Neither of us are Kitchen Queens, but we thought we would share with you a few recipes over the next couple of months that we love to make and are super easy, some even require no baking!!
To kick things off, below are our favourite Brownie Recipes, Jane loves the awesome healthy brownie granola bar recipe that she found via The Minimalist Baker, Emma loves the absolutely moreish Raspberry and Chocolate traditional brownie recipe she picked up from taste.com.au via MasterChef Australia Series 7.
Give them a go, they are super easy (Jane burns 2 minute noodles and can make these) and they are delicious!! Let us know how you get on and what your favourite Brownie recipe is!
Healthy Brownie Granola Bars
- 1.5 cups rolled oats
- 1 cup raw nuts, roughly chopped ( I used 1/2 cup almonds, 1/2 cup pecans)
- 1 cup raw walnuts
- 2 cups pitted dates, soaked for 10 minutes in warm water, then drained
- 3/4 cup cocoa or cacao powder
- 1/4 cup natural salted almond butter (or peanut butter, I used peanut Butter)
- 1/4 cup agave nectar, maple syrup, or honey if not vegan
- Toast your oats and pecans (or whichever nuts you decide to use) in a 175 degree (Celsius) oven for 15 minutes or until slightly golden brown.
- Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.
- Process dates until small bits remain (about 1 minute). It should form a “dough” like consistency.
- Add walnut meal and cocoa or cacao powder back in with the dates and process to combine.
- Transfer mixture to a large mixing bowl and add the oats and nuts and stir to combine.
- Warm honey and Peanut or Almond butter in a small pot over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and stir, I ended up using my hands to really get it together.
- Once thoroughly mixed, transfer to a 9×13 dish, or smaller, lined with plastic wrap or baking paper.
- Note – If using a 9×13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden.
- Lift bars from pan and chop into even bars. Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.
Chocolate and Raspberry Brownie
- 200g Butter (Chopped)
- 200g Dark Chocolate (Chopped)
- 3 Eggs
- 250g Brown Sugar
- 80g Plain Flour
- 60g Cocoa Powder
- 200g Raspberries (Fresh or frozen)
- Pre-heat your oven to 160 degrees on bake. Grease and line a 20cm x 30cm slice pan with baking paper, allowing the long edges to overhang.
- Place butter and chocolate in a medium saucepan over low heat. Cook, stirring occasionally until melted and smooth. Cool for 5 minutes.
- Place eggs and sugar in a large bowl. Whisk until well combined. Sieve flour and cocoa over the egg mixture and gently fold to combine, Gradually pour in chocolate mixture, stirring to combine.
- Pour mixture into prepared pan and scatter top with raspberries. Bake for 35-40 mins or until just cooked through. Set aside to cool completely. Cut into 12 pieces to serve.