I love chocolate. Miss Three does too so there is nothing more popular with our little family than baking something with chocolate as one of the ingredients where Poppy gets to lick the spoon. It's either afternoons spent doing craft, sandplay or baking in our household. This week we made Chocolate brownies. This afternoon it's going to be chewy chocolate cookies if l get the chance to bake with Miss Three, so watch out for that recipe next week. A tip for cooking with kids though make sure the bowl is sturdy, the utensils you are using are child size and that you have a sponge on hand to keep things clean. Miss Three is a great little chef but she's messy like all kids are. Today l thought l would share two brownie recipes with you that we like to eat. They keep well for a couple of days in a container if you don't eat them all at once.
We have had a lot of visitors so the cookie jar of homemade gingerbread has been devoured, Adam's birthday cake's been eaten and there isn't much in the pantry so we really needed something to feed our many guests.
It's an easy recipe, it's yum, and young and old like them with a glass of milk, a pot of tea or with a hot coffee. I've also been known to heat a brownie till warm and eat it with a big scoop of ice-cream when the little ones are asleep. Naughty I know but sometimes you just can't help yourself, can you.
Prep time: 10 mins |Cooking Time: 35 min | Makes 20
280g unsalted butter, chopped
400g dark chocolate, chopped
2 cups (350g) brown sugar
6 eggs, lightly beaten
1 cup (150g) plain (all-purpose) flour
how to make
- Preheat oven to 180 degrees.
- Place the butter and half the chocolate on a small saucepan over a low heat and cook, stirring, until melted and smooth.
- Allow to cool slightly.
- Place the sugar, eggs, and flour in a bowl and mix well to combine.
- Then add chocolate mixture, stir and combine.
- Stir in remaining chopped chocolate and pour into a lightly greased 20cm x30cm tin lined with non-stick baking paper.
- Bake for 20-30 mins or until mixture is cooked through. Test with skewer.
- Allow to cool completely in the tin.
- Dust with icing sugar.
- Cut into slices and serve. Enjoy them with a pot of tea or warm them for 30 seconds in the microwave and serve with a scoop of ice-cream.
Butterscotch, white chocolate and pecan brownie
2.5 cups of plain flour
1 tsp baking powder
1/2 tsp salt
1 cup of butter, softened
1 1/4 cups of packed light brown sugar
1/2 cup dark brown sugar
1 tbsp vanilla extract
2 free range eggs
1 cup toffee/butterscotch bits (Werther's chewy caramels, chopped)
2/3 cups of white chocolate bits
1 cup chopped pecans
how to make
- Preheat oven 160 degrees for fan forced oven/ 180 degrees regular oven.
- Beat butter, sugar and vanilla until creamy
- Beat in eggs and gradually add sifted flour
- Add chocolate, caramels and pecans and stir well
- Spoon into a 20cm x 30cm tin and bake in an oven for 35 minutes
- Leave to cool in tin
- Dust with icing sugar and cut into slices.
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