This week Semra Lee-Smith, Christine Reitzenstein and Melanie Pearn share some delicious recipes for those of us craving a sweet treat.
Semra Lee-Smith, A/Associate Concertmaster - Chocolate Brownies
From Nigella Lawson’s How to be a Domestic Goddess. Makes approx. 48.
- 375g soft unsalted butter
- 375g best quality dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500g caster sugar
- 225g plain flour
- 1 teaspoon salt
- 300g chopped walnuts
- Tin measuring approximately 33 x 23 x 5.5cm
- Preheat the oven to 180 degrees celcius. Line your brownie pan (I think it’s worth lining the sides as well as the base with foil or baking paper).
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
- Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking: the difference between gungy brownies and dry brownies is only a few minutes, remember that they will continue to cook as they cool.
Christine Reitzenstein, Double Bass – Dutch Speculaas
My mum is Dutch and we love this recipe and anything sweet with spice!
Melanie Pearn, Violin – Chocolate Bliss Balls
- 180g (1 ½ cups) dates
- ¼ cup sunflower seeds (50g)
- 2 Tablespoons Coconut Oil (20g)
- 3 Tablespoons Chia Seeds (30g)
- 2 Tablespoons Cocoa or Cacao (30g)
- 1 Teaspoon of vanilla or peppermint extract
- ½ cup desiccated coconut for rolling
- Soften the dates with 2 tablespoons of water for 2 minutes in the microwave (at 100% power).
- Food process all the ingredients.
- Roll into small balls.
- Roll in coconut and leave to set in the fridge.