Following requests for this best-ever brownie recipe, we’ve had a rummage in the archives and come up with treasure!
Category: Biscuits, Cookies, Brownies
Ginger, miso and white chocolate blondies
These blondies would go perfectly, warm from the oven, with a scoop of good vanilla ice cream. Man I wish I tried that. I used the steam function again on my AEG Steambake oven to get a really good crispy top on the blondies. Who knew steam in baking was so versatile? Probably most experienced bakers but I’m loving experimenting with it. Continue reading
Pecan chocolate chip blondies
I’ve made these incredibly indulgent, almost-too-buttery blondies to celebrate dairy, wheat and too much sugar, even though it gives me a bad stomach because a) I’m stupid and b) the health alternatives at Whole Foods don’t sell in smaller numbers for no reason (in London, that is). Continue reading
Yeasted almond and sea salt deep dish chocolate chip cookie
My favourite recipe for chocolate chip cookies is the New York Times adaptation of Jacques Torres’ recipe, which is made with bread flour. Since discovering it, all of my cookies have had bread flour in them because it gives a chew, and a slight sturdiness on the outside that is difficult to forget.
Violet iced gems
These violet coloured gems were cobbled together from a batch of leftover pastry, and the remaining whites of an egg that I used to brush over Tom Kerridge’s milk buns recipe. I’m not trying to go off focus, but if there is ever a bun that needs to accompany your dinner, let it be Tom’s buns. Continue reading
Brown butter chocolate chip blondie tarts
I’m really bad for avoiding pastry and it’s so so easy that every time I make it I wonder why I avoid it. I think most bakers have something that they avoid making for no reason. To be honest, there are many many things I avoid doing for no reason 🙂 Continue reading
Tahini caramel millionaire shortbread
Now, I should probably tell you abit more about these sweet sweet tahini flavoured babies. Last week Lindt sent me over some of their dark chocolate bars. In it was their new flavour dark chocolate with roasted sesame which was so good. It got me thinking and I thought why not mix tahini in with caramel? Why not make the best flavour millionaire shortbread ever? Continue reading
Caramelised white chocolate and pecan cookies
Sometimes I just absolutely have to bake cookies. There’s no negotiation. Luckily 9 times out of 10 I have all the ingredients in ready to whip of a bowl of dough. After reading Michelle’s post last week about slice and bake chocolate chip cookies I had to give them a go. So Friday afternoon Matilda and I played in the kitchen and made cookies. I didn’t freeze them but just left them in the fridge overnight. The recipe is from Tara O’Brady at Seven Spoon’s book and is my new favourite cookie recipe. So so easy and tastes amazing.
It’s been a while since I revisited caramelised white chocolate and I forgot that it’s actually a doddle to make. I had a couple of bars of Lindt white chocolate lying around from Christmas – how these didn’t get eaten I don’t know, White chocolate is like crack to me. I heated my oven to the lowest heat – 130 C/266 F – and spread chopped white chocolate over a clean oven tray. At ten minute intervals I stirred the chocolate around the tray with a spatula until it was smooth and golden. I transferred the melted chocolate to a small tray and let it re-set in the fridge before I chopped it into caramelised white chocolate chips. Just try not to eat them all before they go into the dough. It’s basically a homemade Caramac bar.
I had Matilda’s wonderful assistance the second time as well and whilst I was taking the photos she brazenly walked up and helped herself to a cookie. I said if she was going to pinch the cookies she could at least be cute and hold a plate of them as well >.<
These cookies are crisp and buttery on the edges and soft in the middle. The caramelised white chocolate works perfectly with the pecans and a hint of sea salt on top balances everything out. Just as in Michelle’s post you can of course freeze the dough in balls if you only want a few at a time. If you want to make a full batch then leave them in the fridge overnight. Letting the dough rest is like magic and the difference between baking straight away and waiting overnight is very noticeable. They are definitely worth the wait.
Kitchen sink raspberry jam blondies
This is my favourite kind of baking. Throw everything in baking. This tray of blondies seriously disappeared in less than 24 hours. I didn’t even have a full tray to photograph because it was too dark when it came out of the oven and there was no way we weren’t going to eat them until the next morning. Sorry, I have no self control when it comes to eating cake.