Welcome to July's Secret Recipe Club Group D Reveal day! I love the Secret Recipe Club and look forward to reveal day every month. The concept is simple - each blog is assigned another blog in secret and the idea is that you choose a recipe to make from your secret blog and reveal it on the same day. It's a great way to discover new blogs and exciting recipes.
This month, my assignment is Bewitching Kitchen written by Sally. She was born and raised in Brazil but now resides in Manhattan working as a biochemist. Her approach to cooking reflects the timeless advice of Julia Child, using a famous quote by Harvey Steiman: “Everything in moderation, including moderation…”
She writes a beautiful blog full of lovely recipes and tales from her life. I strongly encourage you to visit her blog and to see for yourself. There's certainly never a dull moment in the Bewitching Kitchen!
As always, it was difficult to pick just one recipe to make but my eyes were immediately drawn to these Butterscotch Brownies. I love brownies and the simplicity of this recipe appealed to me. I've never made a brownie recipe with only 1 egg or less than a block of butter! As Sally mentions on her blog, the recipe only makes a very small batch so I ended up using my loaf tin instead of my square tin. The brownies were deliciously fudgey and gooey as a brownie should be. You can clearly taste the walnuts and chocolate especially since I put more than the suggested amount in!
Other recipes that I've bookmarked to try are Chocolate Bread, Lemon Shortbread Bars, Brown Butter Chocolate Chip Cookies, and Tuxedo Cake.
Recipe adapted slightly from Bewitching Kitchen
1 tsp baking powder
65g unsalted butter
180g brown sugar
1 large egg
1/2 tsp vanilla extract
100g chopped walnuts (OR omit the walnuts, and double the choc chips amount)
100g chocolate chips
(I would recommend 50g walnuts + 50g chocolate chips)
- Preheat the oven to 175C.
- Grease and line a small loaf tin.
- Melt the butter and then stir in the brown sugar.
- Add the egg and vanilla extract and mix well.
- Stir in the flour followed by the walnuts and chocolate chunks.
- Pour the batter into the loaf tin and bake for about 20-25 minutes or until the top is set and the middle is still slightly wobbly.
- Allow to cool completely before slicing.