Recipe: Chocolate Brownie

If you're at our family Christmas, you'll definitely eat the famous chocolate brownie. So scrumpscious 'cos it's not as rich as most chocolate brownie. Instead of only using cocoa, you melt the chocolate into it which I'll explain in the recipe. Hope you enjoy x

Chocolate Brownie

Ingredients

250gm Butter
125gm Chocolate Buttons
2 Cups Sugar
1 Cup Flour
4 Eggs
Pinch of salt
1/4 cup Cocoa
1 tsp Vanilla 

Melt the butter and chocolate buttons in a double boiler. {Fill a small saucepan with hot water and heat on the stove. Put a bowl on top of the water and place the butter/choccy buttons in there and melt away!}

Beat eggs lightly together then once the butter/chocolate is melted, take it off the stove and combine the egg with this. Make sure the bowl is off the stove or you'll end up with scrambled eggs!

In another bowl, add all your dry ingredients then mix all the dry and wet ingredients together and voila!

Pour into a baking tray that's lined with baking paper and cook on bake for 30-40minutes at 180 degrees. Serve with a bit of ice-cream of natural yogurt and it will be delish!

Good luck little bakers oxo

Must have: Aioli Recipe

Aioli is a necessity at my parents house, therefore it's now a necessity at my flat. This is the most amazing aioli recipe which mum has - not sure where it originally came from but lets just call it 'Cath's Aioli.' We have it on and with everything. Roast lamb, roast veges, burgers, sandwiches, stirfry - you name it. Definitely something I could honestly not live without. 

Cath's Aioli

2 Eggs

3 tbsp (tablespoon) white or wine vinegar

1 tsp (teaspoon) salt

1/2 tsp sugar

1 tsp mixed mustard

1 large clove garlic (crushed)

2-3 tbsp chopped parsley 

Put above ingredients into food processor/magic bullet and whiz until finely chopped. 

Then add 1 3/4 cups oil in a slow stream until mixture is thick. 

Add 2 tbspns lemon juice

1/2 cup sour cream

Blend! Serve chilled with anything and everything. 

Helpful Hints: Only use sunflower/canola oil, not olive oil. 

You can use pesto instead of parsley, and can add other herbs such as dill or chives. 

The oil is what makes the aioli thick, so don't add as much if you would rather it a bit 'runny.'

Enjoy x