Another festive edged sweet treat which I might live to regret…
Kids have zero filter, and can be brutally honest which is refreshing and horribly depressing all at once…
So far this week my 3 year old informed me a statue of Mrs Claus is like me as we’re both quite old.
Then reading the well famed book ‘Dinosaur Roar’ she declared that the daddy one was ‘dinosaur long’ and the mammy one was ‘dinosaur fat’…
Luckily I’m pretty thick skinned so I could let the above go, but when trying on my Christmas party dress I was told in no uncertain terms, “why are you wearing that? Your belly looks very silly.” 🤔
Umm shut the front door? I’m winter-body ready after a long summer of baking. Plus I’ve got great intentions of firming up possibly in the new year, probably…
But the new year is not yet upon us so super chocolatey, rich chocolate brownies are still very much ok!
If chestnuts aren’t your thing walnuts work great here too!
You’ll need a 9″ by 12″ rectangular cake tin or similar, lined with baking paper.
- 200g melted dark chocolate
- 175g butter, melted
- 200g caster sugar
- 50g cocoa powder
- 4 eggs
- 75g self raising flour
- 150g chestnuts (cooked, peeled and chopped)
Preheat the oven to 180°C gas Mark 5.
Mix your melted butter and chocolate together and stir in your sugar. This is a toddler dream as displayed by my eldest below…
Beat in the 4 eggs and stir in the remaining ingredients.
Pour into the lined cake tin and bake for 30 minutes or until firm to touch and not wobbly when you give the tin a little shake.
Allow to cool slightly in the tin before slicing and serving.