• Tag Archives white chocolate
  • Gooey Guinness Brownies

    2014-05-17 18.20.15

    So one of my first baking requests upon landing in Vancouver was Guinness brownies. So me and my mini assistant got cracking to make a pan for her Daddy…and Mummy (Mommy for the North American contingent)…and Aunty Chelsea and Uncle Chris and Uncle Clark….which is why we ended up making a second pan rather quickly!

    2014-05-13 12.56.34

    So ingredients

    1 c plain flour
    3/4 c cocoa powder
    1/2 t salt
    6 T butter cut into cubes
    1 c dark chocolate chips
    1 c white chocolate chips
    4 eggs
    1 c sugar
    1 c Guinness or Chocolate Stout (room temperature)
    1 c milk chocolate chips

    Pour the Guinness and let settle, as you need to make sure you don’t use the foam…and yes there will be some leftover for testers! Preheat the oven to 180c. Prepare a 9×13 pan…line with baking paper. In a medium bowl put the flour, salt and cocoa and whisk together. In a medium bowl over a pan of simmering water melt the butter and white and dark chocolate chips. Stir constantly, don’t let it burn! Put to one side. Get, yet another, bowl and whip the butter and eggs and sugar on high speed until light and fluffy…this will take about 3 or 4 minutes. Then mix in the chocolate mixture until all combined. Next beat in the dry mix until combined the lastly pour in the Guinness..now don’t panic that the batter is thin…these are damn gooey, chewy brownies! Pour into the baking pan and then sprinkle the last cup of chocolate chips evenly over the batter. pop in the oven for about 25 – 30 minutes or until a toothpick inserted comes out clean. These definitely need no frosting as they are really rich with chocolate. They go very well with vanilla ice cream :)

    2014-05-22 20.47.08



  • White Chocolate Cranberry Shortbread

    2014-04-01 09.56.16

    100g softenend butter
    100g plain flour
    50g semolina
    50g caster sugar
    50g dried cranberries
    50g white chocolate chips

    Preheat oven to 130c and lightly grease a baking tray. Mix the flour and semolina together in a bowl, add the butter and mix it with your fingers until its like breadcrumbs. Just take your time as this is the part that makes the shortbread nice and flaky and crumbly! Bang the rest in and mix it until it comes together. Then squish it all together to make a smooth dough. Roll this dough out on a lightly floured surface into a 20 cm circle that’s about 1-2 cm thick. Lift it onto the baking tray stab it all over with a fork…make pretty patterns if you like! Bang it in the fridge for about half and hour to chill it back down. Pull it out of the fridge and sprinkle it with sugar and score it into 8 pieces then pop it in the oven for about 40 minutes or until a lovely pale gold colour. Once you take it out…rescore and resprinkle with sugar and leave to cool. Cut into wedges and eat with a steaming hot cup of coffee..mmmmmmmmmmmmmmmmm!