Essential ingredients

KIRSTEN JENKINS’

“Try making a cake using breadcrumbs instead of flour. It gives a wonderful texture that absorbs syrup beautifully.”
– Mike McEnearney

PRUNE & MIXED CHOCOLATE BROWNIE WITH BISCUIT CRUMB

SERVES 12-14

1/4 cup (60ml) olive oil
150g salted butter, melted
1 cup (220g) dark brown sugar (or brown)
1/2 cup (110g) caster sugar
4 eggs
1 tbs vanilla extract
1 cup (150g) plain flour, sifted
1 cup (100g) cocoa powder, sifted
200g mixed chocolate, chopped
200g pitted prunes, chopped (we used Woolworths Macro pitted prunes)
75g chocolate biscuits, lightly crushed

Preheat oven to 180°C.

Lightly grease a 22cm square cake pan and line with baking paper. Combine the oil, butter and sugars in a large bowl. Whisk in the eggs and vanilla until well combined. Add the flour, cocoa, chocolate and prunes and stir until well combined. Spoon into prepared pan, sprinkle with crushed biscuits and bake for 40-45 minutes or until just firm to touch.

Remove the pan from the oven and place on a wire rack to cool to room temperature before serving. If you prefer a firmer brownie, refrigerate until chilled and firm before serving.

MAGDALENA ROZE’S

CHEWY CHOCOLATE & SALTED-PRETZEL COOKIES

“BECAUSE THE BROWNED BUTTER IS MELTED YOU CAN PREPARE THESE BY HAND, WHICH MAKES THEM A FUN KIDS’ ACTIVITY. FOR PERFECTLY CHEWY COOKIES, CHILL THE DOUGH IN THE FRIDGE FOR A FEW HOURS OR OVERNIGHT. AND DON’T OVER BAKE THEM!”
– MAGDALENDA ROZE

MAKES 14

190g unsalted butter, chopped2/3 cup (150g) brown125g caster sugar1 free range egg, plus 1 yolk1 tbs vanilla extract275g plain flour1 tsp bicarb soda120g dark (70%) chocolate, finely chopped, plus extra to scatter14 salted pretzels, crushed