Let’s make triple choc brownies!
I am personally loving baking with my kids during this time. It is a bonding experience. I am so use to baking being my job that I don’t actually spend any time with them getting creative in the kitchen. Until now! We made these absolutely scrummy triple choc brownies last week and loved every moment! Jazz yours up with a variety of sprinkles of even just melting some extra chocolate and drizzling over the top. Lets bake people happy 😘
From the mouth of babes!
This part is written by my daughter Olivia (aged 9). “Making the brownies was definitely an interesting and yummy project because I was very keen to see how the scrumptious combined to make a delicious and yummy treat. I enjoyed the fact that my sister and I had to work together to weigh up the ingredients and then stir it all together. My sister Bella was good at cracking the eggs, removing the shell and doing the sprinkles. I was good at weighing the exact amount of ingredients as I enjoy Maths. Most of all I loved the eating part! Triple Choc Brownies are the best!”
- 300 g butter
- 3/4 cup cocoa
- 2 1/2 cups brown sugar
- 3 eggs
- 1 1/2 cups plain flour
- 250 g dark choc nibs
- 250 g white choc nibs
- 100g chopped pecans (optional)
- Weigh up your butter, cocoa powder, flour, brown sugar, chocolate nibs & pecans.
- Melt your butter in the microwave – 10 seconds should do it.
- Add in your eggs and mix.
- Sift a big spoon of flour at a time into the butter & eggs – making sure to mix after each addition.
- Sift your cocoa powder straight into the mixing bowl on top of the flour.
- Sprinkle in your choc chips & pecans.
- Mix well.
- Pour into lined baking pan.
- Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn onto wire rack.
- 125g unsalted butter, softened
- 250 pure icing sugar
- 2-3 tablespoons whole milk
- 1⁄4 teaspoon of high quality pure vanilla extract or vanilla bean paste
- Don’t fancy plain ol’ vanilla buttercream, then substitute the vanilla essence with other flavours!
- Squeeze of fresh orange
- Tablespoon of blended raspberries
- Tablespoon of pureed strawberries
- Shot of coffee
- Always work with your ingredients at room temperature – you will thank me for this!
- Use the best quality ingredients that you can afford – cupcakes are a treat so be good to yourself and don’t bake with rubbish.
- If your buttercream splits then slowly add a little more icing sugar until it comes together.
- Add melted white, milk or dark chocolate to your buttercream for white choc buttercream!
Enjoy our helpful little video
Other easy recipes to give a go
- Quick Cupcakes for Kids: https://theccc.com.au/quick-cupcakes-for-kids/
- Basic Buttercream: https://theccc.com.au/basic-buttercream/
- Nigella Lawson’s Cupcakes: https://www.nigella.com/recipes/cupcakes
- Martha’s Top 5 Healthy Baking Tips from Her Latest Cookbook, “A New Way to Bake”: https://www.marthastewart.com/1513122/marthas-top-healthy-baking-tips
More from us
What could be more fun than your very own cupcake party with us at The CCC headquarters in Mosman! Learn more about our kid’s parties HERE