Vegan Frying Pan Brownie Bosh TV

Frying Pan Brownie

  • Simple
  • 1:00 h
  • 11 ingredients

This blinder of a recipe is the sequel to our frying pan cookie in Speedy BOSH! Crisp and chewy round the outside, soft and gooey in the middle, packed with indulgent chocolatey deliciousness, this is the quintessential brownie, but laced with speculoos and studded with caramelised hazelnuts to make it that extra bit special.

Serves: 8

Ingredients

For the brownies

  • ¾ tsp apple cider vinegar
  • 1 tsp baking powder
  • 300g unpeeled potatoes
  • 100ml water
  • 200g caster sugar
  • 60g cocoa powder
  • 100g dark chocolate
  • 150ml sunflower oil - plus extra for greasing
  • 110g plain flour
  • 175g Speculoos spread - e.g. Biscoff
  • salt

For the candied hazelnuts

  • ½ tsp sea salt
  • 25ml water
  • 50g caster sugar
  • 75g blanched hazelnuts

Before you start

Preheat the oven to 170°C l Baking tray l Set a steamer or metal colander over a small saucepan with 3–5cm water over a medium-high heat l Grease a medium ovenproof frying pan with oil l Rubber spatula l Grease a baking tray or sheet of parchment paper with plenty of oil l Food processor

Step 1

Steam the potatoes

  • Put the potatoes in the steamer or colander, cover and steam for 30-40 minutes, until tender
  • Set aside to cool just slightly

Ingredients

  • 300g unpeeled potatoes
  • salt

Step 2

Meanwhile, candy the hazelnuts

  • Spread the nuts over the baking tray
  • Put the tray in the oven for 5-10 minutes, until the nuts are lightly toasted
  • Put the sugar and water into the greased frying pan and set the pan over a medium-high heat
  • As soon as the liquid starts to bubble, reduce the heat to medium
  • Add the toasted nuts, mix well with a rubber spatula and let it bubble away, tilting the pan now and then, until the water evaporates and you have a light golden syrup that coats the nuts (about 5 minutes)
  • Quickly scrape the nuts on to the greased baking tray or parchment paper
  • Sprinkle over the salt and leave to cool

Ingredients

  • ½ tsp sea salt
  • 25ml water
  • 50g caster sugar
  • 75g blanched hazelnuts

Step 3

Prep the chocolate

  • Wash out the small saucepan and add the water, sugar, cocoa powder and chocolate, then mix well
  • Set the pan over a low heat, folding the mixture with a rubber spatula now and again
  • Once melted, stir until smooth and take off the heat
  • Scrape into a bowl and set aside to cool until just warm

Ingredients

  • 100ml water
  • 200g caster sugar
  • 60g cocoa powder
  • 100g dark chocolate

Step 4

Make the brownie mixture

  • Once they're cool enough to handle but still hot, peel and chop the potatoes into the food processor
  • Blitz until smooth
  • Add the oil in a slow and steady stream until combined
  • Add the vinegar and salt and pulse to mix
  • Tip into the bowl with the chocolate mixture
  • Fold until just mixed
  • Add the flour and baking powder to a separate bowl and mix to combine, then sieve the flours over the chocolate mixture and fold together without over-mixing
  • Scrape into the greased frying pan
  • Spread the speculoos evenly over the top

Ingredients

  • ¾ tsp apple cider vinegar
  • 1 tsp baking powder
  • 150ml sunflower oil - plus extra for greasing
  • 110g plain flour
  • 175g Speculoos spread - e.g. Biscoff

Step 5

Bake the brownie

  • Put the pan in the hot oven and bake for 17-20 minutes
  • Sprinkle over the candied hazelnuts and either leave to stand for 10 minutes before digging in while it's hot, or leave to cool, cut into slices and serve