My Turkish delight brownies are squidgy chocolate brownies with a crisp, meringue-like top, stuffed with chunks of chocolate-covered Turkish delight. These Turkish Delight Brownies are so decadent and super tasty!
Just give me all the brownies. I don’t want to eat anything else today except brownies.
I dont bake cakes too often on the blog but I’ve been meaning to make these for quite a while, but put it off as I knew my greed would see me scoffing one every time I entered the kitchen.
I wasn’t wrong.
I love chocolate brownies anyway, but Turkish delight seals the deal for me.
I initially bought a three-pack of Turkish delights, and then I thought that three wouldn’t be enough, so Chris and I ate them – knowing that we’d get some more.
Then I bought 2 three-packs.
When I got started making the brownies, I realised that 3 Turkish delights would have been plenty. So I added an extra one in there just to help justify the reason I’d bought NINE Turkish delights altogether.
Then Chris and I ate the other two that were left over.
Can’t be trusted around chocolate.
You know when you hear about those experiments, where children are asked to wait in a room with a sweet on the table in front of them, and they’re told that if they don’t eat it when the adult is out of the room, they’ll get two sweets?
I think I’m that child who’d just eat the sweet. Then beg and plead for the second sweet when the adult came back in again.
Then request a packet of sweets of the way home.
One day I’ll grow up and a handful of nuts with a piece of fruit will satisfy my sweet cravings. Let me think about how good that will be over a piece of chocolate brownie…….
The Turkish Delight Brownies Recipe:
Turkish Delight Brownies
- 150 g (5.3 oz) good quality dark chocolate - or 1 cup minus 1 tbsp dark chocolate chips
- 180 g (¾ cups + 1 tbsp) unsalted butter
- 3 large eggs
- 265 g (1 ¼ cups + 1 tbsp) golden caster sugar
- 60 g (½ cup) plain (all-purpose) flour - you can replace for the same amount of gluten-free plain flour, blend if required
- 40 g (½ cup minus 1 tbsp) cup cocoa powder
- ½ tsp baking powder
- 60 g (¾ cup) ground almonds
- 4 Fry's Turkish Delight bars - chopped into ½" chunks
- Preheat the oven to 180C/350F (fan) and line a deep 20cmx30cm baking tin with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
- Melt the dark chocolate and butter together in the microwave in 30 second bursts, giving it a stir each 30 seconds (or you can melt in a bowl over a pan of simmering water - make sure the bowl isn't touching the water though). Stir and leave to cool slightly.150 g (5.3 oz) good quality dark chocolate, 180 g (¾ cups + 1 tbsp) unsalted butter
- Whisk the eggs and sugar in a large bowl using an electric whisk until thick and creamy.3 large eggs, 265 g (1 ¼ cups + 1 tbsp) golden caster sugar
- Slowly whisk again, and pour the melted chocolateand butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
- When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.60 g (½ cup) plain (all-purpose) flour, 40 g (½ cup minus 1 tbsp) cup cocoa powder, ½ tsp baking powder, 60 g (¾ cup) ground almonds
- Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
- Arrange the Turkish Delight chunks on top of the brownie mix evenly. Push the Turkish Delights into the mixture slightly and place the tray in the oven.4 Fry's Turkish Delight bars
- Cook for 25 minutes.
- Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.