I made these simple delicious brownies on Ireland AM on Friday 12th January
- 120g milk chocolate
- 280g dark chocolate (70% is good)
- 280g butter
- 150g plain flour
- 350g light soft brown sugar
- 6 eggs beaten
- Zest of 1 orange
- 1 Terry’s Chocolate Orange
- In a microwave or in a bain-marie melt the dark & milk chocolate and butter together, put aside to cool.
- In a separate bowl combine flour, sugar and eggs and whisk until mixture is smooth.
- Add the cooled chocolate mix to this bowl and mix until combined. Grate in the zest of one orange and mix in.
- Pour half the batter into a lined 12in X 8in tin.
- Chop up 1/2 a chocolate orange and sprinkle on top of the batter.
- Pour the second half of the batter on top with the second half of the chopped chocolate orange. (Keep some aside for decoration).
- Bake in a preheated oven of 170 degrees for 30 mins.
- When brownies are cooled cut into 16 squares.
- Drizzle with melted chocolate and sprinkle the top with the remaining chocolate orange.
I demonstrated how to make these pretty funfetti cupcakes on IrelandAM on September 8th 2017
180g room temperature butter
180g caster sugar
3 tablespoons sprinkles
Drop of vanilla extract
For the icing:
200g room temperature butter
Drop vanilla extract
You will need paper bun cases and a bun tin, piping bag and tip
- Preheat the oven to 175C.
- Place the flour, butter, sugar, eggs and vanilla in a stand mixer (or use a hand mixer and bowl) and mix together on medium speed until smooth and well combined.
- Add in the sprinkles and mix through
- Fill each bun case about ¾ full with the batter. A potato scoop is useful here to get even size scoops of batter.
- Bake at 175C for 18-20 minutes.
In the meantime make the buttercream icing.
- Place the sieved icing sugar and soft butter into the bowl of the mixer along with a drop of vanilla extract and mix on a low speed first to combine and then gradually increase the speed.
- Keep beating for 3-4 minutes to achieve a light fluffy icing.
When the cupcakes are baked leave to cool in the tin for 5 minutes then remove to a wire rack and leave until completely cold.
To get a stripe effect on the icing, using a long handled brush paint vertical stripes of food colouring on the inside of the icing bag. Fill the bag with the icing and then pipe on top of the cooled cupcakes.
You can add fondant ears and horn to make unicorn cupcakes!
I showed how to make these easy chocolate biscuit squares on TV3’s Ireland AM on 09/08/17. This is a very simple no-bake cake that the children will love to make. No baking involved – all it takes is a few hours setting in the fridge
400g milk chocolate
4 tablespoons golden syrup
125g digestive biscuits
125g rich tea biscuits
2 share packs of maltesers (approx 200g)
extra chocolate for drizzling and extra crushed maltesers for topping.
Place chocolate, butter and golden syrup in a bowl and melt together slowly over a bain marie or in a microwave.
Place biscuits in a zip lock bag and smash with a rolling pin to a fine crumb with a few small chunks of biscuit left. Add the biscuits to the melted chocolate mix along with the lightly crushed maltesers and stir well together.
Line an 8″ square tin with parchment paper and press cake mix into the tin. Refrigerate for at least 4 hours, or overnight.
When set, drizzle melted white, dark or milk chocolate over the top and sprinkle with extra crushed maltesers. Cut into squares and enjoy!
You can add other treats to this recipe such as crushed crunchie bars, chopped mars bars, chopped turkish delight, mini marshmallow – whatever takes your fancy!