**WARNING – This post is all about filthy gooey chocolate**
With Easter fast approaching I wanted to bake an extra special treat for the family. This indulgent chocolate Easter brownie is perfect and totally delicious and rich. The gooey fudginess is mouth watering.
They easy to make, I made them with the helping hands from the boys. They followed the instructions that were given to them, measuring and stirring and I think that there may have been the odd lick here and there, and a lot of hand washing in between. Honestly, how do children think they can get away with sneakily taking a lick of the chocolate batter when:
one, they have the evidence to show around their mouth
and two, they seem to forget that us adults were once children ourselves
Getting the children involved just makes the baking a lot more fun. Not only are they learning a life skill, but they are also learning maths with the measuring and timings. And, it gives them a sense of pride when they see the finished product.
The trick to producing that fudge like consistency to your brownie is to take it out of the oven when they are slightly underdone, the brownie should have a little wobble to it in the middle.
You can’t bake a brownie and walk away to do another job, you have to be close by and keep checking on it. They don’t take long to bake, depending on the thickness of your brownie. The thicker they are, the longer they will need in the oven.
I found this recipe on bbc good food, but slightly tweaked it.
An indulgent chocolate fudge brownie topped with easter eggs
180gDark Chocolatethe darker the better. Cut into chunks
Fondant Filled Eggsany size. I used 2 small packets
Mini Chocolate Eggsextra for decorating
Heat the oven to 180c/160c . Grease a tin/silicone square baking case with some butter.
Put the butter and chocolate chunks into a heat proof bowl and melt. You can do this over a hot pan of boiling water or in the microwave. If using the microwave, remember to keep an eye on it. We used the microwave for about 45 seconds at 15 second intervals. Stir the butter and chocolate together and it will soon melt. Leave to one side to cool.
Crack the eggs into a bowl and add in the caster sugar. Combine well until you have a creamy consistency. I used the electric mixer.
Pour the chocolate mixture over the egg mixture and fold together. Add in the honey.
Sieve in the flour and cacao powder and combine by folding it together. Add in some of your chocolate eggs.
Pour into your square tin.
Place into the heated oven for about 20-30 minutes. Depending on the size of your baking case and thickness of your brownie. The thicker it is the longer it may need.
Cut your fondant eggs in half. After the brownie has been baking for 20 minutes take it out of the oven and place your fondant eggs on top. Poke them into the mixture so that the fondant part is showing. Add on all of the other chocolate eggs that you have too.
Take out of the oven once the outer side is baked but still slightly wobbly in the middle. Just slightly undercooked. Mine needed another 15 minutes of cooking
Leave to cool for about 30 minutes and then place into the fridge to firm for another 30 minutes
You can now decorate as you wish. Cut into small squares. Enjoy!
The youngest earned himself a treat last week as he tried hard at school so he chose to make biscuits. he had made them the week earlier and I had commented on how perfectly round they looked and that I think he cheated and nipped to the shops to buy some before he finished school. He was so proud of them and he wanted to make them at home with me.
We decided to tweak the recipe a little by adding in chocolate, ginger and egg and removing most of the sugar. So, basically we made our own recipe but we were still following his idea of actually making some biscuits.
Combine the butter with the caster sugar together until fluffy.
Add in the vanilla essence and egg/s. Mix together.
Next, mix in the baking powder and the flour. Add the flour a little at a time until it starts to form a dough like texture. You don't want it too dry so keep testing it. The mixture should be able to form a ball in your hands without it leaving a sticky residue
Add in the ginger and chocolate chips and fold them in.
Roll a walnut size piece of the dough in your hands.
Gently press together in the palm of your hands.
Line a baking tray with some grease proof paper.
Place the dough onto the paper and gently press down with the back of a fork.
Leave in the oven for 10-12 minutes, keeping an eye on them. Remove when slightly golden
These biscuits have just the right of crumbliness but melt in your mouth leaving a warm smooth taste from the chocolate and ginger.
Alternatively, If you don’t fancy making them with ginger or chocolate just skip them out. They taste just as good. We made a batch of butter biscuits and then added in the ginger and chocolate to the mixture so we had two lots of different biscuits.
Num Noms are all about crazy food creations, the little cute, scented characters are all about creating your own flavour fusion by mixing a little num with a little nom. It’s a recipe for mischief with so many different combinations.
We’ve seen the Cronut (donut and croissant combination), a genius idea, which brought together two of our favourite pastry items into one amazing desert. Next it was the turn of green tea cake, for the slightly more health conscious, which saw a refreshing cake born from a popular hot beverage. More recently, Marks and Spencer introduced the Croloaf, a loaf of bread make out of croissants –yum!
But they are old news and now it is time for Num Noms fans to take to the kitchen and create their own Crazy Creations inspired by the different Num Noms themes and flavours.
We was invited along to join the next Num Noms foodie campaign. we were challenged to get creative in the kitchen to combine the wackiest of flavours and make the tastiest of food combination.
First we had a look through the num noms menu for some inspiration
We picked out the num noms that we wanted to work with and then set to it in the kitchen to create our foodie masterpiece
We picked out
Maple Sugars who is from the doughnut family
Bunny carrot who is a veggie
Softy Mallow who is a marshmallow
And we came up with a carrot doughnut with a blueberry and marshmallow centre
2 cups plain flour
1/4 caster sugar
2 carrots grated
1 tbsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 cup vegetable oil
1 medium egg
oil for frying
Combine the dry ingredients together; flour, baking powder, salt and nutmeg
Add in the oil, milk, carrot and egg and mix well
Heat the oil in a pan. Test the oil with a crumb of bread, if it sizzles and turns brown it’s ready.
Using a tablespoon, drop the mixture a spoonful at a time into the hot oil. Don’t over fill the spoon as i found that the smaller the better for the doughnut to be cooked all the way through
Fry until light brown all the way around the doughnut, about 2 minutes each side.
Remove from hot oil and drain on some paper towels
Cut a little hole in the bottom of the doughnut and push in a blueberry and marshmallow
Sprinkle with a little icing sugar and drizzle with maple syrup
These doughnuts are super yummy! They are soft and very tasty. Perfect for an afternoon treat or to put into pack lunches.
What better way to get your children into the kitchen then getting them to create a num nom crazy creation.
Why not join in on the num nom fun, simply create a crazy creation using num noms as your inspiration and share on social media using #numnomscrazycreation dont forget to tag @NumNomsUK
This recipe of shortbread biscuits are quick and simple to make. With the light buttery sweetness they are ridiculously moorish. The classic recipe is so versatile, you can add in chocolate, ginger, lavender, lemon or even rosemary. I decided to add in honey and cacao nibs. It gives the biscuit a little crunch against the softness of the crumbly mixture
Shortbread is a favourite by everyone in our house. I cook up a batch and they dont’ last long. Everyone tucks in. They are soft and smooth with a little crunch from the nibs.
50g Caster Sugar
200g Plain Flour
2 Tbsp Organic Honey
2 Tbsp Cacao Nibs
Preheat oven at 160
Mix in the butter with the sugar until creamy
Add in the cacao nibs and honey and combine well.
Add the flour in to the buttery mixture and rub them all together with your fingers. Don’t knead the mixture just pick it all up and press it into a ball with both hands.
I don’t roll out my dough. I just place it into the oven proof dish and push down with the palm of my hand and fingers. I like the uneven look on my biscuits.
Bake in the oven for 15 minutes. Keep an eye on the biscuits in the oven and remove when they become a little golden on the edges. You are hoping for a light golden colour.
Score the biscuits. Leave to cool. Cut the biscuits up into pieces. Now they are ready to serve.
These classic biscuits are ideal to make for pack lunches or just a little treat to have with your afternoon cup of tea. The buttery texture melts in your mouth with an added little zesty and ginger kick keeping your mouth refreshed and your taste buds wanting more.
What’s good about baking melting moments is they don’t have to be perfect and there are many ways to jazz them up.
We added the zest of an orange and some fresh ginger into ours.
There are many benefits of ginger including reducing inflammation, good for digestion and nausea an enhances the immune system.
140g soft butter
80g caster sugar
140g self raising flour
1tsp vanilla essence
zest of 1 small range and the juice of half
2cm cube of chopped ginger
Preheat the oven at 180c
Grease baking trays or line them baking paper
Cream the butter and sugar together until smooth and fluffy. Add in the vanilla essence
Add in the zest of the orange, the juice and the ginger. Mix together
Stir in the flour and mix
Rub some oil into your hands and roll the mixture into walnut sized balls. Place them evenly onto the baking tray
At this point, You could roll them in some oats for that added rough texture
Place a fork on the top of the balls and push down gently
Bake in the oven for 10-12 minutes. Keep an eye on them until golden
Serve whilst warm with a lovely cup of tea. Perfect warming refreshing biscuit. Also ideal to add into pack lunches as they are small enough to fit in any box
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.