OK, so there’s not really anything breakfasty about them except that they contain marmalade and we ate them for breakfast as it was the only time today the whole family would be together. Anyway, as I can’t really share them with you I thought I could share the recipe.
As you can see I got lots of lovely Phoenix birthday cards! I must have my family well trained lol!
350ml pecans/walnuts (optional)
125g butter (we use dairy free Pure)
150g dark chocolate
225ml (or thereabouts – a small jar) of marmalade
1tsp vanilla essence
1tsp orange extract (or extra zest…don’t worry if you haven’t got it, you won’t need it with the marmalade!)
200g plain flour
1/2 tsp salt
4 large eggs
250g golden caster sugar (we use golden cos unrefined is better for you!)
Method (preheat oven to 180 degrees C or 170 fan oven)
- Toast the nuts if you’re using them, by laying them on a baking tray in the oven for a few minutes, or toast in a frying pan (no oil!) but watch them! They will go from toasted to burnt very quickly! You don’t have to toast them, you can just add them in as they are.
- Melt butter and chocolate together (I do this in a pan on low heat, you could use a double boiler or microwave, make sure the chocolate doesn’t burn but with the butter in as well it shouldn’t)…then take off the heat.
- Stir in the marmalade, vanilla and orange extract (if using) in to the melted chocolate mix until marmalade has melted and mixed in.
- In a separate bowl beat the eggs (use an electric whisk – it’s just easier!) then add the sugar and beat well until thick.
- Add chocolate mix to eggs and sugar and beat on low speed just to combine them.
- Sift the flour and salt into the mix and fold in until the mix has just combined (don’t beat!).
- Stir in the nuts, or sprinkle on top if using.
- Bake for about 30-40 minutes until the top is firm but the mix is still soft.
- Allow to cool completely in the tin – no eating straight away – this is the really hard bit!
- Cut into squares (when completely cool – honestly – hands off till then!)