Enid Blyton had something to say about Brownies in her fabulous book, 'The Enchanted Wood'. When Bessie, Jo and Fanny are in the wood, they hear a noise and hide. They peep through the bush and see some small men with long beards. The beards are so long they almost reach the ground. How revolting. Jo recognises them straight away. He knows they are Brownies
Sadly, Enid Blyton did not write about the kind of scrumptious Brownies that Mother might have packed for their tea in the wood. She was talking about the other kind of Brownies, which in faery folklore are little elves that help around the house. They don't like to be seen, do all the jobs at night and will take food or gifts as payment. But not clothes. Don't try giving them clothes, they won't like it and will probably leave.
I so want a Brownie for my house. I wonder if I could tempt him with this recipe?
Brownies for Ian
These are for Ian- one half of a lovely couple- to help on his gluten-free journey.
110g dark chocolate (70percent cocoa solids minimum)
110g dairy-free spread
150g sugar (You could use 160g if you felt the need)
2 egg replacers (I used Orgran 'no egg' mixed up with rice milk)
100g buckwheat flour
50g rice flour
1 ripe avocado, finely mashed/pureed
2tbsps rice milk (or other milk you can tolerate)
- Heat the oven to 170 degrees Celsius
- Line a square tin with baking parchment. Mine measures: 19cm by 19cm
- Mash or puree the avocado. Get it as smooth as you can to avoid it being visible in the brownies
- Put the chocolate and dairy-free spread into a large saucepan over a very low heat. Stir continuously until melted.
- Take the pan off the heat and add the sugar.
- Stir to dissolve. It should look glossy and shiny like supermodel hair.
- Add the egg replacers and mix well.
- Add the flour and 2 tbsps of rice milk/other milk
- Finally, add the avocado and mix well
- Pour it into the tin and place in the oven for about 20 minutes, but do check frequently!
- It is done when the edges look slightly raised, the middle looks a bit bumpy and a bit shiny, and the knife/skewer you use to check should come out a little bit gooey. Confused? Trust your judgement, the squidgier the better!
PS: It has taken me almost all day to get this recipe right. 3 attempts, and I'm so relieved this worked. Really hope you like it!
© Pig in the Kitchen 2007