I throughly enjoyed Halloween this year. Outside my house in Monkstown, a wonderful fireworks display took place, despite the wet, miserable evening. However, now that we are into November, I’m ready for the winter and all the delicious goodies that this time of the year brings. I’m starting with these winter chocolate brownies.
This recipe is originally from Rachel Allen’s cookbook and was shared with me by a work colleague two years ago. Today, is the first time I’ve tried them. Can you believe it? I can, I’ve too many recipes and not enough hours to try them all.
In place of the optional nuts suggested in the original recipe, I used smarties for some crunch. You could use chocolate chips or chunks either. If you’d rather a dark chocolate brownies, then I suggest you try my Dark Chocolate Brownie recipe.
Hope you enjoy!
200g milk chocolate
250g caster sugar
1/2 tsp vanilla essence
1 tbsp port, optional
110g plain flour
100g smarties, optional
Grease and line a 7X11″ cake tin. Preheat the oven to 180C.
Melt the butter and chocolate together in a bowl over a pan of barely simmering water. Simultaneously, beat together the eggs, caster sugar, vanilla and port, if using.
When the chocolate and butter have melted, gradually beat into the egg mixture.
Fold in the flour and smarties, if using.
Transfer to the prepared cake tin and bake in the preheated oven for 30-40 minutes until firm.