SATURDAY COOKING: DELUXE BROWNIE

It has been a while since I have posted anything on my blog. And the pressure is on to entertain again!
So let’s start with a recipe!
I have a very good brownie recipe but I thought I would try something a bit different. Awesome brownie! The recipe comes from Taste magazine (it was a special top 10 brownies).
This is a classic chewy brownie recipe with added ingredients to make it deluxe!

125g unsalted butter, chopped
125g dark chocolate, chopped
3 eggs, lightly whisked
335g (1 ½ cups) white sugar
150g (1 cup) plain flour
30g (1/4 cup) Dutch cocoa powder
1 tsp vanilla extract
pinch of salt
120g macadamias, chopped
125g white chocolate, chopped
1 cup fresh raspberries

Method:

    1. Preheat oven to 180°C/ 160°C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
    2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in eggs, sugar, flour, cocoa powder, vanilla and salt until just combined. Stir through macadamias, white chocolate and raspberries.
    3. Pour into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool.
    4. Eat!

I used salted butter and didn’t add the pinch of salt. I used normal cocoa powder. I didn’t have macadamias and raspberries. So I put in pistachios and a cup of frozen cherries. And I used small white chocolate bits.
I cooked the brownie for about 1h10.

SATURDAY COOKING: COCONUT BANANA BREAD.

I photocopied this recipe in one of the Women’s Weekly cookbook, but I can’t remember which one…
Super easy to make, keeps well and freezes well too.

1 1/3 cups (200g) self-raising flour
1 cup (150g) plain flour
2/3 cup (150g) firmly packed brown sugar
1/2 cup (40g) dessicated coconut
1 ½ cups mashed banana (about 4 large-920g bananas)
3 eggs
2/3 cup (160ml) vegetable oil
1 teaspoon coconut essence
1/2 cup (25g) flaked coconut

Method:

    1. Preheat oven to 180°C. Grease a 14cm × 21cm loaf pan; line base and sides with baking paper, extending the paper 5cm over sides.
    2. Sift flours into a large bow; stir in sugar, desiccated coconut and banana, then combined eggs, oil and essence until just combined. Spread mixture into pan; sprinkle flaked coconut on top, pressing down lightly.
    3. Bake bread for 1h20 minutes. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
    4. Eat!

I added some chocolate chips to the mixture. I just wanted chocolate!
It took 1h30 minutes to cook at 160°C in fan-forced oven.