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The 'Squidgiest' Brownie Recipe You'll Ever Encounter

Posted on 13 September 2017

One of our best selling handcrafted gourmet products is Poetry's Almond Butter Crunch Toffee in Milk or Dark Chocolate.

 

 

As if a gastronomical orgasm wasn't enough of an incentive to indulge, Kim from Poetry is in the process of getting palm oil free certification & I hear whispers from her that once that comes through she will also be donating a portion of profits to supporting an orangutan sanctuary, which is great news for those of us who are monkey lovers!

A box of Almond Butter Crunch Toffe makes a tasty gift for someone, even if that someone happens to be yourself! Apart from eating it straight from the box, there are so many ways to enjoy it: crushed up & sprinkled over ice-cream, mouse, as a cake topper ... the list goes on.

 

 

In case you need some further inspiration for poetry consumption, here's a brownie recipe that's to die for:

 

Poetry Brownies

Everyone loves squidgy brownies and these are the squidgiest ever!!
Serves 9
Preparation -10 minutes
Cook 30 -35 minutes
 
Preheat oven to 160 degrees C (gasmark 3) (325 degrees F)
Grease and line a 15x15cm square cake tin with baking paper
Place 100g good quality dark chocolate, 100g butter and 180g caster sugar in a bowl over a pan of simmering water and stir until melted
Allow to cool, then gradually beat in 2 eggs. Fold in 100g roughly chopped dark chocolate, 100g Almond Butter Crunch Toffee in Milk or Dark Chocolate (crush to crumble consistency) & 150g sifted self raising flour.
Pour the mixture into the cake pan, then bake for 30- 35minutes until just set. Leave to cool in the pan before cutting into squares
Don’t overbake
Brownies should be spongy and moist, they”ll firm up once cool, so make sure you time them accurately.
Happy baking!

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