Chocolate is always a crowd pleaser and brownies showcase it so beautifully. Whether you’re baking for a bake sale or for dessert, this recipe is a winner.
A gooey flapjack base, a fudgy chocolate brownie above it and the whole thing is blanketed with this delicious chocolate icing on top – this brownie is just so decadent. A bite of this deliciously moist and dense dessert is heavenly and you will understand why this recipe is a winner!
I used milk chocolate for this recipe but you could also use dark chocolate.
It’s so easy to prepare and you will want to make this again and again. Just forget about counting calories for now – go ahead and indulge your sweet tooth.
This recipe makes around 16 brownies.
PREP: 30 minutes COOK TIME: 35 minutes
For the base
½ cup flour
¼ tsp soda
¼ tsp salt
1 cup oats
½ cup brown sugar
6 tbsp butter
For the second layer
4 tbsp butter
30 gms milk chocolate
2/3 cup flour
¾ cup sugar
¼ tsp baking powder
¼ tsp salt
1 egg, beaten
¼ cup milk
½ tsp vanilla
½ cup chopped walnuts
For the topping
2 tbsp butter
30 gms milk chocolate
1 1/2 cups caster sugar
1 tsp vanilla
Prepare a 10 inch baking square baking pan by lining it with parchment paper.
Preheat the oven to 180C.
For the base, sift the ½ cup flour, soda and salt together. Add the oats and brown sugar and mix well. Melt the 6 tablespoons butter and stir it into the oat mixture. Press the mixture into the baking pan and bake for 10 minutes. Set aside.
For the next layer, melt the 4 tablespoons of butter and chocolate together over a very gentle heat or in a bain marie. Stir in the remaining ingredients and mix well. Pour the batter on the oat layer and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Cool.
Melt the butter for the topping together with the chocolate and add the powdered sugar and vanilla. Mix until it is of spreading consistency, adding a small amount of warm water, a tablespoon at a time (I added about 4 tablespoons). Frost the brownies with this mixture, spreading the topping to the corners of the pan evenly. When the frosting is set, cut into squares.
Buttery, crumbly home-made shortcrust pastry, encasing a luscious, creamy coconut filling – it’s pure indulgence. It just dissolves on the tongue and the taste is just divine.
A great project for a rainy afternoon, it’s not hard to make this pie. It makes for a lovely home-made gift though I love to serve it with coffee after a meal.
It was my sweet tooth that took me to the kitchen initially and though I love cooking with vegetables and savoury ingredients, I must admit that these sweet treats are my absolute favourites.
Warm from the oven, rich and velvety – what could be more comforting than a pie?
This recipe makes an 8 inch pie.
PREP: 40 minutes COOK TIME: 20-30 minutes
- 11/2 cups flour
- ½ tsp salt
- ½ cup butter
- 3-4 tbsp cold water
- 1 large coconut, grated
- 11/2 cups sugar
- 2 tbsp water
- 2 eggs, beaten
- 60 gms butter
Preheat the oven to 180 C.
Grease an 8 inch pie pan or use a non-stick pie pan.
Sift the flour with the salt. Cut the butter into the flour until it resembles breadcrumbs. Add the cold water and mix gently until the dough comes together and can be shaped into a ball. Cover with cling film and rest for 30 minutes in the refrigerator.
Roll the pastry on a floured surface about an eighth of an inch thick. Line the pie pan and bake blind until the pastry is lightly golden. Set aside to cool.
For the filling, mix the coconut, sugar and water in a pan and boil gently for 15 minutes. Remove from heat and add the eggs and butter. Scoop into the piecrust and bake for 10-15 minutes. Enjoy.
These fried apple tarts are really indulgent – crisp morsels of delight. The pastry is just right – flaky and melt-in-the-mouth and when you bite into it it’s just bursting with the goodness of apples.
I had some apple filling left over from my Apple Icebox Cake and I thought this is the perfect way to finish it up. Please refer to my previous recipe Apple Icebox Cake for the apple filling recipe. It freezes beautifully; when apples are in season you can make the filling which can be used in a variety of bakes and desserts and freeze them.
You can also use cinnamon sugar to sprinkle on top for that extra touch of deliciousness. Make sure that your filling is not soggy and the oil is at the right temperature.
This recipe is definitely a family favourite. So easy to make and fun to serve.
They tend to disappear really fast! This recipe makes around 15 pies.
PREP: 30 minutes (plus 20 minutes for resting the dough) COOK TIME: 20 minutes
- 2 cups self-raising flour (sifted)
- ½ cup butter (cold)
- 1 ½ cups apple filling (chilled)
- About 5 tbsp cold water
- Oil for frying
Cut the butter into the flour with your hands or a pastry cutter, until the mixture resembles breadcrumbs. Add about 5 tablespoons of cold water, mixing until the pastry holds together. Knead briefly and chill the pastry in a refrigerator wrapped in cling film for 20 minutes.
Roll the pastry into saucer-sized circles. Place a small amount of apple filling in the centre of each circle. Wet the edges with water and fold in half. Press the edges lightly to seal the pastry.
Heat the oil in a large pan and fry the pies until they are golden brown. Turn the pie only once during the frying process. Drain.
Sprinkle confectioners sugar while still warm and serve immediately.
Thank goodness for some rain; the weather is more pleasant now. It’s always the best time for cold desserts though in Madras.
An incredibly easy mousse and takes so little time to set as well. It’s just one of those recipes that looks as though you have put in a ton of effort into making it. I prefer using cream for making mousse because I’m not too fond of raw eggs as in a traditional recipe. However, you could make it anyway you choose.
You can use the same method for the white and dark chocolate mousse. I used store bought salted caramel because this is a quick and easy dessert.
I used dark chocolate to offset the sweetness of the white chocolate and the salted caramel just gives it the right balance to taste the different flavors of sweet and bitter. Indulgence in a glass!
I used some of the caramel to toss the popcorn in and used it to decorate the top. You could however, just do any garnish that you like – chocolate shavings, nuts, etc.
For the White and Dark Chocolate Mousse
- 100 gm each of good quality White and Dark chocolate
- 100 ml milk
- 300 ml double cream
- 1 cup salted caramel
Melt 100 gm of dark chocolate in a double boiler. Heat half the milk until boiling, then whisk in the dark chocolate. Cool. Whip 150 ml of the cream until soft peaks form, then fold in the chocolate. Spoon the contents into a serving glass or bowl. Refrigerate for 15-20 minutes until set.
Repeat the same process for the white chocolate using the 100 grams of the White chocolate and the remaining milk and cream. Spoon the mixture over the set dark chocolate. Refrigerate for another 15-20 minutes until set.
Spoon some salted caramel on top and garnish with the caramelized popcorn. Enjoy.