Pistachio and White Chocolate Brownies
Nigel Barden tickles our tastebuds with pistachio and white chocolate gluten free brownies paired with a sherry and coffee from Bob Marley's son Rohan.
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James Blunt
I Guess That's Why They Call It The Blues
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Jamie Cullum
Please Don't Let Me Be Misunderstood (feat. Gregory Porter)
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Heaven 17
Come Live With Me
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Pink Floyd
Louder Than Words
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Karen Ramirez
Looking For Love
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Chris Spedding
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Bruce Springsteen
Glory Days
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Status Quo
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Rod Stewart
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Cedarwood Road - Live At Maida Vale
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Clifford T. Ward
The Best Is Yet To Come
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Stevie Wonder
Sir Duke
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- Motown.
Pistachio & White Chocolate Brownie
by Doves Farm
Prep time 20 mins
Cooking time 40 mins
Ingredients
3 Eggs
200g Sugar
100g Gluten Free Self Raising Flour Blend
100g Butter
150g Plain Chocolate
100g White Chocolate Squares
75g Pistachios
25g Icing Sugar
Method
1.Beat together the eggs & sugar until light & fluffy.
2.Beat in the self raising flour.
3.Gently melt together the butter & plain chocolate then stir this into the mixture.
4.Stir in the white chocolate squares & most of the pistachios.
5.Pour into 20x28cm/8x11" oiled & lined baking dish.
6.Scatter remaining pistachios over the top.
7.Bake in a pre heated 180C/Fan160C/350F/Gas 4 oven for 35/40 minutes.
8.When cold sprinkle with icing sugar.
9.Cut into slices.
Fodder's Beetroot Brownies
Ingredients
500g Whole raw beetroot (3-4 medium beets)
100g Unsalted butter, plus extra for the tin
200g Bar plain chocolate (70% cocoa)
1tsp Vanilla extract
250g Golden caster sugar
3 Eggs
100g Plain flour (Nigel used Doves Farm Gluten-Free Plain White Flour)
25g Cocoa powder
Method
1.Wear a pair of rubber gloves to stop your hands from staining then top, tail & peel the beetroot.Β
2.Roughly chop & put into a large bowl.Β
3.Add a splash of water, cover with cling film, then microwave on high for 12 mins or until tender.
4.Heat the oven to 180ΒΊC/160ΒΊC fan/Gas 4.Β
5.While the beetroot cooks, butter then line a 20 x 30cm tray bake/small roasting tin.Β
6.Roughly chop the chocolate & cut the butter into cubes.Β Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter & vanilla.Β
7.Whizz until the mix is as smooth as you can get it.Β The chocolate & butter will melt as you do this.
8.Put sugar & eggs into a large bowl, then beat using an electric whisk until thick, pale & foamy.Β
9.Spoon to fold it into the whisked eggs.Β Try to conserve as much air in the mixture as you can.Β
10.Sift in flour & cocoa powder, then gently fold these in to make a smooth batter.Β
11.Pour into the prepared tin & bake for 25 mins or until risen all over, with the merest quiver under the centre of the crust when you shake the pan.Β
12.Cool completely in the tin then cut into squares.
Nige’s Top Tips:
- Self-raising flour makes the brownie more cakey, rather than gooey, but use plain flour if that’s your pref.
- Gluten-free flours are a lot more absorbent, so you need more liquid to get the mixture to a dropping consistency (i.e. water, oil, egg).
- Gluten free plain white flour makes for a v good shortcrust pastry.
Broadcast
- Thu 16 Oct 2014 17:05Βι¶ΉΤΌΕΔ Radio 2