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).
For the compote:
300g cherries (stones removed)
2tbsp caster sugar
large glug brandy (this amount is totally down to your taste)
For the brownies:
300g dark chocolate
225g plain flour
200g white chocolate chunks
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.
Preheat the oven to 170c. Grease and line a brownie tin (around 22x22cm is perfect).
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.
Place the eggs and caster sugar in a large bowl (or bowl of a stand mixer) and beat together until well combined.
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.
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.
Allow the brownie to cool completely in the tin then slice up and serve.
I’ve been eating a lot of chocolate covered raisins recently (health god) and yesterday I had a brain wave (daydream) about throwing them into brownies alongside chocolate chips. I cooked a batch up today and they might just be my favourite variety ever; moist middle, crispy shell-like top, pockets of chewy chocolatey fruit and chunks of white chocolate- a definite winner. Try my recipe out and join the party.
250g dark chocolate
275 caster sugar
175g plain flour
large pinch salt
125g white chocolate, roughly chopped
125g chocolate covered raisins
Preheat the oven to 180c. Grease and line a brownie tin.
Melt together the butter and chocolate in a bowl over a pan of simmering water, stirring occasionally, then set aside to cool a little. Whisk the eggs, sugar and salt until pale and thick.
Add the melted chocolate and butter into the egg mixture and whisk to combine. Sieve over the flour and fold in then do the same with the white chocolate chunks and chocolate covered raisins.
Tip the brownie batter into a baking tin and level out. Bake for 35-40 minutes until crisp on top and fudgy in the centre.
Leave to cool in the tin then slice into squares and enjoy!
These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.
75g coconut oil
175g peanut butter (or another nut butter ie. almond, cashew)
150g dark brown soft sugar
4tbsp golden syrup
300g porridge oats
Filling and topping:
200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
200g flaked almonds
75g brazil nuts
100g caster sugar
Preheat the oven to 180c. Grease and line a brownie tray.
For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
This dense, fudgy cake topped with a generous sweep of thick milk chocolate ganache is best enjoyed on the sofa with a good film, strong coffee and warm blanket (I’m fantasising about this right now as the fluke sunny day we enjoyed last week is a distant memory and it’s currently blowing a gale). Don’t be put off by the beetroot- the earthy flavour mellows through baking and brings moisture and richness to the cake.
For the cake:
325g dark chocolate (melted)
4 eggs, separated
275g grated raw beetroot
175g caster sugar
125g ground almonds
2tsp baking powder
25g cocoa powder
For the ganache:
250g milk chocolate
150ml double cream
Preheat the oven to 170c. Grease and line a 20cm cake tin.
Place the melted dark chocolate, egg yolks, grated beetroot, caster sugar, ground almonds, baking powder and cocoa powder in a large mixing bowl. Stir together until combined.
Put the egg whites in another bowl (or bowl of a stand mixer) and whisk, together with the salt, until they have formed stiff (but not dry) peaks. Add a large spoonful of the whites into the beetroot mixture and stir in to loosen.
Add the remaining whites and carefully fold with a large metal spoon, ensuring you keep as much of the air in as possible. Once the mix is combined, carefully tip into the prepared cake tin (not from a height or you will lose some of the air you’ve worked in!).
Level out the mixture then bake for 45-55 minutes, until well risen and a skewer comes out clean when inserted.
Set the cake aside and make the ganache. To do this simply chop up the chocolate and transfer to a bowl, then heat the cream to just below boiling and pour directly onto the chocolate. Leave to melt for a couple of minutes then stir together until smooth and glossy. Leave to cool.
Once everything is cool, cover the cake in the ganache and decorate as desired. I used some purple violas, handmade beetroot crisps, herbs and chocolate shards.
Alternating layers of brown sugar cake and chocolate sponge sandwiched with peanut buttercream, chopped peanuts, salted caramel sauce and chocolate ganache make up this look-at-me celebration cake (and ode to the Snickers bar)… A bit of a project? Yes. Worth it? Definitely!
For the chocolate sponge:
50g dark chocolate (melted and cooled)
250g soft butter
250g soft light brown sugar
100g cocoa powder
250g plain flour
2 1/2 tsp baking powder
For the brown sugar sponge:
165g dark brown soft sugar
150g self raising flour
20g melted butter
60ml boiling water
For the peanut buttercream:
150g smooth peanut butter
100g soft butter
500g icing sugar
For the ganache:
100g dark chocolate
100g milk chocolate
200ml double cream
For the salted caramel:
150g caster sugar
pinch salt (to taste)
75ml double cream
For decoration (optional):
chopped Snickers bars
thin ganache to create drips
Preheat the oven to 160c. Grease and line two 7 inch cake tins ready for the chocolate cake layers.
To make the chocolate cake, cream together the butter, sugar and salt.
Add the eggs one at a time, beating well between each addition.
Now sift in about two thirds of the cocoa, flour and baking powder. Fold, then incorporate the melted chocolate with the same gentle action.
Fold in the rest of the dry ingredients followed by the milk. Distribute this batter between the two cake tins and bake for 30 minutes (or until a skewer comes out clean when inserted).
Cool the cakes in the tins for 10 minutes then transfer to a cooling rack.
Line the cake tins again and increase the oven temperature to 170c. Now you’re ready to make the brown sugar sponge layers!
To make this sponge place the eggs and sugar in a large bowl (or bowl of a stand mixer) then whisk until light and voluminous (about 10 minutes). Sift in the flour and fold, then add the melted butter and boiling water to the side of the bowl. Fold very gently to retain the air then distribute between the tins. Bake for 25-30 minutes until springy (or until a skewer comes out clean when inserted).
When the brown sugar sponges are cooked, cool in the tins for 10 minutes then transfer to a cooling rack. You should now have four cake layers (two chocolate and two brown sugar) and are ready to make the fillings.
Start off by making the caramel. Just place the sugar and water in a heavy bottom saucepan and gently heat to dissolve the sugar (do not boil or stir, just be patient!). After the sugar has dissolved increase the heat and boil for a few minutes; once the syrup reaches a deep amber colour remove from the heat and whisk in the cream (be careful as it will spit a little). Set aside to cool slightly then stir in the salt.
For the ganache simply chop up the chocolate and transfer to a jug or bowl. Heat the cream to just below boiling point and pour all over, allowing the chocolate to slowly melt. After a couple of minutes, stir the mixture to achieve a lovely smooth, glossy consistency. Set aside.
Finally, for the peanut buttercream beat the peanut butter and butter together with electric beaters (or a stand mixer). Once well combined continue whisking while you add the icing sugar a little at a time. Once you’ve added all the icing sugar increase the speed and add the milk; whisk until very light, fluffy and smooth.
To assemble the cakes stack a chocolate layer with ganache and salted caramel, followed by a brown sugar layer. Repeat this process then cover the entire cake with peanut butter icing. You can be as neat as you like! Decorate with peanuts, Snickers pieces and chocolate shards (more is more in this case!).
I’ll be completely honest, a few weeks ago I thought spring had well and truly sprung and was all for leaving heady spices and warming bakes behind me in the depths of winter… That being said, Doris terrorised the UK last week, today I had to stop my car because I literally couldn’t see for hail, and yesterday I reluctantly packed away my denim jacket. You can probably see where I’m going with this- yep, warming spices and winter fruits are sticking around here for a little longer, today in the form of these deliciously moist apple and hazelnut muffins with zesty orange frosting and apple crisp toppers…
2 apples (diced)
150g soft butter
150g caster sugar
150g self raising flour
50g chopped hazelnuts (plus extra for decoration)
For the orange cream cheese frosting:
250g cream cheese
500g icing sugar
zest 1 orange
For the apple decoration (optional):
1 apple, thinly sliced (with a mandolin if you have one)
100g caster sugar
Before you bake the cakes, you will need to make the apple crisp decorations (if required). For these, preheat the oven to 130c then dissolve the sugar into 100ml water in a saucepan, bring to the boil for 3 minutes and set aside to cool. Dip the apple slices into this syrup and allow the excess to drip off then arrange on a lined baking tray. Bake for 1-1 1/2 hours, turning occasionally. Once dried out, leave to harden on a rack.
Now preheat the oven to 180c and line a muffin tray with cupcake cases.
Toss the diced apple in cinnamon and set aside. In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time and beat well between each addition (add a spoonful of the flour too if you’re worried about curdling).
Stir in the vanilla extract and sift over the flour. Fold, then mix in the milk to loosen and add the hazelnuts and apples, briefly mixing to distribute evenly. Fill each case (2/3 full) and bake for 20 minutes.
Once the muffins are ready, cool in the tin while you make the cream cheese frosting.
For the frosting, simply beat together the cream cheese, zest and butter until combined, then gradually add the icing sugar until you have a light, fluffy consistency. If you’d like to loosen the texture, just add the milk and beat.
Pipe the frosting onto the cooled cakes, sprinkle with some hazelnuts and top with the apple crisps.
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!
Ingredients (makes 15-20):
200g plain flour
50g cocoa powder
1/2 tsp bicarbonate of soda
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
Line 2 baking trays with greaseproof paper.
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.
Pour the mixed wet ingredients into the dry. Beat with a wooden spoon until you have a smooth cookie dough.
Add the chocolate chunks and chopped stem ginger and knead briefly into the dough.
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.
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!