I’ve got such a craving for making brownies! I try all kind of recipes. I found one recipe that I might have received from a friend, it is a simple and quick recipe that you can vary with or without nuts. Or why not a cheesecake brownie, recurring about that particular recipe later.
We are planning to visit my son with family on Sunday and I want to take some Brownies with me. But my daughter-in-law Anna is allergic to nuts so it must be brownies without nuts – or as I now decided to make one with sunflower- and pumpkin seeds that I know she can tolerate. One can also roast the seeds but unfortunately, this does not work for Anna – then it tastes “too much” nuts and her body react as if she has eaten nuts. This recipe turned out incredibly good.
Ingredients for about 20 pieces
25 grams of sunflower seeds (if not allergic change it to hazelnuts)
25 grams of pumpkin seeds (if not allergic change it to walnuts)
100 grams of good quality chocolate.
100 grams of butter
2 dl of sugar
1.5 dl of wheat flour
1 teaspoon baking powder
Oven pan 20 x 30 cm (7,87 x 11,81 inches)
- Heat the oven to 175 degrees (Celsius) = (347 Fahrenheit)
- Dress an oven pan 20 x 30 cm (7,87 x 11,81 inches) with parchment paper, cut the corners so that it also covers the edges.
- Melt the butter with the chocolate in a saucepan (low heat).
- Mix flour and baking powder.
- In a larger bowl, mix sugar and eggs and whisk briefly – then mix in the flour mixture and nuts.
- When the butter and chocolate have melted, mix it into the batter and pour into the pan.
- Bake for 25 minutes.
Let it cool – then cut into squares or another shape.