Today, I have two very nice recipes to go with a cup of tea or coffee that will keep for a few days in an airtight container. In my book, they are far better for children than buying bars of chocolate. These squares are like a little piece of cake. I also like this recipe with blackcurrants. I often mention the excellent produce of Tom and Laura Sinnott of Wexford Preserves. Another great producer is Des Jeffares, the third-generation of growers in Ballykelly, Co Wexford, where they have been growing since 1955. Simply Better at Dunnes Stores have recently launched their blackcurrants by Mr Jeffares’s brand and I love them.

You can make these brownies as cupcakes if you prefer, but they will cook about five minutes quicker. The key is a good couverture chocolate, that has a high percentage of cocoa butter. I am a fan of Áine’s Chocolate from Stradone in Co Cavan.

For years, I have been buying the MacNean vanilla from a London company, Vanilla Bazaar, who are also online. Lots of my cookery school students buy from them as they sell quantities from domestic through to restaurant kitchens. Vanilla is not cheap, but I have always found this company to be excellent.

Happy cooking,

Neven

Recipes

Blackberry meringue squares. \ Photography: Philip Doyle. Food styling: Sharon Hearne Smith

Blackberry meringue squares

Makes 12

75g (3oz) butter, at room temperature

100g caster sugar

2 large egg yolks

2 tbsp milk

A few drops of vanilla extract

175g (6oz) self raising flour

For the topping:

100g (4oz) blackberry jam

2 large egg whites

100g (4oz) caster sugar

50g (2oz) desiccated coconut

3 tbsp flaked almonds

  • 1 Preheat the oven to 160°C (325°F/gas mark 3). Line a 27.5cm x 17.5cm (11in x 7in) baking tin with parchment paper. Put the butter and sugar in a large bowl and, using an electric hand-held mixer, cream until pale and soft. Beat in the egg yolks, milk and vanilla and finally fold in the flour. Using a plastic spatula, spread in an even layer in the base of the prepared tin, then cover with an even layer of the blackberry jam.
  • 2 Place the egg whites in a clean large bowl and using an electric mixer whisk until stiff. Add the sugar, tablespoons at a time, then fold in the coconut. Spread over the blackberry jam layer and sprinkle over the almonds. Bake for 30-35 minutes until the meringue is firm to the touch and a pale golden brown. Leave to cool completely in the tin then cut into 12 slices and arrange on a plate to serve.
  • Red velvet cream cheese brownies

    Makes nine

    For the brownies:

    75g (3oz) white chocolate, broken into squares

    100g (4oz) butter

    175g (6oz) caster sugar

    1 tsp vanilla extract

    2 tbsp cocoa powder

    2 medium eggs

    ½ tsp red food colouring

    125g (4 ½oz) plain flour

    Pinch of salt

    For the red velvet swirl:

    225g (8oz) cream cheese

    2 tbsp plain flour

    2 tbsp caster sugar

    1 tsp vanilla extract

    1 medium egg yolk

  • 1 Preheat the oven to 180°C, (fan 160°C/350°F/gas mark 4) and line a 18cm (7½ in) square cake tin with parchment paper. Melt the white chocolate in a heatproof bowl set over a pan of simmering water (or you can use a microwave). Leave to cool a little.
  • 2 Melt the butter in a small pan and pour into a large bowl. Leave to cool down and then add the sugar, vanilla and cocoa powder and mix with an electric hand-held mixer. Add the eggs and food colouring and beat again until evenly combined. Fold in the melted white chocolate and then add the flour and salt and gently fold this all together using a large metal spoon with as few stirs as possible so you do not knock the air out of it.
  • 3 Tip the brownie mixture into the prepared baking tin, leaving about two tablespoons of the mixture behind in the bowl – you will use this later for the swirl pattern. Spread the brownie mixture evenly in the tin and then set this aside.
  • 4 Put all of the ingredients for the red velvet swirl into a bowl and beat together for just a few seconds until just combined. Dollop it on top of the brownie mixture in the tin. Then add the remaining two tablespoons of the brownie mixture. Take a knife and swirl the brownie mixture around in the tin. Be sure not to over-swirl or you will loose the definition. But swirl deep into the tin if you want the marble effect throughout the brownie and not just in the topping.
  • 5 Place the tin into the oven and bake for 25-30 minutes or until the centre of the brownie springs back slightly when touched but it is still nice and gooey in the middle. Leave to cool in the tin, then cut into nine even-sized squares and serve warm.