GUEST POST - Recipe of the week - Amazing Cadbury's Creme Egg Brownies

This week's recipe is a guest post which comes courtesy of the brilliant, beautiful, blonde, baking twins Rozzie and Lizzie. The twenty-two year old twins bake, a lot, from beautiful cakes, to delicious bread, yummy muffins, gooey cookies, sticky flapjacks, scrummy cupcakes, and that is just the sweet stuff. After posting the above pictures and recipe on Facebook they quickly went viral and became a Facebook phenomenon, reaching 25k shares in three days (so apologies if you have seen and tried these already). Luckily for me the girls are sharing the recipe with me, and you, too. So without further ado here it is, the best damn brownie recipe you'll ever try.....

AMAZING CADBURY'S CREME EGG BROWNIES!

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half.

Preheat the oven to 160C and grease a 20 cm square baking tin.
Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it's ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
Pour into the baking tin and cook for 15 minutes then take out of the oven and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
Leave to cool before removing from tin and cutting into squares.

For the very few of you who aren't creme egg fans try substituting in oreos or a few mini eggs for the creme egg halves they are just as yummy!

If you want to follow Rozzie and Lizzie on Twitter and see more of their wonderful baking creations you can do so on twitter here and here.

Ps These two really are ones to watch, if they don't have a book or cookery show out soon I'll be very surprised!

Recipe of the week - The best & easiest banana and chocolate cake

This is the easiest and most forgiving cake recipe I have ever used, and although the methodology may look a little odd to seasoned bakers (no liquid and mixing the flour in before the eggs), trust the recipe, it really does work, and produces the most delicious, moreish, dense loaf you could wish for. This ugly little cake is never going to win an award for the prettiest treat on the block, but for ease, speed and taste you just can't beat it.
Best enjoyed for breakfast with a cup of earl grey or straight out of the oven while the chocolate chunks are still liquid!

Ingredients
175g softened butter
175g soft brown sugar
175g self-raising flour
2 eggs
2 medium/3 large bananas, squished
400g chocolate chunks (I use dark chocolate)




Cream the butter and sugar



Mix in the flour



Add in the eggs



Stir in the banana and chocolate



Pour into a greased and lined loaf tin, put in a preheated oven on 175c, for 35mins. Take it out of the oven and let it cool in the tin, et voila!



This lasts a good week in the tin (if you can!), and gets moister and moister!

Cakespiration

I am currently deciding what type of cake to make for hubby's birthday and really can't decide. Simple but glorious Victoria sponge? Or a gooey and indulgent chocolate fudge? How about a light and airy lemon curd cake? Hmmm actually maybe a banana and toffee sticky sponge? Then shall I bake cupcakes, or a tiered cake? You see the problem I'm having?!
Anyway here are a few of my past creations to try and make my mind up...





Honey's christening cake decorated with fresh white roses




A few of my prettier cakes

Recipe of the week - Brooklyn blackout cake

For some reason I have been craving chocolate cake, and I don't mean a store bought, dry, airy, powdery cake, I mean a proper home made dark, fudgey, dense, gooey chocolate fudge cake. So I tried out the Hummingbird Bakery's Brooklyn Blackout cake, which was, and still is, completely heavenly.



As you can see from the pictures, I only made a double, rather than triple layered cake as I only had two tins, and because of this I still have half of the quantity of icing, or chocolate custard as they call it, left. I also decorated with grated dark chocolate and crystallised violets instead of cake crumbs, but nevertheless it is one of the best chocolate cakes I have made. Definitely worth a try. The only thing is as I am married to a "professional athlete" it means I seem to be polishing it off by myself, with a little help from Honey!