Tag Archives: brownies

Raspberry & White Chocolate Brownies


Having just moved house and not entirely stocked the kitchen, what else was I to make for visitors other than brownies? They are just so quick and simple and don’t require any pesky baking powder/soda.

My standard recipe comes from The Hummingbird Bakery cookbook (recipe online here) but for something a little more special I threw in a handful of frozen raspberries (if you can be bothered you can defrost them, I didn’t have time!) and white chocolate chunks.

Shake loves them and took some to work to “share” with colleagues, apparently ;)

So, my microwave oven monster successfully baked brownies. PHEW.

What should my next challenge be?




Favourite posts this week

Market flowers

:: We just received an early Christmas present from my Grandpa, saffron from Iran. It’s the real deal, guys. Will try not to squirrel it away (my speciality!) and hope to make these Swedish buns. Although the recipe calls for yeast, which means I’ll pass it over to Shake ;)

:: A great series, Parents Who Cook, from one of my all-time favourite blogs. The ladies have some lucky children!

:: This post from Soulemama really makes me want to learn to cross-stitch. Adorable little works of art!

:: Yet more saffron – this time in brownie form. Yum.

:: I love to read about Bekah’s simple Christmas traditions.

:: I can’t find the right words to talk about what happened this week in America. All I know to do is hug our boy a little tighter, for a little longer. This post has been shared a lot, not sure if you have seen it yet, but it really made me think about mental illness and being a mother.

Wishing you a happy and healthy week.




Favourite posts this week

:: Cashew cream and its uses – really not nut fans (except pistachios!) but we are trying.

:: Sweet shirt for a sweet girl. More inspiration for me to sort my sewing out…

:: I’m pretty happy with my current go-to brownie recipe, but olive oil brownies? I need to try this out!

:: We make lentil burgers to have with baby (maybe I’ll share the recipe one day) but mushroom and lentil sounds yummy too.

:: Forget Heinz, think white beans with sausage. Perfect for Autumn/Winter.

:: Cute camping pics coupled with a beautifully honest reflection on marriage. Wow.

:: George and fish – I like the Guardian but he makes a very valid point, let’s hope someone listens. Just ignore the majority of the comments though, urgh. 

:: Aaargh this really upset me  - what are these people thinking? Shameful.

:: Seeing as someone is crawling, standing and doing lots of falling these days (8 months old today!!) we really need this baby-proofing advice!

:: Brussel sprout salad? Worth a try :)

:: Lagom. Cool word, even cooler meaning.

:: 100 Wild Huts – what a fun challenge!

:: Lastly, some dubstep.

Wishing you an awesome weekend!!



Beetroot brownies

As I mentioned earlier, we received beetroot in our vegetable box this week with which I made brownies courtesy of a recipe from River Cottage Everyday.

I slightly over baked them as I used two smaller tins rather than the size specified in the original recipe (as below), but with a decent vanilla ice cream they were still very tasty.

You do notice a subtle beetroot flavour, but the following day my beetroot-hating brother still enjoyed a couple of slices!

Beetroot brownies

Approximately 20

250g beetroot – grated
250g 70% chocolate – broken into small pieces
250g unsalted butter – cubed
250g caster sugar
3 eggs
150g self raising flour
Pinch of salt


Turn oven on to 180 degrees Celsius/ gas mark 4.

Grease a baking tin, approximately 20 x 25cm in size and line the base with baking paper (if you’re being good – I usually skip this and pay for it later).

Boil the beetroot until tender. Once cooled, peel, grate and set aside. ( I actually prepared the beetroot the day before, when baby was napping, and kept it in the fridge until I started the recipe).

Over a pan of boiling water, melt the butter and chocolate in a heatproof bowl until you have a delicious looking chocolate soup. Leave to cool slightly.

In a large bowl, beat the sugar and eggs until combined. Stir in the slightly cooled chocolate/butter mixture.

Add the flour and salt and mix in until combined, making sure you don’t overwork the mixture.

Lastly, fold in the grated beetroot. Pour into prepared baking tray and bake for 20-25 minutes until the top is crumbly and an inserted knife comes out with some mix (you don’t want it to come out completely clean – it will be overdone).