Ultimate Brownie Points

One of the 'joys' of this pregnancy has been an absolute inability to consume chocolate without being violently ill.  That is, until now.  Thirty-two weeks pregnant and I can now safely eat, and enjoy, chocolate.  I think this little bit of background must give you a slight insight into the pure elation that was exploding from my kitchen (and heart) as I created this recipe!

I often cook brownies (using a range of different recipes) and dislike the eggy taste that the majority of them have.  Last week, I was very generously given a vintage cookbook from the beautiful mother of a close friend who knew that I would truly appreciate it!  This cookbook contained a recipe for brownies that intrigued me - it contained no actual chocolate, just cocoa.  I doubted that it would be the brownie of my dreams but gave it a go anyway.  And do you know, it wasn't that bad. In fact, it was pretty darn good. 

So the recipe that I share with you contains the elements of this darling 'vintage' brownie with elements of other brownie recipes (read: chocolate!) that I love.  Given that my husband has just made himself sick, eating three: I'm thinking it's pretty good!

Ultimate Chocolate Fudge Brownies

300g good quality dark chocolate, chopped

150g unsalted butter, chopped

330g dark brown sugar

3 eggs

2 tsp vanilla extract

110g plain flour, sifted

140g white chocolate melts, chopped in half

120g sour cream

110g walnuts, roughly chopped

1 tbsp cocoa powder, for dusting

Preheat your oven to 170 degrees celsius and line a 25cm x 25cm slice or cake tin.  Melt chocolate and butter, either in the microwave or over a low heat on the stove.  Once melted, incorporate the brown sugar and vanilla.  Transfer into a mixing bowl and allow to cool for 10 minutes.  Add the eggs, mixing well after each addition.  Then stir in plain flour before adding sour cream.  Fold the white chocolate and walnuts through the batter.  Pour into your lined tray and use a spatula to spread and level.  Bake for 50 minutes.

Chocolate heaven,

F. x

Tea & Friends

Today, my living room was filled to capacity with lovely mummas and their beautiful babies.  I whole-heartedly believe that homemade goodness is always better shared with wonderful friends alongside tea and energetic banter, and such was the case today.  These gorgeous white chocolate mud cupcakes went down a treat, with a few little people stealing nibbles and ending up with more than a little buttercream over their chubby chops!

Served alongside raspberry-jewelled dark chocolate brownies, my mud cupcakes are morning tea perfection. Creamy, luscious bites: these darlings will not disappoint and are worth every little bit of care and attention that goes into them.  Definitely for sharing with some special people.

White Chocolate Mud Cupcakes

250g unsalted butter

150g good quality white chocolate, chopped

2 cups caster sugar

1 cup milk

1/2 cup SR flour

1 1/2 cups plain flour

1 tsp vanilla extract

2 eggs, beaten lightly

Preheat over to 140 degrees. Melt butter, chocolate, sugar and milk together over a low heat. Continue stirring, without boiling, until smooth. Pour mixture into your mixing bowl and leave to cool. Whisk in sifted flours before mixing in vanilla and eggs. Share mixture into cupcake papers and bake for 45 mins or until springy when touched. A skewer will not come out clean with these cakes.

Allow to cool before frosting with White Chocolate Vanilla Buttercream.

White Chocolate Vanilla Buttercream

125g unsalted butter, softened

90g good quality white chocolate

1/2 tsp vanilla bean seeds (or extract)

1 1/2 cups icing sugar, sifted

Melted white chocolate in the microwave (use intervals of 40 seconds, stirring in between). Set aside to cool. Beat butter for 4-5 mins until very light in colour. Fold in cooled white chocolate so well combined. Stir through the vanilla before adding icing sugar. Once icing sugar is incorporated, beat on a high speed for 2-3 minutes.

F. x

Afternoon Delight

The brilliant thing about a brownie (well, one of the many brilliant things about a brownie) is that even though it's aesthetically ugly, the uglier, the goey-er, the browner....the better! There's absolutely no fussiness in serving them up.  They are a guilty comfort which should look homemade and rustic.  Having some gorgeous ladies over this afternoon meant that I simply had to bake something.  Not sure how much time I would have (if only babies worked around our schedule!) my decision was based on ease and people pleasing.  Who doesn't love a brownie?!

These brownies are quick and easy but also have a yummy twist - coconut.  I, however, cannot take the credit for this addition after being inspired by my mothers groups' recent obsession with Summer Rolls (hence the name of these delights).  You know, that delicious chewy nougat covered in chocolate and coated in coconut - heaven!  As a result, I have also rekindled my lost love with the humble Summer Roll which has obviously now filtered in other aspects of my culinary existence.  Prepare yourself for mouthfuls of chocolatey goodness as you bite through the crisp exterior to reveal a molten and decadent core.  These glorious things are appropriate for all levels of entertaining, be it accompanying a coffee as you steal a quiet moment at home to yourself, or as a dessert served warm with icecream and a dusting of cocoa as you entertain.  And all put together in 10 minutes before you set the oven timer and forget about it until your house fills with the devine scent of warm chocolate baking.  It's too much!  Do yourself a favour...bake these!

Summer Brownies

175g unsalted butter, chopped

175g dark chocolate, chopped

3 eggs, lightly beaten

1 1/2 cups caster sugar

1/2 cup dessicated coconut

1 tsp vanilla extract

1 cup plain flour

1/3 cup cocoa

Preheat oven to 170 degrees celsius. Melt butter and chocolate together in a microwave safe dish, stirring every 30 seconds.  Set aside to cool slightly.  Sift together flour and cocoa.  In a different bowl, mix together eggs, sugar, coconut and vanilla.  Fold through chocolate mixture and combine well before adding flour and cocoa.  Ensure all ingredients are combined and pour mixture into a pre-prepared 20x20 baking tin (or a slice tin).  Bake for 35 minutes.  Top will be crisp but inside will still be soft.

This will become your 'go to' brownie recipe, I am sure of it!

F. x