Chocolate brownies

Here is an idea on how to use up your old Easter chocolate: brownies! Instead of forcing myself to eat it as just chocolate, (which is usually great but Easter holidays have put me off chocolate for about a week or two) I transformed it into something just as delicious. Here is my recipe and some photos I managed to take along the way…

Ingredients:

330g Chocolate

700g Sugar

590g Butter (softened)

480g Egg (9-10 eggs)

50g Cocoa powder

240g Flour

2 pinches of Salt

200g Nuts (of your choice, roughly chopped)

(This recipe is enough for a whole tray of brownies – use a tray similar to 30cm by 40cm dimensions or halve the recipe)

For this, I have a hand held mixer. I would prefer/recommend a Kitchen-aid but you gotta do what you gotta do.

1. Beat the butter and sugar together until light and fluffy.

2. Slowly add the eggs, one by one.

3. Add the melted chocolate while still mixing the batter.

4. Add the rest of the ingredients, (but the nuts at the end!) either on a low speed or fold it in by hand using a spatula/wooden spoon.

5. Spread the batter out evenly on your tray. Making sure the tray has aluminum foil on it or baking paper! Butter alone won’t do much…

6. Bake at 180 degrees Celsius for 20 mins. But check them at the 15 minute mark – every oven is different! Use the knife technique to check of it’s done (stick a knife tip in the center and remove, if the knife is clean, it’s done baking!)

7. Leave to cool and then remove from the tray. Cut into pieces and enjoy!

Cool tip: use a tin to put some in and give them to loved ones. I got mine at my local thrift shop for CHF 1.-

I hope you enjoy making these brownies and let me know how they went – better yet, let me try some! Comment below about your experience with my recipe.

X Gill

How to make a berry nice tart

See what I did there? Terrible pun, I know, but I’m sorry, not sorry! I made this the other day, tried, tasted and loved it! It’s sweet but not too sweet. Try it for yourself and see if you like it. I used half of a recipe for a tart form with a 22cm diameter. I have a tiny tart form which is about 14cm in diameter. This recipe was near perfect – I just had a little too much dough. Good thing, this dough can also be used to make cookies if you add some chocolate drops! The recipe I used is below.

For the dough:

90g Softened Butter

15g Milk

1/2 Egg yolk (for this I broke the yolk and spooned out how much I needed. You can also  just add a whole yolk. Hopefully you have a larger tart form than me and you use the whole thing!)

1 Pinch of Salt

15g Sugar

125g Plain Flour

Mix the butter until soft (be careful to not make the butter too fluffy, it’s not buttercream!), add the salt and sugar. Slowly add the milk and egg yolk. Mix until it is all combined. Start adding the flour, only folding it in. Towards the end you can use your hands and slightly kneed the flour in. Cover the dough in plastic wrap, leave to settle in the fridge for 2-12 hours.

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For the filling:

15-20g ground Almonds (this is to spread on the base of the tart before you put the fruit in. You could also use Hazelnut)

1 Whole Egg

50g Sugar

75g Cream

1 tsp Flour/Maizena/Custard Powder (your choice, all of them will work)

approx. 100g  Berries (fresh or frozen)

Melted Butter (for greasing the form)

Preheat your oven to 175 degrees celcius. Grease your tart form with melted butter. Roll out the dough no more than 3mm (any thicker and the tart wont bake properly). Lay it inside the form up to the edges while being careful not to stretch the dough. Trim any overhang. With a fork, poke some holes all over the base. This helps reduce any air pockets later. Spread the ground almond over the base and put the berries on top.

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Whip the cream, sugar, egg and thickener of your choice until combined and pour over the berries. Bake for 30-45 minutes until the crust is golden brown and the filling has thickened. Either serve while it’s hot or enjoy it cold.

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Try this recipe for yourself – hopefully with a bigger form than mine! Let me know how it turned out below.