Upside-Down Toffee Apple Brownies

I may have over-indulged slightly over the holidays but I'm not going to cut out tasty treats completely just to compensate; balance people, balance!  Following our delicious stir-fry from the other night, I made a delicious dessert from my one pot cookbook.  See - balance, healthy dinner means a little dessert won't hurt - and it was made with apples so it's sorta healthy too.  Kinda.  Not really. 

I noticed after I took the brownies out of the oven that my oven mitt has apples on it!

I love when cooking a complete dish can be done in one pot.  This recipe sort of fibs that.  Yes - the complete dish is made in one pot...

Toffee sauce and sliced apples

Top with brownie mixture

Bake until golden brown.

But you do require a second pot to make the sauce...

 And  two bowls to mix the brownies.  One for the dry ingredients, one to beat the butter and sugar.

 It's more of a 4 pot recipe but definitely worth the extra washing up!  Even the husband liked it and he's not one for desserts.  So a win, for sure!

Upside-Down Toffee Apple Brownies - adapted from Love Food One Pot Cookbook

Toffee Apple Topping
85 grams brown sugar
55 grams butter
1 apple, cored and thinly sliced

Brownies
115 grams unsalted butter
15 grams brown sugar
2 eggs, beaten
200 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
 2 apples, peeled and grated

1.  Preheat over to 180° Celcius and grease a 9 inch square tin or use a sillicone baking tray.

2. To make the topping, melt the sugar and butter together in a pan on a gentle heat, stirring continuously until bubbling and a toffee-like consistency.  Pour at the bottom of the prepared tin and arrange the apple slices on top and set aside.

3. In a large bowl, beat the butter and sugar together until fluffy.  Add the eggs, one a time, and beat.  

4. Sift flour, baking powder, baking soda and spices into a bowl and then fold into the mixture.  Stir in grated apples and then pour into prepared tin.

5. Bake in the oven on the middle rack for 35-40 minutes (30 minutes for a fan assisted oven) until set and a toothpick inserted comes out clean and top is golden.  Cool for 10 minutes, turn out onto a plate and slice into squares.

Modifications:
Add 1 1/2 teaspoons of mixed spice instead of the cinnamon, cloves and nutmeg.
Add in a handful of chopped nuts.

Orange and Cranberry Chocolate Mousse

Last week I received a little request from a friend.  Could I write about the chocolate mousse she'd had at my house because she wanted to make it over the holidays.  I had made a simple (like 2 ingredient simple) hazelnut chocolate mousse for her but since she wanted to make it over the Christmas holidays, I thought I would Chrismasfy - Christmassify - Chris... ugh make it taste like Christmas?

Tesco is selling their own version of various flavoured chocolate spread so last week I picked up the orange flavour.  It's like a smooth Terry's Chocolate Orange.  Very dangerous because I could eat it by the spoonful.   I haven't.  Yet.

I thought it might go nicely paired with cranberries in some way so I bought some fresh ones and got them on the stove.  Very simple - I put equal parts cranberries and sugar (about 150 grams), a spoonful of marmalade and a splash of water into a pot and brought it to a boil.  Once the cranberries began to split, I turned the gas down and simmered for about 10 minutes.  In the meantime, I started on the mousse.  Last time I made this I melted the chocolate spread in the microwave, whipped the cream and then folded both together.  This time I tried blending both ingredients in a bowl, and so I put a half cup of orange flavoured chocolate spread and a cup of whipping cream and blended!  Worked like a charm!  When the cranberries were ready, I scooped out a small amount and allowed it to cool before putting a little in the bottom of each glass, then poured the chocolate mousse on top.  Allow it to chill for at least four hours or overnight.

I would have garnished this with a slice of chocolate orange but then I would have had to eat it all so I went with fresh.  You could use candied orange slices too.  I used martini glasses but shot glasses would work well to include this in a little dessert buffet.

The garland in the photo should tell you that I have spent the last couple of days turning my house into Santa's Grotto.  And everytime I think I've finished, I find something else to sprinkle a little Christmas magic on ie: tinsel and glitter.  Better get cracking on the rest of that baking!