I make these brownies almost weekly and they might be the reason why I need a new pair of jeans. But they are just SO good I can’t resist and besides that they are so easy to make, I can whip them up in about 10 mins, then it’s just the torturous wait while they’re in the oven. The original recipe came from here, which is a handy video to show you exactly how it’s done.
- 150g Chocolate
- 250g Unrefined Golden Caster Sugar
- 150g Unsalted Butter
- 100g Plain Flour
- 3 Eggs
- 1 Teaspoon Vanilla Extract
- Salted Caramel Sauce
The recipe is for a 20 x 20 baking tin, but mine wasn’t exactly that and it was fine.
Preheat your oven to 180°C/Fan160°C/Gas 4. Then line your baking tin with grease proof paper and set aside. Melt the chocolate and the butter together in a bain-marie until fully melted. Then take the bowl off the heat and mix in the sugar.
Add each egg one at a time and mix in between. Then the vanilla extract and the flour, giving the mixture a good stir.
Pour the mixture into your baking tin and add whatever topping you like. I went with salted caramel sauce, but I have used gin & tonic salted caramel sauce which was delicious (so delicious I finished the jar…oops). It’s up to you how much you put on, I put a good few teaspoons on the top and then swirled it around with a fork.
Pop your tin in the oven for around 25-30 minutes, depending on how efficient your oven is, and whether you like your brownies still squidgey (take them out at 25 mins) or more solid (30 mins). I like them more solid, so I wait until a knife comes out clean when I poke it.
Allow them to cool for 20 minutes (or as long as you can resist) and enjoy!
Let me know if you give these a go!
A super quick, tasty and pretty healthy granola recipe. Does it get better than that?
Happy New Year everyone! Is it too late to say that? Oh well in the spirit of the new year I’m doing something I’ve never done before and putting a recipe on here! I enjoy baking so hopefully this will become a regular thing!
I’m a huge breakfast person and tend to go between porridge and granola. But since discovering how easy it is to whip up my own granola, I’m completely converted. It’s cheaper, lasts longer and I can control what goes in!
The original recipe is from Tanya Bakes, a fab book with tonnes of recipes from pancakes to pizza. This is my take on it, so I hope you enjoy it!
500g rolled porridge oats 250ml runny honey
5tbsp. coconut oil 50g pumpkin seeds
25g flaked almonds 30g brazil nuts
30g cashew nuts
You Will Need:
2 x large baking trays lined with grease proof paper and a large mixing bowl.
- Preheat your oven to 180C and melt the coconut oil and honey in a saucepan and stir.
- Chuck all the dry ingredients into a large bowl, you can add whatever nuts and seeds you like. I tend to put in whatever I have and judge the quantities by eye without really weighing it!
- Pour over the coconut oil and honey mixture then give everything a good stir so it’s all well coated.
- Spread a thin even layer over the baking trays and pop in the oven for around 10 to 15 minutes. Keep a close eye on it and take it out when it’s just golden brown.
- Once cooled completely then it’s your chance to add in any dried fruit you’d like, I’m not a fan of dried fruit but you could add raisins, sultanas or apricots.
- Transfer into an airtight container or jar. I’ve found it makes a lot so fits into my big Kilner jar plus two coffee jars. If you aren’t sure how much you want or just want to try it out the recipe is easily halved.
I have mine with natural yogurt and blueberries. The granola keeps for up to a month, but mine never hangs around that long!
Enjoy! Ruth x