I only intended to make the gingerbread, to keep us going over the weekend, but the texture was so weird that I thought it might be inedible, so I quickly made a batch of brownies as well. By the time I mentioned to the others that I thought I'd have to bin the gingerbread, FB had already eaten some and said it tasted fine to her!
|Front - brownies; back - gingerbread|
The brownies were made following this recipe, adding 50g each of chopped toasted hazelnuts and chopped milk chocolate, instead of just chocolate. This is now my 'go-to' recipe for low saturated fat brownies, but it is important for the best texture to beat the eggs and sugar for the full five minutes. I think I tried to cut a corner this time, and they didn't have the usual volume.