Just eight every day ingredients stand between you and these luscious, luxurious dark chocolate and raspberry brownies. And should you not have any of these items to hand I urge you to abandon your post, buy them, then bake these rich, easy, delicious brownies from scratch. Continue reading
Not very many desserts or sweet treats can tempt me – but when I see the words ‘red velvet’ I am in! I always order anything red velvet at cafes or in bakeries and I love baking red velvet-based recipes.
Hands up if you love coconut and chocolate together? It is one of my very favourite sweet combinations – always has been. I love the contrast of the crunch of coconut with the lux mouthfeel of dark chocolate. Continue reading
Chocolate orange is my favourite sweet combination. I love it with a passion bordering on obsessive. Continue reading
My weakness is home-made chocolate brownies. I can take or leave most baked goods – leave, usually – but when there’s a home-made brownie being offered I am all over it. Continue reading
It has come to my attention that everybody loves chocolate. Not really a stunning insight, I hear you mutter. True, but let continue. It is a given that everyone loves choccy but whenever I post a really chocolatey recipe the crowds go wild. That is, as wild as you can be while expressing an opinion via a keyboard. Continue reading
This gingerbread chocolate brownie recipe is perfect for people who love their chocolate but still want a festive dessert.
This is a short post as I am about to run out the door but I really wanted to share this recipe with you, as it is easy to throw together but so lush and moist.
I tweaked a recipe from delicious by reducing the amount of eggs and halving (!) the sugar.
250g unsalted butter, chopped
300g dark chocolate, chopped
3 eggs, whisked lightly
¾ cup cups brown sugar
1 1/3 cups plain flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/3 cup cocoa, sifted
LET’S GET TO IT:
Preheat the oven to 170C. Grease and line a 20cm square cake pan.
Place butter and 200g of the chocolate in a heatproof bowl over a pot of simmering water – stir until smooth. Remove from heat and allow to cool for 10 minutes.
Add eggs, one at a time, to the melted chocolate, and use a silver spoon to beat well.
Stir in the sugar, flour, baking powder, spices and cocoa.
Scrape into pan and bake for 21-25 minutes or until just set – you want them moist in the middle. Cool in the pan, then turn out and cut into squares.
While they are cooling melt the remaining 100g chocolate and allow to cool slightly, then drizzle over the brownies to serve.