I am not a huge chocolate lover nor am I a huge dessert lover. When eating out I will always go for the starter and main, unless there is a fondant or brownie on the menu, then it’s a different story.
I wanted to use up the last of the Easter eggs and chocolate around the house as we finish our two weeks “Summer holidays” (covid means we holidayed in our garden instead of Majorca as planned but we are healthy and safe so for that we are grateful.
Anyway back to the brownie, this recipe in itself is low fat compared to a traditional recipe but the added pieces are calorie laden, however this is a treat and treats are to be enjoyed with no guilt every once in awhile.
1 tablespoon of coffee
100g of plain flour
70g of brown caster sugar
30g of cocoa powder
1 teaspoon of bicarbonate of soda
1 teaspoon of vanilla essence
100g of low fat mayonnaise
100g of good dark chocolate
A bar of milk chocolate or any other loose chocolate (I used left over Easter egg)
Melt your chocolate slowly in a glass bowl over a low heat simmering pot of water.
When melted take it off the heat and add your vanilla essence and a small bit of coffee to thr chocolate. You will need to loosen this up with some water. Next add your egg and mayonnaise and when it turns glossy its ready
Add all your dry ingredients together.
Slowly fold the wet into the dry ingredients and pop into a paper lined tin, put into the oven at 180 for approx 20 minutes, a little less if you like them gooey.
Pop your pecans into the oven on a paper lined tray with golden syrup drizzled and spread out so you can make shards from the candied pecans
While the brownie is baking melt five chunks of large Toblerone adding water to form a sauce and slowly melt over a simmering pot of water.
When everything is ready, pop your marshmallow into the microwave for approx ten seconds so it’s slightly melted but still has form.
Place the brownie on top of the marshmallow whilst still warm, add your honeycomb and sauce and candied pecans and enjoy this delicious moreish dessert.