Traditional Chocolate Brownies

Brownies are my favourite they are crunchy on the outside but soft and goey on the inside. Brownies are great for a quick chocolate fix and are neither too sweet or savoury. They can be eaten warm or cold and go great with ice cream or fruit. I leave nuts out of mine to keep it traditional and let the taste of chocolate come through.

Recipe
200g dark cooking chocolate
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs

I put the chocolate and butter into a bowl over simmering water and leave it to melt whilst I weigh out my ingredients.
Once melted, I pour into a large bowl and add the sugar stirring until well combined. I add the flour and stir in and then add the eggs and mix it until it is thick and smooth.

I spoon the mixture into two greased square tins and bake for 30 minutes until flaky on top but soft and sticky inside.

Banana Loaf

I first thought of doing this recipe when I realised I had never really eaten a fresh loaf let alone baked one myself. I really like bananas cooked in food so I picked the banana loaf. I was daunted by the amount of spices at first but then came the amazing taste once I had baked it. I can’t recommend this highly enough!

270g light brown sugar
2 eggs
200g mashed bananas
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
140g butter

I add the sugar and eggs together in a large bowl and whisk until well combined. I add the mashed bananas and then add the flour, baking powder, soda, cinnamon and ginger and I mix it well with a spoon by hand. I then pour in the melted butter and mix well.

I pour it into a tin that is greased with butter and cook for about an hour. It should be done if the knife comes out clean when inserted.

Rhubarb Muffins

I had leftover cuts of rhubarb in the freezer and decided to use them up by baking some soft and sweet muffins. This recipe I got out of my muffin cookbook, which always seems to turn out delicious (and large!) muffins. You can also substitute the rhubarb for blueberries, peaches or anything else similar.

Recipe

280g Plain Flour (or self raising flour but if using self-raising take out the baking powder)
2 and half teaspoons Baking Powder
Half teaspoon bicarbonate of soda
Half teaspoon salt
1 Egg
140g Fine white sugar
Half teaspoon almond essence
150ml sour cream
120 ml milk
60ml Vegetable oil
As much rhubarb as you want

I get a large bowl and sift the flour, baking powder, soda and salt together.
In a separate medium sized bowl I beat the egg with a fork and stir in the sugar, almond essence, sour cream, milk and oil. I give it a good stir and then pour the wet mixture into the dry. I fold it until almost combined and then sprinkle the rhubarb into the mix. Finally I combine the last of it and then pour into muffin sized cups.

I bake for 20 minutes until they bounce back to the touch.
I decide not to create any topping as the rhubarb seems to do all the work in making the muffin look and taste amazing.