Chocolate Raisin Brownies
Preparation 10 Minutes
Cook 20 Minutes
Serves 15
Method
Preheat oven to 180°C.
- 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
- 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
Easter Blondies
Preheat the oven to 190 degrees Celsius and butter or line with parchment paper a 20cm x 20cm baking tin.
Melt the butter and white chocolate in a bowl over a pot of water and take off to cool once combined and fully melted.
In another bowl, mix the muscovado sugar, caster sugar and eggs together until thick and glossy. Approximately 2 minutes.
Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.
Add in your flour, baking powder, vanilla, almonds and macadamias and mix until just combined.
Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.
Straight from the oven, press your speckled eggs into the top of your blondie and let cool on a wire rack.
Handmade Chocolate Bars
- Line the base and sides of 2, 10 x 20cm loaf pans, or 4, 6 x 12cm mini loaf pans.
- For topping choice Rum ‘n Raisin, combine raisins, rum and cinnamon in a bowl and set aside until required.
- Place chocolate in a glass bowl and heat in the microwave in 30 second increments until half chocolate is melted. Stir chocolate constantly until all the chocolate is melted.
- Pour chocolate evenly between pans and whilst still in melted form, working quickly, decorate with preferred toppings. Allow to set at room temperature and store in an airtight container when set. Wrap and give away as gifts.
Twisted Christmas Bread Wreath
Carrot & Walnut Cake Cupcakes
Preheat oven to 180 degrees Celsius
Whisk together your plain flour, baking soda, salt and cinnamon
In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar
Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins.
Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix.
Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top.
Bake in the oven for approximately 20 minutes or until a skewer comes out clean.
Let cool completely before decorating with meringue.
Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks.
Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.
Dark Chocolate Rocky Road
- Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending the paper over sides.
- Place chocolate and coconut oil in a large heatproof bowl over saucepan one-third filled with simmering water. Stir until melted and remove from heat.
- Add raisins, marshmallows, macadamias, coconut and three-quarters of the seed mix (saving some for the top). Stir to combine and spread into prepared pan. Scatter with reserved seed mix.
- Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 24 pieces to serve.
Candied Walnut & Beetroot Salad
- In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
- Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
- Remove skin of orange and slice into segments, crumble goats cheese.
- Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.
