Triple Chocolate Almond Brownies

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookies and a cake.

Purposefully made to not be a sweet as traditional brownies whilst retaining all the wonderful flavours you would expect they offer a more intense experience. The chewy middle encapsulated with a crunchy exterior is complimented with the nuts for that pleasing crunch the mouth adores and all backed up with a small tingle from the coffee buzz… could you ask for more.


  • 150g dark chocolate; roughly chopped
  • 150g caster sugar
  • 115g butter; cubed
  • 100g almonds; roughly chopped
  • 55g plain flour
  • 50g white chocolate; roughly chopped
  • 30g drinking chocolate
  • 2 eggs; beaten
  • 1tbsp instant coffee
  • 1tbsp filtered hot water
  • 1/2tsp vanilla essence

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookies and a cake.Method:

Preheat the oven to 180C and prepare an 8-inch square tin by lining it with baking paper, unless you, like me, bake in a silicone tray in which case no lining is necessary.

In a heavy bottomed saucepan, over a very low heat melt the butter and dark chocolate slowly. Once melted remove from the heat and add the sugar, stir constantly until it is all dissolved.

Put aside the mixture to cool down.

In a small cup mix together the hot water and instant coffee and again set aside to cool; once cold add the vanilla essence.

Beat the eggs with a fork or whisk in a small bowl or cup.

In yet another bowl sift the flour and drinking chocolate together.

Once your dark chocolate has cooled down to around room temperature pour into a mixing bowl and then add the whisked eggs, the coffee and vanilla mixture and stir the mix until combined.

Fold in your flour and drinking chocolate; finally gently fold in the chopped almonds and white chocolate chunks.

Spread the mixture out evenly in your pre-prepared baking tray and bake for 28-30 minutes or until just set in the middle… avoid over baking as over baked brownies will tend to be dry and hard, I like to check on them once my timer hits the 25-minute mark just to keep a close eye on them.

Remove from the oven and place the tray on a cooling rack to allow them to cool completely.

Cut into your desired serving portion size and enjoy!

Super rich in flavour, dense yet chewy in the middle, those brownies offer the perfect cross between cookie and a cake.

Super Quick and Easy Coconut Macaroons

Super quick and easy Coconut MacaroonsThere is a lot of different recipes floating around on the net for coconut macaroons. Some use flour, some use butter, others call for condensed milk… some even ask for chilling time… well my one has only three ingredients; it is quick and easy and you can have freshly baked macaroons within 20-25minutes depending on how fast your mixer can beat the whites and your oven can heat up. To make things even better the recipe is gluten and fat free… but it does have sugar so not so good for people on the diet 😉


  • 2 large eggs
  • 140g caster sugar
  • 220g decanted coconut


Preheat your oven to 180C (160C if fan assisted).

Prepare a large baking tray and line it with baking or parchment paper.

Separate the eggs and pop whites into a mixer.

Mix them until stiff, then slowly add sugar, spoon after spoon… you need to have really thick egg whites in order for your macaroons to keep their shape.

Once all the sugar is incorporated, add yolks (one by one) and stop the mixer.

Fold your coconut and try not to “play” with your mixture for too long.

Use a spoon or an ice cream scoop to shape your macaroons and place them on earlier prepared baking tray. If your mixture is as thick as it should be they shouldn’t spread too much so there isn’t a need for a lot of spacing.

Bake in earlier preheated oven for around 15 minutes or until just golden brown.

Remove from the oven and allow to cool a little before moving them onto a cooling rack.

My Super Quick and Easy Coconut MacaroonsThe macaroons are lovely and crisp on the outside and soft and chewy inside; just as they should be.

Top tip: take your time when beating the whites; they need to be firm but be careful not to over-beat them. Add sugar slowly spoon by spoon… do not rush it. You are aiming for super glossy totally white whites, just like you would make for a meringue mixture.

My Super Quick & Easy Coconut MacaroonsDo you like coconut macaroons?