Time for some merry making in the kitchen...
Deliciously tempting festive treats that could make the ideal Christmas gift – leaving your loved ones jolly and wanting more!
This recipe will teach you how to prepare spiced flour-less brownie bites with added cinnamon twist.
Ingredients
- 250g unsalted butter diced plus extra for greasing
- 250g dark chocolate (about 70 per cent cocoa) broken into pieces
- 200g golden caster sugar
- 4 medium eggs
- 150g ground almonds
- 1 heaped tsp baking powder sifted
- ¾ tsp ground cinnamon sifted (optional)
- 50g dark chocolate chips
Variation:
The cinnamon adds a little mystery to the brownies but can be omitted if you wish.
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Instructions:
1.
Butter a 23cm square brownie tin, 4cm deep, or equivalent. Preheat the oven to 170C.
2.
Melt the chocolate with the butter in a bowl set over a pan containing a little simmering water.
3.
Remove from the heat, add the sugar and stir to combine. Leave to cool slightly.
4.
One by one add the eggs to the chocolate mixture, beating after each addition, until the mixture is very glossy.
5.
Gently fold in the ground almonds; baking powder and cinnamon, then add half the chocolate chips.
6.
Spread the chocolate mixture over the base of the prepared tin.
7.
Scatter over the remaining chocolate chips and bake for 25-35 minutes.
8.
A skewer inserted at the centre should come out clean with just a few moist crumbs.
9.
It should be just set, with thin cracks across the surface.
10.
Leave to cool in the tin – it will be crumbly to begin with, but will firm up by the following day.
11.
Slice into squares – you should get about 25 minis.
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The brownies will keep well in an airtight container for several days.