Introducing… The T-T-T-Townie!

And… Melissa Adams! That’s me 🙂 I am still alive, friends! And I’m still cooking and baking. But, my time to snap and share all my kitchen adventures with you has been a bit limited. Also, since the school holidays started, this educator promised herself at least 1 week’s rest. Oh, but in that quite, so many fresh ideas arose that excites my soul extremely. More about this later. Now that I’ve explained myself, let’s get going.

I hope some of you know the humble Townie, because many friends I have introduced it to have never heard of it. This, my fellow foodies, is a sweet cross between the Tart and the brOWNIE. A favourite in the Adams’ home <3

Before my husband and I decided to eliminate added sugar from our lives, I made these all the time because Brendan loved it. But all the sugar and the flour became too much for me (and I worried about him because he could eat half a dozen of these in one go). The original recipe I used was one I found on Pick n Pay’s website. Today I tweaked that recipe and attempted my healthier version thereof and it works! In fact, my tester at home prefers this new recipe and now I don’t mind how many he devours.

This recipe makes 12 Townies and uses two slabs of my favourite dark chocolate; it’s actually the only dark chocolate I eat because 2 blocks a day is more than enough. If you have visited the Spice Route in Paarl before, you would probably be familiar with this brand as the De Villiers Chocolate house is on that premises.

The recipe has two parts to it: the pastry and the brownie filling. For the pastry, all the ingredients are placed in your food processor on a slow speed until it is combined. Then it gets thrown out onto some cling wrap, covered and kept in the refrigerator while you make the brownie filling.

The brownie filling starts by melting the butter and 1 chocolate slab together and then the rest of the ingredients are added and mixed together. Only after this do you need to prepare a 12 hole muffin pan by greasing it well. Then you can start warming up the oven to 180 degrees celsius. And now the fun part: dividing the pastry which is hiding in the refrigerator into 12 equal balls and forming your tart cups in the muffin pan. I always keep some Tapioca flour on hand to assist with easy moulding.

 

I promise you, this recipe is a winner! Brendan woke up this morning telling me he thinks I need to enquire about having my own stand at different slow markets to sell these. Now that’s an idea I like!

Print Recipe
Townies
Prep Time 20 minutes
Cook Time 20-22 minutes
Passive Time 5 minutes
Servings
townies
Ingredients
For the pastry
For the filling
Prep Time 20 minutes
Cook Time 20-22 minutes
Passive Time 5 minutes
Servings
townies
Ingredients
For the pastry
For the filling
Instructions
For the pastry
  1. In a food processor, mix the butter, honey, egg and salt until well combined.
  2. While the processor runs at a slow speed, add the coconut and tapioca flour in stages until the pastry forms.
  3. Remove the blade of the processor and place the pastry on cling wrap. Cover the pastry and refrigerate it while you make the brownie filling.
For the brownie filling
  1. Melt 1 of the chocolate slabs (broken into pieces) and the butter in a bowl by heating it in the microwave in 15 second intervals to avoid burning.
  2. Remove the bowl from the microwave and add the honey, cacao, milk, eggs and the vanilla. Whisk it together. Gently whisk in the flour.
  3. Chop the other chocolate slab into small chunks and fold it into the mixture.
  4. Grease a 12 pan muffin pan well with butter.
  5. Preheat the oven to 180C.
  6. Remove the pastry from the refrigerator. Divide the pastry into 12 even round balls. Have some tapioca flour nearby to assist with moulding the pastry into the muffin pan easily. Flatten each ball and place it in the muffin hole. Then work your way up from the base by bringing the pastry up to the sides of the hole.
  7. Once your pastry cups are done, spoon the batter into each cup (3/4 full). Use the remaining filling for normal brownies.
  8. Bake for 20-22 minutes until the tops start to crack. You want the inside to be nice and moist.
  9. Allow to cool in the muffin pan for 5 minutes, loosen the sides with a toothpick and turn it out onto a wire rack.

The post T- T- T- Townies! appeared first on And then there was food.

(Visited 9 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *

nineteen − 7 =