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The gooiest and most scrumptious brownie recipe there ever was

Over60 community member shares her seriously yummy brownie recipe. Think gooey centre and lots of white and dark chocolate. Don’t say we didn’t warn you – these might just be the best brownies we’ve ever had! Serves: Eight Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: <ul> <li>250 grams butter</li> <li>300 grams dark cooking chocolate</li> <li>5 eggs</li> <li>1.5 cups sugar</li> <li>1.5 cups plain flour, sifted</li> <li>180 grams of white chocolate (broken into pieces)</li> <li>180 grams of milk chocolate (broken into pieces)</li> </ul> Method: 1. Preheat over to 180. Not fan forced. If you only have a fan forced turn the oven down a bit. 2. Melt butter and dark chocolate (I do this in a double boiler). Set aside. 3. Mix eggs, sugar, flour. Add the dark chocolate and butter mixture. Stir till smooth. Add the rest of the chocolate. 4. Line a baking pan with baking paper. Fill with mixture - you can use square or rectangular pan. 5. Put in the over for no more than 30 mins. 6. Let cool a little but these are best served a little warm. Images: Shutterstock

Food & Wine

Chocolate and peanut butter brownies

The combination of chocolate and peanut butter is a rich, salty-sweet delight you’ll love. Give these brownies a go for a delicious spin on the moist, chewy baked snack. Ingredients: <ul> <li>125g unsalted butter, diced</li> <li>120g dark chocolate, roughly chopped</li> <li>⅔ cup plain flour</li> <li>½ teaspoon baking powder</li> <li>¼ teaspoon salt</li> <li>¾ cup sugar</li> <li>3 large eggs</li> <li>2 teaspoons vanilla extract</li> <li>½ cup chocolate chips</li> </ul> Drizzle <ul> <li>35g unsalted butter, melted</li> <li>¼ cup icing sugar</li> <li>⅓ cup smooth peanut butter</li> <li>⅛ teaspoon salt</li> <li>½ teaspoon vanilla extract</li> </ul> Method: <ol start="1"> <li>Preheat your oven to 160˚C. Grease a 20cm square baking pan and line with baking paper.</li> <li>For the brownie batter, melt the butter and chocolate in a heatproof bowl over a pot of simmering water. Allow this mixture to cool slightly.</li> <li>Whisk the sugar into chocolate mixture, and then add eggs. Whisk together until smooth. Stir in the vanilla.</li> <li>Sift together the flour, baking powder and salt and add to the chocolate. Stir everything until incorporated.</li> <li>For the drizzle, stir together the melted butter, icing sugar, peanut butter, salt, and vanilla until smooth.</li> <li>Pour the chocolate batter into your prepared pan and spread evenly with a spatula. Spoon the drizzle over the tip and swirl it through using a butter knife.</li> <li>Bake for 40 minutes, or until a skewer inserted is not wet when it comes out. Allow to cool in the pan for 15 minutes, then cool to room temperature before cutting into squares.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/gin-and-tonic-cupcakes/">Do gin and tonic cupcakes take your fancy?</a> <a href="/lifestyle/food-wine/2015/06/chocolate-tart/">How about a chocolate tart?</a> <a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">This strawberry and rhubarb cobbler hits the spot</a>

Food & Wine

Rainbow emoji brownies

Tech-obsessed little ones (and not-so-little ones) will love these rainbow emoji-inspired brownies. It doesn’t hurt that they’re absolutely delicious, either! Ingredients: <ul> <li>300g dark chocolate chips</li> <li>150g unsalted butter, softened</li> <li>2 tsp ground coffee</li> <li>325g caster (granulated) sugar</li> <li>125g plain (all-purpose) flour, sifted</li> <li>3 eggs, beaten</li> <li>Cocoa powder for dusting</li> <li>200g unsalted butter, softened</li> <li>450g icing (confectioner’s) sugar, sifted</li> <li>3–4 tbsp. milk</li> <li>¼ tsp. vanilla extract</li> <li>Selection of small candies and confectionery, such as Nerds, Skittles, and TicTacs, in the colours of the rainbow – red, orange, yellow, green, blue, and purple</li> </ul> Method: <ol> <li>Prepare one 20cm square tin by greasing it with butter and dusting the insides with cocoa powder.</li> <li>Preheat the oven to 160°C/gas mark 3.</li> <li>Melt 250g of the chocolate chips together with the butter in a microwave or over a saucepan of simmering water.</li> <li>Stir the ground coffee into the melted chocolate mixture (this makes the chocolate flavour more intense).</li> <li>Add the sugar and stir thoroughly.</li> <li>Add the flour and stir until incorporated. Although this does not seem like much flour, it is the ratio of ingredients that gives the brownie a gooey texture.</li> <li>Stir in the beaten eggs.</li> <li>Finally, fold in the remaining chocolate chips.</li> <li>Pour the batter into the prepared tin and bake for 30 minutes.</li> <li>Leave to cool completely and then turn out of the tin.</li> <li>Once the brownie is completely cool, remove from the tin. Using a large sharp knife, trim the brownie into a perfect square.</li> <li>For the buttercream, using an electric mixer, beat the butter for 2–3 minutes or until it is pale and fluffy.</li> <li>Scrape the sides of the bowl with a spatula. Add half of the icing sugar and mix again, starting slowly and building up the speed, for 2–3 minutes.</li> <li>Add the remaining icing sugar and mix again for another 2–3 minutes.</li> <li>Add the milk and mix again for another 2–3 minutes.</li> <li>Add the melted but not hot chocolate and mix again, starting slowly and building up the speed, until the chocolate is fully incorporated and the buttercream is smooth, light, and fluffy.</li> <li>Coat the brownie with a thin layer of buttercream. Chill the cake for 30 minutes in the refrigerator.</li> <li>Place three rows of white candies around the outside edge of the cake top to create a square border. Starting with the green candies, place them in an arch from the bottom left corner to the top right corner.</li> <li>Repeat with the other colour candies, to complete the rainbow. Once the rainbow is in place, fill the remaining gaps with blue candies.</li> </ol> NOTE: Use medium-size eggs and, where possible, free range. All oven temperatures vary slightly, so you may need to adjust the baking times by a few minutes more or a few minutes less. <img width="194" height="194" src="https://oversixtydev.blob.core.windows.net/media/29061/cakemoji-cover_194x194.jpg" alt="Cakemoji Cover (1)" style="float: right;"/>This is an edited extract from Cakemoji published by Quadrille RRP $19.99 available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/">The perfect brownie recipe</a> <a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/">Chocolate raspberry brownies</a> <a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/">Gluten-free double chocolate brownies</a>

Food & Wine

Salted chocolate and caramel brownie tart

Definitely one for those with a sweet tooth, this salted chocolate and caramel brownie tart is a decadent treat that will have everyone asking for seconds. Ingredients: <ul> <li>1 ½ cups flour</li> <li>¾ cup brown sugar</li> <li>½ cup ground almonds</li> <li>2 tablespoons cocoa, sifted</li> <li>150g butter</li> <li>100g dark chocolate, coarsely chopped</li> </ul> For the caramel <ul> <li>395g can sweetened condensed milk</li> <li>75g butter</li> <li>4 tablespoons golden syrup</li> <li>1/2-3/4 teaspoon salt</li> </ul> For the brownie <ul> <li>150g butter</li> <li>1/2 cup cocoa, sifted</li> <li>3/4 cup brown sugar</li> <li>2 eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 cup flour</li> <li>1/2 teaspoon baking powder</li> <li>1/4 teaspoon salt</li> </ul> For the ganache <ul> <li>1/2 cup cream</li> <li>250g dark chocolate, coarsely chopped</li> </ul> Method: <ol> <li>To begin the base, preheat the oven to 170°C.</li> <li>Grease and line the base and sides of a 23cm springform cake tin.</li> <li>Put the flour, sugar, almonds and cocoa in a bowl and stir well to combine, squishing any lumps of sugar. Melt the butter then stir in the chocolate until smooth.</li> <li>Pour the melted mix into the dry ingredients and mix well.</li> <li>Tip the mixture into the prepared tin, pressing it firmly into the base and up the sides to a height of about 6cm. Your sides should be about 3mm thick (they will thicken more as they cook). A straight-sided flat-bottomed glass is useful to press the mixture down evenly.</li> <li>Bake in the preheated oven for 12 minutes.</li> <li>Meanwhile, make the caramel. Put the condensed milk, butter, syrup and 1/2 teaspoon salt in a saucepan over low heat. Stir until the butter has melted.</li> <li>Taste (it will be hot), and add another 1/4 teaspoon salt if you think it needs it.</li> <li>Bring to a simmer, stirring, then simmer for three minutes or until slightly thickened.</li> <li>Pour the caramel onto the hot base and return to the oven for seven minutes or until the caramel is golden brown and bubbling on top.</li> <li>Meanwhile, make the brownie layer. Melt the butter in a small saucepan over medium heat, then whisk in the cocoa and sugar until smooth.</li> <li>Remove from the heat and whisk in the eggs and vanilla extract until combined.</li> <li>Fold in the flour, baking powder and salt.</li> <li>Spoon the brownie mix over the hot cooked caramel and spread out evenly. Return to the oven and cook for 20 minutes, or until set on top and the edges are starting to crack.</li> <li>Remove from the oven and place the tin on a wire rack to cool to room temperature (the brownie will sink a little as it cools).</li> <li>For the ganache, heat the cream in a small saucepan until almost simmering then stir in the chocolate. Stand for a few minutes to allow the chocolate to soften, then stir until smooth.</li> <li>Pour the ganache over the cooled tart and use the back of a spoon to spread it out.</li> <li>Refrigerate, uncovered, for 1-2 hours or until set.</li> <li>Remove from the fridge 15 minutes before serving. Remove the tin and sprinkle the tart with flaky sea salt. Cut into slices with a hot, dry knife.</li> <li> Store, covered, in the fridge for up to three days.</li> </ol> Have you ever tried a dish like this? What’s your favourite dessert? Let us know in the comments. Written by Alice Arndell. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/">The perfect brownie recipe</a> <a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/">Chocolate raspberry brownies</a> <a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/">Gluten-free double chocolate brownies</a>

Food & Wine

The perfect brownie recipe

Crispy on the top, yet dark, dense and gooey in the centre, this recipe for fail-proof brownies works every time and provides a decadent, lovely dessert. Ingredients: <ul> <li>375g butter</li> <li>375g chocolate</li> <li>6 large eggs</li> <li>1 tablespoon vanilla essence</li> <li>500g caster sugar</li> <li>225g flour</li> <li>Nuts (optional)</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Line brownie pan.</li> <li>Melt butter and chocolate together in a pan.</li> <li>In another bowl beat the eggs with the sugar and the vanilla.</li> <li>Measure flour and salt into another bowl.</li> <li>When the chocolate mixture has melted, let it cool for a bit before beating in the eggs and sugar, then nuts, then flour.</li> <li>Beat to combine smoothly and then scrape out of saucepan and into lined pan.</li> <li>Bake for about 25 minutes.</li> <li>When ready the top should be dried to a paler brown speckle, but the middle still dark, dense and gooey.</li> </ol> Do you agree with this recipe? Are there any things you would add to it? What’s your favourite thing to serve brownies with? Let us know in the comments below. Written by Liza Macdonald. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/">Chocolate raspberry brownies</a> <a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/">Gluten-free double chocolate brownies</a> <a href="/lifestyle/food-wine/2016/01/choc-mint-brownies/">Choc mint brownies</a>

Food & Wine

Gluten free chocolate and pear brownies

These decadent brownies contain 50% more energy and twice the amount of fibre as two store bought lamington fingers. Cocoa contains many minerals such as calcium, copper, zinc, iron and magnesium, all essential for good health. The high flavonoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. The pear is also a great source of dietary fibre which is helpful in regulating cholesterol and controlling blood sugar levels. This recipe is even gluten free and can be eaten by those with coeliac disease. What more reasons could you possibly need? Ingredients: <ul> <li>280g butter</li> <li>280g 70% chocolate (good quality)</li> <li>280g castor sugar</li> <li>4 eggs</li> <li>1 tsp vanilla</li> <li>50g cocoapowder</li> <li>75g gluten free plain flour</li> <li>100g dried pear, chopped into small pieces</li> <li>20g cocoa nibs</li> </ul> Method: <ol> <li>Preheat the oven to 175°C. Grease and line a slice tin.</li> <li>Place the chocolate and butter in a bowl over a bain marrie to melt, alternatively place in the microwave safe bowl on low.</li> <li>Place the eggs, sugar and vanilla in a mixing bowl and whisk on high until light and fluffy.</li> <li>Once the chocolate and butter are melted and the eggs and sugar are whisked, gently combine the two. Fold in the flour and cocoa mix, then the dried pear and cocoa nibs. Careful not to over mix! Pour into the prepared tray and bake for 14 minutes or until set.</li> <li>Cool, then place into the fridge to completely chill before cutting (using a hot knife!)</li> </ol> Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/">Chocolate raspberry brownies</a> <a href="/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/">3-ingredient Nutella brownies</a> <a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/">Chocolate mousse, pomegranate and Turkish delight tarts</a>

Food & Wine

Chocolate raspberry brownies

Why not enjoy a classic dessert with a twist this winter? Warm, moist and flavoursome, this recipe will be a hit with littlies and not-so-littlies alike! Serves: about 18 Ingredients: <ul> <li>3 eggs</li> <li>75ml vegetable oil</li> <li>200ml buttermilk</li> <li>1 cup self-raising flour</li> <li>3/4 cup caster sugar</li> <li>1/3 cup cocoa powder</li> <li>1/2 teaspoon bicarbonate of soda</li> <li>250g fresh or frozen (but thawed) raspberries</li> <li>vanilla ice cream, to serve</li> </ul> Method: <ol> <li>Lightly oil a brownie tin and preheat the oven to 170°C (150°C fan-forced).</li> <li>Beat the eggs, oil, buttermilk and sugar in a bowl using a hand beater.</li> <li>In a fresh bowl, sift the flour, bicarb of soda and cocoa powder, then fold into the egg mixture. Add the raspberries and mix gently.</li> <li>Add mixture to the brownie tin and bake on the middle shelf of the oven for 45 minutes, checking with a skewer to see if it is cooked through.</li> <li>Remove the slice from the oven and let stand for about 10 minutes</li> <li>Cut the slice into 18 squares and move to a wire rack and let cool.</li> <li>Serve immediately with a small scoop of vanilla ice cream.</li> </ol> What twist do you like to add to your brownies? Tell us in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/classic-sour-cherry-pie/">Classic sour cherry pie</a> <a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/">Strawberry white chocolate cheesecake</a> <a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/">Mini banoffee pies</a>

Food & Wine

3-ingredient Nutella brownies

These tasty brownies contain only three ingredients and takes less than 15 minutes to make. Watch the video above for a demonstration of the oh-so-easy dessert. You’ll never want to make regular brownies again! Source: BuzzFeed Food Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/blueberry-lemon-cheesecake/">Blueberry lemon cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/orange-ricotta-and-rosemary-cheesecake-flan/">Orange, ricotta and rosemary cheesecake flan</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/dairy-free-vanilla-berry-cheesecake/">Dairy-free vanilla berry cheesecake</a>

Food & Wine

Gluten-free double chocolate brownies

Everyone can enjoy these delicious allergy-friendly double chocolate brownies. They’re fun to make and even more fun to eat. Makes: 12 brownies Ingredients: <ul> <li>⅔ cup mashed banana</li> <li>⅔ cup unsweetened applesauce</li> <li>1 cup chopped pitted dates</li> <li>1 cup agave nectar</li> <li>2 tsp pure vanilla extract</li> <li>1 cup cocoa dark vegan chocolate chips</li> <li>½ cup cocoa dark vegan chocolate chips (for topping)</li> <li>½ cup buckwheat flour</li> <li>½ cup brown rice flour</li> <li>½ cup unsweetened cocoa powder</li> <li>1 tsp gluten-free baking powder</li> <li>1 tsp xanthan</li> <li>¼ tsp sea salt</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Lightly grease a square 20cm square baking pan.</li> <li>Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon).</li> <li>Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla.</li> <li>Pour this mixture into the dry ingredients and mix gently until well combined.</li> <li>Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.</li> <li>Fold in chopped dates. Spoon mixture into pan and spread evenly.</li> <li>Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix</li> <li>Place back in the oven for another 15-20 minutes.</li> <li>The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/tropicana-rocky-road/">Tropicana rocky road</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/choc-mint-brownies/">Choc mint brownies</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-mousse-cake/">Layered chocolate mousse cakes</a>

Food & Wine

Layered chocolate mousse cakes

If you want a dessert that is really going to wow your guests – complete with chocolate layers of creamy mousse, choc sauce and a brownie base – THIS IS IT! Serves: 6 Ingredients: Brownie base <ul> <li>200g dark chocolate, chopped</li> <li>200g butter, chopped</li> <li>1 ¼ cups brown sugar</li> <li>3 free-range eggs, lightly whisked</li> <li>¾ cup plain flour</li> <li>⅓ cup cocoa powder</li> <li>¼ cup sour cream</li> <li>Chocolate curls, to serve</li> </ul> Chocolate mousse <ul> <li>150g dark chocolate, chopped</li> <li>1 ½ teaspoons powdered gelatine</li> <li>3 free-range eggs</li> <li>1 ½ cups thickened cream</li> <li>150g milk chocolate, chopped</li> <li>150g white chocolate, chopped</li> </ul> Chocolate sauce <ul> <li>¼ cup thickened cream</li> <li>50g dark chocolate</li> <li>2 teaspoons brown sugar</li> </ul> Method: 1. Preheat oven to 160°C. Grease and line a 20cm by 30cm slice pan with baking paper, allowing some to slightly overhang on long sides. 2. To make the brownie, combine the chocolate and butter in a saucepan over low heat. Cook stirring fir five minutes or until chocolate melts and mixture is smooth. 3. Add the sugar and egg and stir to combine. Add the flour and cocoa, stirring until just combined. Add the sour cream, stirring until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer comes out clean. Set aside in the pan to cool completely. 4. Turn the brownie out onto clean surface. Using a 6cm-diameter round pastry cutter, cut six circles from the brownie. Place rounds on baking tray. 5. Cut six 10cm by 30m rectangles of baking paper. Lightly grease the paper with cooking oil spray. With the greased side facing down, place brownie disc at the base or paper and wrap it around the brownie making a tall collar. Secure with a staple. 6. To make the first layer of mousse, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile, stir one-tablespoon boiling water with half a teaspoon of gelatine in small bowl until gelatine dissolves. Add to the melted chocolate and stir to combine. Separate one egg. Place egg white in a bowl. Add yolk to chocolate mixture and stir to combine. 7. Use and electric mixture to whisk half a cup of the cream until soft peaks form. Add to the chocolate mixture and stir to combine. Use a clean electric to whisk the egg white until soft peaks form. Gently fold into the chocolate mixture until just combined. Divide evenly among prepared baking paper moulds. Place in fridge for 20 minutes to set. 8. Meanwhile, to make the second layer of mousse, repeat steps six and seven with the milk chocolate. Pour over the chilled dark chocolate mousse layer and return to fridge for 20 minutes to set. 9. Now to make the white layer, repeat steps six and seven with the white chocolate. Pour over the milk chocolate mousse layer and place in the fridge to set for six hours or until completely set. 10. To make the chocolate sauce, combine the cream, chocolate and sugar in a small saucepan over low heat. Cook, stirring, for three minutes or until chocolate thickens slightly. Set aside to cool. 11. Remove the baking paper from the mousses. Garnish with chocolate sauce and shavings and you’re ready to serve. Related links: <a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-bliss-balls/">Macadamia bliss balls</a> <a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut rocher cheesecake</a> <a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a> <a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/" target="_blank"> </a>

Food & Wine

Choc mint brownies

This easy recipe for delicious, choc mint brownies is sure to become a favourite among friends and family. Good luck stopping at one brownie, though! Makes: 24 brownies Ingredients: Brownies <ul> <li>1 cup unsalted butter</li> <li>8 ounces chocolate, coarsely chopped</li> <li>1 and ½ cups granulated sugar</li> <li>½ cup light brown sugar</li> <li>4 large eggs</li> <li>2 teaspoons vanilla extract</li> <li>½ teaspoon salt</li> <li>½ cup + 3 Tablespoons all-purpose flour</li> <li>¼ cup natural unsweetened cocoa powder</li> </ul> Mint frosting layer <ul> <li>½ cup unsalted butter, softened to room temperature</li> <li>2 cups confectioners' sugar</li> <li>2 Tablespoons milk</li> <li>1 and 1/4 teaspoons peppermint extract</li> <li>1 drop liquid or gel green food colouring (optional)</li> </ul> Chocolate layer <ul> <li>½ cup unsalted butter</li> <li>1 cup semi-sweet chocolate chips</li> </ul> Method: <ol> <li>To make the brownies, melt butter and chopped chocolate in a medium microwave safe bowl in 20-second increments, stirring after each. Pour into large mixing bowl and cool for 10 minutes.</li> <li>Preheat oven to 180°C.</li> <li>Line baking tray with baking paper or aluminium foil, leaving an overhang on all sides. </li> <li>Whisk granulated and brown sugar into the cooled chocolate/butter mixture.</li> <li>Add eggs, one at a time, and whisk until smooth after each addition.</li> <li>Whisk in the vanilla, and gently fold in salt, flour and cocoa powder.</li> <li>Pour batter into baking pan and bake for roughly 35 minutes or until the brownies being to pull away from the edges of the pen.</li> <li>Once cooked, set pan on a wire rack and allow brownies to cool. Lift the brownies out of the pan with the overhang once cooled, but don’t slice them up just yet. </li> <li>To make the frosting, beat butter in a medium sized bowl for about two minutes, until smooth and creamy.</li> <li>Add confectioner’s sugar and milk. Beat for two minutes on a low speed, then high speed for one minute. Add peppermint extract and food colouring, and beat on high for one minute.</li> <li>Frost cooled brownies then place baking sheet in the refrigerator.</li> <li>Keep the frosted brownies in the fridge for at least one hour.</li> <li>For the chocolate layer, melt butter and chocolate chips in a medium microwave safe bowl in 20-second increments, stirring after each. Once melted and smooth, pour over mint layer.</li> <li>Gently spread with a knife or offset spatula to ensure the icing is evenly distributed.</li> <li>Place brownies back onto the baking tray and chill in fridge for at least an hour.</li> <li>Once chilled, remove from refrigerator, cut into squares and serve!</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/">Chocolate mousse brownies</a> <a href="/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut Rocher cheesecake</a> <a href="/lifestyle/food-wine/2015/11/chocolate-chip-blondies/">Chocolate chip blondies</a>

Food & Wine

Chocolate mousse brownies

Everyone loves brownies, right? And we can’t imagine anyone who doesn’t like chocolate mousse. So the two combined just might make the perfect chocolatey dessert indulgence. Ingredients: Mousse <ul> <li>20g of gelatine sheets</li> <li>350g of dark chocolate</li> <li>125g of sweetened condensed milk</li> <li>600g of whipping cream</li> </ul> Brownies <ul> <li>250g of dark chocolate</li> <li>½ cup/100g of melted butter</li> <li>275g of sweetened condensed milk</li> <li>5 eggs</li> <li>130g/1 cup of self-raising flour</li> </ul> Method: 1. To make the mousse, soak gelatin in water for five minutes and melt the dark chocolate. 2. Warm the condensed milk. In a bowl, mix gelatin, chocolate and condensed milk. Add whipping cream, stirring. Chill for one hour. 3. To make brownies, preheat oven to 180°C and grease a 30cm by 45cm baking tray, then melt chocolate. 4. In a bowl, mix chocolate, melted butter, and condensed milk. In a separate bowl, beat eggs until a foam forms, and work into mixture. Slowly add flour and mix in. 5. Pour batter into baking tray and bake for 10 to 12 minutes. 6. Let chill for around 20 minutes. Spread mousse on brownies, smoothing top and freeze for three hours. 7. Remove from freezer and serve cold.

Food & Wine

Mocha chocolate brownies

Jazz up your standard chocolate brownies with a subtle but delicious dash of espresso. Makes: 8 Ingredients: <ul> <li>125g unsalted butter, cut into pieces, plus more for greasing</li> <li>½ cup plain flour</li> <li>¼ cup unsweetened cocoa powder</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon salt</li> <li>2 tablespoons instant espresso powder</li> <li>200g dark chocolate, chopped</li> <li>1 cup brown sugar</li> <li>⅓ cup olive oil</li> <li>3 eggs, lightly whisked</li> </ul> Method: 1. Preheat oven to 180°C. Grease a three-cm-deep, 20cm-square baking pan. Line with baking paper, leaving a two-cm overhang on two sides. 2. Place butter and chocolate in a heat-proof bowl set over a saucepan of simmering water. Stir occasionally for two to three minutes or until smooth. Remove bowl from pan and add sugar and oil. Stir to combine. Whisk in eggs and coffee. 3. Combine flour, cocoa, baking powder and salt in a bowl. Sift flour mixture over chocolate mixture. Gently mix until moistened, being careful not to overmix. Pour batter into prepared pan and smooth top. 4. Bake for 25 to 35 minutes or until top begins to crack. Remove from oven and cool for 30 minutes. Using paper overhangs, lift brownies from pan and transfer to rack to cool completely. Serve with vanilla ice-cream.

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