Okay, so we all know they're terrible on the hips.. but they're SO good on the lips, and as mums or mums-to-be I'm sure we can give in to temptation every now and then! (But can we stop, is more the question!)

I just wanted to share a couple of my no-fail recipes for those of us who crave a sugar hit on those afternoons when the laundry hasn't been done, the dog is covered in fleas and the baby is teething, and you need a gorgeous energy boost to give you some motivation as well as satisfy your tastebuds! These are very easy recipes (especially the brownies) that are almost entirely fail-proof, and are easy to adjust so you can make a batch just for yourself, or make a big pile for a bake sale or similar!


TRIPLE-CHOC FUDGE BROWNIES
These are SO easy to mix and bake, and you can not only adjust the quantities (I usually double this recipe and keep it in the fridge because DH hates chocolate but loves them so much he even takes them to work to tease his workmates with, and I eat far too many for comfort), but you can also adjust the amount (and type) of chocolate chips to suit your tastes. I use pretty much three entire bags of choc-chips for each batch, you can use the stated amount, or less, or more, depending on what you like. And, you can either cook it for the recommended time, or shorter for gorgeous squidgy brownies that melt in your mouth, or longer, it's up to you!

Chop 125g unsalted butter (can be used straight from the fridge) and 200g dark chocolate (you can use Homebrand cooking choc if you're on a budget, it won't affect the taste at all) into a saucepan and melt over low heat.
Allow it to cool slightly, then stir in 1/2 a cup of caster sugar and 2 lightly beaten eggs (if you use a big enough saucepan you can do the entire mix in it and pour it into a pan to bake - less mess!)
Then stir in 1 and 1/4 cups of plain flour.
Once this is done, you can play with the chocolate chips! The recipe recommends 200g each of white and milk choc chips, but you can use milk, white and dark, or any combination you like, and any measurement you like.
Stir the chips through the batter evenly, then just pour it into a greased and lined tray (use whatever it will fit into!), then pop it into a 160-C oven for around 35-40 minutes or until it's 'done' to your liking.
I recommend slicing while slightly warm, and it will keep in the fridge for around a week (if it lasts that long!)


CHOC CARAMEL SLICE
This one is a little more time-consuming, but is really very simple and hard to screw up. Again, the recipe's quantities can be adjusted to suit - I'm a big fan of disgustingly sweet things so I personally keep the quantity for the base and topping the same, but double or even triple the caramel mixture! It does contain a little bit of coconut, but you can't taste it, it just adds to the texture of the base, but if you're really adamant about hating on coconut you can use a shortbread or even plain cookie recipe for the base - the same cooking times and methods apply.

Base:
1/2 cup firmly packed brown sugar
2/3 cup dessicated coconut (not shredded, I made that mistake once and trust me, it ends badly!)
2/3 cup self-raising flour
85g melted butter

Mix the dry ingredients, then simply pour the melted butter in and mash it together. (Use your hands if need be, it's messy but it works better than stirring!) Press it into a greased, lined tin (20cm square is recommended) and bake in a 180-C oven for 10 - 12 minutes (until slightly browned and a bit puffy).

Caramel Filling:
30 g butter
40ml (2 tbls) golden syrup
1 x 395g can condensed milk

Melt butter and golden syrup in a saucepan over medium heat. Add condensed milk and continue stirring for around 9 - 12 minutes, until caramel thickens and turns slightly golden. (This can take a while, I know when doubling the quantities it can take up to half an hour to thicken properly!! But it's worth it!)
Spread caramel over the base and return to the oven for a further 10 - 12 minutes (a browned border of caramel should appear when it's 'done').
Allow slice to cool at room temperature, then prepare chocolate topping.

Topping:
150g milk or dark chocolate (I prefer dark personally, but this is up to you)
Just melt it in a saucepan over low heat, then spread it over the caramel filling and pop it in the fridge until it's just set.
Slice with a knife dipped in hot water (and wiped on a clean tea-towel), and enjoy!
It will keep in the fridge in an airtight container for around a week (again, if it lasts that long!)


Hope you guys enjoy those ones, they are definitely a hit with the kids (and the big kids we call our partners), so give them a go for a festive occasion if you're wary of the littlies climbing the walls!
Please feel free to share any yummy sweet slice, dessert or cake recipes that are a favourite in your house here, I'm a sucker for sugary things so I'm always keen to find more ways to get into the kitchen and make a mess!