Brown butter layered brownies

Recipe from Mel's Kitchen Cafe

Brown butter layered brownies

Ingredients:
For brownie layer
113g unsalted butter
170g plain chocolate, chopped
400g caster sugar
4 eggs
½ tsp salt
155g plain flour
1 tsp vanilla extract
For the brown butter layer
113g unsalted butter
230g icing sugar, sifted
60ml double cream
1tsp vanilla extract
For the glaze
43g unsalted butter
113g plain chocolate


Method:
1. Preheat the oven to 170C/325F/mark 3. Grease and line an 9x13 inch pan.

2. For the brownie layer, place the butter in a small saucepan and heat gently until completely melted. Set aside to cool.

3. In a large bowl, mix together the eggs, sugar and salt. Once the mixture has become thick and more pale, fold in the chocolate mixture. Sift in the flour, add the vanilla and mix thoroughly. Pour the mixture into the prepared pan. Bake for 25-30 minutes, then allow to cool completely.

4. For the brown butter layer, place the butter in a small saucepan and heat gently until melted. Continue to heat until the butter browns. Transfer to a small bowl, then mix in the icing sugar, cream and vanilla. Spread over the brownies.

5. For the glaze, melt the butter and chocolate together in a heatproof bowl in the microwave oven or over a pan of simmering water. Pour over the brownies and chill until set.

Raspberry Coconut Cake

This cake is lovely for a hot day, a day which calls out for a cake fix but without a slathering of frosting. I must admit, I was surprised with the outcome of this cake as far as the flavour goes. I had expected the coconut to come through more, but it is extremely subtle.

Recipe found on DeliciousDeliciousDelicious

Raspberry Coconut Cake

Ingredients:For the Cake
400g plain flour
400g caster sugar
5tbsp baking powder

225g unsalted butter, cubed
5 egg whites
400ml coconut milk
2tsp vanilla extract
For the filling
250g mascarpone
150g raspberries3tbsp icing sugar

Method:
1. Preheat the oven to 180C/350F/mark 4 and grease and line two 24cm cake tins.

2. Mix together the flour, sugar and baking powder in a large bowl. Add the butter and two thirds of the coconut milk. Beat together for 2 minutes.

3. In a separate bowl, mix together the egg whites, remaining coconut milk and vanilla extract. Add to the flour mixture in thirds, beating well after each addition.

5. Divide the batter between the tins and bake for 40 minutes, or until a skewer inserted into the middle comes away clean. Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

6. For the filling, mix together the mascarpone, raspberries and icing sugar. Use the filling to sandwich together the cake layers. Dust with icing sugar.

Apricot & Fig Tea Loaf

Recipe from Poires au Chocolat

Apricot Fig Tea Loaf

Ingredients:
125g dried apricots
125g dried figs
100g sultanas
½ vanilla pod
200ml Earl Grey tea
150g pecan halves
100g light brown sugar
pinch salt
1 egg
225g plain flour
1 ½ tsp baking powder
2tbsp milk


Method:
1. Place the apricots, figs and sultanas into a saucepan. Split the vanilla pods, scrape out the seeds and add the seeds and pod to the pan. Stew the tea until it takes on a deep amber colour. Pour the tea over the fruit and cook over a low heat, covered, for an hour, stirring occasionally.


2. Preheat the oven to 170C/325F/mark 3. Line a 9x5 inch loaf tin with baking paper or lightly greased foil.


3. Toast the pecan halves in the oven for about 5 minutes. Chop the pecans into small chunks and set aside.


4. Drain the fruit, reserving about 50ml of liquid. Top up the liquid to 80ml with water and return to the pan. Add the sugar and salt and heat gently until the sugar has dissolved. Pour into a large mixing bowl.


5. Chop the apricots and figs into small chunks and stir into the sugar syrup. Beat the egg and add to the mixture. Sift the flour and baking powder and mix in. Add the milk and mix until well combined. Transfer the mixture to the prepared tin and bake for 40 minutes, or until a toothpick inserted into the centre of the loaf comes out clean (a piece of foil or greaseproof paper may need to be used to cover the top of the loaf to stop it browning too much).