“Crazy Cupcakes: One Easy Cupcake Recipe with Endless Flavor Variations!”

My Crazy Cupcakes recipe is the only Cupcake recipe you will ever need to make endless flavor variations.

Make my best-ever Birthday Cake Cupcakes, Red Velvet Cupcakes, Cookies & Cream Cupcakes and any flavor you like with this one batter.

So let’s get baking!

Hi Bold Bakers!

Amazing, over-the-top cupcakes have been popular for years but my Crazy Cupcakes recipe is a real game changer! Why search for separate cupcake recipes when you can use this one to make delicious homemade cupcakes filled with your favorite flavors?

Not only will I show you how to make cupcakes, but this easy recipe will allow you to use your favorite flavors. Just like my Crazy Cookie Dough and Crazy Dough Recipes, this recipe is an easy recipe with endless possibilities.

What Flavors Can You Make?

After you prepare the sponge batter you simply add in your choice of mix-ins. From classics like a vanilla cupcake recipe to fun flavors like Chocolate and Peanut Butter, I have you covered. My personal favorite is the Birthday Cake flavor!

What Flavor Frosting Can You Make?

All of these flavors are topped off with everyone’s favorite part: loads of frosting and extra toppings.

If you want to see all the flavors of frosting you can use, you have to check out my Crazy Frosting Recipe! I have a recipe for all your favorite frosting flavors from mint chip or coffee, to strawberry and of course chocolate!

Below are just a few of my flavor ideas but you can make so many more. Let me know in the comments below what you make!

Prep Time25 mins
Cook Time16 mins
Total Time41 mins
My Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it’s my best-ever cupcake recipe with endless possibilities.
Servings: 12 Cupcakes

Ingredients

Crazy Cupcake Batter

  • 1 cup (8 oz./225g) sugar
  • 1 cup (8 oz./225g) butter (softened)
  • 4 eggs
  • 1 ⅔ cup (8 oz./225g) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk

Carrot Cake Cupcakes

  • 1/2 tablespoons grated carrot
  • 1 teaspoon raisins (chopped)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon walnuts (chopped)
  • Cream cheese frosting for topping

Chocolate and Peanut Butter Cupcakes

  • 1 -2 teaspoons cocoa powder (sifted, depending on taste)
  • 1 tablespoon peanut butter
  • Peanut butter frosting for topping
  • Reeses peanut butter cups for garnish (optional)

Lemon and Blueberry Cupcakes

  • 1 teaspoon of lemon zest per cupcake
  • 2 tablespoons fresh blueberries
  • 1 teaspoons vanilla extract
  • Buttercream frosting for topping
  • Lemon zest for garnish

Birthday CakeCupcakes

  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon sprinkles
  • Buttercream frosting for topping
  • Sprinkles for garnish

Red Velvet Cupcakes

Cookies and Cream Cupcakes

Instructions

  • Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
  • In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
  • Add your sugar and cream together the sugar and butter until light and pale in color.
  • Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
  • Add the dry ingredients and mix until a smooth batter is formed. Do not over-mix.

To flavor your cupcakes:

  • Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.
  • Next, depending on which flavor you’d like to make, mix in your add-ins.
  • Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
  • Enjoy!

Recipe Notes

For peanut butter frosting: 
 One tablespoon of peanut butter should flavor…
4 oz./125g of buttercream frosting, but this depends on your taste.
I suggest you taste as you go.
This amount should frost 4 cupcakes depending on how you use it.

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“CAKES Cranberry Orange Cake with Lemon Glaze”

My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.

Hi Bold Bakers!

Heading into the holidays, I think it’s really important to have a few recipes on hand that are all about tradition. That said, you might not really be in the mood to make the same old pumpkin pie or super sweet fruit cake. If this sounds like you, then I’ve got the perfect recipe for this holiday season: my Cranberry Orange Cake with Lemon Glaze! It’s the perfect thing to remind us what winter baking is all about while still keeping the flavors fresh and interesting.

From the use of seasonal ingredients and spices like cranberry, orange, and cardamom, to the impressive look of this loaf cake, this is one of the recipes I love to revisit each year.

If you’re tired of super traditional cakes, but want to make something that still says “holiday,” I highly recommend my Cranberry Orange Cake.

[ If you’re looking for more simple holiday recipes check out my Best Ever Pumpkin Bread and Holiday Microwave Mug Pies! ]

Why do cranberry and orange go so well together?

The flavor and texture of my Cranberry Orange Cake with Lemon Glaze is really like no other. As far as cakes go, it’s extremely moist and decadent without being overly rich.

It has that iconic tangy flavor from lots of cranberry, orange, and lemon, which keeps this cake fruity in flavor without the heaviness you get from traditional fruit cake. Then, the extra spice in this cake comes from a combination of cardamom and cinnamon, which are holiday staples in my opinion.

Cranberry and orange are extremely complimentary flavors as the cranberry is earthy and tart and the orange is bright and sweet with the citrus notes you’re looking for. Together, not only do the tastes mesh well, but so do the aromas!

Can you use other fruit instead of cranberry and orange?

If you can’t get your hands on cranberry, or it’s not your favorite flavor you, can leave it out to make a lovely citrus spiced loaf cake. To make sure i get all the fresh orange a lemon flavor in there if use my GoodCook Grater Zester, using a whole lemon and orange. That said, I think it’s really the fresh cranberry that makes this cake look and taste so uniquely holiday.

Prep Time20 mins
Cook Time1 her
Total Time1 her 20 mins
My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.
Author: Gemma Stafford
Servings: 8

Ingredients

Cranberry Orange Cake (Loaf)

  • 2 cups (8 oz./225g) cranberries, fresh or frozen
  • 1 1/2 cups (7 1/2 oz./213g) all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup (5 oz./142g) sugar
  • 2/3 cup (4 oz./115g) dark brown sugar
  • 1/2 cup (4fl oz./115ml) vegetable oil
  • 2 large eggs* (see notes for substitute)
  • 1/2 cup (4 oz./115g) sour cream
  • 1 tablespoon freshly grated orange zest
  • 2 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/3 cup (2 1/2fl oz./71ml) orange juice

Lemon Glaze:

  • 1/2 cup (2 oz./57g) powdered sugar
  • 2 teaspoons freshly grated lemon zest
  • 3-4 teaspoons fresh lemon juice

Instructions

For the Cranberry Orange Cake (Loaf):

  • Preheat oven to 350°F (180°C). Grease and line a GoodCook 9 x 5 inch loaf pan.
  • Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
  • In a large bowl, mix together flour, cinnamon, salt, cardamon, baking powder, and baking soda in a medium bowl and set aside. 
  • In a separate large bowl, whisk together the sugars, oil, and eggs. Lastly stir in sour cream, orange zest, lemon zest, vanilla, orange juice and the chopped cranberries.
  • Whisk the wet into the dry until just combined. Pour batter into the prepared pans.
  • Bake for 50-60 minutes or until a toothpick inserted into center of cake comes out clean. Let loaves cool in pans for 10 minutes the transfer to a wire rack.

For Lemon Glaze:

  • Whisk powdered sugar, lemon zest, and lemon juice in a small bowl. Spread glaze over warm loaf, allowing it to drip down sides.
  • Let stand until glaze becomes crackly, about 1 hour. I like to do this when the loaf is still warm as I feel it soaks into the loaf better. 
  • Serve at room temperature. This loaf just gets better with time. It can be made 2 days ahead of time.
  • Store airtight at room temperature for up to 4 days.

Recipe Notes

*To substitute eggs you can replace them with Flax or more sour cream or buttermilk. Check out my Egg Substitute Chart  

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“Ginger Crinkle Cookies “

With Gemma Stafford of BiggerBolderBaking.com

Be a Bold Baker

We’re inspired by Gemma’s approach to bold baking! If you are, too, we’d love to see what you’re cooking up in your kitchen. Take a photo and tag us @goodcookcom #goodcookcom #biggerbolderbaking

 Yields 36 cookies     ADJUST SERVINGS
Good Cook

Crackly, crunchy, and chewy — my Ginger Crinkle Cookies give meaning to ’tis the season, and are perfect for all your sweet holiday needs!

Ingredients

  • cups (15 oz./426g) all-purpose flour
  • 3/4 cup (4 1⁄2 oz./128g) brown sugar
  • 3/4 teaspoon baking soda
  • tablespoon cinnamon
  • tablespoon ginger
  • 1/2 teaspoon salt
  • 3/4 cup (6oz/170g) butter, at room temperature
  • 3/4 cup (71⁄2 oz./213g) molasses
  • tablespoons milk
  • 1/2 cup (2oz /57g) powdered sugar for rolling

Instructions

1. In a large bowl mix the flour, sugar, baking soda, cinnamon, ginger, and salt.
2. Add in the room temperature butter and rub in until you’ve reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
3. Next add in the milk and the molasses. Mix until you form a dough.
4. Refrigerate the dough for a minimum of 2 hours. Chilling the dough before baking stops your cookies from spreading.
5. When ready to bake preheat the oven to 350°F (180°C) then line 2 GoodCook 15 x10 inch cookie sheets with parchment paper.
6. Remove the cookie dough from the fridge. Using a small cookie scoop or a tablespoon measure, spoon a leveled ball of dough.
7. Roll each ball in powdered sugar, making sure they are generously and evenly coated.
8. Arrange the cookies about 2 inches apart on the cookie sheets.
9. Bake the cookies for 14 minutes exactly. You want to bake these just right so they are still chewy in the center.
10. Allow to cool slightly before transferring to a wire rack to fully cool.
11. Once cooled cover and store at room temperature in an airtight container for up to 3 days.

Recipe Notes

HOW DO YOU KNOW WHEN GINGER CRINKLE COOKIES ARE DONE?

I like to shape my crinkle cookies by scooping them into uniform 1 tablespoon balls. It’s really important to make sure each cookie is the same size, as this is one of the things that will help the cookie to bake evenly in the right amount of time, so for this I use my GoodCook Small Cookie Scoop!

In addition, I like to bake my cookies on my GoodCook 15 x 10-inch cookie sheet. These cookie sheets are larger than your average, meaning you can bake few batches in less time. They also heat super evenly, creating that perfect crisp bottom.

Crinkle cookies can be deceiving, as they will begin to crackle before they are done. You want to be sure to bake them for the full time directed, as it’s important that the outside of the cookie form a proper crust. The outside of the cookie will only highlight the chewy middle, so do not worry that the cookies are overcooked as they need time to caramelize and toast up on the outside.


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“all things work together for the good”

Is any one of them beyond the reach of Romans 8:28? Can there possibly be a trial that isn’t covered by those three wonderful letters: a-l-l?

No, not one. For we know that every last detail of our lives works together for good to those who love Yahweh and who are called according to His purpose. That’s  His guarantee for you and me and for all who love Him and are called according to His purpose. Our own experiences teach us to face life as tough-minded optimists, leaning fully on the promise of Romans 8:28.

Notice the first two words of this verse: “We know that all things work together for the good of those who love Yahweh…”

 

We often trust what we see, know, or feel—and that can be dangerous. Writing in Discover Magazine, Douglas Starr says that while eyewitness testimony is a mainstay of justice, it’s not all that trustworthy. “According to hundreds of studies over the past 30 years, there is almost nothing less reliable than what an eyewitness thinks he saw,” he wrote. “Memory is not videotape. We may believe that we remember things precisely, but most of our memories are a combination of what we think we observed and information we have been exposed to since then. The situation becomes worse at crime scenes, where variables such as stress and the presence of a weapon interfere with accuracy.”1

Starr points out that “of the 297 cases that have been overturned by DNA evidence in the United States, more than 70 percent were based on eyewitness testimony.” The eyewitnesses didn’t mean to mislead the jury; they simply didn’t remember the facts as accurately as they thought they did.

What happens when we feel like chaos has ensued, and there’s no way to manage the circumstances? What about unexpected disasters? What happens when our eyes see bedlam around us? We panic, trying to control things that are beyond our means. We may even lash out at the One who can give us understanding and guidance. But let me give you a better example—the biblical hero named Job.

Job’s Character

According to the Bible, Job was a blameless man (Job 1:1). This doesn’t mean he was perfect, but others viewed him as moral and ethical, a man of integrity and character. Yahweh viewed him that way too, for in Job 1:8, He said of Job, “There is no one like him on the earth, a blameless and upright man, one who fears Yahweh and shuns evil.” In essence, Yahweh called Job the best man on earth in his time. Job was also one of the wealthiest men, with acres of livestock and an army of servants. Chief among Job’s blessings was his family—a wife, seven sons, and three daughters.

Job’s Chaos

But out of nowhere, Job’s idyllic world was shattered by chaos. Satan attacked on multiple fronts simultaneously. The Sabeans raided his fields, killed his employees, and stole his oxen and donkeys. Fire destroyed his flocks of sheep. The Chaldeans seized his fleet of camels. A cyclone blew down the house where his children had gathered, killing them all. And Job’s skin erupted in boils that afflicted him head to foot.

The poor man sat in the ashes, scraped his skin with a broken piece of pottery, and wondered what had happened to him.

If he was tempted to blame Yahweh,   it didn’t show. The story of Job is that of a man whose world fell apart, yet he resisted the temptation to lash out at Yahweh. He was humble and believed  Yahweh,  was in control. Job 1:20 says, “He fell to the ground and worshipped.” He could have fallen to the ground in despair or in complete collapse; instead, he fell to the ground in worship.

Job’s Cry

But he did fall to the ground. He didn’t just sing “Count Your Blessings” and give his testimony. This wasn’t a “Praise the Lord Anyway” moment. No, he was pulverized by the enormity of his losses. In time he composed a prayer. “He said: ‘Naked I came from my mother’s womb, and naked shall I return there. The LORD gave, and the Lord has taken away; blessed be the name of the LORD.’ In all this Job did not sin nor charge Yahweh with wrong” (Job 1:21–22).

This is a famous passage in the Bible, and I don’t know how many times we’ve heard it intoned in the movies when someone dies in a drama. It is often spoken at the graveside while the star of the show is scanning the faces of the mourners looking for the real killer. Very often it’s raining.

But this isn’t really a movie script; it’s the song of a tortured but trusting heart. Few of us will lose our families, our wealth, our associates, and our health all at the same time, yet Job’s cry is helpful whatever our reversals in life. “Naked I came from my mother’s womb, and naked shall I return there.” That reminds us of 1 Timothy 6:7–8: “For we brought nothing into this world, and it is certain we can carry nothing out. And having food and clothing, with these we shall be content.”

This is the logic in both the Old and New Testaments. We’re only in this world a while, and we’re here on assignment. Our goal is not the accumulation of things. Our goal is to be content and frugal as we serve the Lord. When we have good days, we thank Yahweh for them; and when we have bad ones, we trust  Yahweh with them; and on both days, we say, “Blessed be the name of the Lord.” We worship. This was Job’s first declaration of praise, and it’s a good philosophy for all of us to adopt in times of stress and strain.

Job’s Comfort

How do we cultivate such a response? Two places. The first is by meditating on our Lord’s creation. I don’t have time to tell the whole story of Job or of his friends and their accusations and advice. But at the end of the book, the Lord spoke to Job out of the whirlwind and took him on a creation tour. He asked Job, “Where were you when I laid the foundations of the earth?” (Job 38:4) He told Job to consider the stars of the sky (38:7), the waters of the sea (38:8– 11), the sun and moon and rain and snow (38:12–30). He showed Job the wild animals, each one differently and wonderfully formed (38:39 – 39:30). What about the wild goats, Job? Who helps them bear their young? What about the ox? Who gives it strength? What about the ostrich and stork, the horse and the hawk?

As Job meditated on the wonders of Yahweh ‘s creation, his perspective clarified. If  Yahweh can manage the courses of the stars and the flight of the birds, He knows how to care for us. Jesus later used a variation of this teaching to remind us to notice the lilies of the field, which are far more wonderful than the blossoms at the beginning of this article. The same Yahweh, who clads the flowers can help us, for we are more valuable than acres of lilies and birds.

“What I am doing, you do not understand now, but you will know after this.” John 13:7

The second place to find comfort is by meditating in Yahweh’s Word. In terms of a written text, Job had little if any divine Scripture. Some scholars believe the book of Job was the earliest of the books of the Bible. This man didn’t have the Law or the Psalms or the Prophets, much less the New Testament.

But we do. We have Psalm 11:4: “The Lord is in His holy temple, the Lord’s throne is in heaven.”

We have Habakkuk 3:19: “The  Almighty Yahweh is my strength; He will make my feet like deer’s feet, and He will make me walk on my high hills.”

We have John 10:28: “I give them eternal life, and they shall never perish; neither shall anyone snatch them out of My hand.”

We have Romans 8:31: “If God is for us, who can be against us?”

In a way, the entire book of Job can fit into just one verse in the Gospels—John 13:7: “Jesus answered and said to him, ‘What I am doing you do not understand now, but you will know after this.’”

We don’t always understand our situations, but we can always lean on our Yahshua. We can’t always trust our eyes, for we walk by faith and not by sight. Things aren’t always as they seem; they are seldom as bad as they seem. Even eyewitnesses get it wrong. Meditate instead on the wonders of Yahweh’s  creation and on the truths of His Word. Move from your confusions to His conclusions. There is no chaos when we’re in His keeping, for life’s unexpected problems are no match for Yahweh’s limitless power. His promises and His presence will reassure you that He is still in total control.

This article originally appeared in the July 2015 issue of Turning Points devotional magazine, a ministry of Turning Point with Dr. David Jeremiah.


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“the Queen of talk-radio Ready and Able”

IN MEMORIAM:

We at PJTN today join millions of Americans in mourning the passing of Rush Limbaugh, a true patriot who stood for the Constitution and the belief in the enduring greatness of America. Rush was a voice for a generation, and a thought leader for millions of radio listeners. He will be greatly missed and never forgotten.


Rush Limbaugh, the conservative media icon who for decades used his perch as the king of talk-radio to shape the politics of both the Republican Party and nation, died Wednesday after a battle with cancer. He was 70 years old. Limbaugh’s wife Kathryn made the announcement on his radio show Wednesday. “As so many of you know, losing a loved one is terribly difficult, even more so when that loved one is larger than life,” she said. “Rush will forever be the greatest of all time.” Limbaugh announced in February 2020 that he had been diagnosed with advanced lung cancer. Limbaugh continued to host his show while undergoing treatment, and he told listeners that he remained hopeful he would defeat the disease. A pioneer of AM talk-radio, Limbaugh for 32 years hosted “The Rush Limbaugh Show,” a nationally-syndicated program with millions of loyal listeners that transfigured him into a partisan force and polarizing figure in American politics. In many ways, his radio show was like the big bang of the conservative media universe. “TheRush Limbaugh Show” helped popularize the political talk-radio format and usher in a generation of conservative infotainment. Using his sizable platform, Limbaugh advanced conservative ideas, though he often waded into conspiratorial waters and generated controversy for hateful commentary on gender and race. During the course of his career, Limbaugh started a number of fires with his commentary. Limbaugh offered a conditional apology after he accused actor Michael J. Fox of exaggerating his Parkinson’s disease and apologized when he a insulted law school student Sandra Fluke. He relentlessly attacked President Barack Obama, going as far as to fan the flames of birtherism, the discredited idea that Obama was born outside the United States and therefore not eligible to be President. And, in the last few years, he peddled “deep state” conspiracy theories, providing cover for President Donald Trump, who he counted as a friend. More recently, Limbaugh appeared to approve of some forms of political violence in the immediate aftermath of the January 6 insurrection at the US Capitol. He also drew backlash at the outset of the pandemic when he dismissed the coronavirus as the “common cold” and contended that it was being “weaponized” by members of the mainstream press to bludgeon Trump and harm his re-election chances. The missive was classic Limbaugh, who built a career on expressing strong distrust of the established press order and referred to himself as “America’s Anchorman.” Despite his penchant for pushing conspiracy theories and peddling misinformation that benefited Trump and the other political figures he supported over the years, Limbaugh acknowledged the weight of his words in a 2008 interview with The New York Times. “I take the responsibility that comes with my show very seriously,” Limbaugh told the newspaper. “I want to persuade people with ideas. I don’t walk around thinking about my power. But in my heart and soul, I know I have become the intellectual engine of the conservative movement.” ‘No one had heard anything like it before’ Rush Hudson Limbaugh III was born in Cape Girardeau, Missouri, to Rush Hudson Limbaugh Jr. and Mildred Carolyn Limbaugh. His father, Limbaugh Jr., was a prominent Republican activist. Limbaugh’s younger brother, David Limbaugh, is a lawyer and conservative commentator. From a young age, Limbaugh was interested in a career in radio. When he was 16 years old Limbaugh enrolled in a summer course on radio engineering and earned a broadcaster’s license. He soon landed a job in local radio. Limbaugh’s father demanded he attend college, but Limbaugh had little interest. “My father expected me to be a professional man,” Limbaugh told The Times. “The problem was, I hated school. I hated being told what to do. In the Boy Scouts I never got a single merit badge. In school my grades were terrible. I just didn’t want to be there. I just wanted to be on the radio.” Limbaugh eventually attended Southeast Missouri State University for a year before dropping out. He struggled to find a stable career in radio, working at various stations, including as a top-40 DJ. Limbaugh also struggled in his personal life, having divorced two women in a span of 10 years. Things changed when he moved to Sacramento, California, to work at KFBK-AM in 1984. From there, Limbaugh developed “The Rush Limbaugh Show.” He struck success, doing well in the ratings and earning the attention of Ed McLaughlin, the former head of ABC Radio. In 1988, when Limbaugh’s show became nationally syndicated, he moved to New York to broadcast from WABC.


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“Simple Stovetop Brownies”

Tips and Tricks to Making Stovetop Brownies:

  • You can bake the brownies at 350°F (180°c) for roughly 40-45 minutes.
  • Always start with room temperature eggs as they blend easily with the other ingredients. 
  • To bring your eggs to room temperature faster, place them in a bowl of hot water for about 15 minutes
  • Use coconut or date sugar if you do not want to use brown sugar
  • Replace hazelnuts with any other nut you like — or leave them out
  • Whatever nuts you use, always toast nuts before adding them into things —this really develops the flavor and crunch
  • Use white chocolate chips instead of regular
  • Make these stovetop brownies in a casserole dish of your choice

 

 

Prep Time25 mins
Cook Time1 hr. 30 mins
Total Time1 hr. 55 mins
Incredibly moist, impossibly chocolatey, my Simple Stovetop Brownies recipe is perfect if you can’t or don’t want to use your oven!
Author: Gemma Stafford
Servings: 16 Brownies

Ingredients

  • 2 1/3 cups (14 oz./400g) bittersweet chocolate, divided
  • 14 tablespoons (7 oz./200g) butter
  • 2 cups (12 oz./340g) brown sugar
  • 6 eggs*, at room temperature
  • 1 cup (5 oz./142g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (2 ½ oz./71g) hazelnuts, toasted and roughly chopped

Instructions

  • Butter and line an 8×8 baking tin with parchment paper then set aside. 
  • Place half the chocolate and all the butter in a large microwave-safe bowl and microwave in 30-second increments, until the chocolate has melted. Whisk together until smooth and shiny, being careful not to over-mix. Set aside to cool slightly. 
  • To the chocolate, add the sugar, eggs, and flour. Whisk to combine then fold in the remaining half chocolate and hazelnut. 
  • Transfer the mixture into the prepared tin then cover the brownies with a layer of tin foil, making sure it’s sealed nice and tight. 
  • Now head over to the stove top: Lay an upside-down plate in the bottom of a wide and deep saucepan and fill with water until it almost reaches the top of the plate. Important notes: You need the saucepan to be wider than the cake pan, and deep enough for the brownies to rise with the lid on.
  • Bring the water to a simmer over medium heat. Once simmering, careful place in the cake pan to sit on top of the plate. You don’t want the cake pan to be sitting in water, it is to be just over it.
  • Steam for about 90 minutes. NOTE: It’s important to top up with hot water if you see it running low during the cooking process. 
  • Once set but still a slight jiggle in the middle, wearing oven mitts carefully remove from pan. Set aside to cool completely in the pan. 
  • Cut your brownies into your desired sized squares. Enjoy warm with vanilla ice cream.
  • Store at room temperate for up to 3-4 days. They also freeze really well for up to 8 weeks. 

Recipe Notes

The eggs in this recipe can be replaced with a flax egg. 

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