Squidgy chocolate brownies with a crisp, meringue-like top, stuffed with chunks of chocolate-covered Turkish delight.
Just give me all the brownies. I don’t want to eat anything else today except brownies.
I’ve been meaning to make these for quite a while, but put it off as I knew my greed would see me scoffing one every time I entered the kitchen.
I wasn’t wrong.
I love chocolate brownies anyway, but Turkish delight seals the deal for me.
I initially bought a three-pack of Turkish delights, and then I thought that three wouldn’t be enough, so Chris and I ate them – knowing that we’d get some more.
Then I bought 2 three-packs.
When I got started making the brownies, I realised that 3 Turkish delights would have been plenty. So I added an extra one in there just to help justify the reason I’d bought NINE Turkish delights altogether.
Then Chris and I ate the other two that were left over.
Can’t be trusted around chocolate.
You know when you hear about those experiments, where children are asked to wait in a room with a sweet on the table in front of them, and they’re told that if they don’t eat it when the adult is out of the room, they’ll get two sweets?
I think I’m that child who’d just eat the sweet. Then beg and plead for the second sweet when the adult came back in again.
Then request a packet of sweets of the way home.
One day I’ll grow up and a handful of nuts with a piece of fruit will satisfy my sweet cravings. Let me think about how good that will be over a piece of chocolate brownie…….
- 150g good quality dark chocolate (or 1 cup minus 1 tbsp dark chocolate chips)
- 180g (3/4 cup) unsalted butter
- 3 large eggs
- 265g (1 + ⅓ cup) golden caster sugar
- 60g (1/2 cup) plain (all-purpose) flour (you can replace for the same amount of gluten-free plain flour blend if required)
- 40g (1/3 cup) cocoa powder
- ½ tsp baking powder
- 60g (1/2 cup) ground almonds
- 4 Fry's Turkish Delight bars, chopped into ½" chunks
- Preheat the oven to 180c/350f and line a deep 20cmx30cm baking tin with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
- Melt the dark chocolate and butter together in the microwave in 30 second bursts, giving it a stir each 30 seconds (or you can melt in a bowl over a pan of simmering water - make sure the bowl isn't touching the water though). Stir and leave to cool slightly.
- Whisk the eggs and sugar in a large bowl using an electric whisk until thick and creamy.
- Slowly whisk again, and pour the melted chocolateand butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
- When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
- Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
- Arrange the Turkish Delight chunks on top of the brownie mix evenly. Push the Turkish Delights into the mixture slightly and place the tray in the oven.
- Cook for 25 minutes.
- Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.