Brownies. Well, everyone has their favourite recipe.
But I just discovered my absolute fav & promptly chucked my old recipe in the trash!
You start with 1 stick of butter + 1/2 C of Natural Cocoa powder.
Zap it in the microwave for 1 minute.
Whisk like mad.
When its nice & smooth, add 3/4 C sugar + 1/2 C Nutella + 3 oz Melted dark chocolate.
Whisk in 2 eggs. Sift together 1/2 C flour + 1/2 t salt.
Dump the flour mixture over the chocolate mix & fold gently with a rubber spatula.
Fold in chocolate chips/chunks/chopped nuts. Pour into 8x8 inch pan.
Bake at 350F for 20-25 min.
Cool & slice into bars.
Absolutely the Best Nutella Brownies
1 stick unsalted butter
1/2 C Natural Cocoa powder
3/4 C Sugar
1/2 C Nutella
3oz Dark Chocolate, melted
1/2 C all-purpose flour
1/2 t salt
More chocolate chips/chunks/chopped nuts
- 4 eggs, separated
- 1 tsp baking powder
- ½ tsp vanilla essence
- 1 cup flour
- 1 cup white sugar
- food colouring
Preheat oven to 175°C. Grease a small springform, round, loaf or heart-shaped tin.
Using a mixer, beat egg whites until firm, then add baking powder and vanilla.
Put the mixer on low speed and slowly add the egg yolks.
Sift the sugar, then add it one tablespoon at a time until all combined.
Sift the flour, and add it in the same manner as the sugar.
Remove bowl from the mixer and give a final gentle mix with a spoon to ensure all is combined.
Divide the mixture into as many bowls as you would like colours.
Add about ½ tsp of liquid colouring into each bowl of cake mix.
Pour each bowl into baking tin, dropping each into the centre of the tin - they will spread outwards to fill the tin.
Bake for about 20-25 mins. Cool and then slice.
You could also bake each colour in a separate tin and then once cool, stack them using icing or whipped cream and jam to keep the layers together.
LEMON MERINGUE PIE
IngredientsFor the sweet shortcrust pastry
225g/8oz plain white flour
110g/4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
100g/3½oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
100g/3½oz unsalted butter, melted
Sift the flour and salt into a mixing bowl.
Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
Roll out the pastry until it’s big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don’t trim at this stage.
Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
Beat in the egg yolks, lemon juice and butter. Return to the pan.
Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
Serve warm or cold in slices.