EASTER EGG MW FLOURLESS BROWNIE

January 18, 2024 / Lyn Jones / 0 Comments

A fun, tasty and super quick brownie recipe to make at home with the family this Easter.

Ingredients

  • 150g unsalted butter, melted
  • 150g dark chocolate 70% – finely chopped
  • 2 eggs, room temperature
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 1 cup almond meal
  • 1/3 cup GF flour
  • ¼ cup cocoa
  • ½ teaspoon BP
  • Pinch of salt
  • 130g caramel filled Easter eggs, halved
    2 x 21cm silicone loaf pans
    plate lined with baking paper1. Place butter in a Loaf Pan, mw 30 secs-1 minute until melted.

    2.Transfer butter to a bowl and add the chopped chocolate. Stand 5 mins or until choc has melted into the butter.

    3.Add eggs, sugar & vanilla: mix to combine. Sift over this, the drys: almond meal, GF flour, cocoa, BP and salt.

    4.Add most of the Easter eggs, reserving ½ cup for brownie decoration: mix well to combine.
    Transfer half the mixture to the silicon loaf pan and smooth over with a spoon.

    5. Then scatter batter with half the remaining Easter eggs, pushing into the batter.

    6.MW at 70% power for 4.5 -5 mins until just cooked through and bubbling.

    7.Chill for 5 mins then carefully ease cake  out of pan onto a plate lined with baking paper. Chill.

    8. Repeat with remaining mixture, Easter eggs and loaf pan.

    9.Chill both brownies for a further 10 mins then cut with a hot knife and serve.

    NOTE: You can substitute the almond meal & GF flours for 1 cup (150g) plain flour.

Chocolate & Hazelnut Meringue

May 4, 2020 / Lyn Jones / 0 Comments 

SERVES: Approx. 10   Looks good for Christmas Day!

Meringues:
120g pkt hazelnuts, toasted and chopped
6 egg whites
1 ½ cups caster sugar
2 tbsp cocoa, sifted

Raspberry Cream:
1 cup thickened cream
1 tbsp icing sugar mixture
120g pkt fresh raspberries

  1. Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto 3 oven trays. Set aside half of the hazelnuts and finely chop remaining half.
  2. Place egg whites in electric mixer bowl, beat until firm peaks have formed. Gradually add sugar until all is incorporated and mixture is thick and glossy. Remove from machine, gently fold in hazelnuts and cocoa with a large metal spoon, until just combined.
  3. Divide mixture between prepared trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
  4. For the cream, whip with sugar until firm peaks form. Raspberries – roughly squash half with a fork and fold into the cream.
  5. Assembly –  place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.
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