Wednesday, May 27, 2015

Chocolate, Raspberry and Marshmallow Brownies

Serves 12

130g butter
2 eggs
1 cup castor sugar
1 cup plain flour
½ cup cocoa
1/3 cup fresh raspberries 
1/3 cup mini marshmallows 

Preheat oven to 180C.
Grease 20cm square cake pan & line with baking paper.
Place butter, sugar & cocoa in saucepan over low heat & stir until butter has melted.
Transfer to mixing bowl.
Add eggs to mixture & whisk to combine.
Sift in flour & combine with wooden spoon.
Add in marshmallows & berries & combine.
Pour mixture into pan & bake for 30 min or until centre is just set.
Take pan out of oven & let it stand to cool for 5 min.
Once cool, cut brownies into squares & serve with a scoop of vanilla ice cream or whipped cream.

Tip: Generally speaking, there are two types of brownies: cake-like brownies and fudge brownies. If you can't resist a gooey fudge brownie, try replacing cocoa with chocolate pieces. For somewhere in between the two, why not add chocolate chips to your brownies, along with cocoa? You'll have pockets of oozing, melting deliciousness! And remember to always store leftovers in an airtight container.

Sunday, March 08, 2015

Peanut Butter Cookies

Easiest cookies ever, and gluten free for those who need it, but also burn easily so take care!

Makes 24

1 cup peanut butter, smooth or crunchy, your choice
1 cup caster sugar
1 egg, lightly beaten

Preheat oven to 180C.
Mix all ingredients in a bowl.
Place teaspoonfuls of mixture on lined baking trays.
Flatten slightly with a fork.
Bake for 12 minutes or until lightly browned at the edges.
Cool on a rack.
Enjoy!