Tuesday, 6 August 2013


This paring sound really unconventional, but I sort of think that lychees have the same fragrant sweetness as Turkish delight. Add them to chocolate brownies and you’ve get this more gooey, indulgent version of the chocolate box favourite. The liquid in the lychees leaves pools of rich melted chocolate, and if the texture of lychees isn’t your thing, you can make them at Halloween and call them eyeball brownies.

250g plain chocolate
250g butter
4 eggs
300g unrefined sugar
4 eggs
250g flour
240g tin lychees in light syrup

Preheat oven to fan160/180c/4. Line a 20x20cm brownie tin with baking paper.
Melt the chocolate and butter together in a bowl over a pan of boiling water on a very low heat. Beat the eggs and sugar together until light and fluffy. Pour the melted chocolate and butter over the beaten eggs and stir. Mix in the flour until you have a thick brownie batter. Tip in about a tablespoon of the lychee syrup then drain away the rest. Add the lychees, and mix well.

Bake in the bottom of the oven for about 30-35minutes, until the brownies have a crust but still give a little when touched. Leave to cool in the tin for 15 minutes before cutting up and enjoying.

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