Lusts

So its my birthday in april and my parents asked me for a list of things I liked , I thought I would share it with the internet! 

Asos Playsuit 

River Island clutch, this is to go with my birthday dress hopefully! 

 Asos Les Flues top.                                                  Ikea Mirror 

                                Asos Shorts                                                       Asos Sunnies

Best Ever Brownies

These brownies are so so so good! I never thought I could make them as they were always too googey or just like a chocolate sponge. But these, oh wow these are amazing.... SO GOOGEY, SO CHOCOLATEY SO DELICIOUS.

 Firstly cut 185g unsalted butter into smallish cubes and tip into a medium glass bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional Using a shallow tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps. Then with a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did beating the eggs.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the alarm goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut how you please, I like squares or triangles. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

They are truly so easy to make and get right! I recently made some for my mum for mothers day, and she loved them! I have changed up the chocolate chunks for 100grams of chopped walnuts too, and these were delicious too!