Featured in the fourth issue of Sweet, and starring on the cover is a gorgeous shoot from the talented sweet styling duo behind Ivy & Oak Events. Heidi the Happy Glamper Kombi is covered with a delicious array of food from Studio Cake including Nutella meringues, coconut macaroons (and yes we mean macaroons not macarons), and delicious chocolate brownies! See the Studio Cake chocolate brownie recipe below.
150g unsalted butter
150g good quality dark chocolate
300g caster sugar
100g brown sugar
3 large eggs
1 tsp vanilla extract
150g plain flour
1/2 tsp salt
Preheat oven to 170*C, butter a 20cm square baking tin and line with baking paper.
Melt the butter and the chocolate over a double boiler – place the butter and chocolate in a heat proof bowl, and sit over a saucepan of gently simmering water.
Stir until the mixture is almost melted and remove from the heat. Stir until the chocolate is completely melted then set aside and allow to cool slightly.
Using the whisk attachment of a stand mixer, whisk the sugars, eggs, and vanilla extract until the mixture is light and foamy. Slowly add the melted chocolate mixture. Gradually fold the sifted dry ingredients into the chocolate mixture until the mixture is just combined. Be sure not to over mix.
Pour the mixture into the prepared tin and bake for 30 minutes. Brownies are cooked when the sides and top are set and the centre is moist. Allow to cool in the tin before cutting into squares. Store in an airtight container for up to a week.