, or ones, who really see you and accept you just as you are, but are invested in helping you to reach a higher form of yourself too.

Cream Cheese Beetroot Swirl Brownies | Gluten Free | Thoroughly Nourished LifeAs a wise man once said ‘Love is the only shocking act left on the planet.’ To stand in front of someone, a lover or a friend, just exactly as you are and let all the walls down is difficult. And when that person sees you raw and scarred and shining your own light and finds room in their heart to take you in without asking anything of you in return, then you have found love. I have that love in my life in many different forms, and to be reminded, even one day a year to celebrate those people who let me love them, and love me in return, is a valuable thing.

Cream Cheese Beetroot Swirl Brownies | Gluten Free | Thoroughly Nourished LifeNow, about these brownies. Beetroot is the plant world’s gift to chocolate baked goods. Baked, cooled, and pureed into thick magenta paste and then added to melted midnight black chocolate, beetroot is chocolate’s perfect Valentine. You can’t taste the beetroot here, but it adds a little earthy magic that highlights the slightly bitter notes of dark chocolate. These aren’t brownies for the faint of heart. They are rich, dark, deep in the earth brownies that require coffee and fine plates. Brownies that hit that spot of craving for dark chocolate.

To this deep, dark beetroot brownie batter we add dollops and swirls of sweet and sharp cream cheese. Not so much to overwhelm, but just enough to provide a creamy contrast. Each bite is a mouthful of dark dense brownie with a tiny cheesecake ripple. These brownies are elegantly simple. Decadent enough in themselves to not require any frosting or extra add-ins. They are lush and classic and perfect for a chocolate treat for the one you love.

Cream Cheese Beetroot Swirl Brownies | Gluten Free | Thoroughly Nourished LifeI took these brownies to a dinner with Chris’s family over the weekend, and we returned with an empty pan. His sister (hi Rosie!) even snuck a container of the leftovers into her handbag before she left. I stood in the kitchen and ate one and a half of these while sipping on a cup of tea. When you feel comfortable enough to start cutting brownie slivers in half in front of people, you know you have found love.

Cream Cheese Swirl Beetroot Brownies

Gluten Free | Makes 20-24 brownies | Leftovers will keep in an airtight container for up to 4 days

Ingredients

  • 400 grams (to yield about 300 grams, cooked) whole raw beetroot, scrubbed
  • 75 mL sunflower oil (or other flavourless vegetable-based oil)
  • 250 grams dark chocolate (I used 75%), chopped
  • 75 grams cocoa
  • 50 grams buckwheat flour
  • 50 grams brown rice flour
  • 40 grams hazelnut meal
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 125 grams cream cheese, softened
  • 2 tablespoons icing sugar
  • 1 tablespoon white rice flour
  • 2 tablespoons milk

Method

  1. Preheat oven to 200C. Wrap beetroot in aluminium foil and bake for an hour, or until beetroot are tender in the middle when pierced with a skewer. Allow to cool completely before peeling. Once cooled roughly chop and use a food processor or blender to puree to a smooth paste (you can add up to 1 tablespoon of water if required).
  2. Preheat oven to 180C and line a 9-inch (22.5 cm) square tin with baking paper. Set aside until required.
  3. In a medium bowl beat together beetroot puree and oil.
  4. Place chocolate in a microwave safe bowl and heat in 30 second bursts, stirring well in between bursts, until smooth and melted. Allow to cool and then mix into beetroot mixture.
  5. In a separate bowl whisk together cocoa powder, buckwheat flour, brown rice flour, hazelnut meal, and baking powder.
  6. In the bowl of a standmixer fitted with the paddle attachment, or using a handheld mixer, beat eggs, sugar, and vanilla on medium-high speed until light and fluffy.
  7. Reduce speed to low and add beetroot mixture. Add dry ingredients and mix until completely combined.
  8. Pour brownie batter into the prepared pan.
  9. In a small bowl beat cream cheese until light and fluffy. Add icing sugar, white rice flour, and milk and beat until smooth.
  10. Place small drops of cream cheese mixture in a checkerboard patter on top of brownie batter. Use a thin knife or skewer to pull gently through the mixture in a zig-zag fashion to create swirls. Don’t overmix as this will ruin the swirl effect.
  11. Place into preheated oven and bake for 45 minutes or until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it.
  12. Allow to cool completely before cutting into squares and serving.

Cream Cheese Beetroot Swirl Brownies | Gluten Free | Thoroughly Nourished Life

Are you a beetroot and chocolate lover? How are you spending your Valentine’s Day?

Frosted Peppermint Brownies | Gluten Free

These brownies are what I imagine it would taste like to be caught inside your house during a snowstorm with a mug of hot chocolate and a candy cane in hand beside a crackling fireplace. Candy cane and white chocolate pieces sprinkled throughout the batter, a thick coating of fluffy chocolate frosting, and a shower of candy cane pieces make these brownies into a festive treat sure to please the sweetest of teeth.

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished LifeThe idea for these brownies came to me last week while I was completely uninterested in actually eating food, but still of course dreaming about food! Mint and chocolate is a classic Christmas combination, and what better way to combine the two than in a brownie – with frosting and candy cane sprinkles!

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished LifeThese brownies are based on my Melt and Mix Chocolate Brownies, but this time they are gluten free and all gussied up for Christmas. You will love these brownies for the following reasons:

  • they are full of chocolate (white and dark) goodness,
  • you can taste the peppermint in each bite,
  • they are a contrast of chewy, under-cooked brownie and fluffy sweet frosting, and
  • you can put them together quickly (only one bowl required) so that you have more time for all your other Christmas tasks – Santa’s not the only one who has a list!

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished Life

I made these brownies for the people who run the farmers market coffee shop. Every week rain, hail or shine they are there making us perfect cups of coffee and bringing warmth and caffeinated cheer. There were eye rolls of pleasure as they bit into the chewy brownies and licked my best fluffy chocolate peppermint buttercream off their fingers. Some of my colleagues saw the photo on Facebook and were most disappointed that there weren’t any left to share! Never fear guys and girls, there are plenty of treats coming your way this week!

Frosted Peppermint Brownies 6

You are going to love how easy these are to make. One bowl, one spoon, one pan to bake it all in! Wash your bowl and spoon and use them to make the frosting once your brownies have cooled down. The less extra mess in the kitchen this December, the better.

You are also going to love the chewiness here. The small amount of gluten free flours in ratio to the chocolate, butter, and eggs makes for chewy, dense brownies – the kind that are so rich that one should do, but never does. Add crushed candy canes, white chocolate bits, and a cap of peppermint frosting and the Christmas flavouring is complete!

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished Life

Frosted Peppermint Brownies

Gluten Free | Makes 16-20 (depending on how big you cut them) | Store for up to three days in the fridge

Ingredients

For the brownies

  • 8 medium candy canes
  • 125 grams dark (60-70%) chocolate, roughly chopped
  • 100 grams butter, cubed
  • 3/4 cup caster sugar
  • 40 grams hazelnut meal
  • 40 grams buckwheat flour
  • 40 grams white rice flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla essence
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 1/2 cup white chocolate chips

To frost and decorate

  • 100 grams butter, softened
  • 2 cups icing sugar (ensure this is gluten free)
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon peppermint extract
  • 2-3 tablespoons milk

Method

  1. Preheat oven to 160C (320F) and line an 8-inch square baking tin with baking paper.
  2. Place candy canes into a plastic freezer bag. Place bag inside a doubled over tea towel. Use a rolling pin (or meat tenderiser) to crush candy canes into small shards. Divide into two even piles and place aside until required.
  3. In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
  4. Remove pan from heat and stir in all remaining ingredients. Reserve half the crushed candy canes for decorating the top of the brownies.
  5. Pour brownie batter into prepared pan and smooth the top.
  6. Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 30-35 minutes.
  7. Allow brownies to cool completely before frosting and decorating as desired.
  8. To make the frosting: place butter in a large bowl and use a handmixer or wooden spoon (earn those brownies!) to beat until smooth and light. Add icing sugar, cocoa powder, vanilla essence, peppermint extract and 2 tablespoons milk. Beat until smooth. You may have to add the extra tablespoon of milk if your frosting is too stiff.
  9. Spread frosting over cooled brownies and sprinkle with remaining crushed candy canes.
  10. Slice into pieces as desired and serve.

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished Life

For more peppermingoodness try these:

Chocolate Brownie Cookie Dough Layer Cake (gluten free)

My sister has the knack of choosing the best birthday cakes. When we were children for about three years running she had the same witch-shaped cake. I think the only reason she stopped asking for it was because Mum refused to cut tiny little stars out of liquorice all-sorts again. A few years ago we celebrated her 21st with a Barbie-themed roller-skating party and the cake was a correspondingly sweet towering confection of coconut cake and coconut meringue frosting with white chocolate butterflies in homage to Malibu Barbie. It’s safe to say that this woman knows cake.

Chocolate Brownie Cookie Dough Layer Cake

When it came to choosing a cake to make a cake for her this year she saw a photo on Facebook that combined her two favourite things: brownies and cookie dough. It looks complicated, but each of the elements is simple to make. Don’t get overwhelmed when you see the long list of ingredients. In total, this cake only took a few hours, and that was because I had to wait for the brownies to cool. The art comes in putting it all together and working on your presentation flourish.

Chocolate Brownie Cookie Dough Layer Cake 3

This Chocolate Brownie Cookie Dough Layer Cake is a diet buster for sure. The brownies alone contain a bar of chocolate and chocolate chips. But there are times in life when you need to celebrate, let loose and indulge in the best things in life, like the company of family and friends, singing and dancing to old time favourites, and eating a big piece of Chocolate Brownie Cookie Dough Layer Cake. This cake, to me, signifies so much more than just celebration. This cake is gluten free, which meant that everyone in my family could join in on the celebration. That is the real purpose of Thoroughly Nourished Life. My mission here is to create a mix of healthy, every day foods, and treats that bring people together.

Chocolate Brownie Cookie Dough Layer Cake 4

 

The brownie layers are adapted from my Melt and Mix Chocolate Brownies and the cookie dough is adapted from my Gluten Free Chocolate Chip Cookies. The coconut flour makes a real difference to the taste and texture of the raw cookie dough. Rather than making it taste coconutty it lends a creamy backdrop and enhances the vanilla. Using all buckwheat like the baked cookies do would have made the raw dough too sour for most palates. By all accounts all the elements came together well. There certainly wasn’t much left after we had finished!

Chocolate Brownie Cookie Dough Layer Cake

Serves 16 | Gluten Free

For the brownie layers

Ingredients

  • 240 grams dark (60-70%) chocolate, roughly chopped
  • 200 grams butter, cubed
  • 1 ½ cups caster sugar
  • 60 grams buckwheat flour
  • 65 grams almond meal
  • 65 grams brown rice flour
  • 2/3 cup cocoa powder
  • 2 teaspoon baking powder
  • 2 teaspoons vanilla essence
  • 4 large eggs
  • 1 cup white chocolate chips

Method

  1. Preheat oven to 160C (320F) and line three 8-inch round baking tins with baking paper.
  2. In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
  3. Remove pan from heat and stir in all remaining ingredients.
  4. Pour brownie batter into prepared pans.
  5. Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 20-25 minutes.
  6. Cool completely before assembling the cake. These layers can be made the day before and kept well wrapped at room temperature.

For the cookie dough layers

Ingredients

  • 225 grams butter, softened
  • 200 grams brown sugar
  • 100 grams caster sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup milk
  • 75 grams coconut flour
  • 100 grams buckwheat flour
  • 125 grams white rice flour
  • 100 grams brown rice flour
  • 1 ½ cups milk chocolate chips

Method

  1. In a medium sized bowl beat together butter, sugars, and vanilla extract with a handheld mixer until light and fluffy.
  2. Beat in milk.
  3. In a separate bowl, whisk together coconut flour, buckwheat flour, white rice flour, and brown rice flour.
  4. Add flour to batter and beat until well combined.
  5. Add milk chocolate chips and beat until distributed.

Chocolate Buttercream

Ingredients

  • 75 grams butter, softened
  • 1/3 cup cocoa powder
  • ¼ cup milk
  • 2-3 cups icing sugar

Method

Place all ingredients into a medium bowl and beat with a handheld mixer until light and fluffy.

To Assemble Cake:

  1. Place one layer of brownie cake onto large cake or cake stand being used for serving.
  2. Spread half the cookie dough mixture onto brownie cake. Spread mixture nearly to the edges.
  3. Place second layer of brownie cake on top of cookie dough.
  4. Spread remaining cookie dough on top of second brownie layer.
  5. Top with remaining brownie layer.
  6. Fit a piping bag with a medium star tip. Fill with chocolate buttercream. Decorate the top of the cake.
  7. Chill for at least 3 hours. Cake is best served the day it is made.

To Serve:

  • Run boiling water over a serrated-edge knife and use this to cut the cake.
  • Serve, with whipped cream if you feel extra indulgent.

Chocolate Brownie Cookie Dough Layer Cake 5

 

Melt and Mix Chocolate Brownies

What would you say if I told you these brownies are so easy you could put them together while dinner was cooking and they would be ready for you when dessert time came around?

You might call me all sorts of names for leading you astray on a Monday morning.

What would you say if I told you that you only need a saucepan, a spoon, and a baking tin to make this fudgy chocolate treat?

You might tell me that I am an enabler, and that I am making it far too easy for you to break the promises that you made to yourself about eating well this week.

Melt and Mix Chocolate Brownies

What would you say if I told you that a balanced diet is all about balancing your indulgences with healthy eating and exercise?

You wouldn’t say anything, you would realise my wisdom (or..er…rationalising), and race into the kitchen to make some brownies!

Melt and Mix Chocolate Brownies

Melt and Mix Chocolate Brownies

Adapted from Martha Stewart’s Cookies. Makes 16 2×2 inch brownies.

Ingredients

  • 120 grams dark (60-70%) chocolate, roughly chopped
  • 100 grams butter, cubed
  • 3/4 cup white sugar
  • 2/3 cup plain flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla essence
  • 2 large eggs
  • 3/4 cup milk chocolate chips, divided

Method

  1. Preheat oven to 160C (320F) and line an 8-inch square baking tin with baking paper.
  2. In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
  3. Remove pan from heat and stir in all remaining ingredients.
  4. Pour brownie batter into prepared pan and sprinkle remaining chocolate chips over the top.
  5. Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 30-35 minutes.
  6. Allow to cool completely before slicing into pieces. Brownies can be kept in an airtight container for up to four days – if they last that long!

Brownies3

 

Tell me, dear reader, what are your biggest temptations on a Monday? 

Violet Crumble Brownies

You might hate me after I show you these brownies. In fact, maybe you shouldn’t scroll down too far, just in case.

Reasons you might hate me? Let’s make a list:

  1. Brownies, on a Friday (and I’ve been so good all week Amy – why did you show me these now??);
  2. You have the insatiable urge to push yourself away from your computer and run to the nearest providore of Violet Crumble and then rush back to your kitchen and make them – but you can’t because you are most likely at work (or in school, or taking care of little ones, or maybe in outer space, I don’t know, maybe); or
  3. You didn’t get one when I brought them into work today…

Oh, what the heck, scroll down and we’ll take our chances shall we?

DSC00950

Any haters? Whew, that’s a good feeling.

These brownies came to mind when I was thinking about my favourite chocolate bars while simultaneously doing some extremely boring paperwork (you know, as you do). My favourite childhood chocolate bar has always been the Violet Crumble (followed closely by Picnic Bars – please, please make a gluten free version someday soon!). Some of you may contradict me – why Amy, what about Peanut m&ms? Surely they are your favourite chocolate bar? My reasoning: they are my favourite chocolate and candy coated vegetable. Hear me out – peanuts are not nuts, they are legumes, legumes are a type of vegetable – see, sound scientific reasoning!

DSC00961

Violet Crumbles will always hold a special place in my heart (even though they aren’t currently Amy friendly) because they are not only delicious, musical to eat, and can devoured slowly while reading a good book, but also because they helped me survive my final year of high school. High school Amy study food: Violet Crumbles and strawberries…

It’s all about balance, right?

So, instead of hating on me, love on these brownies. Remember, it’s the way it shatters that matters.

Violet Crumble Brownies

Makes 30 decadent brownies. Of course, you can cut this into larger or smaller squares at your own discretion. They will keep for 4 days in an airtight container in the fridge , or about 30 minutes on an office kitchen table.

Ingredients:

  • 200 grams dark chocolate, chopped
  • 175 grams butter, cubed
  • 125 grams plain flour
  • 50 grams cocoa powder
  • 230 grams brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla essence
  • 250 grams Violet Crumble (5 x 50 gram bars), or other chocolate-covered honeycomb

Method:

  1. Preheat your oven to 180C (356F) and line a 8 x 11 x 1-inch baking tin with baking paper.
  2. Place butter and chocolate in a small heavy-based saucepan and melt together over a low, low heat. Stir frequently with a metal spoon until just melted. Remove from the heat and allow to cool.
  3. Sift together plain flour and cocoa powder and set aside.
  4. In a medium-size mixing bowl beat together brown sugar, eggs, and vanilla essence with a hand-held mixer until light and creamy. This will take about 4-5 minutes.
  5. Fold melted chocolate into egg mixture. Then fold in flour and cocoa.
  6. Roughly chop Violet Crumble and fold 200 grams into brownie batter.
  7. Spoon batter into prepared baking tin and smooth top with a spatula. Sprinkle reserved Violet Crumble over the top.
  8. Bake for 35-40 minutes, or until a wooden skewer inserted into the middle comes out with only a few moist crumbs clinging to it.
  9. Allow to cool in pan for 5 minutes, then transfer to a cooling rack and cool completely before slicing up and serving.
  10. Enjoy.

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Okay readers, tell me, what is your favourite chocolate bar? Any interesting discoveries?