Would you believe that you can make high-quality, no-stress sweets using just three ingredients? What if those recipes can be made with ingredients you already have on hand or can buy in a single trip to just one grocery store? Does it sound too good to be true? Charmian Christie, creator of the blog The Messy Baker, promises that it’s not!
In The 3-Ingredient Baking Book, she shares 101 delicious and easy-to-follow recipes, from cookies to ice cream, to help you spend less time in the kitchen and less money on food. Whether you’re looking for entertaining-worthy desserts or just want to make yourself an effortless treat, Charmian has you covered. Impress your guests with Quick Chocolate Mousse, Mini Baklava Bites or a heaping serving of Strawberry Eton Mess.
Feeling like a bit of self-indulgence? Keep it simple with Peanut Butter Cookies, Maple Popcorn or Chocolate Hazelnut Brownies. She also provides tips and tricks, must-have pantry items and equipment, and walks you through how to avoid the most common baking mistakes.
If you’re new to baking, this book is a great place to start. Nothing here is too difficult and you won’t have to spend a car payment on specialty pans. If you’re a seasoned pro, you’ll find inspiration and new ways to make old favourites without the fuss. So grab an apron and take the 3-ingredient challenge!
Chocolate Hazelnut Brownies
Makes 16 brownies
My mom hates nuts in brownies. I love them. Her objection isn’t the taste; it’s the texture. In her opinion, brownies shouldn’t crunch. This recipe provides the perfect compromise. Thanks to chocolate hazelnut spread, she gets a moist, uncluttered brownie, while I get the nutty flavour I adore. But yesterday’s solutions are today’s problems: now that we agree on the brownies, we have to learn to share.
Preheat the oven to 350°F (180°C)
• 8-inch (20 cm) square metal baking pan, lined with parchment paper
- In a large bowl, combine 1½ cups (450 g) chocolate hazelnut spread, eggs and flour. Mix until well combined.
- Spread the batter evenly in the prepared pan.
- Bake on the middle rack of the preheated oven until a tester comes out with only a few crumbs attached, about 25 minutes.
- Let cool in the pan on a wire rack. Remove from the pan, using the parchment liner. Frost the top of the cooled brownies with the remaining chocolate-hazelnut spread and cut into squares.
Store the brownies in an airtight container at room temperature for up to 4 days.
Courtesy of The 3-Ingredient Baking Book by Charmian Christie © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.