Halloween is a great time to be a kid – so much candy! But if your child is allergic to nuts, many of the treats are off limits. I have developed this brownie recipe for my son who dislikes nuts of any kind. I use white chocolate instead, which gives it richness and a brownie-like appearance even without the nuts.
The Usborne Little Book of Chocolate describes brownies as having a thin chocolate crust with chewy chunks of chocolate in the delightfully squidgy middle – and my brownies deliver that in spades! I serve this with homemade chocolate ice cream which makes it an insanely decadent treat for your child and the child in you. If you’re looking for a flat stomach and trim waistline, keep looking – you won’t find it here 😀
My nut-free brownies are another Calorie Colossus. The dark and white chocolate and the butter provide shovelfuls of calories from fat and also from the sugar added. The dark chocolate also provides about 17 mg of iron per 100 g. But let’s be honest here: you’re not considering this recipe for its nutritive value 🙂
- 1 C Maida (Refined Wheat Flour)
- 2 T Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1 C plus 2 T Fine Granulated Sugar
- 125 g Butter plus some for greasing
- 2 large Eggs
- ½ tsp Vanilla Essence
- 1 C Dark Chocolate bits
- 1 C White Chocolate bits
- ¼ tsp Salt
- Preheat oven to 180 °C (350 °F).
- Sift the flour, baking powder, and cocoa powder together.
- Grease an 8-inch square pan with butter.
- Half-fill a small saucepan with water, bring to boil, remove pan from heat. Place half cup of dark chocolate bits in a small heat-proof bowl and put it in the hot water. Stir the chocolate until it melts. Take the bowl out of the pan.
- Cream the butter, sugar, and vanilla in a large bowl, until they are fluffy.
- Beat the eggs in another bowl.
- Add the beaten egg little by little to the butter-sugar mixture and beat well.
- Add the flour to the butter-sugar-egg mixture slowly, beating continuously.
- Add the melted chocolate also and mix well.
- Add the white chocolate and remaining dark chocolate bits and stir.
- The brownie batter will be thick like push batter. Spoon the batter into the greased pan.
- Spread and smoothen the surface of the batter.
- Bake for about 35-40 minutes till it has slightly risen and a crust is formed on top. It will be soft inside.
- Leave the pan on a wire rack to cool for about 25 minutes, and cut the brownies into squares.
- I use Morde dark and white chocolate because that is what is available in blocks here. The brownies will taste even better if unsweetened dark chocolate is used. I do not use chocolate compound. If you cannot get the large blocks of dark and white chocolate, you can use Bourneville dark chocolate and Nestlé white chocolate slabs (but it will be more expensive).
- Cut the slabs/blocks of white and dark chocolate into small, half centimetre bits.
- If you feel that the amount of butter is too much, you can reduce it. In that case you will have to use greased parchment paper to line the bottom of the pan.