I have always been a huge fan of Lorraine Pascale ever since I first saw her TV series “Baking Made Easy” a couple of years back. Since then I have bought her books and enjoyed making her no-fuss, yet utterly delicious recipes. We love both her savoury and sweet recipes and can’t get enough of them.
So a couple of months back I was excited to hear that Lorraine was bringing out another baking book and it would be featuring “favourites that you could enjoy everyday”, in other words it would be a baking book that features our best loved classics but made a bit lighter so we can enjoy them without feeling that we are being naughty. As a serial dieter who manages to lose a few pounds and then promptly puts them back on again, I thought this book sounded like a great idea. I will be reviewing the book in the next week or so, so watch this space!
The front cover of Lorraine Pascale’s fab new book “A Lighter Way To Bake”.
Of course this does not mean you can trough the whole plate of brownies or cookies- far from it. It just means you can enjoy one and it is a little bit better for you than a standard bake. I absolutley detest shop bought “low-fat” type cakes and biscuits. They taste awful, are usually packed with extra sugar and other rubbish to compensate for the lack of fat and are usually so sickly sweet you are left with a huge headache after eating them. I would rather have something small and home-made instead.
So, last Sunday afternoon for our usual Sunday lunch pudding I decided to put one of Lorraine’s “Lighter Bake” recipes to the test. I chose to go for the “Blooming Brownies” on page 164.
Lorraine says in the recipe introduction that “the outcome is a much lighter brownie, with a slightly more cakey taste, but it’s still the right sort of naughtiness to feel that you are getting a tasty treat,”
Here’s how I made the Blooming Brownies. I made mine into a Mint Chocolate version as I had a bar of Lindt Chocolate Mint Intense in my cupboard and no plain chocolate left.
First butter was melted in a small pan over medium heat.
I used a bar of Lindt Mint Chocolate Intense pg of good quality milk chocolate. This one was from Waitrose.
Once the butter had melted and was taken off the heat, I added in the chunks of chocolate. These melted from the heat of the hot butter.
Three whole eggs plus two extra egg whites were whisked with my hand held electric mixer. Sugar was added bit by bit and mixed in carefully.
Here’s the melted chocolate- gorgeous!
The wet ingredients were then folded in with some wholemeal flour, cocoa powder and bicarbonate of soda.
The mixture was poured into a well greased and lined loose bottomed square tin.
The brownies were baked in the oven for about 20-25 minutes.
The brownies were cut up into 16 squares. I dusted them with a small sprinkling of icing sugar.
The leftovers were put into an airtight container to go into the freezer though my son did take a couple before they got put in there!
So, the verdict? Lighter Bake Brownies versus my own “standard” ones? Lorraine compares her lighter version with another recipe she has in Baking Made Easy for her Oreo Cookie Crumble Brownies. These have been a massive hit when we have made them in our house before. My own brownie recipe I use uses much more sugar but less eggs, more butter, less chocolate and less cocoa powder but more flour. The result is definitely more fudgy and chewy. Lorraine was absolutely right in saying that these are more “cakey” but this did not put me off. In fact it was great to have the delicious chocolate hit without the over powering sweetness or the artificial “low fat” shop bought taste. The rest of my family loved the brownies too and couldn’t tell the difference. I thought one square at 165 calories was great, you could indulge without feeling “naughty”. I had to hide the rest though!
Love Sam xx