Seriously dangerous chocolate brownies

Brownies!A while ago I promised several of you that I would share the recipe for my chocolate brownies. I acquired this recipe from a friend, who informs me it is a Sainsbury’s recipe which is freely available online, but I have tweaked it slightly (mainly added more chocolate…) It is a dangerous recipe because the brownies are dangerously bad for you but dangerously tasty. The killer ingredient/bit that makes this recipe better than any other is the lumps of white chocolate that also go into it … Let me know how you find it!


225g butter
200g luxury plain chocolate
100g luxury milk chocolate
4 medium size eggs
325g golden caster sugar
2 tablespoons vanilla essence
150g plain flour
200g luxury white chocolate, chopped


Preheat the oven to 180°C, 350°F, gas mark 4. Line a cake tin approximately 20cm square & 6cm deep,with greaseproof paper. Melt the butter, as well as the plain and milk chocolate together in a large bowl and allow to cool a little. In a separate bowl, beat together the eggs, sugar and vanilla essence. Once the chocolate has cooled, whisk in the egg mixture then fold in the flour & luxury white chocolate. Pour the mixture into the prepared tin & bake in the preheated oven for approximately 25 – 30 minutes until the top is crisp & pale & the centre is almost set. Allow to cool in the tin then cut into 20 squares.

Ich backe Streuselkuchen …

In a bid to combine my love for all things German with my love for all things edible, I decided a couple of weeks ago to have a go at making Streuselkuchen. When I lived in Germany, my friend Christina used to bring a load of Streuselkuchen with us whenever we went hiking. We used to drink it down with “Westminster Tee”, a bizarre brand of “English” tea which I’ve only ever had in Germany. In any case, I was very keen to replicate this, and our church’s monthly parish lunch seemed like a good enough opportunity. If you google Streuselkuchen you’ll find a million and one different recipes. To give you a bit of a heads up (for those who don’t know German and consequently can’t read its German Wikipedia page), Streuselkuchen consists of crumble on top, fruit in the middle, and a tasty pastry base. This is what it (normally) looks like:

The saying goes that Streuselkuchen (or just Streusel, as the Germans I know call it) originated in Silesia. Silesia used to be a part of Germany until 1945, and now only a tiny corner of the former province makes up part of the state of Saxony, around the town of Görlitz, on the Polish border. For those of you who never did History GCSE (ahem, husband), this is where Silesia used to be when it was German:

The recipe I used comes from our German friend Silke from Wuppertal, but who lives up the road from us, and the result was delicious. I’ve made two different batches using different fruits, and apple is my favourite so far, though it’s always nice to have more than one fruit. Here’s the recipe:


a) Dough:

500g Flour

100g Sugar

50g Butter/Margarine

1 pinch of salt

1 Egg

125 ml Milk

Yeast (can use dry yeast)

b) Streusel:

250g Butter/Margarine

200g Sugar

1 pinch of salt

400g Flour


Dough: Put dry yeast, 1 teaspoon of sugar and 2 tablespoons of warm milk in a cup and cover to rise. Put flour in bowl, make hollow in middle. Pour other ingredients around edge (butter in small pieces). When risen pour yeast in hollow, cover with flour and mix and knead all to dough. Flatten dough and put on baking tray.

Streusel: Put all ingredients in bowl at same time and make crumbs with fingers (or 2 forks).

You can put Streusel directly on dough or put fruit in between.

Bake ~ 20-30 min at 170° (fan oven).