Blackberries
Scrantastic family food festival 22/05/2021 to 23/05/2021

Baking challenge

Recipes kindly provided by Blackberries Patisserie, Houghton

 

CHOCOLATE BROWNIES..

 

150g Dark Chocolate

150g Butter

5 Eggs

150g Granulated Sugar

150g Light Soft Brown Sugar

1 tsp Vanilla

100g Plain flour

50g Cocoa Powder

 

Method:

Break up the dark chocolate into small pieces and place in a bowl suitable for the microwave, along with the butter.
Place in the microwave and melt on a medium heat for 2-4mins, until both the chocolate and butter are fully melted, stir until fully combined.
In another bowl, whisk together the eggs and sugars until fluffy.
Sieve the flour and cocoa powder together and fold into the egg mixture.
Add the chocolate, butter and the vanilla to the cake batter and beat together well, making sure everything is fully combined.
Pour into a silicon cake pan 9” square or round ( a greased and lined metal cake pan can be used also) level out the mixture with the back of a spoon.
At this point extra ingredients such as chocolate sweets ie rolo’s, mars, chocolate chips etc can be added ontop of the mixture.
Place in the fridge for an hour to chill.
Pre heat the oven to 170C or gas mark 5. Place the brownie on a baking tray and into the oven cook for 20-25 until set. Take out and cool. Chill in the fridge until ready to cut, you can top the brownies with more melted chocolate if you wish.
Store in a sealed container in a cool place, ENJOY.

 

SIMPLE COOKIES ‘N’ CREAM FUDGE..

 

1 X 397g Condensed Milk

400g White Chocolate

1 packet Oreo Biscuits

200g Dark Chocolate (optional)

 

Method:

Break up the white chocolate into small pieces and place in a bowl suitable for the microwave.
Pour the condensed milk over the chocolate.
Place the bowl and ingredients into the microwave, on high microwave in 15sec bursts until all of the ingredients have melted.
Chop the biscuits into quarters and add into the melted fudge as soon as it comes out of the microwave. (Be careful this we be very hot)
Pour into a silicon cake pan 8” square or round ( a greased and lined metal cake pan can be used) level out the mixture with the back of a spoon and leave to cool.
Place in the fridge for an hour to harden. Cut into small chunks.
Melt the dark chocolate in the microwave in 15sec bursts, then dip the fudge into the chocolate and leave to set on a piece of baking parchment.
Store in a sealed container in a cool place, ENJOY.

 

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Did you know?

Sunderland is home of the National Glass Centre - the only UK centre celebrating the history of glass making and providing a world focus for glass. The centre reopened in 2013 after undergoing a major refurbishment.

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