The Recipe

Makes: 6 fudgy brownies
Preparation: 15 minutes and overnight
Baking Time: 0 minutes!!!

A cure for those craving for brownies and don’t have an oven. There’s nothing better than fudgy chocolate brownies.

When baking is your ultimate therapy and you don’t have an oven, you can:

1. Borrow an oven from your neighbours (none of them own one)
2. Buy one (not yet!)
3. Make up a recipe that has a similar texture to baked fudge brownies.

I’m going to be honest with you, these brownies are pretty damn good. They do lack the crispy exterior and melty interior of baked brownies, but they do the trick and can be stored in the fridge or freezer, defrosted, and eaten whenever you wish, even for breakfast (I promise, I won’t judge).

These chocolate delights have bursts of sweet raisins, but you can add nuts, and coconut or play around with other grains (quinoa might work!) to achieve the brownie of your dreams, without having to bake them.

Happy no baking - and let me know how they turn out xx

If you are lucky enough to have an oven and love all thigs chocolate, you can try this dark chocolate cake topped with whipped mascarpone for a nice low-fat treat. (hehe)

INGREDIENTS

100g muscovado sugar (you can use brown or white sugar if you wish as well)
1/4 tsp fine sea salt
60g unsalted butter
300mls whole milk
200g dark chocolate (70% cacao or more), broken up in bits.
10g cocoa powder
100g raisins
120g instant oats

METHOD

Over low heat, mix sugar, salt, milk, butter, and dark chocolate until all ingredients are melted and combined
Sprinkle over cocoa powder and mix swiftly, making sure there are no lumps.
You can now throw the raisins into the liquid, enabling them to absorb all its goodness and making them nice and plump.
Finally mix in the instant oats, you will need to continuously stir until they cook and have made the batter nice and gluey. Once the batter is cooked, turn off the heat. (you can always have a taste of the mixture here to see if it needs anything else).
Line a loaf tin (or if you don’t have an oven, I lined a plastic container), with cling film or foil. The size of the container should roughly be around 11cm wide and 21 cm in length. (or 4 x8 inches).
Tip all the batter into the container and press down firmly so it squeezes into all corners of the mold.
Cover with a lid or excess cling film, and allow it to set overnight. You can hurry it along by blasting it in the freezer.
When the brownies are set, simply tip them out and cut them in whatever shapes you wish!
Enjoy.