The renowned chocolate brownie is a small, square treat that can either be fudge-like or cake-like, depending on density. Not all brownies are made with chocolate, you can have a blondie, which uses molasses sugar in the recipe as opposed to chocolate, and a hugely popular variation is the peanut butter brownie,
which is even easier than the classic one.
You can add chopped nuts, chocolate chips, or biscuit shards to the actual batter, and you can add frosting, cream cheese or a sprinkling of icing snow to the finished article. The first-ever brownies were made in honour of Bertha Palmer, a prominent American socialite. They contained chopped walnuts and an apricot glaze and were called The Palmer House Brownie, and they are still made according to the original recipe at The Palmer House Hotel today.
What you need
• 100g dark chocolate, chopped
• 1/2 cup milk
• 1 1/3 cups cake flour
• 1/3 cup melted butter
• 1 cup brown caster sugar
• 1 tsp vanilla extract
• 2 tsp baking powder.
What to do
1. Preheat oven to 180°C
2. Grease a 20x20cm square baking tin and dust with extra flour until coated
3. Heat the milk in a saucepan until warm, then stir in the melted butter and chocolate, until the chocolate has melted completely
4. Stir in the sugar and vanilla extract
5. Sift the flour and baking powder into the chocolate milk mixture and mix to form a smooth batter
6. Pour the batter into the greased baking tin and gently tap the sides to remove any air bubbles
7. Place in the preheated oven and bake for 30 minutes
8. Allow to cool, then tip out the brownie and cut into squares
9. Serve warm with whipped cream or ice-cream and a
few slivers of fresh strawberries.
Whipping up a batch of these deliciously moreish truffles is as easy as pie, so go on, pamper yourself. These velvety smooth orbs of chocolate will put a decadent spin on any proceedings, whether solitary or romantic.
If you are not partial to shredded coconut, you can also use sesame seeds, cocoa powder, a dusting of icing snow, hundreds and thousands or chocolate sprinkles, and if the littlies are going to share in the scrumminess, just omit the rum and add a hint of vanilla essence instead.
You will need
• 450g dark chocolate
• 1x 400ml can coconut milk
• 2 tbs rum (optional)
• 125ml chopped nuts
• 250ml shredded coconut.
What to do
1. Heat the coconut milk in a pot, but do not boil
2. Add the broken pieces of chocolate to the milk and leave it to melt, about 5 to 10 minutes
3. Stir the melted chocolate and coconut milk together until smooth and silky, then stir in the rum (optional) and chopped nuts
4. Refrigerate for 2 to 3 hours, or overnight, until set to form ganache
5. Using a melon baller, a teaspoon also works, scoop out balls of the chocolate ganache, then drop and quickly roll them around in the shredded coconut
6. Place onto a tray or baking sheet and chill until firm, then serve cold.