Spiced Fruit & Nut Brownie
with Orange Whipped Cream
- Almond
- Milk
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Pecan
- Walnut
- Pistachio
- Almond
- Macadamia
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
You’ll want to get in quick for this one before it’s all gone! The humble chocolate brownie has gotten an upgrade, thanks to the addition of some sweet fruit and crunchy nuts for a texture and flavour sensation. Finished with a generous helping of zesty orange whipped cream, you’ll never want to eat brownies any other way again!
Ingredients
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Dried Cranberries
(May be present: Milk, Soy, Pecan, Walnut, Pistachio, Almond, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Milk, Soy, Pecan, Walnut, Pistachio, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1
Orange
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Chocolate Brownie Mix
(Contains: Gluten, Wheat; May be present: Milk, Soy, Pecan, Walnut, Pistachio, Almond, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 sachet
Sweet Golden Spice Blend
(May be present: Gluten, Milk, Soy, Wheat.)
Not included in your delivery
150 g
butter (for the brownie)
(Contains: Milk;)
3 piece
eggs
(Contains: Eggs;)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Roughly chop roasted almonds and dried cranberries. • Grease and line a 20cm squarebaking tin. Melt the butter in the microwave or in a saucepan. • Crack the eggs into a large mixing bowl. Add chocolate brownie mix, sweet golden spice blend, almonds, cranberries, currants, the melted butter and a pinch of salt. Stir with a wooden spoon until well combined.
• Transfer brownie mixture into the prepared baking tin and spread with the back of a wooden spoon. • Bake brownie for 25-35 minutes or until just firm to the touch but still a little soft in the middle. Set aside to cool completely in the baking tin. TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownie more cakey and less fudgey, bake for an extra 5 minutes. TIP: The brownies will firm up more once they‘ve cooled.
• Zest the orange. • Using electric beaters, whisk thickened cream and orange zest in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes. TIP: If you don’t have electric beaters, use a hand whisk! TIP: For maximum volume, chill both your bowl and cream before whipping.
• Once the brownie has cooled, slice into squares. Transfer to a serving platter. • Top with orange whipped cream to serve. Enjoy! TIP: Store any leftover brownies and sauce separately in an airtight container in the fridge.
