Outrageous Brownies

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Ingredients

• 175g plain flour
• 1 tbsp baking powder
• 1 tsp salt
• 360g chopped walnuts
• 315g caster sugar
• 2 tbsp pure vanilla essence
• 790g milk chocolate chips
• 170g unsweetened cocoa powder
• 6 extra-large eggs
• 3 tbsp instant coffee granules
• 450g unsalted butter

Method

1) Preheat the oven to 180 C/Gas mark 4. Butter and flour a 30 by 46 by
2cm baking tray.
2) Melt together the butter, 450g of chocolate chips and the unsweetened
chocolate in a medium bowl over simmering water. Allow to cool
slightly.
3) In a large bowl, stir (do not beat) together the eggs, coffee granules,

vanilla and sugar. Stir the warm chocolate mixture into the egg mixture
and allow to cool to room temperature.
4) In a medium bowl, sift together 140g of flour, the baking powder and
salt. Add to the cooled chocolate mixture. Toss the walnuts and 340g
of chocolate chips in a medium bowl with 35g of flour, then add to the
chocolate batter.
5) Pour the batter into the baking tray. Bake for 20 minutes, then rap the
baking tray against the oven shelf to force the air to escape from
between the pan and the brownie dough.
6) Bake for another 15 minutes, or until a cocktail stick comes out clean.
Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20
large squares.

Easy Peasy Lemon and Almond Drizzle Loaves

For the syrup 

Juice of 2 lemons 250g fondant icing sugar, sieved 20 sugared lemon decorations 50g ground almonds 200g self raising flour, sieved 250g golden caster sugar 4 large eggs Zest of 2 lemons Juice of 1 lemon 250g block of margarine

Method

 1) Heat the oven to 180°C or Gas Mark 4. Put the 10 paper loaf tins onto a metal tray.

 2) Cream together the margarine and sugar until pale and fluffy. Gradually beat in the eggs, zest and juice of 1 lemon. 

3) Fold in the flour and almonds until evenly combined. 

4) Spoon the mixture into the paper loaf cases. Bake for 20 minutes until well risen and golden brown. 

5) Mix together the juice of 1 lemon and 100g fondant icing sugar. 

6) Put the cakes onto a cooling rack. Pierce the cakes several times with a skewer. Pour over the lemon syrup to drench the cakes. 

7) Combine the lemon juice and the remaining fondant icing sugar until smooth. Top cakes with lemon sugar decorations and drizzle with the lemon icing. Store in an airtight container for up to 2 days.