Buried Treasure Brownies
- Place the pearl barley in a saucepan with the tea bags and cook it as per the instructions on the packet
- Stir 30g of the cocoa powder into the flour and rub in the marge until the mixture resembles crumbs
- Chop the prunes and beetroot and stir in the sultanas and cinnamon
- Stir the sugar and dried fruit mix in to the barley (when it is cooked; reduce the liquid down but don't pour it off) and allow it to cool
- Add the barley and fruit into the prepared flour and mix well, adding more water if the consistency seems dry (they should be moist)
- Lightly spread the mix into a greased, lined tin and bake in a cool oven for 15 minutes
- Sieve the remaining coca powder into the fondant icing sugar and mix to icing consistency adding 1 teaspoon of water at a time
- Remove the brownie slab from the tin and scatter the chopped glacé cherries over the top
- Spread the chocolate icing over the slab and refrigerate for at least an hour before cutting to the required sizes
Cooking Temperature: 180 degrees
Cooking Time: 15 Minutes
Serves: 8 - 10
Keeps For: 5 days
Tips and Comments
- I invented this after a not-great week when I was in definite need of comfort food but not wanting to compromise on nutrition.
- Named 'Buried Treasure' due to the barley 'pearls' and beetroot 'rubies'. (Also 'Beetroot and Barley Brownies' don't sound as appetising!)
- These are not super-sweet as I prefer to let the flavours come through but you could add more sugar if you felt you needed it.
- See Not-Dairy for info on soya marge.