Sunday, December 26, 2010

A Tin filled with Joy!

There are SO many things to love about Christmas. It is a wonderful time of the year…everything from decorating trees and houses, to lots of shopping, to wrapping and unwrapping presents, to laughing and EATING lots, to relaxing and simply enjoying, to family time and of course baking. The pre-christmas phase is almost as exciting as actual Christmas Eve and morning.

Grandma's Christmas Cookies

Chocolate Macaroons

Coconut Macaroons

It is a tradition at Christmas time in our home, as in many other homes, to always have a filled up cookie tin on the table. My grandmother would always have this tin in a separate room in her house but my brothers and I knew exactly where she kept it so we would not hesitate to sneak in and pinch one of two whenever we felt like it. Hers were simply the best. Buttery heaven!

Vanilla Kipferln

I started baking Christmas cookies for Christmas last year and have decided that I will do this every year. A few different batches so that the tin is always colourful and filled with joy. On this years Christmas Cookie Menu were French chocolate macaroons, coconut macaroons, snickerdoodles, vanilla kipferln and of course my grandmother’s traditional German Christmas cookies (my favorite). Next year I will make sure to post my Christmas cookie blogpost a week before Christmas so that you can try out some recipes before the Christmas season has passed but then again, we can always stretch out the Christmas season for a little bit longer. We are still in 2010 so slip on a cute apron and get ready to play with some dough!

Merry Christmas everyone!

You can simply click on the cookie names above for the links to the respective recipes. For my grandmothers Cookie recipe, allow yourself a few hours at least. You use 8 egg yolks (room temperature), 500gr flour, 250gr of white sugar and 250gr of butter (at room temperature and cut into cubes). Mix the ingredients in a bowl to form a dough. Cover with cling-wrap and refrigerate for at least one hour.  Preheat the oven to 180C. Roll out the dough and use your favorite cookie cutter forms to punch out shapes. Place these on a cookie sheet lines with baking paper. If you wish, glaze each cookie with a premixed egg-yolk and milk (half/half) mixture and bake for 20-25 min or until golden. These cookies are best made a few days before as they taste better 3 or 4 days after they are made, if stored in an airtight container. Merry Christmas!

Wednesday, December 15, 2010

THE Pudding: Peppermint Crisp Tart

I have lived in Cape Town for a year now and only a few weeks ago did I find out about this infamous Peppermint Crisp Tart! Apparently (apart from the Milk Tart), it is the most famous South African dessert and it tastes amazing! How have I not heart of this!?

It may partly have something to do with the fact that also only a few weeks ago was I told what a pudding is in this country. Mention the word pudding and I think of the firm vanilla or chocolate custard that you eat with a spoon. You mention the word pudding in this country, however, and South Africans think dessert.

Pudding means dessert! A cheesecake is a pudding, chocolate mousse is a pudding and an apple pie is a pudding.

Personally,  I think the word pudding is adorable and have now find a way to use the word more often!

Anyhow, back to the Peppermint Crisp Tart. It is so easy to make. You need a few South African ingredients to replicate it exactly (so run to your nearest SA food retailer, if you know of one) but can also use substitutes, which I have included in the recipe.

Go ahead. Try it. You will love it and so will everyone else around you! It is a keeper in my books.

As the South Africans say…it is LEKKER!

Ingredients: (You can also halve the ingredients for a smaller dish)

4 packets of Tennis biscuits (can use any square butter biscuits such as Marie or Australian Nice biscuits)
4 sachets of Orley Whip (you can use 500ml of cream)
2 tins (375gr each) of caramel condensed milk (or Dulce de Leche). Click here to see how you can turn sweetened condensed milk into caramel condensed milk.
3 Peppermint Crisp Chocolate Bars, crumbled into little pieces (You can use 110gr of any type of chocolate that crumbles well).


1.    Beat the Orley Whip/Cream with an electrical mixer until it has tripled in volume (2-3 min).
2.    Mix in the caramel.
3.    Grease a square dish with butter. Arrange a layer of tennis biscuits, a layer of Orley Whip, a layer of biscuits and continue this (3 or 4 times depending on the depths of your dish) until you finish with a layer of Orley whip mixture.
4.    Sprinkle the chocolate on top. You can also add some of the chocolate into the Orley Whip mixture before layering, if you like.
5.    Place in the fridge or freezer for at least 3 hours before serving.
6.    Enjoy or as the South Africans say…Lecker Bru!


Thursday, November 18, 2010

Berry Crumble Cake

Crumble and fruit in the same sentence...In my mind that equals goodness! Flour, butter and sugar is all you need to make a crumble topping, so simple, yet so good!

I have been eyeing down this recipe for a while from Dorie’s wonderful, big baking book ‘Baking: From My Home to Your’ and have waited for the right occasion to make it. After quickly realising that every day is simply the right occasion to try a new cake (!!!!!), I threw on my lovely apron and got busy.
I chose a mixture of frozen blueberries and cherries for this cake and although I do not even like blueberries that much, this cake tasted scrumptious nonetheless. Fresh berries are most likely even better to use but I didn’t have those available unfortunately. Next time, I may try this cake with only cherries and add a third cup to the recipe to turn the berry-ness up one notch.

What I love about this cake? The balance between the sugary, crumble and walnut crunch on top, balanced with the sweetness of the berries and the light, soft texture of the cake’s inside.
Planning on having a little, casual tea party? This is your cake!

Berry Crumb Cake
Adapted from Baking: From My Home to Yours by Dorie Greenspan

You can eat this cake on the same day as preparation, once it has cooled down to room temperature, but it tastes even better the next day if you store it in the fridge over night.


For the crumbs:
4 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) dark brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts (or pecans)

For the cake:
1 pint (2 cups) berries (preferably fresh, or frozen, not thawed- I used a mix of frozen raspberries and frozen mixed berries)
2 cups plus 2 tsp all purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons salt
2/3 cup sugar
Grated zest of 1/2 lemon AND/OR 1/4 orange (I only used lemon)
3/4 stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
1/2 cup buttermilk (or 1/2 teaspoon vinegar plus milk to make 1/2 cup)

Preheat oven to 175 C (350 F). Grease a 8 x 8 pan and line with baking paper. Set on a baking sheet.

To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)

To make the cake: Using your fingertips, toss the berries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, and salt.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle attachment, beat the sugar with the butter at medium speed until light, 2-3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.

Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. Scatter the crumbs over the batter, pressing them down ever so slightly.

Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Wednesday, November 17, 2010

A Gorgeous Apple Cake

Summer time is here, which also means that it is time to whip out the fruit cakes we all love so much. Although this is definitely a year-round cake, it fits well for a summery, afternoon teatime session!

I watched the movie ‘Julie and Julia’ again recently. What a sweet movie! I admit, I am a bit biased as I love cooking, travels and blogging (three things at the heart of this movie), yet I do still believe that everyone can enjoy it. The movie gave me inspiration to try something French so I chose this recipe from Dorie Greenspan’s new book ‘Around my French Table’. Seeing the images and reading the ingredients, I just knew this recipe would be a winner. And it most definitely was. Add a dollop of freshly whipped cream.

Bon Appetit!!

Marie Helene’s Apple Cake

(I made some changes: I omitted the rum. I used 1 tsp of vanilla extract instead of ½. I added 1 tsp of cinnamon. You can also top the cake with a sweet crumble mixture or simply with slivered almonds and some vanilla sugar.) 

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled

Preparation: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Serving: The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination.

The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it — it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Find the recipe here.

Monday, November 15, 2010

Welcome to Ghana!

I’ve been living in South Africa for a year now and have been hoping to get the chance to see a bit more of the African continent whilst living here. The opportunity came and here I am, traveling to Ghana for two weeks!
I was two years old (1989), the last time I ran wild in West Africa and do not remember much. My memories exist through pictures and stories that my parents have told us. (We lived in Togo for two years back then). That is why going back to that part of the world was quite exciting for me.
My brother and I in Togo in 1989
“Hey Brunni! Hey Brunni!”…these are the words you hear as you walk or drive down the roads in Ghana. It means ‘white-man’ or in my case ‘white-lady’. It is as simple as responding with a smile and every Ghanaians’ eyes will light up and cheeks will part, only for you to be received with THE biggest smile! Ghanaians are extremely genuine and friendly people, something I got to experience personally over the past two weeks. Seldom have I been to places where I have felt so welcomed!
We rented a car for 10 days in order to explore bits of the country a bit better. When driving off the beaten track, the country-sides are lush and green, the roads are covered in thick red dirt and humble, little towns will pop up quite frequently, where locals appear happy going about their business.
Hey Brunni!!
We spent a few days in Kumasi, the second biggest city in Ghana. The city is quiet by night but springs to life early in the morning into what appears to be an insanely chaotic mess but, by some form of magic, this city works. It doesn’t just work, it throbs with life, with smells and with noises like very few other places in this world. Thousands of people line the street selling everything from ‘designer’ jeans to toilet paper, biscuits and washing detergent, to fake soccer jerseys to pillows and fruit. This action takes place along all streets that surround the heart of the city. The heart of the city is made up by the biggest market in West Africa, which can be described as a sea…no…an OCEAN of tin shacks. Once you descend into this ocean, you enter a maze and once you have entered, a feeling sweeps over you, that you may never be able to get out alive! J What a ride it was, what a testing of our senses! I loved it!
Kumasi Market

Elmina was another town that will remain in my memory. Although many sizes smaller, this town can be compared to the coastal version of Kumasi. It is a fishing town, again, throbbing with life. I may have never seen so many boats (all hand-carved by the locals, may I add) in one place. The town also holds rich history in terms of the gold and slave trade. Now an UNESCO World Heritage Site, the Elmina Castle was built by the Portuguese in 1482, and went through the hands of the Dutch and the British as the biggest slave trading post in the world! No one knows exactly how any slaves passed through the Door of No Return but it must have been hundreds of thousands, if not millions! This BBC article explains more. 
Elmina Fishing Town
Inside the walls of Elmina Castle
Further West from Elmina, we discovered a true little paradise in Ghana! The place is called Lou Moon Lodge in Axim.  It is something special. You drive down six km of dirt road and feel you are in the middle of the jungle, only to stumble into a haven of tranquility made up by a perfectly shaped lagoon surrounded by swaying palm trees, the greenest grass and utter bliss The lodge is in perfect, 5-star condition, the food is Michelin stars compared to what we had been eating the days before and you simply cannot help but smile…all the time!

As with all my traveling blog entries, all I can do it give you a snapshot. This is it on Ghana although words cannot express the feelings and sensations you get from traveling to such remote parts of the world, in which I have been fortunate enough to be surrounded by absolute kindness and warmth. Thank you Ghana for giving me the perfect little taste of your country. Hopefully I can be back one day for more.

Baked In Love 

Monday, October 25, 2010

♥ Cupcakes ♥

Absolute LOVE!
A picture like the one above will make me forget all my worries and simply smile. Cupcakes are something so simple, yet so sweet and filled with joy. Whether you’re a child or an adult, at a wedding or another function, well-decorated cupcakes will get everyone excited! 

Baking cupcakes from scratch may seem a bit intimidating. Most people run into the shops to grab readily-baked cupcakes. The other large majority of people run to the shops to grab a pre-mixed cupcake recipe where you simply add oil, water and eggs. Very few actually take the time to create these little magical cakes from scratch. Well here is something that may take your fear or laziness away:
‘One cup of butter, two cups of sugar, three cups of flour and four eggs plus one cup of milk and one spoonful of soda.’
That was the earliest ‘cup’ cake recipe. Simple, right? Now that we have all gained some baking confidence from reading that, it’s baking time!! 

Now, for our little lesson of the day, where does the name Cupcake actually come from? Apparently…
“The cupcake evolved in the United States in the 19th century. A "cup" cake back then was not necessarily a small cake, they were only called this way because the ingredients for them were measured in cups instead of weighed, as had been the custom before. There was a shift from weighing out ingredients when baking, to measuring out ingredients, which was revolutionary because of the tremendous time it saved in the kitchen.

Additionally, cups were starting to be used to bake in. This was done for convenience reasons because hearth ovens (an oven whose floor is made from stone or masonry) took an extremely long time to bake a large cake. Needless to say, the ‘cup’ name had a double meaning because of the practice of baking in small containers, including teacups. Gem pans, early muffin tins, were common in households around the turn of the 20th Century and cupcakes were then baked in those.”

The cupcake recipe comes from Dorie Greenspan's lovely book: Baking From My Home To Yours. She presents the recipe as a large party cake (which I made a few months ago), but you can choose to make cupcakes instead, which is what I did. The Result?...absolutely delicious!

For the Cupcakes
2 1/4 cups cake flour 
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
3 tsp grated lemon zest
1 stick/8 tbsp unsalted butter, at room temperature 

1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
4. Add the butter and beat at medium speed for a full 3 minutes, or until the butter and sugar are very light 
(if the butter isn't at room temperature, you may need to beat longer like I did. I had to beat for a full 15 mins, don't stick to the time if it hasn't been creamed properly, use your experience/feeling. You know it's ready from the pale colour and when you can still feel the sugar in the butter if you rub the mixture between your fingers. If it feels just like butter, it's over-beaten. This is to aerate the cake so that it will rise and not be rock-hard!).
5. Add in 1/3 of the flour mixture, still beating on medium speed.
6. Beat in half of the milk-egg mixture, then half of the remaining dry ingredients until incorporated.
7. Add the rest of the milk-egg mixture beating until the batter is homogeneous, then add the last of the dry ingredients.
8. Finally, beat for a good 2 minutes to ensure it's thoroughly mixed and well aerated. 
9. Divide between cupcake holders and bake for 15-18 minutes in a 180C oven (160 fan-forced). 
10 Once baked, let cupcakes cool completely on a rack.

For the Buttercream
1 cup of sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice
1 tsp pure vanilla extract

1. Put sugar and egg whites in a large heatproof bowl, and fitting the bowl over a pan of simmering water, whisk constantly for about 3 minutes, until the bowl feels hot to the touch. The sugar should be dissolved and the mixture will look like shiny marshmallow cream. Remove bowl from heat.
2. Beat on medium speed until the mixture is cool, about 5 minutes.
3. Add the butter on stick a time, beating until smooth. 
4. Once butter is in, beat on medium-high speed until it is thick and very smooth, about 6-10 minutes. It's okay if it curdles or separates during this time, just keep beating and it will come together again.
5. Gradually beat in the lemon juice on medium speed until it is all absorbed, then beat in the vanilla.
6. You should have a shiny, smooth, velvety, pristine white buttercream.


Sunday, October 24, 2010

Pumpkin, Spinach & Feta Muffins

It’s about time I put up a new recipe hey! I make sure to bake something at least once a week and since I haven’t blogged for a few weeks now, I have a back-log of posts. This is not necessarily a bad thing, it just means you’ll need to visit my blog more often in the coming weeks as recipes will be popping up non-stop!

This week I can present you with some savoury muffins (my first ever savoury recipe post…how exciting!).

Spinach & Feta Muffins from Heidi’s 101 Cookbooks (one of my favorite food websites. If you have not checked it out yet, it is a must if you are a lover of healthy recipes). Such a simple recipe and when you combine two amazing vegetables (like pumpkin and spinach) and add some cheese, there is a good chance you’ll end up with something yummy J A little tip: The next time I make these muffins, I will sauté two onions and throw them into the mix to add some extra flavour.
I thought I’d research some health benefits of these two vegetables. I came up with the following:
Spinach: Amongst others, spinach can improve eyesight, strengthen muscels and bones (as we all know from Popeye!) and help prevent heart disease. “Among the World's Healthiest vegetables, spinach comes out at the top of our ranking list for nutrient richness.”
Pumpkin: FULL of antioxidants! “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.”
Needless to say, these two veggies are GOOD for you so eat plenty and try these muffins J

Pumpkin and Feta Muffins

1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups / 9 oz / 255g cubed pumpkin or butternut squash, 1/2-inch cubes
salt and pepper to taste
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley or cilantro
3 tablespoons sunflower seeds kernels
3/4 cup / 1 oz / 30g freshly grated Parmesan
100g / 3.5 oz / 1/2 cup cubed feta
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup / 180 ml milk
2 cups flour
4 teaspoons aluminum free baking powder
1 teaspoon fine-grain sea salt
Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.

Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.

Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.

Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.
Makes 12 muffins.


Tuesday, September 21, 2010

The Brownie ♥

Brownie? It is hard saying no to that word. Simple things like brownies, I take them for granted and forget to stop to think where they actually came from; Who published the first ever recipe and who made the name ‘brownie’ stick?
Well, I took the time to look into it this time and here it goes:
“The brownie first appeared in public during the 1893 Columbian Exposition, held in ChicagoIllinois. A chef at the city's Palmer House Hotel created the confection after Bertha Palmer requested a dessert for ladies attending the fair; it should be, she said, smaller than a piece of cake and easily eaten from boxed lunches. These first brownies featured an apricot glaze and walnuts, and they are still being made at the hotel according to the original recipe.”
“Smaller than a piece of cake
and easily eaten from boxed lunches”
Mmmm, you could choose any ingreadients and flavours for those instructions. Why chocolate then? Well, that’s a pretty easy question to answer…EVERYONE loves chocolate!!!

Anyways. I’ve tried my fair share of brownie recipes (although I have no posts to prove this, sorry:/) and I am still searching for that ideal recipe. My inspiration for this recipe and blog post comes from a good friend in the US of A, whom I know appreciates my baking passion, although I haven’ even had the chance to bake anything for him yet! (Thanks Garrett J) I promised I would send him my famous banana bread via mail one of these days, although I doubt the smell of that scrumptious baking treat would make it past US customs!

Now on to this recipe. Garrett described it as ‘absolutely amazing’ and I must say, I 100% agree! The texture is gooey, chocolately and almost a bit sticky. I love it. I have added a second brownie recipe below as well that I have previously tried a few times with great success. If you want to indulge  in a little baking day and make a number of chocolate lovers VERY happy, I suggest you simply try them both!
Tip? The brownies are best if you let them sit in the fridge over night! Also, use good quality chocolate. I used Cadbury's, which was yummy but you can even make the more amazing with better chocolate. 

The Death by Chocolate Brownie
3/4 cup dark cocoa
1/2 tsp. baking soda
1/3 cup melted butter
Mix together and slowly add 1/2 cup boiling water. Stir until thickened, let cool a bit but not too cool
Then stir in:
1 1/2 cups sugar
2 eggs whipped with cream or half and half about 1/3 cup
1/3 cup canola oil
Keep stirring and add:
1 1/3 cups flour
1 tsp. salt
½ cup grated bakers dark chocolate
½ cup milk chocolate chips 
½ cup semi-sweet chocolate chips 
Stir well, consistency should be somewhat thick but smooth, if it’s too dry, add a little water at a time, if too wet try flour with dark chocolate.
Blend well do not use a mixer—spray glass baking pan (9x13inch) lightly with PAM (butter/oil spray) and bake at 350 °F (175 C) (if you’re oven runs hot, bake at 325°F (163 C)) for about 35 minutes, take it out when knife inserted in center is still slightly covered with mixture but not runny.  Optional --When cooled, sprinkle about ½ cup grated bakers dark & white chocolate on top.

The Fudge Brownie (check out the recipe site here)
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

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