Farewell Nursery Necessities and Hello Triple Choc Brownies!!

Hi girls!

Today, Paula and I held our Last Chance Retiring workshop. We had such a lovely afternoon with the ladies that were there! This is one of the cards we made using the Nursery Necessities stamp set which sadly retires at the end of this month. If you look closely you may be able to see that we have actually stamped the elephant onto some of the Tea party DSP before cutting it out and popping it onto the Saffron cardstock. We also used the mat pack to pierce around the saffron cardstock and used the marker to draw faux stitching between the holes. Today, some of the ladies used the white uniball signo pen to draw their stitching which made it stand out well. The colours used on this card are Whisper white, Almost amethyst (retiring Aug 31) and So saffron.

And what is an afternoon of stamping without tea, coffee and something sweet? Paula made some delicious scones with jam and cream - she is such a wonderful scone maker! I made a Triple Chocolate Brownie which is one of my favourite chocolatey treats. I had a couple of requests for the recipe so I thought I should add it to my blog! Enjoy.

Triple Chocolate Brownies

Ingredients:

• 185g butter
• 185g dark chocolate, chopped
• 1 1/4 cups caster sugar
• 2/3 cup plain flour
• 1/2 cup cocoa powder
• One block of top deck chocolate (minus a row for the chef!)

Method:

1. Preheat oven to 180c and butter and line a baking tin measuring 23cm square.
2. Place butter and dark chocolate into a saucepan and stir over low heat until melted and smooth. Allow to cool.
3. Place eggs and sugar into mixer and beat until light and creamy. Fold this through the chocolate mixture.
4. Sift flour and cocoa into the chocolate mixture and stir.
5. Add the top deck chocolate chopped into half squares. (You can also use half white and half milk chocolate of another brand, I just find to use the one block is quite cost effective especially if you can find the choccie on special).
6. Bake for 35-40 mins until set on top and not wobbly but don't overcook it as you want it nice and moist inside. Cool in the tin and then cut into squares. Makes about 20 pieces.
7. This is also delicious served warm with ice cream for dessert! It can be made a day ahead and stored in the fridge.

Happy Stamping and Cooking!

Love, Claire