An ode to our love for local sweet stuff. Be it in dessert or in cocktail form, help yourself to a slice or sip of decadence. 

Hertzo milkshake  

Makes 4  

Oh, nostalgia! Add more apricot jam to your milkshake for a sweeter, fruitier taste. 

Ingredients

For the meringue 

2 egg whites
Pinch cream of tartar
¾ cup caster sugar  

¼ cup desiccated coconut
¼ cup apricot jam + more for spreading 
1 small can (165ml) coconut cream 
1L vanilla ice cream  

Method

1. Place egg whites in a bowl and whisk until they reach a thick frothiness, about 30 seconds. 
2. Add cream of tartar and continue to whisk until they reach stiff peaks, about another 30-45 seconds. 
3. Add the sugar 1 Tbsp at a time, whisking in between to dissolve the sugar before adding more. 
4. Once the meringue is thick and glossy, add desiccated coconut and whisk gently until combined. Set aside. 
5. Place jam, coconut cream and ice cream in a blender (or a jug if using a stick blender) and blitz until smooth.
6. Use the back of a spoon to spread dollops of apricot jam along the inside of four serving glasses.
7. Fill each glass with ice cream mixture, then top with spoons of coconut meringue. Toast meringue using a blowtorch, if you like. Serve immediately. 

Dom pedro brownie tart  

Serves 8  

This dessert can be made without the crust by simply baking in a lined square brownie tin or ceramic dish, then served cut into squares. 

Ingredients

For the chocolate pastry  

1¾ cups (262g) flour
¼ cup (30g) cocoa powder 
½ cup (110g) caster sugar 
½ cup (125g) cold butter, cubed 
1 extra-large egg 
1 extra-large egg yolk 
1 tsp (5ml) salt  

For the Dom Pedro swirl  

1 tub (230g) medium-fat cream cheese, at room temperature 
1 extra-large egg 
2 Tbsp (30ml) icing sugar cup 
(60ml) Amarula (Khalba or Frangelico works well too)  

For the brownie  

1 cup (220g) caster sugar 
1 cup (200g) brown sugar 
1 cup (250g) butter, melted 
4 extra-large eggs
1 cup (150g) flour
1 cup (125g) cocoa 
1 tsp (5ml) flaky salt 
Ice cream, for serving  

Method

1. For the pastry, combine all ingredients (except the eggs) in the bowl of a stand mixer and beat to combine for 20-30 seconds, until the mixture forms fine crumbs. 
2. Add the egg and yolk, beat for another 10-20 seconds or just until a crumbly dough forms, being careful not to over mix. Turn out on a surface and shape dough into a flat disc, cover in clingfilm and refrigerate for 1 hour. 
3. Preheat oven to 180°C. 
4. Grease the base and sides of a 20-22cm round loose bottom tart tin. Press dough evenly into the base and sides of tin. Refrigerate for 20 minutes. 
5. Prick the pastry base all over with a fork. Cover the pastry completely with baking paper and fill tart with raw rice or baking beans. 
6. Blind bake for 10 minutes. Remove paper and rice, return to oven and bake for another 5 minutes. Remove and cool. 
7. For the Dom Pedro swirl, mix ingredients together until smooth. Cover and refrigerate. 
8. For the brownies, whisk together sugar and butter for 30 seconds until pale. 
9. Add eggs one at a time, whisking well to incorporate between each addition. 
10. Sift flour and cocoa over the butter mixture, add salt and mix to combine into a smooth batter. 
11. Alternate spooning brownie batter and Dom Pedro filling into the tart case, dolloping each next to each other. Swirl through with a knife to marble.
12. Bake for 45-55 minutes, until only slightly wobbly in the centre. Remove and cool for at least 1 hour before slicing. 
13. Serve slices with scoops of ice cream.

Peppermint Crisp amagwinya  

Makes 14  

We made large doughnut-sized amagwinya, but frying bite-sized portions works well when hosting large groups. 

Ingredients

1 cup (250ml) whipping cream
½ can (180g) caramel treat, whisked 
1 (49g) Peppermint Crisp bar, finely chopped 
4 cups (600g) cake flour, sifted 
1 tsp (5ml) fine salt 
1 packet (10g) instant yeast 
2 tsp (10ml) caster sugar
1 cup (250ml) lukewarm water
1½ cups (250-375ml) lukewarm milk
Oil, for deep-frying 
½ cup (100g) granulated sugar 
2 Tbsp (30ml) ground cinnamon  

Method

1. To prepare filling, whisk cream to stiff peaks. Combine caramel and 3/4 of the chocolate, mixing well, then gently fold through whipped cream. 
2. Fit a piping bag with a small, round nozzle and scoop filling into the bag. Twist bag to secure closed, nestle into a glass and chill until using. 
3. For the amagwinya, combine flour and salt, mixing to distribute salt evenly. Set aside. 
4. Combine yeast, caster sugar, water and milk. Stir to combine, then set aside for 5 minutes until little bubbles appear on the surface (which means the yeast is still active). 
5. Pour into the flour mixture and stir with a wooden spoon to bring together into a wet dough. 
6. Cover with plastic and set aside in a warm spot to rise for 1 hour, or until doubled in size. 
7. Heat oil for deep frying. (To check whether it’s ready for frying, drop a small teaspoon of dough into the oil and check if it immediately begins to bubble and fry, indicating it is hot enough.) 
8. Combine the sugar and cinnamon in a deep bowl. Set aside. 
9. Using oiled hands or a ladle, scoop out portions of dough and gently add into the oil. (Always scoop dough out facing away from you to avoid oil splattering on you.) 
10. Fry amagwinya until golden, using a slotted spoon for turning to ensure even cooking, for about 2-3 minutes or until golden all around. 
11. Remove, drain on kitchen paper and immediately toss in cinnamon sugar. Set aside and repeat with remaining dough. 
12. Once cool, cut a 1cm-wide cavity about 2cm deep into the side of each bun using a serrated knife. Place piping nozzle into the cavity, squeeze to fill cavity and finish with a dollop of filling on top. 
13. Sprinkle dollops with reserved chocolate and serve. 

Tipsy tart espresso  

Makes 2  

We incorporated the sultry spiced flavours from a tipsy brandy tart, creating the perfect nightcap. 

Ingredients

For the tipsy syrup  

½ cup treacle sugar 
1 Tbsp orange juice 
½ cup brandy
3 cloves 
Pinch ground nutmeg 
1 cinnamon stick 
1 cup espresso, at room temperature
Ice, for shaking
6 coffee beans, for garnish  

Method

1. Add syrup ingredients to a small pot over medium heat, stirring constantly until sugar is dissolved. Bring to a simmer for 3 minutes. Remove and cool completely. Strain to remove spices. 
2. Add ½ cup of the tipsy syrup to a cocktail shaker or sealable jar along with the espresso and a handful of ice. 
3. Close and shake vigorously for 30 seconds. 
4. Strain into two martini glasses, dot with three coffee beans and serve.

By: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read:

The post South Africa’s favourite sweet treats get an upgrade appeared first on MyKitchen.

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.  

Choc-chilli brownie ice cream sandwiches  

Makes 16  

Chilli and chocolate have been a go-to combo for centuries. With these brownies, the richness of deep cocoa is rounded off by a subtle, warm hint of spice.  

Ingredients 

For the brownie  

1 ½ cups (225g) flour
1 ½ cups (185g) cocoa powder 
1 tsp (5ml) salt
¼ cup (60ml) canola oil
3 cups (660g) caster sugar 
1 ½ cups (375g) butter, melted
6 eggs
2 Tbsp (30ml) chilli crisp, + extra for serving  

For the ice cream layer  

1 tin (385g) caramel + extra for serving
1L vanilla or caramel ice cream  

Method 

1. Preheat oven to 180°C.
2. Line two 20x20cm square baking tins with baking paper.
3. Sift together flour and cocoa powder, then add salt. Set aside.
4. Whisk together oil and sugar.
5. Add butter and whisk for 3-5 minutes until thick and pale.
6. Add eggs one at a time, whisking until mixture is thick and creamy.
7. Gently fold in sifted dry ingredients until well combined. Be careful not to overmix the batter.
8. Divide the batter between the two prepared tins and swirl through chilli crisp. Bake for 20-25 minutes.  
9. Remove and set aside to cool in baking tins. 
10. Spread caramel on top of brownie slabs. 
11. Allow ice cream to soften for about 10 minutes and unmould from the container. 
12. Cut ice cream into 2-2.5cm thick pieces across the width and place slices on top of one brownie slab to cover.
13. Sandwich closed with the other brownie slab (caramel side down), cover with cling film and freeze overnight. 
14. To serve, slice into squares using a hot knife and drizzle with extra caramel, if you like. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Choc-chilli brownie ice cream sandwiches appeared first on MyKitchen.

Don’t let the size fool you – when it comes to flavour, these canapés and treats pack quite the punch!   

Brownie bites with berry buttercream & candy floss 

Serves 8 

Serve in small cupcake cases for easy serving and eating. 

Ingredients

550g Ina Paarman’s chocolate brownie mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk  

For the coulis  

1 cup frozen mixed berries 
2 tsp lemon juice
Sugar, to taste  

To serve  

1 cup fresh berries 
1/2 tub pink candy floss  

Method

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10-15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through. 
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis. 
7. Finish off by adding a bite of candy floss just before serving, to avoid melting.

Cook’s note:
Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops. 

Recipes and styling: Chad January 

Photographs: Zhann Solomons 

Also read: Chocolate chip and Oreo brownie bars

The post Brownie bites with berry buttercream & candy floss recipe appeared first on MyKitchen.

With only a handful of ingredients and very little prep time, these incredible Top Deck brownies are a sure weekend winner!

SERVES 16 // COOK TIME 40 min

INGREDIENTS
180 g butter
100 g dark chocolate (70% cocoa)
250 g caster sugar
3 eggs
150 g flour
3 tbsp cocoa powder
2 × 150 g slabs Top Deck, cut into chunks

METHOD
1. Preheat oven to 180°C. Grease and line a 20 cm square baking tin.
2. Place butter and chocolate in a pot over low heat. Stir for a few minutes until melted. Remove from the heat and leave to cool.
3. Cream together the caster sugar and eggs until light and fluffy. Sieve in the flour and cocoa powder. Gently fold this into the cooled butter mixture. Stir in the Top Deck chunks.
4. Pour the mixture into the tin and bake for 15–20 minutes, until cooked through but still slightly wobbly.
5. Remove from the oven and allow to cool slightly before cutting into squares.

To make these delicious lamingtons, you don’t need an oven or fancy ingredients. In fact, you may already have most of these staples in your pantry.

The post Top Deck brownies appeared first on MyKitchen.

Combining two of the best desserts and making it healthier is exactly what you’re getting with this delicious berry and brownie cheesecake!

SERVES 12 // COOK TIME 1 hour + 50 min + overnight

INGREDIENTS
For the brownie base
100 g 70% dark chocolate
3 tbsp coconut oil
2 tbsp xylitol
1 egg
1 cup almond flour
1 cup sunflower seeds, ground
2 tbsp cocoa powder
For the filling
4 eggs
900 g cream cheese
1½ cups sour cream
¼ cup xylitol
1 tbsp lemon juice
1 tbsp vanilla essence
For the berry compote
200 g frozen berries
2 tbsp xylitol

METHOD
For the brownie base
1. Preheat oven to 180°C.
2. Microwave the chocolate and the coconut oil together, stirring every 30 seconds, until smooth.
3. Whisk in the xylitol and egg. Add the almond flour, ground sunflower seeds and cocoa.
4. Press into a 20 cm springform cake tin and bake for 10 minutes. Allow to cool in the tin.
For the filling
1. Beat the eggs into the cream cheese, one at a time. Stir in the remaining ingredients.
2. Pour filling into base and put on the centre oven rack with a pan of water on the rack below. Bake for 1 hour 10 minutes.
3. Turn off the oven and leave the cheesecake in it for 3 hours. Refrigerate for at least 8 hours.
For the berry compote
1. Place berries and xylitol in a pot over medium heat. Simmer until reduced to a thick syrup.2. Allow to cool, then drizzle over the cheesecake

Recipes analyzed by: Jenny Meyer
Photography: HMimages.co.za

For another kind of dessert combination try our Red velvet doughnuts!

The post Berry and brownie cheesecake appeared first on MyKitchen.

Chocolate chips, Oreo, cookie dough, gooey brownie centre… These brownie bars check all the boxes for ultimate chocolate treat!

SERVES 12 // COOKING TIME 55 min

INGREDIENTS
250 g unsalted butter
1 cup brown sugar
2 eggs
1 tbsp vanilla essence
2½ cups flour
1 tsp bicarbonate of soda
½ tsp salt
1 cup chocolate chips
176 g pack Oreos
½ box brownie mix, prepared as per packet instructions

METHOD
1. Preheat oven to 180°C and line a deep 30 × 20 cm baking tin with baking paper.
2. Cream butter and sugar until light and fluffy. Add the eggs, followed by the vanilla, and mix lightly. Add the flour, bicarb and salt, and mix well. Fold in the chocolate chips.
3. Press dough into the baking tin. Bake for 25 minutes.
4. Arrange the Oreos on top of the baked base in a single layer. Spread the brownie batter on top.
5. Bake for 20 minutes, until the top looks slightly underbaked, but the edges are golden brown.
6. Allow the brownie to cool for a while, then turn out of the tin and cut into 12 bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

These cookies ‘n’ cream bars are just as delicious, but a little bit on the healthier side if you’re worried about a sugar overload!

The post Chocolate chip and Oreo brownie bars appeared first on MyKitchen.