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!