Best Harrys Spiced Winter Chocolate Brownies Cook Yourself Thin Recipes

HARRY'S SPICED WINTER CHOCOLATE BROWNIES -- COOK YOURSELF THIN

Harry's Spiced Winter Chocolate Brownies -- Cook Yourself Thin image

One of my favorite BBC cooking shows is Cook Yourself Thin. I'm constantly running to the kitchen to make something I've just seen on the show. One of my most favorite flavor combinations is chocolate and peppercorn, and this recipe has just the right amount for me. Don't let the pumpkin in the brownie recipe put you off, it lends a lovely, rich sweetness to the recipe and makes it heart-healthy and low calorie as well.

Provided by Mirj2338

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

400 g pumpkin, peeled and cut into smallish chunks (any variety is good except butternut squash)
150 g dark cooking chocolate (at least 70 per cent cocoa)
1 teaspoon cinnamon
200 g ground almonds
50 g cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons honey
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 medium eggs
1 teaspoon pink peppercorns, crushed (to garnish) (optional)

Steps:

Preheat a conventional oven to 160degrees Celsius Grease a 27 cm x 20 cm tin lightly with vegetable oil and a brush (I just use parchment paper and skip the oil).
Pop the pumpkin in a heatproof bowl with a small pool of water (you don't even need the water, the pumpkin will release plenty of liquid on its own) and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes.
Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside.
Meanwhile, measure out the cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks.
In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles.
When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree.
Add the broken chocolate and leave to melt.
Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly.
Pour into the prepared tin, sprinkle over the roughly ground pink peppercorns (if using) and place in the middle of the oven for 35 minutes exactly. Allow to cool in the tin before serving.

SPICY CINNAMON-CHOCOLATE BROWNIES

Spicy Cinnamon-Chocolate Brownies image

Provided by Giada De Laurentiis

Categories dessert

Time 2h30m

Yield 24 brownies

Number Of Ingredients 11

Ingredients

Vegetable oil cooking spray, for greasing pan
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
3 large eggs, at room temperature
1/2 cup vegetable oil
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 cup heavy cream, at room temperature
1 cup semisweet chocolate chips, such as Ghiradelli
1 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
2 tablespoons unsweetened cocoa powder
Ground cinnamon, for dusting

Steps:

For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.