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Chrissie, Sam & Browny to leave popular breakfast show

<p dir="ltr">Nova’s breakfast show program featuring Chrissie Swan, Sam Pang and Jonathan ‘Browny’ Brown will stop airing at the end of the year after a huge seven years.</p> <p dir="ltr">The trio announced the bombshell news to listeners on Friday morning - just hours after their colleague <a href="https://oversixty.com.au/health/caring/kate-ritchie-taking-a-break-from-radio-gig" target="_blank" rel="noopener">Kate Richie</a> revealed that she is stepping back from the spotlight of her Nova FM show.</p> <p dir="ltr">Chrissie, Sam &amp; Browny’s last show will air on December 2 after their show sat on the #1 FM or #2 FM Melbourne breakfast show 19 times since it launched back in 2015. </p> <p dir="ltr">This has now raised questions on whether or not Chrissie will be spending more time on The Project next year after <a href="https://oversixty.com.au/news/news/carrie-bickmore-breaks-down-as-she-shares-huge-news" target="_blank" rel="noopener">Carrie Bickmore leaves the show</a> at the end of the year. </p> <p dir="ltr">Chrissie however will not be leaving the Nova Network entirely saying she is excited for her new adventure. </p> <p dir="ltr">“I’m so proud of what we’ve achieved professionally and personally since we first met in 2015 – especially the last few years as we all kept each other afloat during the pandemic,” she said. </p> <p dir="ltr">“I’m thrilled to now put a bow on the absolute gift of the Chrissie, Sam &amp; Browny experience and am looking forward to a new adventure with Nova.”</p> <p dir="ltr">Sam also said he is looking forward to “sleeping in” after years of waking up early to host the radio show. </p> <p dir="ltr">“It’s been a privilege doing breakfast radio in my hometown. I’ve loved my time at Nova and I would like to thank everyone who has been involved in the show over the past seven years,” he said. </p> <p dir="ltr">“I would especially like to thank the listeners for their support. It has been a wonderful experience. I’ve made some life-long friends and feel very lucky to have worked with such an amazing team.”</p> <p dir="ltr">Jonathan however will remain at the network as he continues to work with the Fox Footy team.</p> <p dir="ltr">“When the opportunity presented itself to work alongside Chrissie, Sam and Deano seven years ago it cemented my family’s decision to make the move to Melbourne and start a new chapter post-footy,” he said. </p> <p dir="ltr">“I’ve shared some life-changing moments with our listeners and the team have become like family to me. </p> <p dir="ltr">“I’m grateful to the Nova family and our listeners for the opportunities in both Brisbane and Melbourne over the past 17 years and finish up feeling proud of what we’ve created together.”</p> <p dir="ltr"><em>Image: Nova</em></p>

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Chocolate and peanut butter brownies

<p>The combination of chocolate and peanut butter is a rich, salty-sweet delight you’ll love. Give these brownies a go for a delicious spin on the moist, chewy baked snack.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g unsalted butter, diced</li> <li>120g dark chocolate, roughly chopped</li> <li>⅔ cup plain flour</li> <li>½ teaspoon baking powder</li> <li>¼ teaspoon salt</li> <li>¾ cup sugar</li> <li>3 large eggs</li> <li>2 teaspoons vanilla extract</li> <li>½ cup chocolate chips</li> </ul> <p><em>Drizzle</em></p> <ul> <li>35g unsalted butter, melted</li> <li>¼ cup icing sugar</li> <li>⅓ cup smooth peanut butter</li> <li>⅛ teaspoon salt</li> <li>½ teaspoon vanilla extract</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat your oven to 160˚C. Grease a 20cm square baking pan and line with baking paper.</li> <li>For the brownie batter, melt the butter and chocolate in a heatproof bowl over a pot of simmering water. Allow this mixture to cool slightly.</li> <li>Whisk the sugar into chocolate mixture, and then add eggs. Whisk together until smooth. Stir in the vanilla.</li> <li>Sift together the flour, baking powder and salt and add to the chocolate. Stir everything until incorporated.</li> <li>For the drizzle, stir together the melted butter, icing sugar, peanut butter, salt, and vanilla until smooth.</li> <li>Pour the chocolate batter into your prepared pan and spread evenly with a spatula. Spoon the drizzle over the tip and swirl it through using a butter knife.</li> <li>Bake for 40 minutes, or until a skewer inserted is not wet when it comes out. Allow to cool in the pan for 15 minutes, then cool to room temperature before cutting into squares.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/gin-and-tonic-cupcakes/">Do gin and tonic cupcakes take your fancy?</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/chocolate-tart/">How about a chocolate tart?</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">This strawberry and rhubarb cobbler hits the spot</a></strong></em></span></p>

Food & Wine

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Rainbow emoji brownies

<p>Tech-obsessed little ones (and not-so-little ones) will love these rainbow emoji-inspired brownies. It doesn’t hurt that they’re absolutely delicious, either!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g dark chocolate chips</li> <li>150g unsalted butter, softened</li> <li>2 tsp ground coffee</li> <li>325g caster (granulated) sugar</li> <li>125g plain (all-purpose) flour, sifted</li> <li>3 eggs, beaten</li> <li>Cocoa powder for dusting</li> <li>200g unsalted butter, softened</li> <li>450g icing (confectioner’s) sugar, sifted</li> <li>3–4 tbsp. milk</li> <li>¼ tsp. vanilla extract</li> <li>Selection of small candies and confectionery, such as Nerds, Skittles, and TicTacs, in the colours of the rainbow – red, orange, yellow, green, blue, and purple</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Prepare one 20cm square tin by greasing it with butter and dusting the insides with cocoa powder.</li> <li>Preheat the oven to 160°C/gas mark 3.</li> <li>Melt 250g of the chocolate chips together with the butter in a microwave or over a saucepan of simmering water.</li> <li>Stir the ground coffee into the melted chocolate mixture (this makes the chocolate flavour more intense).</li> <li>Add the sugar and stir thoroughly.</li> <li>Add the flour and stir until incorporated. Although this does not seem like much flour, it is the ratio of ingredients that gives the brownie a gooey texture.</li> <li>Stir in the beaten eggs.</li> <li>Finally, fold in the remaining chocolate chips.</li> <li>Pour the batter into the prepared tin and bake for 30 minutes.</li> <li>Leave to cool completely and then turn out of the tin.</li> <li>Once the brownie is completely cool, remove from the tin. Using a large sharp knife, trim the brownie into a perfect square.</li> <li>For the buttercream, using an electric mixer, beat the butter for 2–3 minutes or until it is pale and fluffy.</li> <li>Scrape the sides of the bowl with a spatula. Add half of the icing sugar and mix again, starting slowly and building up the speed, for 2–3 minutes.</li> <li>Add the remaining icing sugar and mix again for another 2–3 minutes.</li> <li>Add the milk and mix again for another 2–3 minutes.</li> <li>Add the melted but not hot chocolate and mix again, starting slowly and building up the speed, until the chocolate is fully incorporated and the buttercream is smooth, light, and fluffy.</li> <li>Coat the brownie with a thin layer of buttercream. Chill the cake for 30 minutes in the refrigerator.</li> <li>Place three rows of white candies around the outside edge of the cake top to create a square border. Starting with the green candies, place them in an arch from the bottom left corner to the top right corner.</li> <li>Repeat with the other colour candies, to complete the rainbow. Once the rainbow is in place, fill the remaining gaps with blue candies.</li> </ol> <p><strong>NOTE: </strong> Use medium-size eggs and, where possible, free range. All oven temperatures vary slightly, so you may need to adjust the baking times by a few minutes more or a few minutes less.</p> <p><em><img width="194" height="194" src="https://oversixtydev.blob.core.windows.net/media/29061/cakemoji-cover_194x194.jpg" alt="Cakemoji Cover (1)" style="float: right;"/>This is an edited extract from </em>Cakemoji<em> published by Quadrille RRP $19.99 available in stores nationally.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/"><em><span style="text-decoration: underline;"><strong>The perfect brownie recipe</strong></span></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/"><strong><em><span style="text-decoration: underline;">Chocolate raspberry brownies</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/"><strong><span style="text-decoration: underline;"><em>Gluten-free double chocolate brownies</em></span></strong></a></p>

Food & Wine

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Salted chocolate and caramel brownie tart

<p>Definitely one for those with a sweet tooth, this salted chocolate and caramel brownie tart is a decadent treat that will have everyone asking for seconds.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ½ cups flour</li> <li>¾ cup brown sugar</li> <li>½ cup ground almonds</li> <li>2 tablespoons cocoa, sifted</li> <li>150g butter</li> <li>100g dark chocolate, coarsely chopped</li> </ul> <p><em>For the caramel</em></p> <ul> <li>395g can sweetened condensed milk</li> <li>75g butter</li> <li>4 tablespoons golden syrup</li> <li>1/2-3/4 teaspoon salt</li> </ul> <p><em>For the brownie</em></p> <ul> <li>150g butter</li> <li>1/2 cup cocoa, sifted</li> <li>3/4 cup brown sugar</li> <li>2 eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 cup flour</li> <li>1/2 teaspoon baking powder</li> <li>1/4 teaspoon salt</li> </ul> <p><em>For the ganache</em></p> <ul> <li>1/2 cup cream</li> <li>250g dark chocolate, coarsely chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin the base, preheat the oven to 170°C.</li> <li>Grease and line the base and sides of a 23cm springform cake tin.</li> <li>Put the flour, sugar, almonds and cocoa in a bowl and stir well to combine, squishing any lumps of sugar. Melt the butter then stir in the chocolate until smooth.</li> <li>Pour the melted mix into the dry ingredients and mix well.</li> <li>Tip the mixture into the prepared tin, pressing it firmly into the base and up the sides to a height of about 6cm. Your sides should be about 3mm thick (they will thicken more as they cook). A straight-sided flat-bottomed glass is useful to press the mixture down evenly.</li> <li>Bake in the preheated oven for 12 minutes.</li> <li>Meanwhile, make the caramel. Put the condensed milk, butter, syrup and 1/2 teaspoon salt in a saucepan over low heat. Stir until the butter has melted.</li> <li>Taste (it will be hot), and add another 1/4 teaspoon salt if you think it needs it.</li> <li>Bring to a simmer, stirring, then simmer for three minutes or until slightly thickened.</li> <li>Pour the caramel onto the hot base and return to the oven for seven minutes or until the caramel is golden brown and bubbling on top.</li> <li>Meanwhile, make the brownie layer. Melt the butter in a small saucepan over medium heat, then whisk in the cocoa and sugar until smooth.</li> <li>Remove from the heat and whisk in the eggs and vanilla extract until combined.</li> <li>Fold in the flour, baking powder and salt.</li> <li>Spoon the brownie mix over the hot cooked caramel and spread out evenly. Return to the oven and cook for 20 minutes, or until set on top and the edges are starting to crack.</li> <li>Remove from the oven and place the tin on a wire rack to cool to room temperature (the brownie will sink a little as it cools).</li> <li>For the ganache, heat the cream in a small saucepan until almost simmering then stir in the chocolate. Stand for a few minutes to allow the chocolate to soften, then stir until smooth.</li> <li>Pour the ganache over the cooled tart and use the back of a spoon to spread it out.</li> <li>Refrigerate, uncovered, for 1-2 hours or until set.</li> <li>Remove from the fridge 15 minutes before serving. Remove the tin and sprinkle the tart with flaky sea salt. Cut into slices with a hot, dry knife.</li> <li> Store, covered, in the fridge for up to three days.</li> </ol> <p>Have you ever tried a dish like this? What’s your favourite dessert? Let us know in the comments.</p> <p>Written by Alice Arndell. First appeared on <a rel="noopener" href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/"><span style="text-decoration: underline;"><em><strong>The perfect brownie recipe</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/"><span style="text-decoration: underline;"><em><strong>Chocolate raspberry brownies</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/"><span style="text-decoration: underline;"><strong><em>Gluten-free double chocolate brownies</em></strong></span></a></p>

Food & Wine

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The perfect brownie recipe

<p>Crispy on the top, yet dark, dense and gooey in the centre, this recipe for fail-proof brownies works every time and provides a decadent, lovely dessert.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>375g butter</li> <li>375g chocolate</li> <li>6 large eggs</li> <li>1 tablespoon vanilla essence</li> <li>500g caster sugar</li> <li>225g flour</li> <li>Nuts (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 180°C. Line brownie pan.</li> <li>Melt butter and chocolate together in a pan.</li> <li>In another bowl beat the eggs with the sugar and the vanilla.</li> <li>Measure flour and salt into another bowl.</li> <li>When the chocolate mixture has melted, let it cool for a bit before beating in the eggs and sugar, then nuts, then flour.</li> <li>Beat to combine smoothly and then scrape out of saucepan and into lined pan.</li> <li>Bake for about 25 minutes.</li> <li>When ready the top should be dried to a paler brown speckle, but the middle still dark, dense and gooey.</li> </ol> <p>Do you agree with this recipe? Are there any things you would add to it? What’s your favourite thing to serve brownies with? Let us know in the comments below.</p> <p><em>Written by Liza Macdonald. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/"><strong><em><span style="text-decoration: underline;">Chocolate raspberry brownies</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/"><strong><em><span style="text-decoration: underline;">Gluten-free double chocolate brownies</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/01/choc-mint-brownies/"><span style="text-decoration: underline;"><em><strong>Choc mint brownies</strong></em></span></a></p>

Food & Wine

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Gluten free chocolate and pear brownies

<p>These decadent brownies contain 50% more energy and twice the amount of fibre as two store bought lamington fingers.</p> <p>Cocoa contains many minerals such as calcium, copper, zinc, iron and magnesium, all essential for good health. The high flavonoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. The pear is also a great source of dietary fibre which is helpful in regulating cholesterol and controlling blood sugar levels.</p> <p>This recipe is even gluten free and can be eaten by those with coeliac disease. What more reasons could you possibly need?</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>280g butter</li> <li>280g 70% chocolate (good quality)</li> <li>280g castor sugar</li> <li>4 eggs</li> <li>1 tsp vanilla</li> <li>50g cocoapowder</li> <li>75g gluten free plain flour</li> <li>100g dried pear, chopped into small pieces</li> <li>20g cocoa nibs</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 175°C. Grease and line a slice tin.</li> <li>Place the chocolate and butter in a bowl over a bain marrie to melt, alternatively place in the microwave safe bowl on low.</li> <li>Place the eggs, sugar and vanilla in a mixing bowl and whisk on high until light and fluffy.</li> <li>Once the chocolate and butter are melted and the eggs and sugar are whisked, gently combine the two. Fold in the flour and cocoa mix, then the dried pear and cocoa nibs. Careful not to over mix! Pour into the prepared tray and bake for 14 minutes or until set.</li> <li>Cool, then place into the fridge to completely chill before cutting (using a hot knife!)</li> </ol> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/"><strong><em><span style="text-decoration: underline;">Chocolate raspberry brownies</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/"><strong><em><span style="text-decoration: underline;">3-ingredient Nutella brownies</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/"><em><strong><span style="text-decoration: underline;">Chocolate mousse, pomegranate and Turkish delight tarts</span></strong></em></a></p>

Food & Wine

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Chocolate raspberry brownies

<p>Why not enjoy a classic dessert with a twist this winter? Warm, moist and flavoursome, this recipe will be a hit with littlies and not-so-littlies alike!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>about 18</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 eggs</li> <li>75ml vegetable oil</li> <li>200ml buttermilk</li> <li>1 cup self-raising flour</li> <li>3/4 cup caster sugar</li> <li>1/3 cup cocoa powder</li> <li>1/2 teaspoon bicarbonate of soda</li> <li>250g fresh or frozen (but thawed) raspberries</li> <li>vanilla ice cream, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Lightly oil a brownie tin and preheat the oven to 170°C (150°C fan-forced).</li> <li>Beat the eggs, oil, buttermilk and sugar in a bowl using a hand beater.</li> <li>In a fresh bowl, sift the flour, bicarb of soda and cocoa powder, then fold into the egg mixture. Add the raspberries and mix gently.</li> <li>Add mixture to the brownie tin and bake on the middle shelf of the oven for 45 minutes, checking with a skewer to see if it is cooked through.</li> <li>Remove the slice from the oven and let stand for about 10 minutes</li> <li>Cut the slice into 18 squares and move to a wire rack and let cool.</li> <li>Serve immediately with a small scoop of vanilla ice cream.</li> </ol> <p>What twist do you like to add to your brownies? Tell us in the comments below.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/classic-sour-cherry-pie/"><strong><span style="text-decoration: underline;"><em>Classic sour cherry pie</em></span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/strawberry-white-chocolate-cheesecake/"><strong><em><span style="text-decoration: underline;">Strawberry white chocolate cheesecake</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>

Food & Wine

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Gluten-free double chocolate brownies

<p>Everyone can enjoy these delicious allergy-friendly double chocolate brownies. They’re fun to make and even more fun to eat.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>12 brownies</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>⅔ cup mashed banana</li> <li>⅔ cup unsweetened applesauce</li> <li>1 cup chopped pitted dates</li> <li>1 cup agave nectar</li> <li>2 tsp pure vanilla extract</li> <li>1 cup cocoa dark vegan chocolate chips</li> <li>½ cup cocoa dark vegan chocolate chips (for topping)</li> <li>½ cup buckwheat flour</li> <li>½ cup brown rice flour</li> <li>½ cup unsweetened cocoa powder</li> <li>1 tsp gluten-free baking powder</li> <li>1 tsp xanthan</li> <li>¼ tsp sea salt</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Preheat oven to 180°C. Lightly grease a square 20cm square baking pan.</li> <li>Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon).</li> <li>Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla.</li> <li>Pour this mixture into the dry ingredients and mix gently until well combined.</li> <li>Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.</li> <li>Fold in chopped dates. Spoon mixture into pan and spread evenly.</li> <li>Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix</li> <li>Place back in the oven for another 15-20 minutes.</li> <li>The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</strong> <strong><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><em><strong>Related links:</strong></em></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/tropicana-rocky-road/">Tropicana rocky road</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/choc-mint-brownies/">Choc mint brownies</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-mousse-cake/">Layered chocolate mousse cakes</a></strong></em></span></p>

Food & Wine

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Choc mint brownies

<p>This easy recipe for delicious, choc mint brownies is sure to become a favourite among friends and family. Good luck stopping at one brownie, though!</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>24 brownies</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><strong>Brownies</strong></p> <ul> <li>1 cup  unsalted butter</li> <li>8 ounces chocolate, coarsely chopped</li> <li>1 and ½  cups granulated sugar</li> <li>½  cup light brown sugar</li> <li>4 large eggs</li> <li>2 teaspoons vanilla extract</li> <li>½  teaspoon salt</li> <li>½  cup + 3 Tablespoons all-purpose flour</li> <li>¼  cup natural unsweetened cocoa powder</li> </ul> <p><strong>Mint frosting layer</strong></p> <ul> <li>½  cup unsalted butter, softened to room temperature</li> <li>2 cups confectioners' sugar</li> <li>2 Tablespoons milk</li> <li>1 and 1/4 teaspoons peppermint extract</li> <li>1 drop liquid or gel green food colouring (optional)</li> </ul> <p><strong>Chocolate layer</strong></p> <ul> <li>½  cup unsalted butter</li> <li>1 cup semi-sweet chocolate chips</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the brownies, melt butter and chopped chocolate in a medium microwave safe bowl in 20-second increments, stirring after each. Pour into large mixing bowl and cool for 10 minutes.</li> <li>Preheat oven to 180°C.</li> <li>Line baking tray with baking paper or aluminium foil, leaving an overhang on all sides. </li> <li>Whisk granulated and brown sugar into the cooled chocolate/butter mixture.</li> <li>Add eggs, one at a time, and whisk until smooth after each addition.</li> <li>Whisk in the vanilla, and gently fold in salt, flour and cocoa powder.</li> <li>Pour batter into baking pan and bake for roughly 35 minutes or until the brownies being to pull away from the edges of the pen.</li> <li>Once cooked, set pan on a wire rack and allow brownies to cool. Lift the brownies out of the pan with the overhang once cooled, but don’t slice them up just yet. </li> <li>To make the frosting, beat butter in a medium sized bowl for about two minutes, until smooth and creamy.</li> <li>Add confectioner’s sugar and milk. Beat for two minutes on a low speed, then high speed for one minute. Add peppermint extract and food colouring, and beat on high for one minute.</li> <li>Frost cooled brownies then place baking sheet in the refrigerator.</li> <li>Keep the frosted brownies in the fridge for at least one hour.</li> <li>For the chocolate layer, melt butter and chocolate chips in a medium microwave safe bowl in 20-second increments, stirring after each. Once melted and smooth, pour over mint layer.</li> <li>Gently spread with a knife or offset spatula to ensure the icing is evenly distributed.</li> <li>Place brownies back onto the baking tray and chill in fridge for at least an hour.</li> <li>Once chilled, remove from refrigerator, cut into squares and serve!</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/11/chocolate-mousse-brownies/">Chocolate mousse brownies</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut Rocher cheesecake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/11/chocolate-chip-blondies/">Chocolate chip blondies</a></strong></em></span></p>

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Chocolate mousse brownies

<p>Everyone loves brownies, right? And we can’t imagine anyone who doesn’t like chocolate mousse. So the two combined just might make the perfect chocolatey dessert indulgence.</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><p><em>Mousse</em></p><ul><li>20g of gelatine sheets</li><li>350g of dark chocolate</li><li>125g of sweetened condensed milk</li><li>600g of whipping cream</li></ul><p><em>Brownies</em></p><ul><li>250g of dark chocolate</li><li>½ cup/100g of melted butter</li><li>275g of sweetened condensed milk</li><li>5 eggs</li><li>130g/1 cup of self-raising flour</li></ul><p><strong><span style="text-decoration: underline;">Method: </span></strong></p><p>1. To make the mousse, soak gelatin in water for five minutes and melt the dark chocolate.</p><p>2. Warm the condensed milk. In a bowl, mix gelatin, chocolate and condensed milk. Add whipping cream, stirring. Chill for one hour.</p><p>3. To make brownies, preheat oven to 180°C and grease a 30cm by 45cm baking tray, then melt chocolate.</p><p>4. In a bowl, mix chocolate, melted butter, and condensed milk. In a separate bowl, beat eggs until a foam forms, and work into mixture. &nbsp;Slowly add flour and mix in.</p><p>5. Pour batter into baking tray and bake for 10 to 12 minutes.</p><p>6. Let chill for around 20 minutes. Spread mousse on brownies, smoothing top and freeze for three hours.</p><p>7. Remove from freezer and serve cold.</p><p><strong>Related links:</strong></p><p><em><strong><a href="/lifestyle/food-wine/2015/09/chocolate-peanut-butter-cupcakes/"><span style="text-decoration: underline;">Chocolate peanut butter cupcakes</span></a></strong></em></p><p><em><strong><a href="/lifestyle/food-wine/2015/08/mocha-brownies/"><span style="text-decoration: underline;">Mocha chocolate brownies</span></a></strong></em></p><p><em><strong><a href="/lifestyle/food-wine/2015/07/chocolate-and-peanut-butter-brownies/"><span style="text-decoration: underline;">Chocolate and peanut butter brownies</span></a></strong></em></p>

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Sugar-free, gluten-free hazelnut brownies

<p>These brownies are ideal for any brownie-lover looking to avoid processed sugar or gluten, and still taste delicious.</p><p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p><ul><li>1 cup of rice malt syrup</li><li>1 cup of dried dates, coarsely chopped</li><li>¼ teaspoon of sea salt</li><li>½ cup of water</li><li>½ teaspoon of bi-carb soda</li><li>200g of butter</li><li>3 eggs</li><li>¾ cup of cocoa powder</li><li>¾ cup of ground hazelnuts</li><li>½ cup of buckwheat flour</li><li>½ cup of sour cream</li><li>½ cup of roasted hazelnuts, halved</li></ul><p><span style="text-decoration: underline;"><strong>Method:</strong></span></p><p>1. Preheat our oven to 180°C and grease and line a 20cm x 30cm baking pan.</p><p>2. In a small saucepan over medium heat, simmer syrup, dates and salt for about five minutes.</p><p>3. Add bi-carb soda and stir.</p><p>4. Pour into food processor and process.</p><p>5. Pour back into saucepan and add butter, stirring until butter is melted.</p><p>6. Transfer mixture into a large bowl and allow to cool.</p><p>7. Add eggs and whisk, followed by cocoa, hazelnuts, flour, sour cream and hazelnuts and stir.</p><p>8. Pour into baking pan and smooth surface.</p><p>9. Bake for 30 minutes. Let cool and cut into squares.</p><p><strong>Related links:</strong></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/09/chocolate-peanut-butter-cupcakes/">Chocolate peanut butter cupcakes</a></strong></em></span></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/mocha-brownies/">Mocha chocolate brownies</a></strong></em></span></p><p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/chocolate-and-peanut-butter-brownies/">Chocolate and peanut butter brownies</a></strong></em></span></p>

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Mocha chocolate brownies

<p>Jazz up your standard chocolate brownies with a subtle but delicious dash of espresso.</p> <p><span style="text-decoration: underline;"><strong>Makes:</strong></span> 8</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>125g unsalted butter, cut into pieces, plus more for greasing</li> <li>½ cup plain flour</li> <li>¼ cup unsweetened cocoa powder</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon salt</li> <li>2 tablespoons instant espresso powder</li> <li>200g dark chocolate, chopped</li> <li>1 cup brown sugar</li> <li>⅓ cup olive oil</li> <li>3 eggs, lightly whisked</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 180°C. Grease a three-cm-deep, 20cm-square baking pan. Line with baking paper, leaving a two-cm overhang on two sides.</p> <p>2. Place butter and chocolate in a heat-proof bowl set over a saucepan of simmering water. Stir occasionally for two to three minutes or until smooth. Remove bowl from pan and add sugar and oil. Stir to combine. Whisk in eggs and coffee.</p> <p>3. Combine flour, cocoa, baking powder and salt in a bowl. Sift flour mixture over chocolate mixture. Gently mix until moistened, being careful not to overmix. Pour batter into prepared pan and smooth top.</p> <p>4. Bake for 25 to 35 minutes or until top begins to crack. Remove from oven and cool for 30 minutes. Using paper overhangs, lift brownies from pan and transfer to rack to cool completely. Serve with vanilla ice-cream.</p> <p> </p>

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Brownies in a jar

<p>There’s a new gifting trend that’s gaining popularity around the world and we know you’ll love it: Mason jar recipes. It’s always fun to present someone with some homemade treats as a gift, but what if you simply give him or her ready-to-bake ingredients and let them bake it themselves?</p><p>Here’s how it works: you give someone a jar filled with all of the dry ingredients for a simple cake, a batch of cookies, or a loaf of bread, then you attach a card with instructions on what wet ingredients need to be added. It’s a beautiful, heartfelt gift alternative that lets someone know you care. You can give them a recipe of yours that you know they like, or why not try our recipe for chocolate chip brownies?</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>1 ⅖ cup plain flour</li><li>¾ cup granulated sugar</li><li>¾ cup brown sugar</li><li>⅖ cup cocoa powder</li><li>½ teaspoon salt</li><li>½ teaspoon baking powder</li><li>100g chocolate chips</li><li>100g white chocolate chips</li><li>50g walnuts/pecans (optional)</li><li>1 litre jar</li></ul><p><em><span style="text-decoration: underline;">Ingredients to be added by giftee</span></em></p><ul><li>150g melted butter</li><li>3 beaten eggs</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><ol><li>In the jar, layer your dry ingredients. We like to try and make this look as nice as possible, so we alternate light and dark ingredients to create a striped effect. This recipe should fit nicely into a 1-litre jar.</li><li>Tie a ribbon around the top of the jar, attaching the following instructions: C<em>ombine the contents with 150g melted butter and 3 beaten eggs. Mix well. Pour into a lined 23 x 23cm baking tin. Bake at 180 C (160 C fan-forced) for 25-35 minutes.</em></li><li>Optional: tie a colourful spatula or mixing spoon to the jar.</li></ol><p><em>Image credit: Pinterest&nbsp;</em></p>

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