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    Entries in chocolate (46)


    Chocolate Oreo Fudgy Peppermint Christmas Treats

    chocolate oreo fudgy peppermint treats

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    Melt, mix, pour, chill and eat.

    A quick, easy recipe for chocolate Christmas treats... they taste yummy and are perfect unadorned for gift giving or decorated with mini Oreo's for your Christmas get together.

    makes 36 to 40 squares

    23x23cm (9x9in) cake tin lined with non stick baking paper... as there is no baking involved don't worry if you don't have the exact matching tin size.


    360g (11.5 oz) dark eating chocolate... just pick one you like the taste of and roughly chop. 

    1 can sweetened condensed milk

    30g (1oz) butter

    I pack Oreo's, lightly crushed

    1/3 cup crushed candy canes

    Optional decoration; more crushed candy canes, mini Oreo's and a dab of pure cream or ganache or frosting to hold the decorations on. 


    Place the roughly chopped chocolate, butter and sweetened condensed milk in a medium large saucepan. Stir over low heat until about 3/4 of the chocolate is melted, remove from heat and continue to stir until the *chocolate is fully melted. The mixture should be barely warm at this stage.

    Stir in your lightly crushed Oreo's and crushed candy canes. Pour into prepared tin and smooth top with a dampened spatula. 

    Refrigerate for 2-3 hours before cutting into squares. Decorate if desired. 

    Store in an airtight container for up to a week in the refrigerator.

    Happy Baking :) 

    *Note: I know it's tempting but do melt the mixture slowly, if you turn up the heat the chocolate risks overheating and becoming grainy and you want smooth and creamy :)

    adapted from Christmas 'AWW little Christmas treats' 'dark chocolate nougat fudge bars'

    Try your hand at making your own fruit mince

    star fruit mince pie pops 

    or how about traditional shortbread... wonderful crushed and added to melted chocolate too!


    Adriano Zumbo Packet Mix Macaron and Brownie Review

    Adriano Zumbo Salted Caramel and Passionfruit Macaron mixes, plus chocolate brownie mix

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    We love Adriano Zumbo here in Australia, the Sydney based patissier has been proclaimed the king of macarons by those far and wide that have tasted his perfectly pretty, often exciting macarons and pastry creations. 

    Now we can have a little bit of Zumbo at home with the release of Adriano Zumbo packet baking mixes. 

    I usually bake from scratch and I don't have that much experience using packet mixes so I called in a "non baking friend" to try out the macaron mixes.

    First a look at in what's in the box:


    In the Salted Caramel Macaron box (pictured) there is Caramel meringue mix, Almond meal mix, and Caramel filling sachet. Two piping bags are included, one for the macaron and one for the filling. Ditto the Passionfruit but passionfruit flavoured and the brownies contain the batter mix and choc chunks.

    There is a template ring so you can mark out your circles on your baking paper. You can also go to the website and download a template sheet if you, ummm "can't find a pencil??" Seriously, a lot of thought and time has gone into developing these products, from the funky packaging to video web links to help you along the way and as for the macarons lets see what a self professed non-baker can do.

    I was surprised how quickly my friend was able to use an electric hand mixer make the meringue (with cold water), sift/fold and pulse in the almond meal and then piped perfect macaron circles (I did ask about their piping technique and they said "I do watch MasterChef") and baked the following...

    Goodness, how perfect are these shells!!

    Here they are Passionfruit complete with filling and the caramel....

    I know you will be tempted to eat them straight away (and they do taste great), but do try saving them overnight to end up with the squidgy authentic macaron experience.

    Still not feeling confident baking macs... you always scan the side of the macaron mix box to watch videos.

    Alternatively head over to Zumbo Baking where you will find helpful videos to assist you in your baking.

    More of a chocolate fan? The Adriano Zumbo range includes, chocolate brownie and choc mud mirror cake (couldn't get this one for the review). 

    A quick look at the brownies... you will have this mix together in a couple of minutes... hand mix with a spoon, pour into a lined tray and viola see what you get! Served warm with ice-cream for your next family get together.

    Dark and delicious chocolate brownies from the Adriano Zumbo Chocolate Brownie Mix

    Happy Baking :) 

    You might also be interested in liquorice ice-cream

    or Bundy Banana cupcakes with toffee toppers


    Chocolate Scones

                                       chocolate chip hazelnut scones

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    I didn't go to high school, I went to a technical school which is a trade school. We had no english, literature, history, geography classes, learnt no languages, no grammar (you've just had that ahhh haaa moment haven't you?) instead we had the all encompassing "humanities class". Then there was shop classes, yes I learnt woodwork, sheet metal, electrical practice and so on... plus cooking. In cooking class we made preserves, fondant covered fruit cakes, choux pastry, doughs and everything in between including copious batches of scones.

    I made this scone cutter in sheetmetal class, I still use it to this day

    This is a tradional scone dough like I made at school, the type where the butter is rubbed in, with the addition of dark cocoa powder and Nestle choc bits that my step son Daniel liked to add to every single thing we baked when he was little. 

    Chocolate Scones 

    rich and chocolately but not over sweet, top with nutella or cherry jam and whipped cream... don't forgot an expresso or a cup of strong tea 

    Pre heat oven to 180c (360F) 

    line a baking tray with a non stick baking paper


    2 1/2 cups self-raising flour (self rising flour)

    1/2 cup dark cocoa powder

    pinch of salt

    1/2 cup castor sugar (superfine sugar)

    80g of chilled butter cubed (2.8oz) 

    1 cup of milk ... plus a little more if needed

    250g bag Nestle dark choc bits (8.8oz dark choc chips)

    1/2 cup of toasted skinned and roughly chopped hazelnuts *you can leave them out if you don't like nuts

    Plus a little cocoa sifted through flour to sprinkle on bench top


    Sift together the flour, cocoa, castor sugar and salt into a bowl. Add the chilled butter and rub through with your finger tips until it resembles breadcrumbs. 

    Make a well in the centre and add milk, choc bits and nuts. Use a butter knife or flat bladed metal spatula to lightly mix the ingredients into a soft dough. If it seems a little dry, add another tablespoon of milk.

    Turn out the dough onto bench top that you first sprinkled with flour/cocoa. Don't knead the dough, but rather softly pat together. Pat or lightly roll the dough until it is 2cm (a little under 1 inch) thick. 

    Using a 5 cm (2 inch) round cutter, cut scones and transfer to lined baking tray. Lightly pat or roll together extra dough between batches. 

    Bake for 12 to 15 minutes. Serve warm with topping of choice.

    Happy Baking :) 

     you might also be interested in quick chocolate dessert 


    Nutella Chocolate Dust

    bailey's chocolate truffle cheesecake, raspberry sorbet and nutella dust

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    "The sorbet was melting, the truffle cheesecake momentarily pushed to one side... all were distracted by the Nutella dust."  the lone baker 

    A little bit of fun today with Nutella chocolate dust. Nutella chocolate dust is a touch of molecular gastronomy magic in the form of maltodextrin powder mixed with Nutella chocolate spread.

    What I love about the Nutella dust (or dirt/sand) is the smile it brings to peoples faces when they taste it. The powder melts in your mouth and you have "Nutella".

    You can do this with peanut butter too, just make sure it's the old fashioned natural kind of peanut butter that needs a mix to bring the oil/paste back together.  Also works with any fat, such as cream based caramel dust or say a flavoured olive oil dust with steak etc.


    Maltodextrin is starch derived from either corn, wheat or tapioca.

    Maltodextrin comes in different grades;

    Maltodextrin (DE18) this is one you will most likely see around, it's cost effective and available in many sizes including bulk amounts. 

    Tapioca Maltodextrin (N-Zorbit M) top of the range in quality and price. With a very low bulk density N-Zorbit M will give you a lighter and fluffier result than other Maltodextrins on the market.

    Tapioca Maltodextrin (DE10) this one falls in-between the (D18) and (N-Zorbit M), one to consider when N-Zorbit M is out of your price range. 

    I used a tapioca derived Maltrodextrin (DE18)  today to create the Nutella Chocolate Dust. Want to give it a try?? 


    80g (2.8oz) Maltodextrin 

    120g (4.2oz) Nutella chocolate spread

    formula from


    With a metal spoon mix the Nutella and Maltodextrin together in small bowl. Transfer mix to a blender and process for a few seconds, stop the blender and shake to make sure ingredients are evenly distributed (you can turn the blender off at the power point and scrape bottom of blender rather than "shaking" if preferred). Repeat a few seconds at a time until you have a fluffy Nutella chocolate dust. Pass through a fine seive for an even lighter result. 


    Stores in a sealed air tight container until ready to use. The dust darkens a little on storage (see top photo) to bring it back to a lighter colour re-sift. 

    The dust dissolves with moisture so add it to your plated dessert at the last minute or serve in small seperate bowls to sprinkle over sundaes etc. All my guests took home a small container of Nutella chocolate dust. 

    Happy Baking :) 

    Stockists: Where to get maltodextrin.... 

    in Australia DE18, DE10, and N-Zorbit M all available from The Melbourne Food Ingredient Depot

    also in Australia tapioca maltodextrin and N-Zorbit M also available from The Red Spoon Company

    Elsewhere... Amazon has the N-Zorbit and searching maltodextrin whilst there will give you a range of types and sizes


    Love your choc hazelnut, then how about Baci ice-cream... recipe here


    Aunty Clare's Chocolate Frog Grog

                                         aunty clare's chocolate frog grog

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    A tiny town is Mangalore; so tiny in fact the entire town is comprised of "the pub". My Aunty Clare owned the Mangalore Hotel, where I spent many a school holiday in the hotel kitchen or waitressing in the lounge, occasionally a sheep would wander through the bar... but those stories are for another day. 

    mangalore hotel situated two hours north of Melbourne 

    When my Aunt and Uncle eventually retired to another nearby town they took with them more scotch whisky than you can imagine. Scotch whisky that turned up in all sorts of desserts, cakes and preserves. You will have to combine the thought of that whisky with Aunty Clare's that day find of "bulk bags of slighty deformed Cadbury's Freddo Frogs" to explain how I found myself in a country kitchen unwrapping chocolate frogs for Aunty Clare who was about to whip up a batch of frog grog.

    Frog grog is really just another version of homemade Baileys Irish Cream and you can replace the chocolate frogs with the same weight milk chocolate of choice, but I do love all the shot glasses lined up with their accompanying chocolate frog "chaser". 

    I started with the labels... Eat Drink Chic has vintage apothecary labels you can download here. Once downloaded pop the labels into photoshop or art software of choice to customise. 

    customise the labels


    Cadbury Freddo chocolate frogs 

    Aunty Clare's Chocolate Frog Grog

    makes just over 2 litres, store in the refrigerator for up to 2 months.


    2 x cans of sweetened condensed milk

    1 x can of evaporated milk

    1 and 1/2 cups thickened cream (thickened cream in Australia contains a little gelatine, you could use fresh bottled liquid whipping cream instead)

    200 grams (7oz) Cadbury Freddo Frogs 

    3 cups of Scotch Whisky

    1 tsp pure vanilla extract/essence

    1 tbl instant expresso coffee dissolved in 1 tbl of boiling water

    extra chocolate frogs for serving


    Place all your unwrapped frogs in a large heatproof bowl and melt gently over a pot of barely simmering water. 

    *tip... avoid overheating by removing frogs from heat when they are two thirds melted and stir to melt remainder. 

    Place your bowl of melted frogs on your bench and slowly whisk in the two cans of sweentened condensed milk. Then whisk in the evaporated milk, cream, dissolved coffee and vanilla extract. Once that's all combined finish by whisking in the whisky.

    Pour the mixture through a mesh strainer into a large jug and decant into sterilised bottles. Glue on your labels and you are all finished. Best left for at least 24 hours, before enjoying chilled over ice... don't forget the extra frogs! 

    You may have seen on facebook that our puppy has been renamed "Gallifrey" and I'm nursing broken ribs at the moment.

    I'll be back baking and blogging in May, hope to see you then :)

    More of Aunty Clare? Try your hand at making a batch of scotch whisky marmalade for your puddle cupcakes.

    Or more Grog? Try Bundy Banana Cupcakes or make yourself a toffee topper... here


    Han Solo Cupcake

    chocolate cupcake, red cocoa frosting, chocolate Han Solo in "carbonite", chocolate pop rocks

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    Lawyers, counsellers and doctors oh my!!

    Well, here I am and the shock of my marriage break up dulled by being caught up in lawyer, counsellor and doctors appointments. 

    Like Han Solo I'm trapped, not in carbonite but in a swirl of paperwork that binds me to my husband. Hopefully I'm not on my way to Jabba the Hutt!!

    Now, lets talk chocolate :) 

    Silicone ice-cube trays double as moulds for your chocolate creations, today I've used the large Han Solo mould for my cupcake topper. Your chocolate tempered or otherwise doesn't have the "high shine" finish of using hard plastic moulds, but this is more than made for with the plethora of designs that are available in silicone. 

    Han Solo ice-cube tray

    I half filled the mould with melted chocolate, sprinkled on chocolate pop rocks, then filled the rest of the mould. You end up with a "Choc Rock Han Solo Block"... or something like that.

    Chocolate pop rocks

    Use food paints and lustre dusts to colour your finished pieces. I sprinkled extra pop rocks and chocolate rocks on the frosting.

    Thank you everyone for your messages/comments of support. I have read them all, please forgive me for not replying at the moment and I'm going to give Valentines cupcakes a miss this year too... but I'll be back in March with "bunnies" and Easter goodies.

    The Lone Baker xx



    Emma's Whoopie Pies Review

    Harriet and Emma

    Meet Emma the 14 year old daughter of my best friend Jacinta. Emma is a fabulous baker and has kindly stepped in tonight as guest reviewer in a packet mix vs homemade challenge. Take it away Emma.....

    Betty Crocker Vanilla Sprinkle Whoopie Pies

    I don’t normally use a packet mix, but I love whoopie pies and thought I’d give the packet Betty Crocker Vanilla Sprinkle Whoopie Pies Mix a go.

    straight from the oven

    While the recipe and the whoopie pies themselves were easy to make and follow, the overall taste was very disappointing (such a shame because they looked very delicious).

    making vanilla cream filling mix

    finished Betty Crocker Whoopie Pies

    They just had that artificial taste that you often get with a packet mix.

    I then decided to compare the packet ones with some whoopie pies made from scratch. I got the recipe from the “Whoopie Pies” book by Sarah Billingsley and Amy Treadwell, given to us by The Lone Baker.

    I used the Classic Chocolate Whoopie Pies sandwiched together by a cream cheese filling.

    classic chocolate whoopie pies

    cream cheese filling

    The homemade ones were far superior to the packet ones (they were just as easy to make as well). My family preferred the homemade ones over the packet ones.

     We soon devoured them all!!! 


    text and photography by Emma Darlison

    The Lone Baker back tomorrow with two ingredient tuile... topping a cupcake of course :) 


    Teddy Trouble Tia Maria Tim Tam Treat

           Teddy Trouble TiaMaria Tim Tam Treat with fondant teddy bear

    "The weekend started with hedgehogs, but finished with Teddy Bears"

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    Hedgehog slices are popular in my home state of Victoria. Hedgehogs are a chocolate unbaked refrigerator slice (bar), mainly comprised of crushed biscuits (cookies). Usually store bought biscuits are used and it's a quick and easy way to use up leftover cookies from the Christmas season.

    I was working on delveloping a hedgehog recipe on the weekend that did not contain raw egg; we are "thrill seekers" here in Oz and do eat raw egg in our hedgehogs that tends to cause "dread" in some other countries. 

    My thoughts then went to Tim Tams. Australia's national biscuit is the ANZAC, but it's the 'Tim Tam' that is the iconic Aussie biscuit. My very own teddy bear, namely my husband Mark was in trouble this weekend when he offered to drop off eggs and Tim Tam Treats to my best friends house... Mark took the eggs and having second thoughts tucked away the Tim Tam Treats unbeknownst to me back in fridge. Goodness, that's what I like to see at Christmas... no sharing of treats and keeping them for yourself!! 

    classic original Tim Tams and dark chocolate Tim Tams

    Tim Tams sandwich light chocolate cream, inbetween chocolate malty biscuits that are enrobed in chocolate. They are what I use in today's recipe, but if you can't get Tim Tams go for the biscuit/cookie you think is closest to it. 

    inside Tim Tams

    Tia Maria Tim Tam Treats

    18 standard cupcake cases or 36 mini cases, mixture can alternatively be pressed into a brownie tin.

    *note on "raisins" that are used in the recipe... 

    Raisins in Australia are larger and stickier than sultanas, if you can't get them chopped dates are a suitable substitute. 

    on the right, raisins are larger and stickier than the sultanas on the left. 


    150 grams of raisins or chopped dates

    3 tablespoons of Tia Maria

    400 grams 2 packs (14 oz) Tim Tams or equivalent

    300 grams (8.8 oz) dark eating chocolate

    150 grams (5.3 oz) butter

    150 grams (5.3 oz) roasted walnut or pecan pieces

    2 tablespoons sour cream


    Put the raisins along with the Tia Maria in a small microwave safe bowl, microwave on medium low in 30 seconds increments until Tia Maria starts to be absorbed into the fruit. Set aside.

    Roughly crush Tim Tams in transfer to a mixing bowl.

    you want pieces of the biscuits still to be visible

    Melt chocolate and butter in a saucepan over low heat, stir gently until chocolate is melted. Set aside.

    Add walnuts to the Tim Tams in mixing bowl, add sour cream, melted chocolate mixture and Tia Maria soaked fruit. Stir vigourously with a wooden spoon.

    Divide mixture between paper cupcake case and press down firmly with the back of a spoon.

    *Refrigerate overnight. 

    the inside of the Tim Tam treats looks like this

    Before serving top the Tim Tam treats top the treats with chocolate icing, melted chocolate or chocolate ganache if desired. 

    *the refrigerating overnight step cannot be skipped, the biscuit pieces swell and the treats will be the correct chocolately fudgey consistency. 

    Happy baking :)

     You might also be interested in: 

    Toblerone dessert in 30 minutes

    or try a white chocolate plastique recipe


    A Zumbo Macaron

    clockwise front: raspberry caramel, lime and mint mojito, cola, lemon verbena, caramelised pumpkin seeds and milk chocolate, chilli and cinnamon.

    On a recent trip to Sydney my step son Daniel and his beautiful girlfriend Trish went macaron shopping at pastry chef extraordinaire Adriano Zumbo's Balmain store. Daniel returned to Melbourne laden with pastries and boxes of macarons. 

    Daniel and Trish

    Goodness all the macarons were incredibly good and the perfect example of what a macaron should be. With super thin crisp shells yielding to soft and chewy interiors and "oh, the fillings" well, lets have a look at the flavours.... 

    Raspberry Caramel; this reminded me of something from childhood, perhaps the caramelised jam at the bottom of jam pudding?  I, who doesn't like caramel usually loved this one. There is the traditional "burnt sugar" taste to these and the punch of raspberry from the not overly sweet jam like filling.

    Lime and Mint Mojito; Daniel and Trish's favourite flavour... and my husband was quiet taken with these too. The strongest colour and flavour of all macaron's we tasted, a clear burst of lime followed by a fresh mint flavour. Bit "sparkly" and pretty these ones :)

    Cola; Yes, it tasted like "cola". Nice colours, we all liked it with Daniel commenting he would have liked the cola flavour to be more pronounced. 

    Lemon Verbena; Who would have thought?? After 18 years of marriage my husband and I finally agreed on something!! We both voted the unassuming, pale leafy green macaron our "favourite". Beautifully balanced flavour and it is was refreshing and creamy at the same time.

    Caramelised Pumpkin Seeds; Voted "ok" by all of us. They weren't awful, but they weren't a "stand out" like some of the other flavours. 

    Milk Chocolate Chilli and Cinnamon; These were "yum", just the right amount of heat in these babies, contrasting with the creaminess of the milk chocolate filling. If I was only to buy one flavour to serve at a party/dinner these would it. Fun and delicious.  

    We also tried a few individual tarts, including 'Grandma's soap' a lavender concoction comprising of blueberry compote, fresh blueberries, lavender chantilly & almond cème. The classic passionfruit curd and and pâte sucrée and the fab 'Whizz Fizz'...

    Inside the Whizz Fizz tart with it's raspberry meringue, sherbet, raspberry compote, liquorice crème. This was "Wow!!". The pastry in all the tarts is so good and unlike any pâte sucrée I've tasted before, my goal for 2012 is to emulate, that taste, texture and flavour.

    Well, it's a big week for Adriano Zumbo with his new store opening at Star Casino. If your in Sydney you must go check it out. 

    Oh, don't forget it's Zumbo's MACARON day this Sunday... go with an empty belly and fill up on the plethora of fabulous flavours. Get all your updates for the day straight from Zumbo's website, browse the patisserie menu whilst there.  Zumbo 

    Happy Baking :) 

    I'll looking at the Zumbo cookbook in up coming weeks but for now you might be interested in; Daniel's review of Lindt's Chocolate Cafe  

    or a review of the Laurent Patisserie 


    Brownies, Brownies, Brownies

    Come join me on Facebook  Competition day today, scroll down for you chance to win 'Cookie Swap'!!

    It's official, I never want to eat a brownie again!! Well, at least for a month or two... phew, all this brownie taste testing was tough, but someone's gotta do it. 

    Brownies are so subjective aren't they? Fudgy, cakey, with nuts or with out. Are you a purist or perhaps you prefer to add choc chunks, caramel swirls or fresh raspberries. Then there is the edges, do you always go for the gooey centre bit or do you like the sugar crisp edges? And yes, some of you will even prefer your brownies frosted.

    Lets have a look a few different brownies... all recipes were baked on two separate occasions, all brownies improved after resting/refrigeration period... in other words "yummier the next day". 

    'Robert's Absolute Best Brownies' is from David Lebovitz's excellent 'Ready for Dessert: My Best Recipes', I baked it once with nuts as per the recipe and once with chocolate on top for my hubby. This was my favourite brownie, albeit I think more of a chocolate slice than what I'd consider a true brownie. A little piece with coffee was "just right". 


    Then on to Australian style brownies where we go tend to forgo the sugary crust for soft brown sugar finish. Ideal if you need a flat top to decorate your brownie. Pop over to Donna Hay's official site for her brownie recipe or try Gary Mehigan's Triple Chocolate Brownies from Australian MasterChef ...

    Gary Mehigan’s Triple Chocolate Brownies
    MasterChef magazine March, 2011

    150g (5.29 oz)  unsalted butter, chopped
150g (5.29 oz) dark chocolate, finely chopped
    plus an extra 150g (5.29 oz) dark chocolate, cut into chunks
    100g (3.5 oz) milk chocolate, cut into chunks
    100g (3.5 oz) white chocolate cut into chunks 
    4 eggs, room temperature
    330g (11.64 oz) brown sugar
    1 tsp pure vanilla essence (extract)
    150g (1 cup) self raising flour (self rising)
    Preheat oven to 180C (350F).
    Grease and line a 20cm x 30cm (approx 8 x 12 inches) slice pan.
    Place butter, finely chopped dark chocolate and tablespoons of water in a small pan.
    Stir over low heat for 3 minutes or until melted, then transfer to a bowl.
    Whisk in eggs, sugar and vanilla. Sift in flour, then fold in the remaining chocolate.
    Spoon batter into pan and then bake for 35 minutes, or until firm around the edges but soft in the centre.
    Cool for 10 minutes, then refrigerate for 2 hours or until chilled.


    With brownies being quintessentially American, then that would make peanut butter and jam (jelly) triply so, or so I thought but not all family members agreed.

    'Chewy, Gooey, Crispy, Crunchy melt in your mouth cookies' isn't just a fabulous book title, it's written by a fabulous cook 'Alice Medrich' author of 'Pure Dessert' and the gorgeous 'Chocolat: extraordinary chocolate desserts' amongst others. 

    I've made several of the brownies from this book, all good... the cocoa brownies I baked to the recipe the first time and the second time I decided to swirl through some peanut butter and raspberry jam.

    My husband Mark loved these!! My step son Daniel thought "they were just wrong" and picked away the peanut and jam to eat the fudgy chocolate brownie. Can't please them all ;)



     the unassuming brownie voted "best" by my husband and step son

    Almost didn't buy 'Cookie Swap', Amazon kept putting it in my recommendations where I'd glance at it and think "don't like the cover", "don't have cookie swaps in Australia". Then it triggered (in my brain that is) where I knew the name 'Lauren Chattman' from, she is the co-author of 'Dessert University' one of my favourite dessert books by Roland Mesnier former White House pastry chef. So I popped it in the cart and I'm glad I did, because from page 55 of this book comes a brownie recipe that they both my husband and step son voted "best" brownie. We have made the 'Incredibly Fudgy Brownies' numerous times, so has my best friends daughter Emma, we all love it.


    Would you like to win a copy of 'Cookie Swap'? I have three copies up for grabs...

    For you chance to win just leave a comment here on the blog or on facebook:

    25 words or less "Your favourite brownie and why?" or perhaps a killer brownie recipe I should try? Competition drawn Monday 14th November.

    If you missed the 'Fat Witch Brownies' book review it's here 

    or Choc Orange Brownie Cupcake

    Happy Baking :)