Chocolate Brownie Suicide

These brownies are only good for the soul. Not the diet.

Vegaquarium- Chocolate Brownie Suicide

But they are too good to resist. Eat them warm with ice cream, straight out the oven, or cool the next day. They stay gooey and taste just as delicious!

Yes I know 6 eggs is more than Mike Tyson uses in his protein shakes, and 500g of sugar is pretty much a whole bag, but January is dark, gloomy and in need of something to look forward too. Even if it comes with a slight chocolate coma.

This is one of Nigella Lawson’s recipes, which I made with balloons down my bra so I could look just like her.

375 g soft unsalted butter
375 g best quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
200g white choc chips

  • Firstly preheat the oven to 180 degrees and line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper
  • Melt the butter and chocolate together in a saucepan and beat the eggs with the sugar and vanilla in a seperate bowl
  • Measure the flour into another bowl and add the salt.
  • When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture into the caucepan, and then the chocolate chips and flour.
  • Beat to combine it all then scrape it out of the saucepan into the brownie pan
  • Bake for about 25 minutes, the top of the brownie should look dull and speckled but the inside will still be very moist and gooey. Remember that they will continue to cook as they cool so don’t leave them in much longer!

Instead of chocolate chips you could also used chopped walnuts like Nigella does, and talk in innuendoes all the way through if you really want.

Vegaquarium- Chocolate Brownie Suicide


Vegaquarium- Chocolate Brownie Suicide

Banana loaf cake

I write this sitting at my kitchen table, listening to Bob Marley and eating a slice of this very banana bread. Lifes good.

What I love about this cake is that it is sooooo unbelievably squidgy, it is almost a cookie dough texture, but then the crust is really crumbly, heaven!

Every time there is some over ripe banana’s lying about which nobody wants to eat, we whip up one of these without fail.

This recipe is my grandma’s one. She is pretty amazing at making cakes, and is always baking for bake sales, and if we are lucky she makes them for us too.

The recipe is in ounces, but I have converted it into grams too.

You will need!

  • 8 oz/ 227g butter
  • 8 oz/ 227g sugar
  • 3 very ripe bananas
  • 1 egg
  • 11 oz/ 300g plain flour
  • 1 tbs baking powder
  • 1 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp Allspice
  • 4 fl ounces of milk
  • 1 tbs seedless raisins (optional)
  • a large loaf tin, mine is 23.5 x 13.5 x 7 cm. Line this with parchment.

. Firstly set the ovan to 180 degrees. Then cream together the butter and sugar untill they are light and fluffy. Next is the fun bit because you get to mash up your banana, it goes all squelchy and yummy, then add it with the egg to the creamed sugar and butter. Mix this together well.

.Sift in the flour, baking powder, cinnamon, nutmeg and allspice. Or if you are me, just throw it in. I never sift and it doesn’t make a difference, so I say unless you are a sifting fanatic, dont bother. Stir this together well.

.Now gradually beat in the milk and the raisins before pouring the batter into the tin. Remember to lick the bowl!

.Put this gooey love bug in the oven, and bake it for about an hour, or until the skewer doesn’t come out with gunge on it.

I love eating this warm straight from the ovan, but after that its amazing cold even after a week! Just put it in a tin or wrap it in cling film once it has cooled completely.

And don’t forget to try it with some chocolate spread!!