An old favourite but always popular. To decorate, drizzle with white chocolate and add some pink mini marshmallows and invite the neighbours around for a “Mad Hatters” tea party.
Cut the brownies into triangles instead of squares and add 2 tbsp chopped dried apricots or cherries to the mixture before baking.

Ingredients List:

• 100g butter
• 3 eggs
• 150g caster sugar
• 150g chocolate, broken
• 100g self raising flour, sieved
• 40g chopped pistachios, almonds or pecan nuts
  
  

How to Do:
Preheat the oven to 180C / Gas 4. Grease the base of a 20cm shallow, square cake tin and line with baking parchment. Beat the eggs and sugar with a hand whisk. Melt the chocolate and butter in a bowl over a saucepan of hot water (bain marie) until smooth. Stir chocolate into the egg mixture. Add the flour and the nuts. Stir again. Pour into the tin, spreading evenly. Bake for 30 – 35 minutes until just set. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. Take off the parchment paper and cut into 12 squares. To Decorate: Drizzle with a little melted dark or white chocolate or pipe on a “ribbon and a bow” so it looks like a gift. Oven dry orange slices and place on top of the brownie with a mint leaf. Decorate with strawberries, blueberries and blackberries. Spread over white chocolate and use pretty sprinkles

Watch out for Head Chef Junior Chef Cookery Courses at Ballyknocken Cookery School later this summer, visit www.thecookeryschool.ie for more information.

This is an innovative & novel cookery course for adults and children – guaranteed fun, learning and bonding in the kitchen. Parents & children, aunts & nieces, godfathers and godchildren come together to learn the skill of patience and support to the budding chefs. This is a fun hands-on kids and adults cookery class and includes light supper and your own suite of recipes to take home. And hopefully once school starts your young chefs will be able to assist you in the kitchen!