Fudgey Chocolate and Macadamia Brownies {Recipe}

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Oh hi there! I can’t believe my last post was done back in July! Work and being a mumma is really exhausting.  Plus I’ve also been working on other projects, mainly honing my crochet skills, making toys for my little ones.

Sorry I’ve been absent from the blogging hemisphere.  I hope you’ll forgive me with this fudgeylicious brownie recipe!

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FUDGEY CHOCOLATE & MACADAMIA BROWNIES – printable recipe here –>>Fudgey Chocolate and Macadamia Brownies – recipe by Much a Munch

INGREDIENTS:

1 cup plain flour (sifted)
2/3 cup cocoa powder (sifted)
pinch of salt
3 eggs (room temperature)
250g butter (melted)
1 ½ cups caster sugar
2 tsp vanilla extract
150g dark chocolate (melted)
1 cup macadamias

METHOD:

  1. Pre-heat oven to 160°C (fan forced). Line a 20cm brownie pan with baking paper. Let the paper hang over the sides of the pan.
  2. In a large bowl combine flour, cocoa powder and salt. In a separate bowl, whisk eggs then add butter, sugar and vanilla extract. Mix well.
  3. Add wet mixture to dry mixture and stir until well combined. Add melted chocolate and continue to stir until combined.
  4. Throw in the macadamias and mix in slowly.
  5. Pour brownie batter into prepared pan. Bake in the oven for *30 minutes.
  6. Let the brownies cool in the pan for about 20 minutes then refrigerate for at least an hour (to retain moisture) before slicing and serving.

*Timings may vary on oven temperatures – for best results, the centre of the brownie should be a little bit wobbly but it should not be wet with a skewer test.

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Super moist and fudgey brownies are the best!

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White Chocolate and Cranberry Scones {Recipe}

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It’s winter here now in Sydney and I love baking yummy treats during this cold season.  The house feels nice and warm and not to mention, it smells heavenly too.

This flavour combination of white chocolate and cranberries just turned out delicious and a nice balance of sweet from the chocolates and tangy from the cranberries.

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I must make a note to myself to bake more often using these two ingredients.  Cookies, next time perhaps?

These scones are a perfect treat in the morning or for afternoon tea. No need for jam or cream.  They are perfect on their own. My two little munchkins and the Mr loved them!

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WHITE CHOCOLATE & CRANBERRY SCONES – makes 16 scones

Printable version of recipe here –>> White Chocolate and Cranberry Scones

INGREDIENTS:

2 cups self-raising flour (sifted)
100g butter (chilled and cut into small cubes)
½ tsp baking powder
¼ tsp salt
1 ½ Tbsp caster sugar
about ¾ cup of cold milk
1 cup white chocolate chips

1 cup dried cranberries
extra flour for dusting

METHOD:

  1. Pre-heat oven to 200°C (390°F). Place flour and butter into a large mixing bowl.
  2. Using your fingertips, rub butter into flour until mixture looks like breadcrumbs.
  3. Add baking powder, salt, sugar, white chocolates and cranberries then gently mix together.
  4. Make a well in the centre and slowly pour in milk. Mix until the flour and milk have come together. You may need to add more milk if mixture is too dry or more flour if mixture is too wet. Dough should be soft but not sticky.
  5. Place the dough on a lightly floured surface and gently knead the dough until smooth. DO NOT over work the dough.
  6. Break the dough in half and with a rolling pin, flatten the dough to about ½ inch thick. Shape it into an oblong or rectangle. Using a sharp knife cut 8 triangular pieces. Do the same thing for the other ball of dough.
  7. Place scones on a cookie tray lined with baking paper. Lightly dust the tops of the scones with a little bit of flour.
  8. Bake for 15-20 minutes or until the tops of the scones are light golden in colour.

 

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Fetta and Vegetable Loaf {Recipe}

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Bring some excitement and a savoury taste to bread loaves by adding cheese and vegetables. No need to add yeast or prove the dough as this is a quick and no fuss, easy to bake loaf. Moist and packed full of flavour, great for breakfast or brunch.

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If you don’t want to turn this into a bread loaf, no problem, just use a muffin tray and create savoury fetta and vegetable muffins. Perfect for individual servings.

You can use any type of cheese for this recipe but using fetta gives the bread a nice mild, tangy and salty flavour.

Oh and in other news, it seems I have been a crochet freak of late. Having non stop crocheting over the last few weeks.  My sudden turn for the love of yarn has brought me into creating a new blog – helloyellowyarn.com.  Head on over there and check it out.  I combine my two favourite things – food and crochet. It will cover patterns and video tutorials.

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Fetta and Vegetable Loaf – recipe adapted from BHG

Ingredients:

1 onion, thinly sliced
2 cloves garlic, thinly sliced
3 cups baby spinach, washed
120g feta, crumbled
½ cup sun-dried tomatoes, chopped or sliced
salt and pepper to season
1 3/4 cups self-raising flour
1 tsp fine salt
3/4 cup buttermilk
3 eggs, beaten
1/2 cup olive oil
Cooking oil spray, for greasing
Softened butter, to serve

Method:

1. Pre-heat oven to 180°C. Grease a loaf tin with cooking oil spray, then line base and sides with baking paper. Heat 2 Tbsp of the oil in a large frying pan over a medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Lower heat. Stir in spinach and set aside until wilted. Stir in fetta and tomato. Season with salt and pepper.  Remove from heat.

2. Sift flour and fine salt into a large bowl. Stir in buttermilk, eggs and remaining oil until smooth. Add vegetables and feta mixture to flour mixture and mix gently to combine. Pour into prepared tin and smooth surface. Bake for 35-40 minutes or until cooked when tested with a skewer. Top of loaf should be golden brown in colour. 

3. Cool in tin for 30 minutes, then transfer to a wire rack to cool completely. Use a serrated knife to cut into slices, then serve with softened butter.

 

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Blueberry Friand Blondies {Recipe}

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If you are planning on baking something scrumptious this weekend, make it this one.  It’s delicious, easy to prepare and bake and your house will smell wonderful!

This is essentially a friand recipe that I’ve turned into a blondie simply by swapping the mini muffin tray for a brownie tray. I made this a couple of weeks ago before heading out to dinner.  I realised I was short on time and rather than pouring the batter into a mini muffin tray, I poured the batter onto a brownie tray instead as that was a lot quicker to do.

For my raspberry friand recipe, click here.

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I realised that I should make this more often because they just taste so amazing. Right out of the oven, these babies smell so good you’ll be so tempted to dig in.  I did! Just remember not to overcook/bake them so they stay moist and firm. The middle and edges are the best bits as you get the slightly chewy  centre and crunchy and sweet edges. Mmmm…

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Blueberry Friand Blondies

3 eggs
1/3 cup vegetable oil
2 Tbsp honey
100g melted butter
1/2 cup plain flour
1/2 cup icing sugar
1 1/2 cups almond meal
1/3 cup caster sugar
100g white chocolate (chopped)
a punnet of fresh blueberries

1. Pre-heat oven to 180ºC. Lightly grease or line with baking paper a 20cm rectangular brownie tray and set aside.  
2. In a medium-sized bowl, lightly whisk eggs and then add vegetable oil, honey and melted butter. Mix well. 
3. In a separate, large bowl, sift in the flour and icing sugar. Add the almond meal and caster sugar. Add wet ingredients into dry ingredients and mix thoroughly (note: batter should be pale in colour, it shouldn’t be too thick but sticky).
4. Pour the batter into the brownie tray then gently tap the tray on the bench top (this is to evenly distribute the batter). Top with blueberries and white chocolates – (don’t press them all the way in) and bake in the oven for 20-25 minutes or until edges appear golden and crusty.
5. Leave in the tray for 5 minutes before transferring onto a wire rack to cool completely.
6. Slice into small or big squares and dust with icing sugar before serving.

 

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