Mark any occasion with these winning Spar recipes for indulgently delicious, but easy-to-prepare sweet chocolate treats that will leave everyone wanting more!
Cheap and cheerful brownies
A great, last minute recipe when you have to whip up a batch of baked treats with what you have in the cupboard.
Ingredients:
• ¾ cup (180 ml) vegetable oil
• 1½ cup (375 ml) white sugar or castor sugar
• 1 teaspoon (5 ml) vanilla extract
• 3 eggs
• ¾ cup (180 ml) cake wheat flour
• ½ cup (125 ml) unsweetened cocoa powder
• ½ teaspoon (3 ml) baking powder
• ¼ teaspoon salt
Method:
1. Preheat oven to 175°C.
2. Grease a small brownie tin (about 22 cm x 20 cm)
3. Mix together the oil, sugar, and vanilla and eggs.
4. Mix the flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.
5. Spread the batter evenly into the prepared pan.
6. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Chocolate pudding
Rich and gooey baked chocolate puddings ready in less than 20 minutes!
Ingredients:
• ¾ jar (300 g) Squillos chocolate spread
• 2 whole eggs
• 2 egg yolks
• 2 tablespoons (30 ml) self-raising flour
Method:
1. Preheat the oven to 180°C
2. Grease four little ramekins.
3. Melt the Squillos chocolate spread in the microwave for a minute or so – don’t let it burn.
4. Beat the eggs in a separate bowl.
5. Stir the eggs and flour through the chocolate spread.
6. Spoon into little ramekins.
7. Bake for 12-15 minutes or until the sides are cooked but the middle is still very gooey.
8. Serve with a dollop of mascarpone if you like.
Chocolate covered bananas
A sweet treat that’s packed with vitamins, and fun for children.
Ingredients:
• 1 x 80 g milk chocolate bar, chopped
• 6 popsicle sticks or wooden skewers
• 3 fresh bananas, peeled and cut in half
• 30 ml peanuts, chopped, or 15 ml 100s and 1000s, or 30 ml desiccated coconut
Method:
1. Melt the chocolate either by placing in a heatproof bowl set over a pan of gently simmering water, stirring until melted or in the microwave.
2. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
3. Sprinkle each banana with peanuts or 100s and 1 000s or desiccated coconut and set on prepared baking sheet. Refrigerate until chocolate is firm; 20 minutes or up to three days.
