B-B-B-BROWNIES!

Alright, I'll admit, I have been terrible at updating this little corner of internet space. But with good reason! I'm sure you will understand when you see the fantastic grades and superb social life I will have by the end of my degree...ahem.

But more to the point! I managed to sneak in some time in the kitchen over the weekend, the product of which was a batch of seriously gooey and chocolatey brownies. If I'm honest, I'm usually a bit iffy on brownies. I often find them sickly and I-can't-have-more-than-two-bites-esque. However, the light and airy sponge of these ones makes sure that that's not the case! The little chunks of white and milk chocolate dotted around them also give you a break from the richness of the sponge.

Not only that, but they're actually super easy and quick to bake. Apart from the excessive whisking required to mix the sugar and eggs, everything else is simple, and all the ingredients can be found in your Sainsbury's Local (or whatever the equivalent is where you are...apologies...). So click below for some more photos and the full recipe. Enjoy!

I'll be back soon, I promise.

From Cupcakes, With Love x

-180g unsalted butter

-180g plain dark chocolate (preferably cooking chocolate)

-270g caster sugar

-3 large eggs

-80g plain flour

-3 heaped tablespoons cocoa powder

-50g white chocolate

-50g milk chocolate

1. Break up the dark chocolate into small rough pieces and place into a bowl (note - this bowl should be able to fit over a small pan filled with water without touching the water itself). Then slice the butter into small cubes and add this into the bowl. Fill a pan with water and bring to the boil, hovering or placing the bowl of chocolate and butter over it whilst it melts.

2. Once completely melted, remove from the pan and set aside to cool. Now preheat the oven to 160 degrees.

3. Whilst you are waiting for this to happen, sift the flour and cocoa powder into another separate bowl and leave aside for later on.

4. Now, mix the eggs and caster sugar together in a larger bowl (this will need to fit all of the ingredients in at the end!) You need to whisk it until the mixture is very pale and almost double the size it was at the beginning. With an electric whisk on medium speed, this should take about 3-4 minutes.

5. Once this is complete, poor in the cooled melted chocolate mixture. Now, using a spatula or spoon, fold the two mixtures together. You should move the spatula in a figure of eight movement, bringing mixture from underneath to the top and vice versa. Be gentle so that the air doesn't escape!

6. Re-sift the flour and cocoa into the bowl, and fold this in with the rest of the mixture as before. Keep going, gently, until all the ingredients are well combined and you get a thick, gloopy and sticky brown mixture (attractive huh...?)

7. Now chop up the milk and white chocolate into small rough pieces and fold these into the mixture too. Make sure they are evenly dispersed throughout or you will get some brownies with more chunks than others!

8. Line a baking tray with baking paper, or grease it with butter. Pour the brownie mixture into your chosen tray or tin (which should be at least 1 inch deep) and spread it out evenly.

9. Pop into the oven for 25 minutes to cook! If, when you return after this time, the brownie mixture still wobbles when you shake the tray, leave it in the oven for another 5 minutes or so until it solidifies.

10. Remove from the oven and leave to cool. Whenever you're ready, take a sharp knife and slice the brownie block into smaller pieces (it should produce around 15 or more).

11. Serve with a scoop of vanilla ice cream whilst still a tad warm, and enjoy all your hard work!