Tag: american

Triple Chocolate Brownies

I got this recipe from Caroline. It is the richest brownie I’ve ever tasted. For the absolute chocolate hit use Green and Black’s organic dark, white and milk. Don’t over cook it whatever you do- it’s better a under than over cooked. When it’s cooked and cooled, cut it into small squares- it’s very rich, and a large portion is just too much!

185g butter
185g dark chocolate, chopped
3 eggs
275g caster sugar
85g plain flour – sifted
65g cocoa powder – sifted
185g roughly chopped white chocolate
185g roughly chopped milk chocolate

Pre heat the oven to 180C
Line a 23cm square tin with baking parchment.
Place the butter and dark chocolate in a saucepan, melt over a very low heat, stir until smooth, do not allow the mixture to get hot. Allow to cool a little.
Beat the eggs and sugar until light and creamy.
Fold through the chocolate and butter mixture.
Re-slft the flour and cocoa over the mixture and, using a metal spoon or spatula, mix to combine.
Add the white and milk chocolate then pour into the lined tin.
Bake for about 35 minutes (no longer)
Allow to cool in the tin, then cut into small squares.

Chocolate Muffins

2 eggs
1 cup (200 g) sugar
1 cup (130 g) all-purpose flour
6 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (160 g) butter
4 oz (120 g) chocolate chips

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Grease 6 large muffin tins or cups (paper muffin bake cups are recommended).
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
Fold in the melted butter.
Add chocolate chips (please note that these might end up in the bottom of the muffin).
Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, approximately 30 minutes.

Choc Chip Cookies I

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).
Sift the flour, salt and baking soda and set aside.
Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.
Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling.

Banana Nut muffins

These are Deird’s favourite muffin on here. They’re best made with really ripe bananas- ripe to the point of heading for the bin. If you have old bananas like that, make these, don’t bin the bananas!

1 cup all-purpose flour
1  teaspoons baking soda
big pinch of salt
2 overripe bananas
1/2 cup brown sugar
1/4 cup veg oil
1 egg
1/2 teaspoon pure vanilla extract
a pinch of nutmeg
1/4 cup pecans, chopped (can replace with choc chips if you’re avoiding nuts)

Preheat oven to 200C.

Mash the 2 bananas with a fork. Add the mashed bananas with the other ingredients in to a bowl and mix together. (Add the nuts last). Put into muffin papers- filling nearly to the top of the paper, and sprinkle a little sugar on the top.They should rise well during cooking, so that they are doubled in hight, with a nice dome-top to them.

Should make about 6 or 7 muffins.