Monkeys favourite recipe.

Well now firstly, sorry I have been away for a while, busy, busy, busy......no excuse I know so once again, I'm sorry.

Anyway to make it up to you I thought I would share my most favourite recipe ever - not bananas - although you understand I DO love bananas :O)

Here it is: It's an Angela Nilsen recipe from BBC Good Food Magazine and it really is the best ever Chocolate Brownie in the world as voted for by the Monkey Troop. Did you know that a group of Monkeys is also known as a cartload?

The bonus is it's lower in calories than 'normal' brownies recipes sooooo......that means you can pile on the double cream or ice cream - yummy.

INGREDIENTS

85g dark chocolate , 70% cocoa solids, chopped into small pieces (I used Green & Blacks)
85g plain flour
25g cocoa powder
¼ tsp bicarbonate of soda
100g golden caster sugar
50g light muscovado sugar
½ tsp coffee granules
1 tsp vanilla extract
2 tbsp buttermilk
1 egg
100g mayonnaise (I used Hellman's)

METHOD
1.
Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.

2.
Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.

3.
Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

Nutrition per serving: 191 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 3g, fibre 1g, salt 0.28 g

PLEASE NOTE - the nutrition detailed above is not for a Monkey sized portion - that would be far higher in 'nutrition'

Now off you go and make some - you won't regret it. :O) :O) :O)

Have a great bank holiday weekend.