Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Black Velvet Cheesecake Swirl Brownies with Stout Caramel Sauce

Black Velvet Cheesecake Swirl Brownies

As regular readers will know, I can’t resist a brownie. I have many recipes for them on the blog, but there are still so many to try. These black velvet cheesecake swirl brownies with stout caramel sauce were the happy result of two events fortuitously coinciding. It was a no brainer; I had to make them. The third event, is of course We Should Cocoa, the blogger’s monthly, “we need chocolate”.

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Matcha Blondies or do I mean Greenies? – We Should Cocoa #71

Matcha Blondies

As some of you may have noticed, since trying matcha in baking a few years ago, with this matcha, rhubarb and chocolate cake, I’ve become rather a fan. Matcha, which is somewhat bitter with umami notes offsets the sweetness of the sugar nicely. I was recently overtaken by a craving for something sweet and I realised I’d never made matcha blondies. Game, set and matcha.

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Raspberry Fudge Brownies for National Chocolate Week and We Should Cocoa #62

Raspberry Fudge Brownies

Brownies & Blondies | 17th October 2015 | By

With my Divine chocolate stash for #NationalChocolateWeek, I couldn’t go without making something with at least one of the bars. An excuse, if any were needed, to indulge. We Should Cocoa is all about the USA this month so as Cornish autumn raspberries are still available and having a bar of Divine raspberry 70% dark chocolate to hand, it’s a no brainer – raspberry fudge brownies it is.

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Caramelised Blueberry Blondies

Brownies & Blondies | 26th September 2015 | By

The British blueberry season is still in full swing, well maybe not quite full swing, but my mother is still picking blueberries here in Cornwall, so there are certainly some around. Blueberries pair very nicely with white chocolate, so when I was commissioned to create a recipe for Wayfair last month, I used this combination to make some caramelised blueberry blondies.

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Healthier Brownies with Cashew Nut Butter – We Should Cocoa #54

Well I know it’s very hard to make brownies healthy, but I have done my best to make these ones as healthy as possible whilst still retaining their essential sweet fudgy brownieness. I used coconut oil and cashew nut butter instead of butter and rapadura instead of sugar.  And to top it off, my flour of choice was freekah. Freekah, Rapadura? Read on.

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Coffee Pop-In with Roasted Hazelnut Brownies

Hazelnut Brownies
 Everyone is so busy dashing about at this time of year that it can be hard to organise a festive gathering of friends. When I was recently sent a rather snazzy coffee machine to put through its paces, my thoughts immediately turned to hosting a coffee morning. Afternoon tea is more my style and as my blog bears witness, I have often thrown an impromptu tea party. But a coffee morning when friends could drop by on their way into or out of town and grab a drink and piece of cake along with a quick chat seemed more appropriate this time. Pop-ups are all the rage, but I thought I’d stage my own pop-in.

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Spicy Peruvian Avocado Brownies

Brownies & Blondies | 4th September 2014 | By

Avocado Brownies

Having been sent eight large ripe Peruvian Hass avocados, I didn’t have a great deal of time to use them up. Following on from the avocado chocolate chip cookies I made a few weeks ago, I wanted to continue with the avocado baking theme. Leafing through the accompanying booklet, I found a recipe for Peruvian Hass avocado brownies. With my well known love of all things brownie, I didn’t need to cogitate further.

Of course, I made a few adjustments with the recipe. For a start I thought a hint of chilli and a soupçon of cinnamon would be appropriate flavours to enhance the South American feel of the brownies. Sadly I didn’t have any Peruvian chocolate to hand but made do with using up three partly used bars which were making my cupboard look untidy; as it happens one of them was from Ecuador, so at least it was from the right neck of the woods. As well as the spices I added a little cocoa powder for extra richness and used mostly brown sugar for fudginess. As I was using duck eggs which are quite large, I added a little bit of extra chocolate too.

Whilst the avocado by no means replaced all of the butter, it did have less saturated fat than many brownie recipes, so it could be argued that they are slightly better for you!

This is how I made:

Spicy Peruvian Avocado Brownies

  • Melted 150g unsalted butter in a pan over low heat with 270g chocolate (I used a mixture of 70& plain,  53% dark and 37% milk). Stirred to combine, then left to cool a little.
  • Beat 100g dark brown sugar, 50g golden caster sugar together with 3 duck eggs (large hens eggs will be fine) using electric beaters for about 3 minutes
  • Mashed 1 large Peruvian Hass avocado and added it to the eggs. Beat the mixture for a further minute.
  • Poured the chocolate mixture down the side of the bowl and folded the mixture in as gently as possible.
  • Sifted in 60g self-raising flour, 1 scant tbsp cocoa powder, ¼ tsp cayenne pepper and ¼ tsp ground cinnamon.
  • Folded this in until just incorporated.
  • Scraped the batter into a 9″ sq. silicone mould and baked at 180℃ for 25 minutes.
  • Left in the mould to cool then cut into 16 pieces.

Avocado Brownie

These are real melt in your mouth brownies – sort of light but fudgy and unctuous at the same time. The touch of spices was just right, a catch at the back of the throat and a hint of something warming, but nothing that overpowered the deep rich chocolateyness of these brownies. You can eat several of these and your palate is left feeling quite clean at the end of it – I should point out that eating several at a time is not really recommended. The taste of avocado could barely be detected. None of the taste testers (other than super taster CT) noticed it, even after I told them what the brownies contained. Not being able to taste avocado in your brownies, when all’s said and done, is for most of us, a good thing.

This month’s theme for Love Cake over at JibberJabberUK is all about Back to School – Something New. These brownies fit the bill perfectly. They are delicious treats for the school lunch box, but slightly healthier than your average brownie. They are also new to me as I’ve never made brownies with avocado before.

Raspberry and White Chocolate Blondies

Brownies & Blondies | 14th August 2014 | By

Tart juicy raspberries work exceedingly well when combined with sweet vanillary white chocolate I’ve found and this combination has become a particular favourite. When I was tasked recently with finding a recipe to make from Baking Mad, I was looking for a picnic recipe for a little jaunt to the beach. As soon as I saw the recipe for white chocolate and raspberry brownies, I had to look no further.

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A Bumper Crop of Blackcurrants and Blackcurrant Brownies

Brownies & Blondies | 14th July 2014 | By

If I need to make brownies in a hurry, my go to recipe these days is for chocolate fudge brownies from Charlotte Pike’s wonderful book Easy Baking in The Hungry Student series. I first made these for an event last summer where they proved to be extremely popular. Then, last week, I made some for my birthday party. This week, I’ve omitted the coffee, used some different sugars and added blackcurrants. I also always use wholemeal flour or wholemeal spelt which I feel gives me a few brownie points (haha). The method I use is my favourite one pot wonder.

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Cornish Salted Caramel Brownies

Salted caramel and brownies are two of my favourite things, so what could be better than combining them both? Not much as it turns out!

Two splendid Cornish products came into play here and were, in large part, responsible for these delectable treats. I muscled in on a Twitter conversation between Cornish Sea Salt and Rodda’s  just when pictures of sea salted brownies were being shown. Well that was it, I had to make some. So I did, a few weeks ago now. I pretty much used the same recipe as I did for the Marmite Caramel Brownies I came up with last year, but the method was different and obviously I didn’t use Marmite. I wanted to make a brownie batter using a rich dark chocolate so as to make a good foil for the sweet salted caramel. Rather than sandwiching the caramel as I’d done previously, I decided to swirl it through the batter.

There is no way to describe these brownies other than sublime. The caramel, which had the tang of honey, was perfectly salted and created a squidgy interior with a chewy toffee crust. Despite their deliciousness, CT and I weren’t able to eat them all at one sitting and they lasted us over the next few days. By this time they had taken on the consistency of fudge – two for the price of one, my oh my! I served these with Rodda’s clotted cream custard, which happened to go perfectly, both when the brownies were warm and when they were cold. Despite the rugged terrain and unpredictable weather, we’re quite a decadent lot in Cornwall.

I am sending these off to Javelin Warrior for his Made with Love Monday.

I am also sending them to Emily over at A Mummy Too for her #recipeoftheweek.

Many thanks to Cornish Sea Salt for sending me a tub of their new flakes to try out and to Rodda’s for the custard. You can see my review of these products on the Cornish Cornucopia post.


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Cornish Sea Salted Caramel Brownies

by -19-2014
If you like sweet and salt together you will love these brownies.
Ingredients
  • 1 tbsp honey
  • 1/2 tsp Cornish sea salt
  • 90g caster sugar
  • 200 ml double cream
  • 100g unsalted butter
  • 150g dark chocolate 85%
  • 200g dark brown sugar
  • 2 large eggs (I used duck eggs)
  • 95g self-raising flour
  • 5g cocoa powder
Instructions
1. Melt the honey and salt in a pan over medium heat, then slowly add the sugar and leave for a few minutes to melt and lightly caramelise.2. Heat the cream in another pan to just about boiling.3. When the sugar has reached a golden caramel colour, add the cream, standing well back in case of spitting. Stir vigourously and continue to cook for a few minutes until the caramel is thick and golden but still liquid. Remove from the heat and leave to cool.4. Melt the butter and chocolate in a large pan over low heat. 5. Remove from the heat, add the sugar and stir. Beat in the eggs one by one, then sift in the dry ingredients.6. Stir until just combined, then pour the mixture into a 20 cm square mould (line as appropriate).7. Spoon the cooled caramel over the top, then swirl the mixture around to create a ripple effect – it will look very liquid at this point, but don’t worry.8. Bake at 180°C for 25 minutes until well risen with only a slight wobble. Scattered over a large pinch of Cornish sea salt flakes.
Details

Prep time: Cook time: Total time: Yield: 12