Bread and Better

Bread and Better

Sunday, 14 July 2013

Chocolate Brownies

Anyone that knows me will tell you that I am obsessed with chocolate brownies. I must make them at least three times a month for anyone that asks for a batch (and even for anyone that doesn't). I must have tried hundreds of recipes in search for the perfect gooey brownie, and I have to say none of them beat Jamie Oliver's 'Bloomin' Brilliant Brownies'. They are the perfect combination of chocolaty-ness and gooey-ness without being too heavy or sickly.
    The original recipe made an absolute ton of brownies (even too much for me), so my mum kindly scaled the recipe down to a more manageable size.
    To make the brownies simply melt 150g butter withe 100g of dark chocolate (in a microwave or over a pan of simmering water). In a separate bowl mix together 40g coco powder, 30g of flour, 270g of sugar and 1teaspoon of baking powder and then add this to the chocolate mixture. Beat three eggs (free range) and add them to the mixture. Pour into a prepared tray and bake at 180 degrees (about 150 for a fan oven) for about 20 minutes. Make sure you keep checking them though as then can cook a lot quicker than you might think. The secret to a good brownie is to take them out a little bit before you think they are ready, that way the will stay all lovely and gooey.

Peanut Butter Ripple Ice Cream

This weekend I was invited to a BBQ to celebrate my friend's dogs' birthday (true story) and as its been so hot and sunny I decided to make some ice cream to take with me. I am not the world's biggest fan of ice cream, but I am obsessed with peanut butter, so when I saw how easy it was to make this recipe I couldn't not try it.
   All you need to make this delicious summer treat is 1ltr of double cream, 8 big spoonfuls of peanut butter (I used smooth but crunchy would probably be better), 1 can of condensed milk and a teaspoon of vanilla extract. Now all this might sound like a heart attack in a bowl, but trust me a little goes a long way and you could always serve it with some fruit (such as bananas or strawberries) to make yourself feel like you are being slightly healthy!
   Heat 300ml of the cream with peanut butter until combined and smooth and then leave to cool. Whisk the rest of the ingredients to soft peaks and then put into a freezer proof container. Ripple through the peanut butter and then freeze for at least 8 hours. I would suggest leaving it out for at least 15 minutes before you want to eat it as it will be rock hard when you take it out of the freezer.
    If you are not a peanut butter fan you could always replace it with some stewed fruit, chocolate or some chopped nuts.