I happen to love Turkish Delight chocolates. When I was a kid we could get these tasty chocolate bars called Treasure Box. They consisted of six different chocolates, all conveniently stuck together as one bar . . . I think one was caramel, one was strawberry, one fudge, one coffee (nobody's favourite) and one was turkish delight.
No surpise the Turkish Delight was my favourite one of all. Even today when we get a box of chocolates, I claim the Turkish delight as my own. I could not eat any more than one or two of them at once . . . they are too sweet, but boy oh boy do I enjoy those one or two.
Imagine my delight when I discovered this box of Turkish Delight thins at my local Tesco shop!! Similar to After Eight mints, except that they are filled with a thin layer of Turkish Delight and covered in milk chocolate.
As soon as I saw them I knew exactly what I wanted to do with them. I had to buy them . . . I just had to!!!
I had made brownies in the past filling them with a layer of minty After Eights. Oh my but they were scrummy . . . the centre of the brownies all fudgy and mint flavoured . . . impossible to put down. Imagine the same thing . . . but with a moreishly scrummy centre of Turkish Delight.
Yes . . . you have died, and gone to Heaven.
I think I really HAVE created a monster here! But oh what a scrummily lovely way to go . . .
*Turkish Delight Brownies*
Makes 24 to 36, depending on how large you cut them
Irresistibly scrummy brownie!! Moist, delicious, moreishly tasty! Decadent even!
7 1/2 ounces plain flour (1 1/2 cups)
250ml cocoa powder (1 cup)
1/2 tsp baking powder
1/2 tsp salt
4 1/2 ounces buttery flora or butter flavoured vegetable shortening (2/3 cup)
14 ounces granulated sugar (2 cups)
4 large eggs
12 ounces semi sweet chocolate chips (about 2 cups)
1 box of Turkish Delight thins, unwrapped
(Can use an equal amount of unwrapped After Eight mint chocolates if preferred,
or half of each)
Prehaet the oven to 180*C/350*F/Gas mark 4. Butter a 12 by 8 inch brownie pan and line with parchment paper. Butter again. Set aside.
Sift the flour, baking powder, cocoa and salt into a bowl. Cream the shortening, and sugar together in another bowl until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. Spread half of the batter in the prepared pan. Cover with the unwrapped turkish delights and or mints, leaving a bit of space between each one and a border all the way around so that they don't touch the edges of the pan. Cover with the remaining batter, spreading it out with a knife or spatula to completely cover.
Bake for 30 to 35 minutes, or until a wooden pick inserted in the centre comes out slightly sticky. Cool completely on a wire rack before removing from the pan. Cut into squares to serve. Store in an airtight container.