22 April 2014

Blueberry & Pecan Brownies

♬ Upbeat brownie playlist
'Heartbeats' The Knife
'Work it out' Beyoncé
'Intergalactic' Beastie Boys
'Breathe' The Prodigy
'American woman' Lenny Kravitz
'Make some noise' Beastie Boys
'Waiting all night' Rudimental feat Ella Eyre
Random mix of music melting under my feet in the kitchen. I've been dancing and talking to a camera like a crazy woman and now sitting with Manuka honey all over my face.
Ladies if you do have a spare hour, melt 2 teaspoons of high strength Manuka honey and spread on your damp face (tie hair back). Wash off with warm water after 15 minutes.
Natural, fairly cheap and a lovely smelling cleanser!

It's been way too long since I baked a batch of brownies, and seen as its Easter and I ate half a Terry's chocolate orange yesterday, I thought why not finish this chocolate binge with some wholesome brownies.

200g unsalted butter
200g dark chocolate
Zest from one lemon
Zest from one orange
4 medium eggs
120g gluten free plain white flour
100g chopped pecan nuts
150g fresh blueberries

Extra 200g and 20 blueberries to decorate, glitter optional.


Preheat oven 180°c
Melt chocolate and butter in a bowl over boiling water on low heat.
Whisk eggs and sugar with zests, not sure 'zests' is even a word but you know what I mean.
Stir through chocolate mixture and fold in flour, blueberries and pecans.
Pour into a brownie tray.
Bake for 25 minutes max.
Melt remaining chocolate and gently stir through blueberries, place about two/three blueberries on each brownie.
Blueberries make the sponge really moist and taste like a proper squidgy brownie.
Most recipes say this time and let me tell you the secret truth. You know your oven, once you smell brownies, check on them and after 20 minutes slightly shake the tray. If everything is still raw and wobbly then leave it for the extra full 5 minutes. Otherwise only the middle should be slightly wobbly and they are done.
My oven takes exactly 21 minutes for these bad boys.