Cherry and White Chocolate Brownies

Chocolate

These fudgy brownies incite frenzied eating in my house; they barely saw the light of day when I made them last and half my family were out… It’s hardly surprising they are so addictive though- white chocolate matches brilliantly with fresh cherry compote (particularly when accompanied by a very generous glug of slightly unseasonal brandy).

Ingredients:

For the compote:

  • 300g cherries (stones removed)
  • 2tbsp caster sugar
  • 1tbsp water
  • large glug brandy (this amount is totally down to your taste)

For the brownies:

  • 300g dark chocolate
  • 200g butter
  • 2 eggs
  • caster sugar
  • 225g plain flour
  • 200g white chocolate chunks

Method:

  1. Start by making the compote. Roughly chop the cherries. Place in a pan along with the sugar, water and brandy. Heat gently, stirring occasionally, until the cherries become soft and the syrupy liquid starts to thicken (about 10 minutes). Once the consistency is somewhat jam-like, taste and add more brandy if you like (you can leave out the brandy entirely if it’s not your jam- ha.). Set aside to cool.
  2. Preheat the oven to 170c. Grease and line a brownie tin (around 22x22cm is perfect).
  3. Place the butter and dark chocolate in a  heatproof bowl and set over a pan of gently simmering water (don’t let the water touch the base of the bowl). Stir occasionally and remove from the heat once melted together.
  4. Place the eggs and caster sugar in a large bowl (or bowl of a stand mixer) and beat together until well combined.
  5. Add the chocolate mixture to the bowl and fold in followed by the flour and 2/3 of the white chocolate chunks. Tip into the lined baking tin and level out.
  6. Dollop the compote all over the surface of the brownie and finish by sprinkling on the remaining white chocolate. Bake for 25-35 minutes until the top is set but the inside is moist and a little gooey.
  7. Allow the brownie to cool completely in the tin then slice up and serve.

Enjoy!

One For the Kids: Easter Tiffin Nests

Chocolate

I’m sure lots of you could make these little treats with your eyes closed, but that’s not to say the end result isn’t absolutely delicious and for me, very nostalgic. Calling for only a few ingredients and with barely any skill required, these are the perfect thing to make with children over Easter- they (and you, be real) will love mixing together the melted chocolate with their favourite biscuits, and who doesn’t get worked up into a frenzy over mini eggs?!

Ingredients (makes 12):

For the tiffin base: 200g dark chocolate, 100g butter, 1tbsp golden syrup, pinch salt, 200g your favourite crushed biscuits (I used ginger snaps)

For the nest topping: 200g crumbled up shredded wheat, 150g milk chocolate (melted), mini eggs

Method:

  1. Line a 12 hole muffin tin with cupcake cases. Place the dark chocolate, butter and golden syrup in a heatproof bowl and set over a pan of gently simmering water. Stir occasionally until melted then remove from the heat and add the biscuits and salt. Stir to coat then distribute the mix between the cupcake cases. Smooth down and chill for half an hour.
  2. While the tiffin bases are firming up, stir together the melted milk chocolate and crumbled shredded wheat until it resembles little twigs.
  3. Take the chilled bases and top with a spoonful of the chocolate coated shredded wheat. Make a little dip in the centre and press in three mini eggs.
  4. Chill the complete nests for a further half an hour then remove the cupcake cases and serve!

Enjoy!

Dark Chocolate and Ginger Cookies

Biscuits, Chocolate

These cookies are big, chewy and packed full of dark chocolate chunks and stem ginger pieces; better still, they’re so easy to make and you can make the dough ahead of time and freeze it for future use!

cookies3

Ingredients (makes 15-20):

  • 200g plain flour
  • 50g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 150g caster sugar
  • 150g dark brown soft sugar
  • 2tbsp ginger syrup
  • 175g butter, melted
  • 1 egg and 1 egg yolk
  • 300g dark chocolate chunks
  • 100g chopped stem ginger

chocolate-cookies

Method:

  1. Line 2 baking trays with greaseproof paper.
  2. Sift the flour, cocoa powder, bicarbonate of soda, salt and caster sugar into a large mixing bowl. In a jug, mix together the dark brown soft sugar, melted butter, ginger syrup, egg and egg yolk.
  3. Pour the mixed wet ingredients into the dry. Beat with a wooden spoon until you have a smooth cookie dough.
  4. Add the chocolate chunks and chopped stem ginger and knead briefly into the dough.
  5. Take a tablespoon of the cookie dough and roll into a ball. Repeat until you have used it all up then line onto trays and press down with the palm of your hand. Chill for 20 minutes and preheat the oven to 190c.
  6. Once the cookies have firmed up a bit, bake for 10-12 minutes. Leave to cool on the trays (they will be soft when you take them out of the oven but will become chewy after cooling) then display on a platter and serve!

Enjoy!

 

Cranberry and White Chocolate Brownies

Chocolate, Uncategorized

These brownies are rich, dense and studded with cranberries and white chocolate chunks- a great (and easy) festive treat to whip up for visiting family and friends over the coming weeks…

Ingredients:

  • 300g dark chocolate
  • 210g butter
  • 310g caster sugar
  • pinch salt
  • 3 eggs, 1 egg yolk
  • 3tsp vanilla extract
  • 120g plain flour
  • 150g white chocolate, chopped into chunks
  • 100g dried cranberries

Method:

  1. Preheat the oven to 180c. Grease and line a square baking tin/ brownie tray.
  2. Place the butter and chocolate in a heatproof bowl and set it over a pan of gently simmering water. Do not allow the water to touch the bottom of the bowl or it could cause the chocolate to seize.
  3. Stir the butter and chocolate occasionally until melted then set aside to cool for a few minutes. Once the chocolate has cooled a little, add the sugar and salt then whisk (with electric beaters or in the bowl of a stand mixer) until well combined.
  4. Now add the eggs and whisk on high until the mix has lightened in colour and is glossy (about 5 minutes- whisking well at this stage is what gives you that classic flaky top!).
  5. Sift in the flour and fold then finally stir in the white chocolate and cranberries. Tip into the lined baking tin and spread out. Bake for 25-30 minutes or until set but still very moist in the middle.

 

Enjoy!

Sea Salt and Dark Chocolate Cookies

Biscuits, Chocolate

Cookies are among my favourite things to eat, and they’re SO easy to make. My dark chocolate variety spiked with Cornish sea salt are a grown up alternative to the classic milk chocolate chip cookie and they have quickly become a firm favourite in my house…

To make the cookie dough you will need (makes 12 large cookies): 225g unsalted butter, 125g caster sugar, 175g dark brown soft sugar, 2 eggs, 1tsp bicarbonate of soda, 2tsp cornish sea salt, 300g plain flour, 400g dark chocolate

For the chocolate finish you will need: 200g dark chocolate, sprinkling of cornish sea salt

Chop the chocolate into smallish pieces.

Cream together your butter and sugars with an electric whisk (or stand mixer) until light and fluffy. Add in the eggs one at a time and beat between each addition. To prevent curdling, add a little of the flour after each egg too.

Add the remaining flour, salt and bicarbonate of soda and whisk again until a thick dough has formed and all the ingredients are incorporated.

Add the chopped chocolate and mix well with a wooden spoon to evenly disperse.

Roll the dough into a sausage shape about 10cm in diameter and wrap in clingfilm. Chill for an hour.

Preheat your oven to 180c and line 2 baking trays with greaseproof paper (you will need to batch cook these cookies as they spread).

Take your firmed cookie dough from the fridge and chop into discs (around 2cm thick). Place three on the baking sheets at a time and bake for 12-15 minutes until they have a cracked appearance but are still soft in the middle (this means your cookies will be chewy!).

Repeat with the remaining cookie dough and once baked leave to cool completely on a wire rack.

For the finish, melt 200g dark chocolate in a bowl over a pan of simmering water. Set aside and leave to cool slightly.

Once slightly cooled dip your cookies in the chocolate (over about 1/3 of the surface) and sprinkle with sea salt.

Leave to set (if you can!) and enjoy!