Wednesday, November 13, 2013

Recipe: Seasoned with love.

I love the smell of fresh baked brownies. Well, everybody does. 
It's not so long ago that kitchen was not the place for me. I was always better at cleaning it, than actualy using it. But that changed instantly when my boyfriend infected me with amazing food, deserts and a passion for cooking (I know, I'm lucky. Ha!). Since then I'm trying my best to serve other than pasta and pre-cooked food.
Small steps lead you far I believe. So yesterday I was looking for something sweet at home and what's better than homemade brownies directly from the oven? (Na-a you cannot think of anything!)
This recipe is so easy, but I prefer adding some coconut instead of white chocolate (I don't like white chocolate, so what? ) and it is extra delicious. 

And of course, I almost forgot; it tastes better with Vouge in one hand. 

(Outfit: Skirt: Made it myself Blazer: Vintage Shirt: Promod Belt: H&M Ring: Primark in London)


70g coconut flour
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g sugar

1.) Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small pot about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
2.) While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional (180C/gas). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.
3.) Now put 85g plain flour and 70g coconut flour into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps. Break 3 large eggs into a large bowl and tip in 275g sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. 
Tip: Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
4.) Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula, until the two mixtures are one and the colour is a mottled dark brown.
5.) Hold the sieve over the bowl of eggy chocolate mixture and resift the coconut and flour mixture, shaking the sieve from side to side, to cover the top evenly, you don’t want to overdo this mixing. Now your mixing is done and the oven can take over.
6.) Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, take out of the oven. Leave the whole thing in the tin until completely cold.
Tip: Pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.

 Bon Appétit!


  1. Odkrila tvoj blogec =) čudovit!!


    1. Ooh hvala!! Čas kar hitro mine, ko berem tvoje post-e :)
      Lepo bodi,
      Dunja XX