Brownie + tart Townie
Get the best of both worlds with a gooey brownie in a crisp pastry case SERVES 12 READY IN 1HR 10MINS PRICE PER SERVING 57p FOR THE PASTRY Preheat the oven to 180C/160C Fan/ Gas 4. Sift 200g plain flour, 1 level tbsp icing sugar and a pinch of salt into a bowl. Rub in 115g cold butter, cut into small cubes, and add enough water to make a stif dough. Roll out on a lightly foured surface and use to line a 22cm fan tin. Prick the base with a fork and
chill for at least 15mins. FOR THE PECAN FILLING Lightly beat 1 medium egg with a fork. Add 50g soft brown sugar, 75g maple or golden syrup and 15g melted butter and beat until just blended. Add 100g roughly chopped pecans, spread in the base of the pastry case. Bake for 15mins.
28 | ASDA.COM/MAGAZINE | SEPTEMBER 2014
FOR THE BROWNIE TOPPING Melt 175g dark chocolate (70% cocoa solids) and 85g butter in a bowl standing over a pan of hot water. In another bowl, whisk together 50g caster sugar and 2 medium eggs until foamy. Stir into the melted chocolate along with 50g plain flour. Carefully spread the
chocolate layer over the pecan layer. Bake for 20-25mins or until cooked like brownies – frm to touch but gooey inside. Dust with icing sugar and scatter over a few chopped pecans to serve. Each 93g serving contains: ENERGY
FAT
1,747kj High 419kcal 27g 21% 39%
SATURATES SUGARS High High
13g 65%
SALT Med
22g 0.3g 24% 5%
of your reference intake. Typical energy values per 100g: 1,884kJ/452kcal