When one thinks of Christmas leftovers turkey and ham naturally springs to mind, but I have found that the ever popular tins of chocolates can often still be found in our press well into the new year. As a child the first sight of these in a shop was a sure indication that Christmas was approaching and the unveiling of this tin of goodies on Christmas Eve always guaranteed excitement in the house. Somehow I'm actually a little disappointed that these boxes of chocolates and tins of biscuits are now available to buy year round. What use to be a seasonal luxury has now become a very affordable treat, that can can be bought any time of the year. During the festive season there are always a few open tins of chocs lurking around everyones' house. I know most will enjoy a few with a cuppa but I find them very handy to use in my baking. I often chop them up and use them as a topping for a chocolate cake or sometimes add them into a chocolate biscuit mix to create a rocky road, of sorts. In this recipe I am using my basic brownie mixture and adding the chunks of sweets just before baking. I used a combination of Mars Celebrations sweets, which worked out really nicely as each little square of brownie had it's own unique flavour.
125g (4.5oz)dark chocolate,70% cocoa, in chunks
3 large eggs
300g (11oz)caster sugar
100g (4oz)self raising flour
125g (5oz)celebration sweets, chopped
1.Preheat the oven to 180°C(fan)/390f/gas mark 6.
2.Grease a 20x20 baking tin with butter and cut a piece of baking parchment to fit the bottom.
3.Melt the chocolate and butter in a bowl over a saucepan of hot water.
4.While melting mix the eggs and sugar in a mixer.
5. Fold in the flour. Add the butter/chocolate mix.
5.Fold together, be careful not to overmix. Stir in the chopped chocolates.
6.Pour into the cake tin and cook for about 30 minutes They should have a crust on but still be a bit wobbly.
7.Cool and cut into squares, dust with some icing sugar.
This recipe was featured in Nov/Dec 2011 issue of Easy Parenting.