Friday, 15 July 2016

Chewy Chocolate Brownies

This is my recipe for chewy chocolate brownies they are so rich I serve them in little bites but they are incredible moreish.


Ingredients:





150g Plain Chocolate 70% cocoa preferably
125g butter
1 teaspoon of salt
200g Caster sugar
50g Plain flour
25g cocoa powder
3 eggs


Method:

Preheat the oven at 170 degrees C

Prepare a baking tray 30cm by 20 cm and 5 cm deep.  Greasy the tray by rubbing a thin layer of butter over in and then dust it with cocoa powder - this will stop the Brownies from sticking.  If you want to be super sure you can line it with some grease proof paper too!

Break up your pieces of chocolate into a heat proof bowl, add the butter, sugar and salt.

Put half a pan of water on to boil.  

Put your heat proof bowl on top of the saucepan, this is called a bain marie, the steam from the pan of water is what heats up your chocolate, this is so we can control the temperature the chocolate melts at.  

When everything in the bowl has melted, take the bowl off the heat carefully so as not to burn yourself.  

Measure your flour and cocoa powder into a seperate bowl and sift into you melted mixture. 

Stir in well.

Add all three eggs to the mixture and stir well until the mixture starts to look glossy.

Add the baking powder.

Put it in the oven for 25-30 minutes, just so they don't wobble when she shake the baking tin gently.

Cool and cut into squares.

Monday, 11 July 2016

Carrot Cupcakes with a Cream Cheese Frosting!


 


Ingredients:

5 medium carrots peeled and grated
200g Caster Sugar
175ml of Vegetable oil
2 Eggs
1 teaspoon of cinnamon
Grated rind of a lemon
250g Plain Flour
1 Teaspoon of baking powder

For the frosting:
Cream cheese 
Icing Sugar
Juice of a Lemon


Method:

Preheat oven at 170 Degrees C

Put the carrots, caster sugar, vegetable oil, eggs, cinnamon and grated rind of the lemon in the bowl together and mix.

 

Add the flour and baking powder and stir in until all the powder is mixed in well.

Spoon the mixture into twelve large size cupcake cases and put in the oven for 20 minutes.

While leaving the cakes to cool put a tub of cream cheese and 75g of icing sugar into a clean bowl and stir.  Add the juice of half a lemon and stir again.  Spoon on top of your carrot cakes and enjoy!