Chocolate ‘Weetabix’ Brownies

I think when you start living away from home as a young ‘professional’ (or un-professional in my case) you may go through a few teething problems when it comes to the food shopping.

If you are half curious about cooking and a bit of a foodie you may find you end up with exotic ingredients like flavoured oils and sake which you later give away on OLIO on the basis you had them for a year and never opened them. That’s one example. You may also find that the way you lived your life when living at home or University is different to the way you live now.

For instance I buy porridge oats and supermarket own brand weetabix in a belief that a normal person has cereals for breakfast, when really because I work in a different country to the one I live in (I live in Wales, I work in England) I barely have time in the morning to brush my hair, let alone have a breakfast. And usually at the weekends I go several hours of the morning just on coffee.

So that is why I had two boxes of ‘weetabix’ leftover from last summer.

One box I steadily worked my way through, and then became convinced I would use the other in good time so opened it up and decanted it into my cereal container.

I think that was around March.

It has been untouched since.

Luckily it was a good container and they weren’t even a little bit stale.

So inspired by a recipe that became so popular on the Money Saving Expert website forum it was given it’s own thread, here is my interpretation of weetabix brownies.

INGREDIENTS

4-6 Wheat biscuits (Brand leaders Weetabix are a bit bigger so you will only need 4 whereas own brand ones are usually smaller)

170g Butter/Margarine

115g Demerara Sugar

115g Self Raising Flour

2 tbsp of Cocoa Powder

100g Chocolate chips/Chocolate cut into chunks

1 egg

METHOD

Place the wheat biscuits in a food processor and reduce to crumbs, or do by hand.

Add the wheat biscuits to a mixing bowl, then add the flour, sugar, cocoa powder, and chocolate chips.

Melt the butter/margarine, beat the egg and then add both to the dry mix and combine. It may be fairly stiff or sticky depending on how many biscuits you used, but this is fine, just adjust the cooking times. I had a fairly stiff dough and they still softened up and were deliciously moist when out of the oven.

Place in a greased baking dish and cook for 20 minutes on Gas Mark 4

Try to entice the boy out of bed by telling him you made weetabix brownies. When he is very confused because he didn’t think we had weetabix remind him you did. Lie when he asks if they were out of date.

How to use up leftover Easter goodies #1 Chocolate Brownies

According to my new-favourite-show-on-TV ‘Good Food, Save Money’ on ITV children end up with 8-9 Easter eggs on average on the Easter Weekend.

That is a lot of chocolate. Now you could eat it all in it’s original form and feel very, very sick, or you could do some therapeutic baking and make delicious melt in the middle brownies.

Alas, this is not my recipe. I was going to have a go at making my own but remembered in a little food notebook I had a recipe given to me by one of my brother’s friends for what was absolutely the best chocolate brownies I have ever had.

The difference was I used 3/4 of my Easter Egg stash in the making of these.

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The secret with this recipe is to take the brownies out of the oven when you believe they still need cooking. There should be a little wobble in the middle. This is semi-liquid delicious, you don’t want to overcook that.

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I won’t copy my friend’s recipe on here as I am yet to ask her permission for it, so will instead leave you with another picture of the deliciousness.

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Really all you have to do is replace the chocolate that any brownie recipe calls for with broken up and melted Easter eggs.

I added a bit of golden syrup when melting the chocolate eggs as that got it going a bit better.