Emergency Chocolate Brownies (2 – 4 )
The perfect treat for any day – just make sure you’ve always got the ingredients at hand!!
This is a brilliant recipe from Nigella Lawson – only she could have come up with the idea of ‘Emergency Brownies’ – the idea of a small batch for those days when you urgently need a chocolate fix! This recipe makes 2 very generous brownies, so on a good day you’ll get 4!
This recipe is cooked in a foil appox. 18 x 11 x 5cm, so there is no need to line or grease it!
50g unsalted butter, softened
50g soft light brown sugar
1 tablespoon golden syrup (or maple syrup)
3 tablespoons plain flour, gluten free if required
3 tablespoons cocoa powder (I use Green&Blacks)
¼ teaspoon sea salt
1 large egg
1 teaspoon vanilla extract
50g walnut pieces (optional)
50g chocolate chips (plain or milk)
1 x foil tin approx. 18 x 11 x 5cm
- Put the butter, sugar and golden syrup into a small saucepan and gently heat, stirring, until the butter is melted and the sugar has dissolved. Remove from the heat.
- Mix together the flour, cocoa and salt, then beat into the butter mixture in the pan, until smooth.
- Whisk the egg with the vanilla and then stir it thoroughly into the pan mixture. Finally fold in the chocolate chips and walnut pieces (if using).
- Pour the mixture into the foil tin.
- Bake in a preheated oven, 170’c/ 150’c Fan, for 15-20 minutes until it is beginning to come away from the sides and the top has dried a little around the edges.
- Transfer to a wire rack in the tin and leave to cool for 20-30 minutes.
*Click here to see the video of this Brownie recipe!
Chocolate Crispy Cakes
These, in my opinion, are the perfect student no bake chocolate fix! They were the staple children’s birthday party food when my son was a toddler, but honestly they should not be reserved only for children – everyone deserves these! I make them with Lindt 70% cocoa chocolate, which gives them a more adult flavour; they are certainly not a childish treat – yet you feel indulgent like a kid when you eat them – what a winner!!
50g unsalted butter
4 tablespoons golden syrup
100g Lindt 70% cocoa chocolate (or other good quality plain chocolate)
- Gently melt the butter, syrup and chocolate in a bowl suspended over a pan of barely simmering water (a bain marie).
- Stir in the cornflakes.
- Spoon the mixture into cupcake cases or if you don’t have cases, just spoon large spoonfuls onto a buttered baking tray, and place in the fridge until set and enjoy the ultimate, quick chocolate fix!