These are the best chocolate brownies. They are delicious and can be modified as you like with white chocolate or walnuts. They are even delicious with raspberries! Just add in whatever your preference. I like to do half walnuts for me and half white chocolate chips for the kids:)
- 115g butter
- 180 dark chocolate, broken into chunks
- 1 tsp vanilla extract
- 2 eggs at room temperature
- 115 brown sugar
- 115g self raising flour
- 2 Tbsp cocoa powder
Extra add ins (optional)
- 80g white chocolate chips
- 80g chopped walnuts
- Preheat oven to 180 degrees celsius fan forced
- Line a slice tray with baking paper
- Melt butter and chocolate slowly in a saucepan over the stove. Using a wooden spoon to stir constantly. Allow to cool slightly.
- Whisk the eggs and sugar together in a bowl. Add vanilla, mix until smooth.
- To the eggs and sugar mixture add the slightly cooled chocolate.
- Fold flour and cocoa powder into the bowl and when smooth add in the optional chocolate chips/walnuts.
- Pour mixture into slice tray.
- Bake around 25 minutes until just set and still slightly soft in the centre.
- Cool for 5 minutes and remove from the tin, cut in squares when cooled.
- Enjoy and try not to eat it all yourself! These are delicious warm or cooled:)
Ok so this is not exactly a healthy dessert. And it’s not exactly the most fancy or beautiful dessert but oh my this bread and butter pudding is delicious!
I was inspired to make this bread and butter pudding by a cheap loaf of Brioche bread marked down to 50 cents. I have always wanted to recreate the dessert I had when I was on holidays. It has never worked out until now! The secret is in the sweet Brioche bread 🙂
With this bread and butter pudding I couldn’t decide whether to use sultanas or choc chips so I used both. One side was sultanas and the other choc chips. The choc chip side was delicious with the melting chocolate, yet the sultana side was also gorgeous with it’s plump juicy sultanas. This is easy to adjust as you please or have both if you can’t decide 🙂
- 100g sugar (I used raw caster sugar)
- 1 tsp ground cinnamon
- 1 loaf brioche bread
- butter (softened for spreading on the bread)
- 2 handfuls of sultanas and 2 handfuls of dark choc chips
- 500 ml milk (plus additional if required)
- 2 eggs
- 1 Tbsp vanilla extract
- Preheat oven to 180 degrees celsius and find a deep sided rectangular baking dish
- Mix together the sugar and cinnamon in a small bowl
- Butter the slices of brioche bread and cut in halves
- Layer the slices of buttered bread in the baking dish. Sprinkle the sugar mixture on top of the layer of bread. Then add a handful of sultanas on top of the bread to one half of the dish. To the other half of the dish add a handful of choc chips
- Repeat with another layer of buttered bread. Sprinkle the sugar mixture on top and then add another handful of sultanas to one half and choc chips to the other half
- In a measuring jug add the milk, eggs and vanilla extract then whisk together
- Pour milk and egg mixture over the bread and leave for 10 minutes to allow the bread to absorb some of the milk mixture. If it doesn’t look like there is enough moisture, add some more milk on top and push down on the bread to allow it to absorb and mix in
- Bake in the oven for 35-45 minutes until the bread and butter pudding is set and slightly browned
- Remove from oven and allow to cool slightly before serving. It will be very hot especially the choc chips. Another tip. Try not to eat it all before sharing with your family oops! haha
This creme de menthe cheesecake is my favourite cheesecake of all time! I love the beautiful minty aroma, and the gorgeously soft cheesecake. But also i love the buttery and chocolatey base. Delicious!
I love the way it is so quick and easy to prepare. No bake cheesecakes such as this Creme de Menthe cheesecake are definitely the way to go. They seem so much lighter and not as heavy to eat! I love the chocolate grated through this cheesecake as well. Makes it almost seem like you are eating a bowl of choc mint icecream.
Serves 8-10 generous pieces.
- 200g Chocolate biscuits or cookies (such as Arnotts Choc Ripple for example)
- 100g butter (melted)
- 500g cream cheese (softened)
- 100g caster sugar
- 300ml carton cream
- 60g grated dark chocolate
- 1/4 cup Creme de Menthe (72g)
- 1 Tbsp gelatine
- 2 Tbsp boiling water
- Line a springform tin with baking paper. (I used a 19cm diameter tin)
- Break up biscuits into crumbs. I use my Kenwood Triblade Mixer with the bowl attachment to blitz the biscuits. This mixer has so many different attachments it’s great! I use the whisk attachment later on to whisk the cream 🙂
- Melt butter in the microwave for a minute
- When melted add biscuits to the butter and combine
- Press the mixture into the tin gently using the back of the spoon to press down
- Place in the fridge to cool
- Meanwhile, beat the softened cream cheese and caster sugar using a paddle beater in your mixer, until combined and smooth
- To a small bowl add the boiling water and sprinkle over the gelatine
- Mix the gelatine into the boiling water and ensure there are no lumps. Either use a whisk or the back of the spoon to get out all those little lumpy bits
- Add the gelatine mixture and creme de menthe to the mixer and beat until combined and the mixture is smooth
- Whisk your cream in a separate bowl and then add this along with the grated dark chocolate to the other ingredients in the mixer bowl. Fold these ingredients in. Do not use the mixer!
- Add the cream cheese mixture to the tin, on top of the biscuit base
- Place back in the fridge to cool, until set. This takes a couple of hours
- Decorate or serve with some additional whipped cream if you like. Although it is gorgeous as it is! Enjoy!
So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though 🙂
- Strawberry Puree
- Whipped Cream frosting
- 160g plain chocolate biscuits
- 70g melted butter
- 500g cream cheese (softened)
- 300ml carton cream
- 200g dark chocolate
- 200g caster sugar
- 2 tsp gelatin powder
- 40ml boiling water (40g)
- Make Strawberry Puree (see other post)
- Crush biscuits in a small food processor until small pieces.
- Melt butter and combine with biscuits.
- Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
- Melt chocolate in 30sec-1minute bursts in microwave until melted.
- Whip cream until soft peaks form.
- Beat cream cheese and sugar together until smooth.
- Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
- Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
- Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
- Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
- In one half add the melted chocolate and fold until combined.
- Pour chocolate mixture into tin on top of the biscuits.
- In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
- Pour strawberry mixture into tin on top of the chocolate mixture.
- Refrigerate for around 3-4 hours or overnight until set.
- Make whipped cream frosting.
- Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
- Cut serve and enjoy 🙂
These quick and easy meringues are great! I was in the mood for an easy dessert and I had 2 lemons that needed to be used asap. I just love lemon curd so I thought I would make a quick lemon curd and possibly have this with some vanilla icecream. However why not use up the remaining egg whites to make a quick meringue! Yum! So I made some quick little meringues. They turned out like mini pavlovas. Nice and crunchy how I like it 🙂
- 2 egg whites (From large eggs at room temp)
- Pinch salt
- 1/2 cup caster sugar
- splash vanilla extract
- Preheat oven to 120 degrees celsius fan forced.
- Line a baking tray with baking paper.
- Using a whisk attachment whisk the egg whites and pinch salt until soft peaks form. (Note make sure mixing bowl is spotlessly clean!)
- Add sugar a spoon at a time, until just combined.
- After last spoon is added whisk for an extra couple of minutes until thick and glossy and sugar has dissolved fully.
- Add the vanilla extract and fold in gently.
- Place mixture in a piping bag with a Wilton 1M tip and pipe circles onto baking tray.
- Place in oven and reduce temperature to 110 degrees celsius.
- Bake for around 1 hour until the meringues are crisp and the base is hollow (when tapped).
- Turn oven off and allow to cool.
- Store in an airtight container for a couple of weeks. Enjoy!
So this is a super easy chocolate mousse recipe. Perfect for when you have some cream in the fridge that needs to be used up. It also doesn’t have the egg whites to mess around with. Too easy!
- 300ml carton cream
- 180 grams chocolate melts or good quality chocolate chopped finely
- Chop the chocolate if required.
- Add the cream to a saucepan and bring to the boil.
- Once the cream has boiled for a minute or so then add to the chopped chocolate and stir until the chocolate has melted completely.
- Place the creamy chocolate mixture in the fridge to cool. (for around an hour)
- When the mixture has cooled place into a mixer bowl with the whisk attachment and whisk until light and creamy. The mixture will change colour.
- Divide into serving ramekins and serve. Or place in fridge until ready to eat 🙂