Mystery Macadamia Brownies

Why the mystery ??

As these brownies are made with mayonnaise. Yes that’s right mayonnaise!

These brownies are a new baking creation sensation for me as you use mayonnaise instead of butter. Make sure you only use the best REAL mayonnaise - Hellmann's - the others just don't cut it. 

The mayonnaise gives the brownies a richness and moistness and even better flavour than when using butter.   I also use a mix of both caster sugar and brown sugar, as the brown sugar adds a little extra fudginess to the brownies.

Also make sure you use Dutch processed cocoa powder as it's darker and richer chocolate flavour. My favourites in Australia are the Woolworths Cocoa powder, Plaistowe Premium cocoa powder or the more expensive if you can get it Pana organic cocoa powder.

Mystery Macadamia Brownies
Makes 16 

140g dark cooking chocolate, chopped
¼ cup (40g) plain flour
¼ cup (25g ) Dutch processed cocoa powder
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla extract
⅔ cup (155g) caster sugar
⅓ cup (70g) firmly packed brown sugar
½ cup (120g) Hellmann's Real Mayonnaise
½ cup Australian macadamia nuts, roughly chopped

1.    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm (base measurement) square cake pan.  Line base and sides with non-stick baking paper allowing a 2cm overhang on the sides.

2.    Place chocolate in a microwave safe bowl. Heat on medium heat for 2-3 minutes, stirring well every 30 seconds or until chocolate is melted and mixture is completely smooth. Set aside to cool slightly for 2 minutes.

3.    Meanwhile sift flour, cocoa and baking powder over a bowl, stir to combine. Place eggs and vanilla extract into a large mixing bowl and whisk until combined. Add caster sugar and brown sugar. Whisk until combined.

4.    Pour cooled melted chocolate into egg mixture, whisk until combined. Stir in mayonnaise.

5.    Fold in flour mixture and macadamia nuts using a silicone spatula, or  large cook spoon until just combined. Pour into prepared pan. Tap base on bench to remove some of the air bubbles. Bake in preheated oven for 30 – 35 minutes or until top has crusted and just firm to touch (brownie will still feel soft in the middle) and a skewer inserted into the centre comes out with moist crumbs clinging.  Set aside and allow to cool completely in pan.  Use baking paper to lift brownie from of pan onto a chopping board. Cut into squares. Serve & enjoy!

Banana Choc Chunk Muffins

 When life gives you super brown overripe bananas.... make banana muffins

This is my go to banana muffin recipe as it has a delicious banana flavour yet with a hint of vanilla and cinnamon a chunks of dark chocolate. 

They make the perfect lunchbox treat for your kids or for us big kids 😉

Banana Choc Chunk Muffins

Prep Time: 10 minutes / Cook Time: 25 minutes / Makes 12

70g butter

3 super ripe medium bananas, chopped

2 tablespoons rice bran oil

1 large egg

1 teaspoon vanilla extract

1 1/2 cups plain flour

1/2 cup firmly packed brown sugar

1 teaspoon baking powder

1 teaspoon bi-carbonate of soda

1/2 teaspoon ground cinnamon

150g dark chocolate, chopped

1. Preheat oven to180°C (160°C fan-forced). Lightly grease two x 6 hole 1/2-cup capacity silicon muffin pans (or alternatively line your metal muffin pans with paper liners)
2. Place butter in a microwave safe bowl. Cover. Heat on medium heat until melted. Set aside to cool slightly. 
3. Meanwhile place banana into a bowl and mash with a potato masher, or fork, until mashed and almost smooth. Stir in cooled melted butter, oil, egg and vanilla extract.
4. In  a separate bowl sift together flour, baking powder, bicarb and cinnamon. Add brown sugar and stir until evenly combined.
5. Add banana mixture to flour mixture and gently mix until just combined (try not to overmix it as it will toughen the muffin mix - I like to use a large silicon spatula to fold it all together). Stir in the chocolate chunks. 
6. Fill your muffin holes with the banana mixture to about 3/4 full. Bake for 20 - 25 minutes or until a skewer inserted in the centre comes out clean. 

 Rainbow Choc Chip Cookies

These cookies are soft & chewy & will brighten the day & delight all with their deliciousness.

Prep: 30 mins Chill: 10 mins Cook: 20 mins 

Makes 20 cookies 

200g packet dark or milk choc chips 

125g butter, chopped, set aside & softened slightly at room temperature

 ½ cup (110g) caster sugar 

¼ cup (55g) firmly packed light brown sugar 

1 teaspoon vanilla 

1 egg, lightly beaten 

½ teaspoon sea salt 

½ teaspoon bi-carbonate of soda 

1 ½ cups (225g) plain flour 

Red, orange, yellow, bright green, sky blue & violet or bright purple/violet food colours** (if you can’t get orange you can mix some of the red & yellow if you can’t get purple or violet you can mix a little of the red & blue) 

1. Preheat oven to 180°C (160°C fan-forced). Line two large baking trays with non-stick baking paper. Measure out 2 tablespoons choc chips & set aside. Place remaining choc chips in another bowl. 

2. Fit the paddle attachment to an electric stand mixer (or standard mixing beaters to your electric hand mixer). Add butter, caster sugar & brown sugar to the bowl. Mix at low speed until just combined then increase to medium speed & mix for 2 minutes until light & fluffy. 

3. Add egg, vanilla, salt, & bicarbonate soda. Mix for 10 seconds on low speed until just combined then mix on medium speed for a further 1 minute until smooth, scraping down the sides of the bowl as necessary. 

4. Add in half the flour. Mix on low speed until just incorporated. Add remaining flour & mix on low speed until fully incorporated. Add the larger portion of choc chips. Mix on low speed until just combined (or if using a hand-held mixer mix the choc chips in with a wooden spoon, by hand). 

5. Divide dough into 6 equal portions & place into individual bowls. Add 2-4 drops** of the red food colouring to one dough portion. Mix well with a spoon until evenly combined & dough is fully coloured (or mix with your hands though if you don’t want rainbow hands suggest wearing disposable gloves!). Repeat with orange, yellow, green, blue & violet purple food colours & remaining dough portions. 

6. On a clean chopping board roll each the red coloured dough portion into approximately a 30-35cm long log. Place onto large piece of non-stick baking paper that is approximately 50cm wide onto the bench. Repeat with the orange, yellow, green, blue & violet dough portions placing each coloured log next to each other on top of the non-stick baking paper. Wrap up the baking paper tightly, around the dough pressing the doughs together forming a large log. Place onto a chopping board & refrigerate for at least 10 minutes until just firm. 

7. Carefully remove the baking paper. Cut approx. a ½ -1 cm slice from the dough log. Form into a round (if not then place onto prepared baking trays. Repeat with remaining dough placing the cookies at least 4 cm apart (as they will spread during baking) Slightly flatten. Top with reserved choc chips, pressing slightly into the dough.

8. Bake, in batches, for 10 minutes or until the edges are just firm. (If you want a crisper cookie bake for a further 2-3 minutes). Remove from oven & cool cookies on the baking tray for 5 minutes then transfer to a wire rack to cool completely.

 Sonja's Spectacular Speculaas Brownies

    400g dark chocolate, chopped (for a super indulgent dark brownie use 70% cocoa)

150g salted butter, chopped

1 cup firmly packed brown sugar

½ cup caster sugar

3 eggs

½ cup (125mL) milk

2 teaspoons vanilla extract

1 cup plain flour, sifted

½ cup milk choc bits

½ cup Speculaas cookie butter (I used Lotus Biscoff  - the crunchy version😋 )

1. Preheat oven to 180°C (160°C fan-forced). Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Place dark chocolate and butter in a saucepan over low heat. Cook, stirring occasionally, for 3 to 5 minutes or until smooth and combined. Remove from heat. Stir in brown sugar and caster sugar. Set aside & cool for 5 -10 minutes.
3. In a bowl whisk eggs with the milk and vanilla. . Add to cooled chocolate mixture, stir until combined. Fold in flour and choc chips. Pour mixture into prepared pan. 
4. Place the Speculaas cookie butter in a microwave safe bowl and heat in the microwave for 20 secs on HIGH or until soft and smooth. Drizzle the cookie butter over the brownie mixture. Use a butter knife to lightly swirl it into the brownie.
5.  Bake for 35 to 40 minutes or until top is firm to touch but still a little fudgy in the centre. Set aside to cool completely in the pan. Transfer to a board & cut into squares. 

Tasty Twists:

• Swap Speculaas butter for peanut butter or your favourite nut butter.
• For a salty twist add 1/2 cup foughly chopped salted mini pretzels with the choc chips.

Long time no post - time to resurrect the deliciousness with my Triple Chocolate & Pistachio Brownies

                                

It's been a loooong time between posts as I've been more of an Instagram blogger of late.

However my followers are always asking for my recipes of the dishes I've cooked up & posted and yet its not so easy to type them up in Instagram ....so thought it was time to resurrect my blog.

So now everyone can easily access my creations 😊

I've also noted  things have changed  since I last posted, our lives are super busy and we want to just get to the recipe

So you can get to the deliciousness quickly I vow to:

• keep my blogs short.
• my explanations & insights simple.
• will only post detailed step images if they are really required to explain a method visually.

For my return debut to the blogosphere here's my recipe for my absolutely moreish Triple Chocolate Pistachio Brownies.  Diet starts tomorrow!

Sonja's Triple Chocolate & Pistachio Brownies

      150g salted butter, chopped

360g dark chocolate, chopped (for a super indulgent dark brownie use 70% Lindt!)

1 cup firmly packed brown sugar

½ cup caster sugar

3 eggs

2 teaspoons vanilla extract

½ cup milk

1 cup plain flour, sifted

¼ cup milk choc bits

¼ cup white choc bits

½ cup unsalted pistachios kernels, roughly chopped 

1. Preheat oven to 180°C (160°C fan-forced). Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Place butter and dark chocolate in a saucepan over medium heat. Cook, stirring occasionally, for 3 to 5 minutes or until smooth and combined. Remove from heat. Stir in brown sugar and caster sugar. Cool for 5 minutes.
3. Lightly beat eggs with a fork in a bowl. Add vanilla and milk. Stir until combined. Add to cooled chocolate mixture, stir until combined. Fold in flour,  choc chips and pistachios. Pour mixture into prepared pan. Level top. Bake for 35 to 40 minutes or until top is firm to touch. Cool in pan. Transfer to a board & cut into squares. 

Tasty Twists:

• Swap pistachios for toasted unsalted macadamias, pecans, walnuts or almonds or do a mix of half nuts and half dried cranberries or dried raisins.
• For a salty twist add some chopped pretzels instead of the nuts.
• For a Mexican spiced brownie add 1 teaspoon ground cinnamon and ¼ teaspoon ground chilli powder in with the flour.
• For a chai spiced brownie add ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves in with the flour.
• For a Christmas brownie add 1 teaspoon mixed spice in with the flour. And add in 1/4 cup dried cranberries in with the pistachios.

Choc Chip, Pecan and Pretzel Cookies

It's been a long time since I had my own housewarming....however have been to many of my friends and neighbours celebrations.

What do you take to a housewarming... something to decorate the house or something for the kitchen, the pantry, the wine rack or cocktail cabinet?

What I like to do is to give them one of my delicious delights with the accompanying recipe of course!

One of the most popular is my Choc Chip, Pecan and Pretzel cookies....they never fail to please.   Hope you enjoy them too.

 

Choc Chip, Pecan and Pretzel Cookies 

Prep Time: 10 minutes

Cook Time 12 minutes

Makes 36

2 ¼ cups (340g) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon fine sea salt

250g unsalted butter, softened (if you only have salted butter reduce the salt to 1/2 teaspoon)

2/3 cup (140g) caster sugar

2/3 cup (140g) firmly packed brown sugar

1 teaspoon vanilla extract

2 eggs, at room temperature

250g packet dark choc chips

1 cup (125g) pecan halves, roughly chopped

36 mini pretzels

1. Preheat oven to 180°C (160° C fan-forced). Line large baking trays with non-stick baking paper
2.  Sift flour, bicarbonate soda and salt in a bowl.
3.   Using an electric mixer beat butter in a bowl on medium speed for 1 minute until smooth and creamy. Add caster sugar, brown sugar and vanilla extract and beat on medium high speed until pale and fluffy. Add eggs, one at time, beating after each addition until combined.
4. On low speed, add flour mixture and mix until just combined. Stir in choc chips and nuts.
5.  Place heaped tablespoons of cookie dough, approximately 4cm apart, onto prepared trays, press down slightly. Carefully press pretzel into cookie. Bake, in batches, for 10-12 minutes or until golden brown, swapping trays halfway. Allow to cool on trays for 10 minutes. Using a spatula transfer to wire racks to cool completely. 
6. Store in an airtight container for up to 1 week.

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Tasty Twists:

• Use milk or white choc chips instead of dark.
• Swap pecan halves for chopped roasted macadamia nuts or even cornflakes or rice bubbles.
• Substitute half the butter for peanut butter. Reduce the salt to 1/2 teaspoon and reduce the sugars to only 1/2 cup each.
• Make these into 'Choc Chip, Pecan & Oat Cookie Bars'.  Lightly grease and line a 38 x 25cm slice (jelly roll) pan with non-stick baking paper. Omit the pretzels. Reduce choc chips to 1 cup. Add 1 cup oats with the choc chips and nuts. Prepare the cookie dough as above up to end step 4. Spread dough evenly into prepared pan, level top. Bake for 20 to 25 minutes or until golden brown. Cool in pan on a wire rack. Transfer to a chopping board then cut into bars. 

This was my post for this month's #LetsLunch, a monthly Twitter based food blogger's virtual lunch club. If you'd like to join the LetsLunch group, go to Twitter and post a message with the hashtag #LetsLunch or post a comment below!

 For more housewarming favourites from the #letslunch blogger crew click on the links below. I'll continue to update them as they come in.

Lisa from Monday Morning Cooking Club  Chargrilled Asparagus with Tomato, Avocado & Hazelnut Salsa

Betty from Asian in America Mango, Rum Bread Pudding

Pat from the Asian Grandmothers Cookbook  Slice and Bake Matcha Cookies

Grace from  Happa Mamma Kitchen Reno  (I'm very jealous! )

Margaret from Tea and Scones Pizza Bianca

Linda  from Spice Box Travels  Fesenjan