The cookie madness continues...

Crazy crazy times, work is so hectic that I have little to no time to get ito the kitchen and bake :-( But I prevailed and with a tired body, I ventured into my kitchen and set the baking fires alight.

It seems that the cookie monster has taken over my life. Oh boy…he is every where I go, on tv, on radio, in the office! Eeeeekkk, so I decided it is high time I created a cupcake for the cookie monster. My friends daughters birthday is coming up soon, so these blue gems where a perfect idea. And ideally her daughter is also obsessed with the cookie monster. BONUS!

So I baked yummy choc chip cookies, made electric blue icing, got some chocolate disks and made these adorable looking cookie monsters! Everyone enjoy!

Sticky Chocolate Brownies

Yummy is all I can say about the recipe that follows. I am actually as you all know a cupcake makers, but I believe I’m not to shabby in other areas in the kitchen. These brownies are very renowned in my circle of friends, so I decided to share them with you all.

The only warning I give with these brownies...is that you must love chocolate, and lots of it, and butter, sugar.

8 big brownies/ 12-15 smaller brownies

170g                butter

280g                castor sugar

200g                brown sugar

125g                plain chocolate

125g                dark chocolate

2tbsp               golden syrup

4                      eggs

2tsp                 vanilla extract

200g                flour

2tbsp               cocoa powder

1tsp                 baking powder

250g                pecan nuts (chopped)

pinch of salt

Pre heat oven to 180 °C.

Place butter and both chocolates in pan and melt.

Slowly add sugars and the syrup until the mixture become s smooth.

Remove form heat and allow to cool.

Beat eggs and vanilla together.

Whisk into cooled chocolate, sugar and butter mixture.

Sift flour, cocoa, salt and baking powder.

Fold carefully into the chocolate, sugar, butter, egg and vanilla mixture.

Fold the pecan nuts into the mixtures

Spoon mixture into a lined/greased pan.

Bake for 25-30 minutes or until the top is crispy and the edges start to shrink away from the sides.

The inside of the cake will be soft and gooey and soft to touch.

Place extra chopped pecan nuts on top of the brownies.

Leave the brownies to cool completely. Cut into squares.