pecans

Brown Butter, Pecan and White Chocolate Brownies (GF)

If you do one thing this weekend, make these brownies; with brown butter delivering a deep nutty flavour, pecans adding a welcome crunch and dark brown sugar leaving you with a molasses hit, they 100% deliver on flavour and texture and are perhaps the most delicious brownies I’ve made to date (drops mic) (cringes).

Ingredients (makes 9-12 brownies)

  • 250g butter, cubed
  • 250g dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 100g gluten free plain flour (I used Doves Farm)
  • 100g chopped pecans
  • 75g chopped white chocolate
  • 75g chopped milk chocolate

Method (makes 9-12 brownies, depending on how hungry you are)

1) Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.

2) Place the cubed butter in a saucepan and melt over a medium heat. Once completely melted, up the heat and allow the butter to foam until it smells nutty and reaches a deep golden colour. At this stage, remove from the heat and add in the chopped dark chocolate. Let it sit for a couple of minutes then stir briefly to create a smooth glossy mix. Set aside to cool a little.

3) While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.

4) Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the gluten free flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and pecans and stir through to evenly distribute.

5) Tip the mix into the prepared tin and level off. Bake for 25-30 minutes.

6) When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool (completely) in the tin then remove, slice up and serve.

 

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Rhubarb & Mixed Nut Flapjacks (Vegan/ Dairy Free)

These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.

Ingredients:

Flapjack base:

  • 75g coconut oil
  • 175g peanut butter (or another nut butter ie. almond, cashew)
  • 150g dark brown soft sugar
  • 4tbsp golden syrup
  • 300g porridge oats

Filling and topping:

  • 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
  • 200g flaked almonds
  • 75g pecans
  • 75g brazil nuts
  • 100g caster sugar
  • 2tbsp water

Method:

  1. Preheat the oven to 180c. Grease and line a brownie tray.
  2. For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
  3. For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
  4. Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
  5. Cool then slice into bars.

 

Enjoy!

Pecan Pie Cheesecake

Over the past couple of weeks the weather here in UK has regressed to it’s favourite state; dark, cold and foggy. While this sadly means we must mourn the loss of that unseasonably mild Autumn, it also means we have legit excuses to eat some pretty amazing food; think pies, tarts, puddings and roasts. Yes, that miserable UK weather is sounding a lot better now isn’t it?

With this in mind, I found myself thinking about lot’s of toffee based bakes on my commute the other day (I know, calm down), and decided I would try out transforming the classic pecan pie into a cheesecake. It turned out really well so here is the recipe!

Ingredients:

For the base: 150g digestive biscuits, 150g pecan nuts, 100g melted butter, 1tsp cinnamon, 2tsp caster sugar

For the filling: 700g cream cheese, 100g icing sugar, 1tsp vanilla paste, 300ml double cream, 200ml Carnation caramel, large pinch salt

For the topping: 50ml maple syrup, 50g dark brown soft sugar, 50g butter, 50ml double cream, 100g toasted pecans, pinch sea salt

Method:

  1. Grease and line a spring form cake tin.
  2. For the base of the cheesecake, blitz the biscuits down to a crumb in a food processor. Add the pecans, sugar and cinnamon then blitz again. Once you have a course sandy texture add the melted butter and blitz once more until well combined. Pour into the tin and press down with the back of a spoon. Chill while you make the filling.
  3. For the filling, whisk together the cream cheese, vanilla and icing sugar until smooth. In a separate bowl whisk together the double cream and salted caramel sauce until medium peaks form.
  4. Fold the caramel cream into the cream cheese mixture. Once well combined, pile onto the biscuit base and smooth out. Chill for 2 hours (minimum) to set.
  5. While your cheesecake is setting, prepare the topping. Simply place the maple syrup, brown sugar, butter and salt in a saucepan and melt together. Once melted, bring to the boil and remove from the heat then add the double cream and mix. Set aside to cool.
  6. Once the cheesecake is set, arrange the pecans all over the surface (as with a traditional pecan pie). Pour the maple sauce all over the top of the pecans then sprinkle with a final flourish of sea salt. Chill for one hour then slice up and serve.

Salted Caramel Pecan Brownies

Brownies just got serious.

Don’t get me wrong, I’m a fan of any brownie, but after trying out countless flavour combinations and ingredients I’ve deemed this my all time favourite recipe… dense fudgy chocolate, roughly chopped pecans and oozy salted caramel sauce… what more could you want?

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To make these tempting treats, you will need…

For the salted caramel: 80ml water, 250g golden caster sugar, 80ml double cream, 20g butter, 2tsp flaked salt

Before you make your brownies, you’ve got to make your salted caramel (if this phases you a bit, you could just buy some ready made).

Pour the water into a wide bottom pan followed by the sugar. Swirl about a little to combine then place on a high heat.

Keep an eye on the pan but DO NOT STIR or it may crystalise. The sugar will quickly dissolve and bubbles will form on the surface of the sugar syrup after a few minutes. At this point, watch the mixture and wait for it to turn a golden brown (this should take 3-4 minutes). Now remove from the heat and pour in the cream, mixing quickly. The liquid may spit but that’s completely normal, just be careful!

Now add the butter and stir in the salt. Pour into a container and cool for about an hour (or you could make this the day before and refrigerate until required).

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For the brownie mix: 240g dark chocolate, 240g butter, pinch salt, 3 eggs, 280g golden caster sugar, 100g plain flour, 60g cocoa powder, 100g roughly chopped pecans

Line a 10″x10″ brownie tin with greaseproof paper and preheat the oven to 160c (fan).

Break the chocolate into pieces and cube the butter, then place in a heatproof bowl over a pan of boiling water. Gently stir until melted then set aside.

In a large bowl, whisk your eggs, salt and sugar until pale, fluffy and very thick. This might take 5 minutes or so but it’s well worth the result!

Sift the flour and cocoa into the bowl and gently fold with a spatula until just combined. Now pour the chocolatey butter mixture down the side and fold this in until smooth- try to retain the light texture of the mix by carefully combining.

Lastly, mix in 70g of the chopped pecans.

Pour half the brownie mix into the prepared tin and level out. Now take a third of the salted caramel sauce and drizzle all over. Put the rest of the brownie mix on top and spoon over another third of the caramel, followed by the rest of the pecans.

Place in the oven for 50 minutes to bake.

When cooked (but still fudgy), leave to cool COMPLETELY in the tin (this makes it easier to remove and cut).

When cool chop into pieces and drizzle over the remaining caramel.

Enjoy!