Chocolate Brownie Bowls.

Posted in Featured, Recipes on June 1st, 2015

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These ‘Chocolate Brownie Bowls’ by Nigella Lawson are perfection. They’re stunning, simple, but most importably they were demolished by my family within seconds of touching the table. The beauty of their unique toppings allows you to experiment with flavours and create little bowls of colourful explosions. I went for homemade pistachio brittle, rich chocolate sauce, pomegranates and passionfruit on top of whipped cream. Delicious.

Chocolate Brownie Bowls

What you’ll need

Chocolate Brownie Bowl Recipe from Nigella Kitchen. Serves 6.

• 125g soft unstilted butter, plus some for greasing
• 125g caster sugar
• 15g malted milk powder
• 15g best-quality cocoa powder
• 125ml boiling water, from a kettle
• 125 buttermilk or runny plain yoghurt
• 1 egg
• 1tsp vanilla extract
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 1 6-cavity dessert shell tin

What you’ll need to do 

• Preheat the oven to 200C and lightly butter the indentations in the tin.
• Melt the butter in a thick-bottomed saucepan over a low heat and add the sugar, stirring with a wooden spoon to help it dissolve the butter. Turn off the heat.
• Put the malted milk powder and cocoa into a mug or measuring jug and whisk the boiling water until smooth. Add this liquid to the warm pan of butter and sugar, stirring to combine with a wooden spoon.
• To the emptied out mug or jug add the buttermilk or yoghurt, egg and vanilla and whisk together before stirring this mixture into the pan, too.
• Finally, whisk in the flour, bicarb and fill up the 6 bowl indentations. You will have enough mixture to fill them three-quarters of the way up, which is what you want.
• Place in the oven for about 12 minutes. When they’re cooked sit on the wire rack for 5 minutes before turning out the little brownie bowls. Fill with still just warm or when cooled, as desired.

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Pistachio Brittle

What you’ll need

• 200g caster sugar
• 150g pistachios

What you’ll need to do

• Melt your sugar in a pan over a low heat. DO NOT stir. Don’t be afraid, it won’t burn, just keep swirling and agitating until all the sugar has melted and the mixture is a golden brown caramel liquid.
• Quickly pour your nuts in and stir until combined. You need to be fast with this as the caramel will set in a matter of seconds.
• Turn the nut mixture out onto a greaseproof matt or lined baking tin. Don’t be tempted to try any now as it will be molten hot. Leave to set until hardened.
• Break up and sprinkle over chocolate bowls.

 

Rich Chocolate sauce

What you’ll need

• 60g butter
• 30g cocoa powder
• 30g dark chocolate
• 5 tablespoons milk
• 1 dessert spoon golden syrup
• 30g sieved icing sugar

What you’ll need to do

• Melt the butter, golden syrup, chocolate and cocoa powder together in a saucepan.
• Add the milk and mix together well.
• Remove from the heat and beat in the icing sugar until the sauce is smooth and of a good consistency for drizzling.
• Allow to cool slightly and pour over your chocolate bowls.

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