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Unsure of what to do with the cavolo nero in your veg box? Sure, you could steam it and serve it up as a side dish, or you could do something much more exciting - put it into a brownie recipe! It adds lots of moistness and a touch of bitterness to help balance out the sweetness - we really do recommend trying it!
Recipe provided courtesy of Discover Great VegPreheat the oven to 180oC, gas mark 4. Grease and base line a 22cm square tin.
Melt the chocolate and butter in a bowl over a pan of simmering water. Meanwhile, cook the cavolo nero in boiling water for 3-4 minutes, cool under cold water and drain well, squeezing out any excess liquid, then chop.
Whisk the sugar and eggs together until pale, stir in the chocolate mixture and cavolo nero. Mix together the flour and baking powder and fold into the brownie mixture and pour into the prepared tin.
Bake for 35-40 minutes. Cool slightly before removing from the tin and cut into 12 pieces.
Preheat the oven to 180oC, gas mark 4. Grease and base line a 22cm square tin.
Melt the chocolate and butter in a bowl over a pan of simmering water. Meanwhile, cook the cavolo nero in boiling water for 3-4 minutes, cool under cold water and drain well, squeezing out any excess liquid, then chop.
Whisk the sugar and eggs together until pale, stir in the chocolate mixture and cavolo nero. Mix together the flour and baking powder and fold into the brownie mixture and pour into the prepared tin.
Bake for 35-40 minutes. Cool slightly before removing from the tin and cut into 12 pieces.
15 minutes
Serves 18-22 scones
