Sugar and Crumbs review and Valentine’s Day Brownies

Sugar and Crumbs review and Valentine’s Day Brownies

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A couple of weeks ago I was sent a bag of goodies by the lovely Sugar and Crumbs, who are a company selling naturally flavoured icing sugars and cocoa powders. I was sent their new flavours to try, which included a salted caramel icing sugar, coffee icing sugar, black cherry icing sugar, and my personal favourite: cherry cocoa powder.

I found this cocoa powder really easy to work with, and it had a great cherry flavour. In these brownies I used some cherry cocoa and some normal, as I didn’t want the cherry to be too overpowering, as well as making my sample last longer!

These brownies would be perfect for a Valentine ’s Day tea party, as they are squidgy and chocolatey, with a hint of cherry, and some juicy cherry pieces. Or, of course, you could just eat them all yourself…!

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Chocolate Cherry Brownies:

175g butter

350g caster sugar

1 tsp vanilla bean paste

3 eggs

125g plain flour

1tsp baking powder

30g Sugar and Crumbs cherry cocoa powder

20g normal cocoa powder

60g dried cherries, soaked in boiling water mixed with 1 tbsp cherry cocoa powder for 2 hours, then chopped.

80g dark chocolate, chopped

20 x 30cm baking tray, greased and lined with baking paper

Pre-heat your oven to 180°C

  1. Melt the butter in a saucepan, then pour onto the sugar and mix well. Leave to cool for a few minutes, then add the vanilla.
  2. Add the eggs to the mixture and stir, then sift over the flour, baking powder and cocoas.
  3. Fold in, then add the chopped chocolate and cherries and stir again.
  4. Pour into the tin and spread out evenly, then cook for 25-30 minutes, until the top has a crust, but still a slight wobble.
  5. Leave to cool in the tin for 10 minutes, then cut into slices
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30 minute cookies

30 minute cookies

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These cookies are the ultimate in speedy baking – you can make them from scratch in half an hour, perfect for hungry hoardes! You can have the mixture prepared in ten minutes, bake for 15, cool for 5, and you have gorgeous soft baked cookies, still with melted chocolate chunks in them.

 

The best thing is that you can adapt these to suit any flavour you want. Simply add a different combination of flavours: chocolate, zest, dried fruit, cocoa powder or anything you fancy! Milk chocolate and raisins also works well, as does chocolate and pecan.

 

30 minute cookies

For the basic cookie dough:

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80g caster sugar135g softened butter

80g soft brown sugar

1 egg

190g self-raising flour

½ tsp bicarbonate of soda

Chocolate chunk cookies:

1 tsp vanilla bean paste

100g white milk or dark chocolate, chopped into chunks

 

Chocolate orange cookies:

Zest of ½ an orange

30g of cocoa powder, instead of 30g of the flour

60g dark chocolate, chopped into chunks

White chocolate and cranberry cookies:

½ tsp cinnamon

60g dried cranberries

60g white chocolate, chopped into chunks

2 baking trays, greased and lined with baking paper.

  1.  For the basic dough, put the butter and sugars in a bowl and beat until combined. Add the egg and stir well.
  2. Add the flour and bicarbonate and mix into a dough (not forgetting to substitute 30g of flour for 30g of cocoa if making chocolate cookies).
  3. Next add your extra ingredients, chocolate chips, orange zest or vanilla, and stir in.
  4. Divide the dough into 12, and roll into balls, then place on your baking trays, spread well apart.
  5. Bake for 15 minutes, until just starting to brown at the edges. The middle will still be soft, but don’t worry because they will firm up as they cool.
  6. Leave to cool for 5 minutes before taking off the baking paper and eating!

 

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