laurasaur

Some things you just can’t improve on. Fudgy, Dense and rich brownies are one of them. These are not for the faint hearted or those on a diet. I have never worked out the calorie content nor do I want to!

These are MUCH better the second day, and are at their best when having been stored in the fridge overnight and then brought to room temperature.

For this recipe it is important to use a good quality rich cocoa powder and good quality eggs. Check often while baking to ensure you don’t overcook them or they will not be fudgy.

Adapted from Salt Lake City Examiner

1 1/4 cups flour
1 teaspoon salt
2 Tablespoons dark cocoa powder
320g/11 ounces quality dark chocolate (60-72%), chopped coarsely
225g/8 ounces butter/2 sticks, cut into 1 inch cubes
1 1/2 cups sugar
1/2 cup dark brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F/180 degrees C. Line a 9×13x2 pan with baking paper and grease the paper.

In a medium bowl, whisk together flour, salt, and cocoa powder.

Fill a large saucepan about 1/4 – of the way with water and bring to a simmer. Place a large heat proof bowl over the simmering water (the bottom should not be touching the water) to make a large double boiler. Place the chocolate and butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are almost completely melted and combined. Once they are melting, the heat from the chocolate and butter that is already melting will help to melt the rest of the unmelted butter and chocolate in the bowl. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Let it cool before adding the eggs so that you don’t scramble and cook them into your batter.

Add three eggs to the chocolate and butter mixture and whisk until just combined. Add the remaining 2 eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey instead of fudgy.

Sprinkle the flour mixture over the chocolate. Use a rubber spatula (not a whisk!) to fold the dry ingredients into the chocolate mixture. Fold the ingredients together until there is just some of the flour mixture visible so that you don’t overwork the batter.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotating the pan half-way through baking)

Check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Cool the brownies completely before cutting and serving.

Makes 24 small brownies.

This was one of the most disappointing things I have ever baked. I don’t know what I did wrong but it was very time consuming and very ugly. My second (top) shortbread layer split and I had to patch it up a abit. But hey, it tasted delicious but I won’t be making this again any time soon.

Adapted from “Ladies, a Plate” by Alexa Johnston..

shortcake:

170g/6oz butter
115g/4oz sugar
1 egg
250g/2 cups flour
1 tbsp cocoa
1 tsp baking powder

caramel filling:

390g/1 tin condensed milk
100g/4 tbsp golden syrup
115g/4oz butter
1/2 cup sugar
vanilla to taste

icing:

120g/1 cup icing sugar
2 tbsp cocoa
1 tbsp butter

Preheat the oven to 400F/200C and line a 12×8 tin. Make the filling by combining filling ingredients in a saucepan over low heat until all mixed together.

Cream the butter and sugar together and beat in the egg. Add the sifted dry ingredients and vanilla and mix to a dough. Divide in half and chill for about 15 minutes.

Roll one half out and place in the prepared tin. Pour over the caramel filling. Roll out the second half and place on top.

Bake for 20 minutes of until firm on top. Ice while hot with the chocolate icing, made by combining the icing sugar and cocoa with the butter (melted) and enough hot water to make spreadable. I think a better option would be melted chocolate.

My rolling skills are poor!!

So surprising how some things just taste so good together. Cheese and chutney, marmite and chips, tomato sauce and everything.. haha.. Feijoas and Bananas are another awesome combo. And real vanilla bean.. although you can substitute 1 teaspoon of vanilla extract if you want. Nice way to celebrate the first day of a new job… I feel like a proper grown up. Onto my second real job.. it’s all good.

10-20 feijoas, halved and scooped
1-2 ripe bananas sliced small
seeds of 1 vanilla bean
2 tablespoons of brown sugar
1 tablespoon of butter

1/2 cup brown sugar
1/2 cup flour
1/2 cup coconut
1/2 cup oats
50g butter at room temperature

Mix fruit and vanilla seeds in an ovenproof dish. Sprinkle brown sugar over and dot butter on top.

Mix all dry ingredients in a deep bowl. Cut the butter into rough pieces and rub it into the dry ingredients with the tips of your figures until well mixed in.

Crumble this mixture over the fruit in an even layer. Bake for about 20 minutes at 180C until you can see the caramel mixture bubbling just under the crumble. Let cool slightly before serving.

I kind of ran out of time to decorate these guys but I was going for flavour over looks in this case anyway.

Base cupcake: Almond cupcakes
Filling: Caramel (1 tin of condensed milk, 2 tbsp golden syrup, 30g butter – heat until thick then cool)
Icing: Basic Buttercream
Topping: Crispy M&M’s speckled eggs and coconut.

Frosted with mocha buttercream and garnished with a rose (ok, a crappy rose) from my course tonight. Perfect light moist rich chocolate cupcakes, you can’t go wrong with this recipe.

The original recipe calls them “Old Fashioned” and they are just that. Perfect base recipe.

They also bake lovely and flat so perfect for decorating! Because of this, you need to be careful to not overfill the cases or they will actually sink. 2/3’s full is the magic number.

113 grams / 1/2 cup  / 1 stick butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1/4 cup milk or water
1 teaspoons vanilla

1. Preheat oven to 375 degrees Fahrenheit/190 degrees centigrade.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk or water and vanilla and stir to combine
6. Add all the dry ingredients and mix till just combined.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees F/180 degrees centigrade and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.