brownies
fudgy cranberry brownies
Cranberry time! Yap. I am proud to report that the first fresh cranberries are available in the right now. Run, stock up on them – soon they will be gone – as suddenly as they appeared!
What’s wrong with her, you may wonder. Well – I live in Germany, and cranberries have just made their way here the latest years. And they don’t come in droves. So anytime I see one of these packages – I just need to buy it. When I managed to grab a package yesterday I immediately had to combine them with this delicious fudgy brownie recipe I had tried two weeks ago. And I was lucky. They turned out oh so sweet. I brought them to work (my co-workers are my secret testing animals – I analyze the time it takes until all crumbs are gone – no just kidding). Anyway, these were gone so quickly.
I wasn’t able to take decent photographs that quickly – I always have a hard time photographing brownies. Does anyone have tips and hints for me? The colour is hard to capture and I have simply no ideas on how to arrange them nicely. Well, anyway, here comes the recipe which is you will get done in no time.
donauwellen // danube waves
Donauwelle (danube wave)- a classic German cake with morello cherries, butter creme and cocoa. Butter cream? Oh oh! Its contains two layers of batter: a white and a dark one. Actually this cake is sometimes also called Schneewittchenkuchen / Snow White Cake, probably because of the combination of colours: white, black and red. Neat. But why this is mostly called Donauwelle? I have no idea. Yes, there is a wave-like pattern, but why attribute it to the Danube? Well, one thing is for sure – this cake is very yummy indeed. Very heavy, too.
This is why you will find here a variation of the cake: I let go of the butter cream layer completely. And the result may not be called a Snow White Cake – or Danube Wave any longer, but maybe the little sister or nephew. And it is very easy to make and requires not many ingredients.
Read Moresummery chocolate-cherry brownies
When I found the secret ingredient brownies over at browneyedbaker, I instantly knew I had to try a variation of these. It is cherry time here, oh yeah, it is cherry time. I imagined a moist, dense and rich chocolate muffin with juicy cherries that add a fruity, summery touch. This worked out so well (better than the picture). These keep well for at least 4 days if you store them in an airtight container – if you manage. I even had the feeling they became richer with each day.
Read Morecupavci – or Lamingtons?
I experienced these one day about a month ago – unexpectedly - at a barbecue. They caught my eye right away. But first barbecue, I thought. Wrong decision. Once I tried them, I didn’t want to stop. This is what is goint to happen to you: you see those squares, you pick them up. They feel quite heavy. But once you have your first bite, you will be surprised how soft and juicy they are. It is incredible. And then they lure you into taking another one, and one more [...]
This is apparently a Croatian recipe – cupavci meaning coconut squares . Try them, they are worth the effort!
correction: Melrose just pointed out that cupavci actually means wuscheln (~to tousle) in Germany, and that definitely does not mean coconut square, thanks Melrose. She also traced the origins back to Australia. What an interesting travel they made!
Read Morekärleksmums
This is a memory from the times I used to be in Sweden a lot. Kärleksmums means yummy (mums) love (kärlek), and these brownies are. Be aware that they are like this because they contain a lot of goodies: 5 eggs, 300g butter and not less than 400g of chocolate. Enjoy!
Read Moreturtle brownies
The first time I came across turtles was in New England. Deliciously sweet, chocolate, pecans and caramel – all combined. For a welcome treat I wanted to produce something similar, and came across these at joy of baking. Since pecans are not really affordable over here, I substituted those by walnuts and the heavy cream for the ganache by condensed milk. They came out moist and caramely, just like I hoped them to be. Another (among several) tweak to the original recipe was the substitution of light corn syrup by molasses, which worked out very well. I assume it gives those brownies a more intense taste.
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