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| Imbuljuta tal- Qastan |
This soup, which is traditionally eaten at christmas time, right after mid-night mass, is a thick & hearthy drink, flavoured with tangerine & orange peel, cinnamon & crushed cloves. I also like to add dark chocolate to the mix for an even more decadent drink.
The last time I drank the imbuljuta, the chocolate-ness of it reminded me of my favourite brownies... and when doing the above mentioned project, I thought of incorporating these two, excellent recipes to produce a brownie using chestnuts, orange zest & spices.
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| Imbujluta Brownie |
I am happy to say that the result is a brownie, as fudgy and as soft as the nut brownies I usually make with an awesome citrusy, cinnamony flavour. OH YUM!!
Imbuljuta-inspired brownie
Ingredients
- 230g Butter, roughly cubed
- 250g Sugar
- 4 Whisked eggs
- 230g Dark Chocolate, roughly chopped
- 140g Flour
- 40g Cocoa Powder
- 100g boiled & chopped chestnuts
- Zest of 1 orange, finely chopped
- Zest of 1 tangerine, finely chopped
- 1 tsp crushed Cinnamon
- 1 tsp crushed Cloves
- 20cm square baking tin
Method
- Melt the butter in a large pot.
- Add the sugar and stir until dissolved.
- In a separate mixing bowl mix the solid chocolates & eggs.
- Pour the piping hot mixture (from 2) over the chocolates/eggs in a bowl and mix until chocolate is dissolved.
- Mix in the flour & the cocoa powder until no traces of flour can be seen.
- Mix in the chestnuts, orange & tangerine peel * spices.
- Pour the mixture in to the prepared tin.
- Bake in a 180 degrees pre-heated oven for 18 to 22 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny & has cracked. The centre of the brownie shoudn’t be wobbly when shook.
- Leave aside to cool.
- Decorate with candied orange or tangerine peel.
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| Brownies decorated with candied tangerine peel |
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