Small cakes Pot Luck » Try again
View: Ingredients|Nutrition|Facts|Comments
Pistachio and peppermint brownies
What you need
- 100 g unsalted butter
- 175 g plain chocolate, chopped
- 225 g granulated sugar
- 2 eggs, beaten
- 2 tsp vanilla essence
- 75 g self-raising flour
- 1 pinch salt
- 75 g chopped pistachio nuts
- for the icing
- 225 g curd cheese
- 25 g caster sugar
- 3-4 drops peppermint essence
- 3-4 drops green food colouring
- to decorate
- 1 chocolate flake, crumbled
- 10 g chopped pistachio nuts
Method
Preheat oven to 180°C. Grease and line an 18 cm/7in square cake tin.
Place the butter and chocolate in a heavy-based pan. Heat gently for 3-4 min, stirring until melted and smooth. Remove from the heat. Allow to cool until lukewarm.
Stir the sugar into the cooled chocolate mixture. . Then stir in the eggs and vanilla essence.
Sift together the flour and salt. Fold into the mixture. Fold in the nuts.
Spoon the mixture into the cake tin. Bake for 15 min.
Reduce heat to 170°C. Bake for 10-15 min or until the centre is almost firm and a skewer inserted in the centre comes out clean.
Place the tin on a wire rack. Leave to stand for 20 min. Then turn out onto a wire rack to cool completely.
For the icing: Beat the cream cheese until smooth. Stir in the sugar, peppermint essence and food colouring, mixing until soft and creamy.
Spread over the top of the cake, using a palette knife. Decorate with chopped pistachio nuts and flake. Cut into equal squares.
-
-
My Cookbooks Add Recipe My List Add Recipe -
Preparation 25 minutes Cook 28 minutes Waiting » 20 minutes Total 1 hour, 13 minutes -
Energy 252 kcal/serving Fat 20.0 g/serving Carbohydrates 489.98 g/serving Glycaemic Index 56 Glycaemic Load 17.33 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1058 | 1554 | 10475 | 8350 |
| Energy (kcal) | 252 | 371 | 2500 | 2000 |
| Protein (g) | 4.87 | 7.15 | ||
| Carbohydrate (g) | 30.7 | 45.1 | 345 | 275 |
| Fat (g) | 13.6 | 20.0 | 95 | 70 |
| Fat (saturated) (g) | 6.79 | 9.97 | ||
| Fibre (g) | 1.60 | 2.35 | ||
| Sodium (mg) | 132 | 194 | ||
| Salt (equivalent) (g) | 0.33 | 0.49 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 70.7 | 103 | 800 |
| Vitamin B-12 (µg) | 0.16 | 0.23 | 1 |
| Vitamin B-6 (mg) | 0.13 | 0.19 | 2 |
| Vitamin C (mg) | 0.30 | 0.44 | 60 |
| Vitamin D (µg) | 5.03 | 7.38 | 266 |
| Vitamin E (mg) | 0.65 | 0.95 | 10 |
| Zinc (mg) | 0.54 | 0.79 | 15 |
| Calcium (mg) | 39.7 | 58.4 | 800 |
| Folate (mcg) | 15.9 | 23.3 | 200 |
| Iron (mg) | 1.08 | 1.58 | 14 |
| Magnesium (mg) | 26.9 | 39.5 | 300 |
| Niacin (mg) | 0.45 | 0.66 | 18 |
| Pantothenic acid (mg) | 0.19 | 0.28 | 6 |
| Riboflavin (mg) | 0.11 | 0.16 | 1.6 |
| Phosphorous (mg) | 108 | 160 | 800 |
| Thiamin (mg) | 0.10 | 0.15 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
|
You must be logged in to leave comments.
Show all comments