Brownies just got better. Yup, you’re reading that right! These brownies merit a LOT of your attention. Upon tasting them, a pastry chef friend exclaimed to me that my brownies were better than his. Life=made (if you’re reading this Bobby, here’s the recipe!)
- 185g dark chocolate
- 185g olive oil
- 250g caster sugar
- 3 eggs
- 85g plain flour (If using gluten free, also use 1/2 tsp xanthan gum)
- 40g cocoa powder
- 50-100g dark, milk or white chocolate chips
- Melt chocolate in a bain-marie
- Mix in olive oil and leave to cool
- Whisk eggs and sugar together until thick and frothy
- Pour in cooled chocolate & olive oil
- Sift flour and cocoa powder over the top and mix until just combined
- Stir in chocolate chips
- Pour mixture into well-greased tin (I use a square tin)
- Bake for 25 mins on 185oC
- Leave until totally cooled then cut into squares and stuff your face!
I served mine as dessert to a BBQ as well as to feed my friends the day after!
It’s well known that we Brits love tea time. Whether it’s tea and crumpets, or tea and cake, we’ll munch through it all! Today’s post is a lovely spiced tea cake recipe, perfect with a cup of tea when it’s cold outside.
I added some dark chocolate and raspberries to top these off, but you could also use a dollop of whipped cream or add some frosting, or just serve warm!
Ingredients (makes 24):
- 360g plain flour, sifted
- 1 tsp baking powder
- 2 tsp cinnamon
- 340g butter or dairy free spread (I used margarine)
- 400g caster sugar
- 6 eggs, separated
- 1 tsp vanilla bean paste
- 250ml milk of choice
- 200g dark chocolate (optional)
- Raspberries or any other fruit (optional)
- Preheat the oven to 200°C
- Grease 2 12-hole cupcake/muffin tins
- Mix together the dry ingredients (flour/baking powder/spices) until combined
- Cream together the butter and sugar until pale, then mix in the vanilla bean paste
- Add in the butter+sugar mixture to the dry mix and add milk about 100ml at a time. Mix well.
- Separate the eggs and mix in the yolks. Beat the whites until stiff peaks form
- Fold the whites into the mixture until you cant see them and the mixture is light and fluffy
- Divide the mixture into the cupcake tin (I use an ice cream scoop for this!)
- Bake for 15-20 mins – until lightly browned and a skewer in the middle comes out clean
- Transfer to wire rack and leave to cool
- Whilst cakes are cooling, melt the chocolate in a bain-marie
- Once cakes are cool, spread the chocolate on the top of the cakes and top with fruit of choice
- SERVE with a nicely brewed cuppa!
*Recipe slightly adapted from Lily Vanilli
I LOVE chocolate. Did you guess? Were the chocolate overload cupcakes a clue?!
Well this weekend, I did lots of entertaining, from a girly lunch on saturday to tea on Sunday. So that meant I did a LOT of baking. Of course!
First up Kladdkaka, a Swedish sticky brownie-type cake from one of my favourite places, Scandi Kitchen. They’ve been handing out recipe cards so naturally I had to grab them all. This is one of my favourite cakes, so easy to make and even easier to eat! It’s rich but definitely addictive!
It doesn’t rise but does puff up slightly to create the cracked texture. It will be crisp and chewy on the outside and deliciously gooey near the centre!
- 100g unsalted butter
- 2 medium eggs
- 300g caster sugar
- 150g plain flour
- 4 tbs cocoa powder
- 1 tsp vanilla bean paste
- Grated dark chocolate (extra – not necessary but i found it gave a good depth of flavour)
- Melt butter and set aside to cool
- Whisk together eggs and sugar until pale and fluffy and whisk in vanilla paste
- Sift in flour and coca powder and fold together
- Mix in butter and grated chocolate
- Mix together until just combined
- Pour into greased 20cm round tin
- Bake on 180oC for approx 20 mins
- Cake is ready when you push down and the top cracks slightly
- Leave to cool in tin for an hour
- dust with icing sugar and serve
Everyone LOVED this cake, half of it’s in the freezer for the next rainy day and this is definitely one I’ll make again for tea! Enjoy cake snobs x
A thin but extra gooey cake!