Tag Archives: Chocolate

Chocolate & Cherry Brownies

Hey Everyone!

Happy Saturday! It’s a sunny day which is always better I think! Now, would you believe me if I told you it was June 2015 when I last posted something about baking. I was shocked and appalled really. It’s half of the reason why I started my blog – books and bakes. Two great loves in my life. Also, where has that five years gone?! Well, during my time at home I’ve gravitated towards baking things again and I have to say, I’ve really enjoyed it.

Today I wanted to share with you my chocolate and cherry brownies. They’re a warm chocolatey delight. I hope you love them!

Ingredients
125g butter
225 light muscovardo sugar
50g cocoa powder
100g plain flour
1 tsp baking powder
3 eggs
200g cherries – without the stones
50g milk chocolate
100g dark chocolate

 

Method
Firstly, preheat your oven to 180 degrees. We need to get that nice and hot so we have an easy bake. Then line a baking tin with parchment paper or tin foil. A 20cm tin is ideal but it just depends on the size you want your brownies.

On a low heat, melt the butter, sugar and dark chocolate in a pan. I find that it combines better if you keep stirring whilst on the heat. It also means it doesn’t burn the bottom of your pan.

Once melted, add the flour, cocoa powder and baking powder and combine this wet and dry together. I stir in a circular motion, right to left and then up the middle so you’ve got an even mix. Add the eggs and repeat the stirring process until everything is combined.

Then add the cherries you have so lovingly halved and stoned along with the milk chocolate. Try and mix together so you’ve got a spread of cherry and chocolate.

Pour all the mixture into your lined tin. Smooth over the top for an even finish. Bake for 20 minutes initially, but it won’t need more than 25. You’re looking for a mix that is set but there’s still an element of gooeyness in the middle. Soft and squidgy is best.

Once baked, remove and leave to cool. If you can’t wait – enjoy! I prefer my brownies warmed too.

Just a little treat for Saturday. Hopefully there won’t be another almost five year gap in between this post and my next Baked Bits post.

Stay safe all. BL xx

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Double Chocolate Brownies – A Naughty Treat!

These are a super naughty yet delicious treat. They are one of my favourites and go down a storm with friends and family. They are easily adaptable and versatile and I have taken variations of these to work at least every other week. Needless to say, none ever made it home with me!

The double chocolate brownies take about 10 minutes to mix and around 25-30 minutes to cook (180Β°C) 

 
Ingredients:

  • 115g butter (you will need extra to grease the tin)
  • 115g chocolate broken into pieces (you can pick white, milk or dark, depending on how you’re feeling!) 
  •  300g caster sugar (I did say these were naughty!) 
  • 1tsp vanilla extract
  • 2 eggs
  • 140g plain flour
  • 2tbsp cocoa powder
  • 100g chocolate chips (again you can pick but I stick with milk.)

Sift the flour into a bowl and add the cocoa powder. Cream the eggs, vanilla and sugar together and mix with the flour and cocoa. Add the butter. Mix until smooth. 

Over a pan, melt the chocolate that you have broken into pieces (115g). Once runny and delicious add to the mixture. 

Pour half the mixture into a baking tin. I use a square silicone (7inch) one as it doesn’t stick. Spread evenly to cover the bottom on your chosen tin. Spread the chocolate chips and cover with the remaining mixture. By having the chocolate chips in the middle, it means the brownie will come out with gooey chocolatey bits in the middle. YUM. 

Bake until the top starts to crack, checking the mixture is cooked throughout. Make sure you leave to cool. (I know how difficult this is!) I like to use my love heart cookie cutter for this to make it more fun. Finish off with a sprinkling of icing sugar. 

Like I said, you could vary this up by adding white chocolate, dried fruits or even nuts. Walnuts are a particular favourite of mine. 

Enjoy! 

BL x

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Chocolate Butterfly Cakes With Butter Cream IcingΒ 

Yesterday was one of those days that I will remember for the rest of my life. Being as my lovely Year 11’s had finally finished all their exams, it was their last day at school, and my last day there as a teacher, I decided, for old times sake, to bake them a little treat. 

This was one of the first things I baked as a girl with my grandma. There’s always such fond memories from making such lovely, little cakes. 

These beauties take approx 10 minutes to mix and then 12 minutes to bake (180Β°C) 


Ingredients:

  • 250g soft margarine
  • 250g caster sugar
  • 300g self raising flour – sifted
  • 4 eggs
  • 4 tbsp cocoa powder
  • 50g chocolate – melted (if you’re feeling a bit naughty!)

For the icing:

  • 100g softened butter
  • 225g icing sugar 
  • Splash of milk

Mix all the ingredients together in a bowl, make sure you sift the flour as this will help them to rise, and spoon out into individual cake cases. The amounts above will make approximately 24 but I’ve usually been able to squeeze out 3/5 more (depending on how generous your spooning out stage is.) You could even make less and use muffin cases for biggest cakes. It’s entirely up to you! 

Bake! Watch how they rise. 

Once cooled, take a sharp knife and cut out a circle in the top. Fill with your deliciously creamy icing. Cut the circle into two to make the butterfly wings and place onto if the icing. Then dust with a little icing sugar. Perfection! 

These are a classic bake, and always a favourite. What I didn’t count on yesterday was one of my students baking me some brownies which were also chocolatey and delicious. By 9:30 I think we were all caked out!  

  

Have a great weekend everyone! BL x

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