GUINNESS BROWNIES

180g 70% chocolate

150g butter

1/2 cup Guinness (drink the rest)

200g brown sugar

3 whole eggs

1 egg yolk

130g sifted flour

2 tbs sifted coco powder

Guinness and ice cream, to serve

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Step 1. Pre heat oven to 160C and grease and line a 20x20cm brownie tin.

Step 2. Melt the chocolate and butter in a double boiler. Once combined, add Guinness and brown sugar and stir to combine and dissolve sugar.

Step 3. Remove chocolate mix from the heat and allow to cool slightly. Adding one egg at a time, whisk and beat together well until all eggs are added and fully incorporated.

Step 4. Add flour and coco powder and mix will to incorporate. Pour batter into your brownie tin and bake for 20-25min or until cooked to your liking (I like mine goooey)

CHOC CHIP CUPCAKES

I recently cooked this recipe on Ch7 Sunrise for Starlight Foundation in support of their Tour De Kids Challenge. A cycling challenge during the months of October where participants set cycling goals and raise money for Starlight to help support sick kids and their families during their hospital stay and through their incredible Starlight Wish program.
These Choc Chop Cupcakes are perfect after a big cycle, a nice addition to the kids lunchboxes, or a sweet afternoon treat with a cup of tea.

RECIPE BELOW

Prep 00:15

Cook 00:35 

Makes 12

Super Easy

150g butter 

3/4 cup caster sugar 

1 tsp vanilla extract 

2 eggs 

1 1/3 cup plain flour (plus extra for dusting, see Step 5*)

1 tsp baking powder 

3/4 cup milk 

200g choc chips

Step 1. Preheat the oven to 180C. Prepare a 12 capacity muffin tin with liners. 

Step 2. Place the butter, sugar and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for around 5 minutes or until pale and thick. 

Step 3. Add the eggs one at a time, beating well in between and scraping the sides of the bowl occasionally. 

Step 4. Sift together the flour, baking powder and salt into a bowl and add half of it to the butter mixture along with half of the milk and beat slowly to combine. Add the remaining flour and milk and beat once more until a smooth batter forms.

Step 5. Using a little flour, toss the choc chips until well coated, then fold through the batter and spoon the mixture evenly into the muffin casings. Bake for 30-35 minutes or until cooked through and golden. Let them cool slightly before serving. Best enjoyed immediately, but can be frozen for later! 

LEMON POPPY SEED CAKE

Cake Batter
200g butter
3/4 cup caster sugar
3 whole eggs
4 lemons, zested
3/4 cup plain yoghurt
1 1/2 cup almond meal, sifted
1 1/2 cup self raising flour, sifted
1/2 cup poppy seeds

Cream Cheese & Lemon Icing
1/2 cup cream cheese, at room temperature 
1/2 cup unsalted butter, softened 
1/3 cup icing sugar, sifted
1 lemon, juiced

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Step 1. Preheat oven to 160C. Grease a standard loaf tin. Beat together the butter, sugar and lemon zest until pale and fluffy, then add the eggs one at a time. Beating well between each. Next add the yoghurt and beat through the mix.

Step 2. Add the dry ingredients: almond meal, self raising flour and poppy seeds. Mix well to combine and the scoop into the loaf tin. Cook for appox. 60mins or until a skewer inserted in the centre of the cake comes out clean.

Step 3. While the cake is baking make the icing by beating together the cream cheese and butter until pale, fluffy and smooth. Add the icing sugar and lemon juice and continue beating for around 5 minutes or until it is smooth and light. Allow the cake to cool before icing.

APPLE & RHUBARB CRUMBLE

Apple & Rhubarb Crumble 🍏🥧 RECIPE 👇

Filling
4 grannysmith apples, peeled, cored, cut in small chunks

5 stalks rhubarb, leaves removed, cut in chunks
1 lemon, juiced
1/2 cup brown sugar
1 tbs corn flour

Topping
1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup macadamias, chopped
1/2 cup brown sugar
1/2 cup plain flour
1 tsp cinnamon
Pinch salt
2 tbs butter 

Vanilla ice cream, to serve

Step 1. Preheat oven to 180C. In a large bowl toss together the apple, rhubarb, lemon, sugar and flour. Ensure everything is coated and then set aside while you prepare the topping.

Step 2. For the topping combine all ingredients apart from the butter. Toss well to combine and then add the butter and using your fingertips rub butter through the mix until it is well combined and fully incorporated. 

Step 3. Pour the filling out into a medium baking dish, it is fine if it is quite full as all the ingredients will soften and shrink slightly. Next, crumble over the topping, be generous, you can never have enough crumble. Place into the oven and bake for 25-30mins until golden and bubbling. Allow to rest slightly (about 5mins) before serving with vanilla ice cream.

BERRY GALETTE

RECIPE CREATED & DEVELOPED FOR WOOLWORTHS

250g blackberries
1 tbs demerara sugar
1 tbs cornflour
1 sheet Woolworths frozen shortcrust pastry, partially thawed
1 tbs milk
2 tbs flaked almonds
500g Woolworths vanilla ice-cream

Step 1. Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Combine blackberries, 2 tsp sugar and cornflour in a bowl. Stand for 5 minutes. Drain and discard juice.

Step 2. Place pastry on prepared tray. Prick base with a fork. Spoon berries onto centre, leaving a 3cm border. Tuck the edges roughly over to create a 2cm border.

Step 3. Brush pastry border with milk, then sprinkle with almonds and remaining sugar. Bake for 30 minutes or until golden brown. Serve with ice-cream.

HOT CROSS BUN BREAD & BUTTER PUDDING

A simple and easy dessert for the whole family this Easter season!

6 x Chocolate Hot Cross Buns, tops sliced off and the base sliced in half again
60g butter, room temperature
1 x 190g Belgian Milk Chocolate blocks, cut into chunks
4 whole eggs
1 1/2 cup full cream milk
1 cup pouring cream

Vanilla Ice Cream, to serve

Step 1. Preheat oven to 180C. Grease a circular oven proof dish. Butter each slice of your hot cross bun (even the lid) with butter. As you butter, place in rings around the base of the baking dish, feel free to pack them in tightly if needed.

Step 2. As you go, fill the gaps between your buns with Woolworths Belgian Milk Chocolate. Prepare the custard mix by whisking together the eggs, milk and cream. Pour 3/4 of the custard mix over the buns. Top with the Hot Cross Bun lids, scatter with any remaining chocolate and then pour over the remaining custard mix.

Step 3. Bake for 20-25min or until cooked.

CHOC BROWNIE COOKIE

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

150g 70% dark chocolate
70g unsalted butter
150g caster sugar
2 large eggs
30g cocoa powder
1/4 tsp salt
75g dark choc, cunks or chips

Step 1. Preheat oven to 180C. Melt butter and chocolate over a double boiler.
Step 2. Whisk / beat together the eggs and sugar until light and fluffy
Step 3. Once cooled slightly, add chocolate to egg mix and beat until combined. Next sift in cocoa powder and whisk to combine. Add chocolate chunks and stir through. Place in fridge to cool, mix will be loose but putting it in the fridge will firm it up enough to scoop.
Step 4. Using an ice-cream scoop, scoop onto lined baking trays and cook at 180C for 8-9mins, you will see the cookies puff up. Remove from oven and allow to cool slightly before moving them to a wire rack to cool completely (I like to eat them while they are still warm with ice cream)

Recipe via @theloopywhisk

RHUBARB & BERRY CRUMBLE

RECIPE DEVELOPED FOR WOOLWORTHS

Prep 00:10

Cook 00:40

Serves 4

Easy

Ingredients

1 bunch rhubarb, trimmed and cut into 3cm pieces

500g Woolworths Frozen Mixed Berries

1 tbs lemon juice, plus zest of lemon

1/2 cup caster sugar

Crumble

1/2 cup Woolworths Plain Flour

1/2 cup Woolworths Australian Rolled Oats

1/4 cup Woolworths macadamia, roughly chopped

1/4 cup Woolworths Shredded Coconut

1/3 cup Woolworths Essentials Brown Sugar

1 tsp Woolworths Ground Cinnamon

125g melted Woolworths Australian Unsalted Butter

To serve

Woolworths Vanilla Bean Ice Cream

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Step 1. Preheat oven to 180C. Place rhubarb, berries, lemon juice and zest along with caster sugar in a saucepan over medium heat and cook for 10 mins or until rhubarb just begins to soften. Remove from heat and set aside until needed.

Step 2. For the crumble, place all ingredients in a large bowl and mix together with your hands until you have a chunky textural crumble mix.

Step 3. Pour rhubarb and berry mix into your favourite baking or pie dish, top with crumble mixture and bake for 20mins or until the top is golden and crunchy and the mix is bubbling.

Step 4. Remove from oven and allow to cool slightly before serving with Woolworths Vanilla Bean Ice Cream.

BLUEBERRY BUCKLE

A festive and holiday favourite of Jax's family, this is a famous recipe made by her Aunt Merideth, deliciously simple and really quick and easy to make for morning or afternoon tea!

Prep 10min
Cook 45min
Makes 1 x 20cm square baking dish
Super Easy

Ingredients
Batter

3/4 cup sugar

1/4 cup margarine

1 egg

1/2 cup milk

2 cup self-rising flour

1 1/2 cups frozen blueberries*

Crumb Topping

1/2 cup sugar

1/3 cup plain flour

1/2 tsp cinnamon

1/4 cup soft butter

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method

Step 1. Preheat oven to 190C. Pre-grease 20cm x 20cm cake tin. Then, in a stand mixer, beat together the sugar, margarine and egg. Then gently beat in milk.

Step 2. Mix in flour, but do not over work. Remove bowl from mixer and gently stir in blueberries. Pour into your cake tin.

Step 3. Create the crumb topping by rubbing the butter into the dry ingredients using your fingers. Stop once crumbly. Sprinkle generously over batter.

Step 4. Bake for 35-45 minutes, or until a toothpick comes out clean when put into the center. Serve hot with good butter or whipped cream and a cup of tea or coffee.

Notes

* You can use fresh blueberries in replacement of frozen.

CANDIED LEMON UPSIDE DOWN CAKE W/ HONEY BOURBON SYRUP

IN PARTNERSHIP WITH MAKER’S MARK & BEECHWORTH HONEY

Harnessing the flavours of the signature Maker’s Mark “Gold Rush” Cocktail this cake it the perfect way to finish off a long lunch or when your bourbon loving friends come around. 

Prep 00:20

Cook 01:00

Serves 6-8
Capable Cooks

Ingredients 

Lemon Layer

3 lemons, sliced, seeds removed

1/2 cup caster sugar

1/2 cup Beechworth Bee Raw Honey 

1 cup water

2 tbs lemon juice 

Cake batter

200g butter 

3/4 cup caster sugar 

3 eggs

Zest of 1 lemon

1 tsp vanilla extract 

4 tbs Maker’s Mark Bourbon

1/4 cup plain yoghurt 

1 1/2 cups almond meal, sifted 

1 1/2 cups self-raising flour, sifted 

Method 

Step 1. Preheat the oven to 160C. Grease and line a 20cm cake tin. Line the outside of the tin with foil to prevent leakage.

Step 2. Add the sugar, water and lemon juice to a medium frying pan, bring to the boil to dissolve sugar, once dissolved, reduce heat to a simmer and add lemon slices. Cook for 15-20mins or until lemons are translucent. 

Step 3. Remove the lemon slices from the heat and arrange them in an even layer on the base of the cake tin. Reserve the remaining syrup.

Step 4. In the bowl of an electric mixer fitted with a beater attachment, place the butter and sugar and mix on medium speed for 5 minutes or until it becomes pale and fluffy. Add one egg at a time, mixing well in between and scraping down the sides of the bowl. 

Step 5. Add the lemon zest, vanilla, 2 tbs Maker’s Mark bourbon and yoghurt and mix briefly to combine. Add the sifted almond meal and flour, mix once more on low to create a smooth, even batter; being careful not to overmix. Pour the batter over the lemon layer and smooth over the top. 

Step 6. Bake for 50-55 minutes or until cooked through. 

Step 7. While the cake is baking, finish off the honey bourbon syrup. Place pan back on a high heat and bring to the boil, once boiling add the remaining bourbon, lower heat to a simmer and allow to reduce slightly, set aside for serving. 

Step 8. Let the cake cool in the tin for 5-10 minutes before inverting onto a plate. Serve with a generous pour of the honey and bourbon syrup. 

Notes:

To check if the cake is cooked through, insert a metal skewer or sharp knife into the middle. It is done when it comes out clean. 

I’M NOT A BAKER, BUT HERE ARE SOME OF MY CAKES…

ONE CAKE: THREE WAYS

 One batter to make 3 different, delicious recipes. Perfect for making light work of entertaining.

*NOTE* the below recipe makes enough for all three cakes - please refer to end of recipe if making smaller batches. 

Prep 00:30

Cook 00:40

Capable Cooks

Ingredients

450g unsalted butter, softened 

2 1/4 cups caster sugar 

3 tsp vanilla extract 

6 eggs 

5 1/4 cups plain flour

3 tsp baking powder

1/4 tsp fine sea salt 

2 1/4 cups milk 

Variation 1. Vanilla cake with cream cheese frosting and passionfruit 

125g cream cheese, at room temperature 

100g unsalted butter, softened 

1/3 cup icing sugar, sifted

1 passionfruit 

Variation 2. Apple and cinnamon tea cake 

1 Granny Smith apple, peeled and finely chopped 

1 Granny Smith apple, finely sliced 

2 tsp cinnamon

1/4 cup caster sugar 

2 Tsp melted butter 

Variation 3. Vanilla and raspberry muffins 

1 1/2 cups frozen raspberries 

2 Tbsp icing sugar 

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method

Step 1. Preheat the oven to 180C. Grease and line a 20cm cake tin and a 20x20cm square cake tin. Prepare a 12 capacity muffin tin with liners. 

Step 2. Place the butter, sugar and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for around 5 minutes or until pale and thick. 

Step 3. Add the eggs one at a time, beating well in between and scraping the sides of the bowl occasionally. 

Step 4. Sift together the flour, baking powder and salt into a bowl and add half of it to the butter mixture along with half of the milk and beat slowly to combine. Add the remaining flour and milk and beat once more until a smooth batter forms. 

Step 5 (Variation 1). For the vanilla cake, pour 1/3 of the mixture into the 20cm cake tin. Split the remaining 2/3 between two bowls. Bake the vanilla cake for 35-40 minutes. Let it cool completely in its tin. 

Make the cream cheese frosting by beating together the cream cheese and butter until pale, fluffy and smooth. Add the icing sugar and continue beating for around 5 minutes or until it is smooth and light. Top the cake with frosting and fresh passionfruit pulp.

Step 6 (Variation 2). For the apple and cinnamon tea cake, combine the chopped apples with 1/2 tsp cinnamon in a bowl and stir to combine. Combine the remaining cinnamon and sugar in a small bowl and set aside. Fold the apples through one of the cake batters and then pour into the 20x20cm square cake tin. Top with the sliced apples and bake for 35-40 minutes. While still warm, brush with melted butter and sprinkle with cinnamon sugar.

Step 7 (Variation 3). For the raspberry muffins, fold the frozen raspberries through the last batter and spoon the mixture evenly into the muffin casings. Bake for 30-35 minutes or until cooked through and golden. Let them cool before dusting with icing sugar.

Notes: 

*With a big enough oven, you can bake all three cakes at once by placing the vanilla cake and apple cake on one rack and the muffins on another.

*Ingredients for 1 Variation

150g butter 

3/4 cup caster sugar 

1 tsp vanilla extract 

2 eggs 

1 1/3 cup plain flour 

1 tsp baking powder 

3/4 cup milk 

*Ingredients for 2 Variations

300g butter 

1 1/2 cups caster sugar 

2 tsp vanilla extract 

4 eggs 

2 2/3 cups plain flour 

2 tsp baking 

1 1/2 cups milk 

CHOCOLATE SOUFFLE FOR TWO

When you’re craving chocolate souffle, but all the recipes are for 4 or 6; have a go at this recipe built for two to share. Not for the faint-of-heart, but then again neither is any souffle recipe. Good luck!

Prep 00:20

Cook 00:20

Serves 2

Capable Cooks

Ingredients

Chocolate Cream Base* 

1 egg yolk

1 tsp sugar 

1 tsp cornflour 

1 tsp cocoa powder, plus extra for dusting  

75ml milk 

25g good quality dark chocolate, roughly chopped  

1 tbs whisky or rum

2 whole eggs 

2 tbs caster sugar, plus extra for dusting 

1 tbs melted butter

Double cream or ice cream to serve

Method

Step 1. To make the chocolate cream base, prepare a small saucepan with boiling water and keep it on a low simmer. Place the egg yolk, sugar, cornflour and cocoa powder in a heatproof bowl and whisk together until smooth. 

Step 2. Heat the milk until just boiling in the microwave or in a small saucepan. Carefully pour the hot milk into the egg mix while whisking at the same time to combine. Place the bowl over the simmering water and whisk continuously for about 1 minute or until thickened and smooth. Remove from the heat and stir in the chocolate. Place some plastic wrap directly on top of the cream to prevent it forming a skin and allow it to cool down completely in the fridge. 

Step 3. When you’re ready to bake the souffle, preheat the oven to 200C. Brush a 300ml capacity ramekin* with melted butter and place in the fridge briefly to harden. Coat the inside of the ramekin with caster sugar, tipping off the excess. 

Step 4. Remove the chocolate cream from the fridge and stir the whisky in. Beat the egg whites by hand or with an electric mixer until soft peaks form. Gradually add the sugar, beating well in between additions. Continue to whisk until medium-firm peaks form; being careful not to over whip. 

Step 5. Gently fold the eggs white through the chocolate cream a third at a time. Pour the souffle mix into the ramekin. Use a palette knife or scraper to create a flat and even top; wiping any excess away. Run your finger around the entire edge to create a lip. Place the ramekin on a tray and bake for 15-17 minutes or until fully risen with a slight wobble. Allow to cool slightly for a few minutes, dust with cocoa powder and serve with double cream or vanilla ice cream.

Notes

* Get ahead by preparing the chocolate cream in advance. This will keep in the fridge for a few days.

*This recipe can also be made in a mini oven-safe saucepan or an oven-safe ceramic mug.

CHOCOLATE IS MY FAVOURITE

TURKISH DELIGHT BROWNIE

A rich, fudgy brownie with my favourite; Turkish Delight hidden inside. 

Prep 00:20

Cook 00:30

Serves 8-10

Easy

Ingredients 

150g dark chocolate, roughly chopped 

200g butter, cubed 

180g brown sugar 

90g caster sugar 

20g cocoa powder 

4 eggs 

110g plain flour, sifted

3x55g Turkish Delight bars 

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method

Step 1. Preheat the oven to 160C and grease and line a standard brownie tin.

Step 2. Place the dark chocolate, butter and both sugars in a saucepan and melt gently over low heat. Once melted, remove from the heat and whisk in the cocoa powder. Pour it into a mixing bowl and allow to cool for 5 minutes. 

Step 3. Mix the eggs into the chocolate and then mix through the flour until a smooth batter forms.

Step 4. Pour 2/3 of the batter into a 20cm or 8” brownie tin and then place the Turkish delight bars in a row on top. Pour over the remaining batter and bake for 30-35 minutes. Let it cool before slicing and serving.

---

MORE CHOCOLATE DESSERT HERE

FREE FORM BLACKBERRY GALETTE

A super simple last-minute dessert made with just a handful of ingredients that takes just minutes to prepare. Make this with any berry or a mix of your favourites (it even works nicely with apple!)

Prep 00:05

Cook 00:30

Serves 2-4

Super Easy 

Ingredients 

250g blackberries 

1 tsp demerara or raw sugar, plus extra for crust 

1 tbsp cornflour 

1 sheet frozen, sweet shortcrust pastry, thawed slightly

Milk for brushing

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Method

Step 1. Preheat the oven to 200C. Place the blackberries, sugar and cornflour in a bowl and mix together.

Step 2. Lay the pastry on a baking tray lined with baking paper and prick it with a fork.

Step 3. Spoon the berries into the centre leaving a 3cm border. Tuck the edges roughly and brush them with milk.

Step 4. Sprinkle with extra demerara sugar and bake for 30 minutes or until golden.

Notes: 

* This recipe is so versatile. Make it with berries or stone fruit. You could even try it with puff pastry. 

DESSERT STATION