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SWEET TREATS
BROWNIES
Makes 24 serves
INGREDIENTS
90g butter
125g dark cooking chocolate, chopped
2 x 60g eggs, lightly beaten
¾ cup caster sugar
1 teaspoon vanilla essence
¾ cup/112g plain flour
¼ teaspoon baking powder
100g walnut pieces
METHOD
1. Heat butter and chocolate in a saucepan
until just melted.
2. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
3. Place the eggs, sugar and vanilla into the
processing bowl. Process until creamy.
Add melted chocolate mixture and
process until well mixed.
4. Add flour and baking powder and
process until combined. Add walnuts
and process until just mixed through.
5. Pour mixture into a greased and lined
28cm x 18cm lamington pan. Bake in
a preheated oven at 190ºC for 25-30
minutes. Cut into 24 fingers and leave in
pan to cool.
STRAWBERRY CRÊPES
Makes 8 serves
INGREDIENTS
2 x 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup/150g plain flour
2 teaspoons caster sugar
¼ cup caster sugar, extra
¼ cup water
1 punnet strawberries, washed and hulled
2 tablespoons brandy, optional
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
2. Place eggs, milk, butter, flour and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
3. Heat a small, non-stick frypan or
crêpe pan. Pour ¼ cup of batter into
pan, swirling to cover base. Cook
on medium heat until underside is
golden, approximately 1 minute. Turn
and cook other side. Remove from
pan and place on a plate. Repeat with
remaining batter, stacking crêpes onto
plate and interleaving with strips of
greaseproof paper to prevent crêpes
sticking together. Set aside. Repeat with
remaining batter.
4. To make Strawberry sauce: heat extra
sugar and water in a small saucepan
until dissolved. Add strawberries and
cook until soft. Cool slightly.
5. Reassemble the Kitchen Wizz™ Food
Processor using the processing blade.
Place cooled strawberry mixture into the
processing bowl. Process until smooth.
Stir in brandy if desired.
6. Fold crêpes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour Strawberry Sauce
over the crêpes and bake in a preheated
oven at 200ºC for 10-15 minutes.
Serve Strawberry Crêpes with scoops of
vanilla ice cream.