Recipe from: Donna Hay
Alterations I made were:
- substituting the sultanas in the recipe for chocolate chips
- using melted white chocolate for the crosses instead of icing sugar
I’ve had a cookie craving for the past week now and finally found some time today to make these. These sweet crumbly cookies have a distinctive cinnamon taste and I feel that one teaspoon of cinnamon instead of two is plenty enough. (Note that I didn’t use a piping bag, hence the uneven crosses.)
Hope you all have a Happy Easter!
Recipe from: Food.com
I had leftover white chocolate and raspberries from the muffins that I made a few days ago, so decided to make these and replace the chocolate chips in the recipe with raspberries instead. The result: brownies were fruity, slightly crumbly, deliciously rich, and very addictive!
- 2 cups plain flour
- 1 tablespoon baking powder
- 1 cup caster sugar
- 2 eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 cup milk
- 2 teaspoons vanilla essence
- 2 cups frozen raspberries
- 1 cup roughly chopped white chocolate
- icing sugar (for dusting)
1. Preheat oven to 180°C
2. Place flour, baking powder, sugar, egg, oil, milk and vanilla in a bowl and stir until just combined
3. Fold through the raspberries and white chocolate
4. Spoon mixture into muffin cases and bake for 20-30 minutes (or until cooked through when tested with a skewer)
5. Cool on a wire rack and dust with icing sugar to serve
Raspberries + White Chocolate = Great combination. The tanginess of the raspberries balanced out the sweetness of the white chocolate making these muffins very scrumptious.
Ok first of all, please ignore my crappy icing. I was trying to do something fancy, but that ending up failing so i scraped everything off and hid my failure with icing sugar.
- So I found this recipe from Exclusively Food
- Changes I made to the recipe: decreasing the amount of white chocolate to 270g and the sugar to 1/2 a cup (this still resulted in a very sweet cake)
- Once the mixture is poured into a baking pan, make sure you drop the pan from 10cm or so onto a counter LOTS of times to get rid all the air bubbles before baking
A quick and easy recipe that results in a delicious mud cake that will leave you wanting another slice…and another slice