Chocolate Raisin Brownies

Preparation 10 Minutes

Cook 20 Minutes

Serves 15

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Method

Preheat oven to 180°C.

  1. Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
  2. Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.

HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.

Ingredients

200g Sunbeam Australian Raisins

100g dark chocolate

200g milk chocolate

250g salted butter

400g soft light brown sugar

4 Large Eggs

1 cup plain flour, sifted

1/2 cup cocoa powder, sifted

Recipe Collection

Banana & Walnut Muffins

Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.

Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.

Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.

Cool on a wire rack.

Chocolate Bunny Cakes (Gluten Free)

  1. Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
  2. Place eggs, honey, oil and vanilla in a large mixing bowl. Beat well with electric beaters for 2 minutes. Fold in the almond meal, flour, cocoa and baking powder until mixture is well combined. Stir in the sultanas.
  3. Spoon mixture between paper cases and bake for 22-24 minutes until cooked. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
  4. For icing, beat together the cream cheese and honey until smooth. Dollop over the top of cooled cupcakes and sprinkle with coconut. Decorate with ears and nose.

Hot Cross Cookies

 

  • Preheat the oven to 180°C. Line cookie trays with baking paper.
  • Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and bicarb soda, in two batches. Stir in fruit, nuts & chocolate.
  • Roll tablespoons of mixture into balls; place 5cm apart on trays.
  • Bake cookies 15 minutes or until golden; cool on trays.
  • Once cookies are cooled, pipe cross with melted white chocolate.

Notes: Each cookie weighed 50g before cooking to make 24. Keep a few extra currants and choc chips to add to cookies when removed from oven to decorate top.

Ricotta & Walnut Tagliatelle

  1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

  2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

  3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Banana Coconut Bread

Preheat oven to 150°C and line a loaf pan with baking paper.

  1. Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
  2. Add coconut meal and chia seeds, and stir with a wooden spoon.
  3. Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.

Bircher Muesli

  1. Combine oats, water, lemon juice and sultanas in a bowl. Cover and refrigerate overnight.
  2. Stir in yoghurt, apple and honey.
  3. Top with almonds and hazelnuts.
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