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
- Preheat oven to 180°C/ 160°C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
- 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.
- 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.
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.
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)
2/3 cup (160ml) vegetable oil
1 teaspoon coconut essence
1/2 cup (25g) flaked coconut
- Preheat oven to 180°C. Grease a 14cm × 21cm loaf pan; line base and sides with baking paper, extending the paper 5cm over sides.
- 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.
- Bake bread for 1h20 minutes. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
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.