Jim Tynan’s brownies and blondies

Brownies are very popular. Everyone is after or maybe lucky enough to have the perfect recipe for a brownie. At first we think of dark chocolate, probably the most important ingredient. They can also contain other delicious things like cream cheese, raspberries and nuts. I think it’s the moistness that we associate with a good brownie. Then we have the ones that are not so dark, Blondies can be a combination of many things like nuts, white chocolate, fruit or even a combination of a light and dark mixture. Brownies are thought to have originated in America and the name comes quite simply from their colour. So here are some recipes for you to try.

Brownies are very popular. Everyone is after or maybe lucky enough to have the perfect recipe for a brownie. At first we think of dark chocolate, probably the most important ingredient. They can also contain other delicious things like cream cheese, raspberries and nuts. I think it’s the moistness that we associate with a good brownie. Then we have the ones that are not so dark, Blondies can be a combination of many things like nuts, white chocolate, fruit or even a combination of a light and dark mixture. Brownies are thought to have originated in America and the name comes quite simply from their colour. So here are some recipes for you to try.

MOCHACHINO BROWNIES WITH WHITE MOCHA SAUCE

4oz Butter

4oz Dark chocolate

2tbsp Strong black coffee

8oz Golden castor sugar

3 Eggs

3oz Plain flour

2oz Chopped pecan or walnuts plus extra to decorate

1tsp Cinnamon

3oz Milk chocolate drops

Preheat the oven to 170 degrees /gas 4. Grease and line a 23cm/9inch square tin.

Place the butter, chocolate and coffee in a small saucepan over a low heat and stir until melted and smooth. Cool slightly.

Whisk in the sugar, cinnamon and eggs. Beat in the flour, chocolate drops and walnuts. Pour into the prepared tin. Bake in the oven for 35mins until just firm but still moist inside. Cool in the tin then cut into squares.

WHITE MOCHA SAUCE

4 fl.oz Double cream

3oz White chocolate

1tbsp Strong black coffee

Make the sauce by placing everything in a small saucepan over a low heat, stirring occasionally, until melted and smooth. Place the brownies on individual plates pour some sauce over and sprinkle on some chopped nuts.

MARBLED CHOCOLATE CHEESECAKE BROWNIES

6oz Butter

3tbsp Cocoa

8oz Golden castor sugar

2 Eggs, beaten

5oz Plain flour

Cheesecake mix

9oz Ricotta cheese

2oz Golden castor sugar

1 Egg, beaten

Preheat the oven to 170 degrees/gas 4. Grease 28x18cm/11x7inch rectangular tin.

Melt the butter in a small saucepan, remove from the heat and stir in the cocoa and sugar. Beat in the eggs, then add in the flour, stir to mix in evenly. Pour into the prepared tin.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a palette knife to swirl both mixtures together lightly.

Bake in the preheated oven for 40/50 mins, until just firm to touch. Cool in the tin before cutting into squares.

APRICOT BLONDIES.

12oz White chocolate

3oz Butter

1tsp Vanilla extract

3 Eggs

5oz Light muscavado sugar

4oz Self raising flour

3oz Macadamia nuts, roughlychopped

4oz Ready to eat apricots, roughly chopped

Preheat the oven to 180 degrees/gas 5. Lightly grease a 28x18cm/11x7inch rectangular baking tin and line base.

Chop half the chocolate into small chunks. Melt the remaining chocolate with the butter in a small saucepan over a very low heat. Remove from the heat and stir in the vanilla. Whisk the eggs and sugar together in a large bowl till pale in colour. Beat in the melted chocolate mixture. Fold in the flour evenly, then stir in the nuts, apricots and chopped chocolate. Spoon into the prepared tin and smooth the top level. Bake for 25/30mins, until firm and golden brown. Leave to cool in the tin. Turn out when cold and cut into triangles or squares.