Mocha Brownies

 

brownies

Ingredients

  • 55g butter (+ some for greasing the tin)
  • 115g plain chocolate
  • 175g brown sugar
  • 2 eggs
  • 1 tbsp instant coffee powder or granules
  • 85g plain flour + 1/2 teaspoon baking powder (or just 85g self-raising flour)
  • 55g chopped peacan nuts
  • Cocoa powder (optional)

Method:

  1. Make up the coffee with 1 tbsp hot water and leave to cool.
  2. Grease and line a 20cm-square cake tin.
  3. Gently melt the butter and chocolate together, then leave to cool.
  4. Cream together the sugar and eggs, then fold in the cooled butter/chocolate mixture and cold coffee. Sift the flour (and baking powder) and fold into the mixture, before folding in the peacan nuts.
  5. Pour the mixture into the tin and cook for 25-30 mins at 180°C/350°F/Gas Mark 4.
  6. Run a knife around the tin edge and turn the cake onto a wire rack, then peel off the lining paper and leave to cool, before lightly dusting with the cocoa powder and cutting into squares.

Sugarless Chocolate Muffins

Ingredients (for 12)

  • 4 tbsp cooking oil (sunflower or peanut work best)
  • 225g plain flour
  • 1 tbsp baking powder
  • 1 tbsp cocoa powder
  • 1/2 tsp all spice
  • 2 large eggs
  • 175ml unsweetened orange juice
  • 1 tsp grated orange rind
  • 40g fresh blueberries

Method

1. Line a muffin baking tray with either oil or paper cases

2. Sift the flour, baking powder, cocoa powder and all spice into a mixing bowl

3. In a seperate mixing bowl whisk the eggs with the oil, then add the orange juice, orange rind and blueberries, stirring gently to mix it together.

4. Pour the orange juice mixture into the bowl with the dry ingredients and stir until they are just combined

5. Divide the mixture into the muffin tray (each case should be about 2/3 full)

6. Place in a pre-heated oven at gas mark 6 (200°C/400°F) for 20 minutes, or until the muffins have risen and are a golden colour.

7. Serve immediately, or leave them on a wire rack to cool

Chocolate Orange Bakewell Tarts

Not everyone likes cherries and almonds so this is my take on the classic bakewell tart – enjoy!

Ingredients

1 block of Shortcrust Pastry (alternatively you could make your own pastry by mixing 55g margarine with 125g flour, then add a pinch of salt, as well as a couple of teaspoons of water if needed to hold it all together)

50g soft margarine

50g sugar

40g self raising flour

10g cocoa powder

1 egg

Marmalade

Icing sugar

Orange essence

Chocolate flakes or sprinkles to decorate

 

Method

1. Set oven to Gas Mark 5 (electric 190ºC)

2. Roll out the pastry to an even thickness and cut into circles using an 8cm cutter (a cup will work just as well)

3. Line the tart tins with the discs of pastry

4. Put about 1/2 teaspoon of marmalade into each tart

5. Make the cake mixture using the all in one method

6. Put a teaspoon of the mixture into each case making sure the jam is covered

7. Bake for 15-20 minutes until the cakes are springy to touch

8. Cool on a wire rack

9. Mix icing sugar with small amounts of water and a few drops of orange essence and stir to make it the right consistency

10. Spread a bit of icing on top of each tart

11. Sprinkle a few flakes of chocolate (or sprinkles) on top of each tart to finish