RECIPE: Raspberry Chocolate Brownies

Hey peeps!

Need to stop being a lazy bum, and get myself back on this.

So, I thought I would post my take on homemade Brownies- (that’s non box cake mix to you lol).

You will need:

  • 1 deep brownie tin/ pan
  • 200g 70% dark chocolate
  • 200g unsalted butter
  • 3 large eggs
  • 275g caster sugar
  • 80g self-raising flour
  • 30g cocoa powder
  • 150-200g fresh raspberries (you can leave these out if you do not want to use them)
  • can of spray ‘grease’ or butter to stop the batter from sticking



Preheat your oven to 180c

Fill and boil your kettle too.

You need to then ‘create’ a bain marie which basically to us, means a bowl over a pan filled with water…You need to make sure the base of the bowl does not touch the water!!


Put the chocolate and butter and allow to mix and melt. Be careful here.

Grease your tin- you could also line it with greaseproof paper if you wanted.

Crack your eggs into a large separate bowl along with the sugar and whisk until pale and fluffy.

Once the chocolate mixture is completely melted, remove off the heat for a few minutes, then pour into your egg and sugar, you must make sure you fold NOT mix!

Sieve your cocoa and flour into the brownie mixture and again fold through some more.

– you can now add your raspberries if you want to –

Tip everything into your tin.

Bake in oven for about 25 minutes or so, you are looking for dense, slightly undercooked brownie.

Leave to cool completely before turning out and slicing!





mummy3sons xx





RECIPE: Chicken, Ham and Leek Pie

So this weekend was exhausting.

More so than normal, due to 3 kiddies, a man and a dog, but the fact that I was put upon to make a chicken pie as a request from my eldest Max.

So instead of throwing in the towel, and just popping to Tesco, which hey is the easiest option lets be honest, I thought, okay Max I will.

So here is the recipe which I tweaked about from a couple of sources…

You will need:

1 decent pie dish or dish of which to house the contents of enough pie mixture for 4 persons.

3 leeks cut small, and washed well and left in a drainer on the side

1 celery stick with 1 garlic bulb finely chopped

6 skinless and boneless chicken thighs diced, and dusted with flour and salt and pepper

2 bay leaves and small bunch of thyme

220ml of chicken stock

100ml of crème fraiche

35g of grated cheddar

150g of cooked ham

ready to roll pastry sheet. I used puff pastry, but you could use short crust if you wanted too.

How to make it:

Preheat oven to 200c and take your pastry sheet out of the fridge!

Add your chicken with a small amount of oil to a large pan and cook off for a good 5 or so minutes until brown.

Then add your leeks and celery/ garlic combined with the herbs and continue to cook until the vegetables have softened.

Reduce the heat to a simmer

Add your stock to the pan, and allow to reduce the combination for about 20 minutes.

Roll out your pastry and use your dish or pan and measure, making sure you leave about 1cm for the edge.

Once 20 minutes is up, give everything a good stir then add your ham and cheddar cheese, allow a further 5 minutes and then turn off the heat, once this is done add you crème fraiche and again stir.

Tip your pie mixture into your pie dish or pan, and use an egg or milk wash and lightly coat the rim before resting your pastry on top, don’t forget to use the egg or milk wash on the top!

Crimp with a fork around the edge to seal.

Cook in the oven for about 20-25 minutes until the top of the pie is golden brown.

There you have it. One AMAZING pie!

Serve with vegetables. Tuck in!!

Speak soon! C x mummy3sons