special occasion

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Best ever chocolate brownies recipe

unsalted butter

best dark chocolate

plain flour

cocoa powder

white chocolate

milk chocolate

eggs

golden caster sugar

Cut 185g unsalted butter into small cubes and tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">medium bowl</a>. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> about a quarter full with <a href="https://www.bbcgoodfood.com/review/best-kettles">hot water</a>, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">tin</a>, cut out a square of non-stick <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a> to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a <a href="https://www.bbcgoodfood.com/review/best-chopping-boards">board</a>.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric mixer</a> on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">rubber spatula</a>. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the <a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">sieve</a> over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Oh the holiday season is coming… and that means all things cinnamon, pumpkin and spice. That brings me to glorious low FODMAP pumpkin spiced lattes.

Easy Low FODMAP Pumpkin Spiced Latte

pumpkin

250 ml low FODMAP milk*

0.5 tsp ground cinnamon*

0.25 tsp ground ginger*

0.25 tsp ground nutmeg*

0.125 tsp all spice*

0.125 tsp ground cloves*

0.125 tsp black pepper (freshly ground)*

tbsp pure maple syrup (add more to taste)*

tbsp strong black coffee (optional)

vanilla extract

whipped cream coconut cream (optional,

Make the pumpkin puree if needed. Peel, deseed and dice the pumpkin into small cubes. Steam in microwave for 4 minutes until soft. Then puree with a couple of tablespoons of water until silky smooth.

Place the milk into a small saucepan and bring to a gentle simmer. Whisk in the puree, cinnamon, ginger, nutmeg, all spice, cloves, black pepper, and maple syrup. It’s normal for the milk and puree to separate a little bit so whisk as needed to keep it smooth.

Stir through the coffee (if using) and vanilla. Taste and add another splash of maple syrup if needed.

Serve as is or top with whipped cream or stir through some whipped coconut cream for a vegan option.

You can also make this in bulk and keep in the fridge for up to 1 week. The mixture will separate as it cools so just whisk it back together as you heat it on the stovetop.

Made with in-season berries, this moist cake is easy to whip up for any family occasion.

Berry ripple cake

unsalted butter, softened

caster sugar

self-raising flour

milk

frozen or fresh mixed berries

A liqueur dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser.

Tiramisu

black coffee

marsala (see note)

eggs, separated

mascarpone

large packet of sponge finger biscuits (savoiardi)

NESTLÉ Bakers' Choice Cocoa,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=BrbXg3ODE6G6CbakMGZdSmFn7AUS8-sG&=domain=taste

BrbXg3ODE6G6CbakMGZdSmFn7AUS8-sG

Nougat is a classic crowd pleaser and with this festive recipe, everyone will be asking for more.

Cranberry And Pistachio Nougat

edible rice paper (see note)

glucose syrup

honey

eggwhite

pink food colouring

pistachio kernels, toasted

almonds,

cranberries

Cranberry and pistachio nougat

Let this honey-glazed ham decorated with aromatic herbs double as your Christmas table centrepiece before carving thick slices.

Maple Honey Mustard Glazed Ham

(1/2 cup, firmly packed) brown sugar

maple syrup

milliliters (1/3 cup) Capilano Dark & Bold Honey

dijon mustard

Whole cloves, to stud

Maple honey mustard glazed ham

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=1scjlmODE6UQ9LI5l3uvLJE7W3Qj9wzv&=domain=taste

1scjlmODE6UQ9LI5l3uvLJE7W3Qj9wzv

A crispy base, tangy citrus centre and fluffy meringue top makes this a pie to die for.

Lemon meringue pie

(1 1/2 cups) plain flour

pure icing sugar

salted butter, chilled, coarsely chopped

iced water

(1/3 cup) Coles Cornflour

water

milliliters (1 cup) fresh lemon juice

(2 cups) CSR Caster Sugar

butter, coarsely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=F0eDM3ODE6SYbBRgpCC0MpqPuh0vElUo&=domain=taste

F0eDM3ODE6SYbBRgpCC0MpqPuh0vElUo

Invite the gang over to get the latest scoop on a veteran entertainer — dips!

Creamy tuna and caper dip

light cream cheese

tuna

mayonnaise

parsley leaves

capers

lemon juice

This traditional Indian dessert is the perfect end to your Asian inspired meal.

Fig, walnut and saffron kulfi

saffron threads

can sweetened condensed milk

coconut milk

thickened cream

cinnamon

green cardamom pods, bruised

cloves

dessert figs, coarsely chopped

(30 grams) walnut halves, chopped

(125 grams) finely chopped palm sugar

300 milliliters thin cream

star anise

While this Top Sirloin Petite Roast cooks in this oven, onions are gently saut&#233;ed in butter for an impressive fig-onion finishing sauce.

Herb-Crusted Petite Roast with Fig-Onion Relish

beef Top Sirloin Petite Roast (3 to 4 pounds)

thyme

black pepper

garlic,

butter

onions

Mission

white wine vinegar

Preheat oven to 325&#176;F. Combine Seasoning ingredients; reserve 2 teaspoons for Sauce. Press remaining seasoning evenly onto all surfaces of beef roast. 

Place roast,&#160;fat-side up,&#160;on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.&#160;Roast in 325&#176;F oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness. 

Meanwhile, prepare Relish. Melt butter in large nonstick skillet over medium-low heat; add onions and reserved 2 teaspoons seasoning. Cook 20 to 25 minutes or until onions are tender and lightly browned. Add figs, water and vinegar; bring to a simmer. Simmer 4 to 5 minutes or until liquid has reduced and thickened. Remove from heat; season with salt, as desired. Keep warm. 

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) 

Carve roast into slices; season with salt and pepper, as desired. Serve with Relish. 

This fridge cheesecake is full of zesty flavour.

Lemon and lime cheesecake

plain sweet biscuits, processed to fine crumbs

butter, melted, cooled

cream cheese, softened

lemon, rind finely grated, juiced

limes, rind finely grated, juiced

lime juice

gelatine

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5604881480001&=domain=taste

5348771529001-5604881480001

This low FODMAP green bean casserole has a light and creamy mushroom sauce, tender green beans and a cheesy bread crumb topping.

Low FODMAP Green Bean Casserole

green beans (ends trimmed)

100 g canned champignon mushrooms (drained & rinsed)

g green onions/scallions (green leaves only, finely sliced)*

tbsp fresh parsley (finely chopped)

tbsp gluten free all purpose flour*

250 ml low FODMAP chicken stock/vegetable stock*

Season with black pepper*

57 g colby, cheddar or vegan cheese (grated)*

29 g gluten free breadcrumbs*

tbsp fresh parsley (finely chopped for serving)

tbsp green onions/scallions (green leaves only, finely chopped for serving)*

Place a large saucepan of hot water on to boil (you’ll use this to blanch your green beans).

Preheat the oven to 190ºC (375ºF) bake function and grease a 20 cm (8 inch) square casserole dish (this size dish makes 6 serves).

Trim the ends off the green beans. Drain the canned champignon mushroom, rinse the mushrooms under running water, then drain again. Slice the mushrooms into quarters. Finely slice the spring onion/scallion leaves and fresh parsley.

Once the water in the saucepan is boiling, add the green beans and allow to cook for 3 minutes. They should go bright green and be just tender. Drain the green beans and immediately place in a bowl of super cold water - this will stop them from cooking any further.

Place a medium saucepan over medium heat. Add the dairy free spread or butter and fry the sliced mushrooms and spring onion/scallions for 2 minutes. Stir through the flour and allow to cook for 1 minute (keep stirring so it doesn’t stick or brown). Then slowly start to stir in the milk. Let the sauce thicken with each splash. Repeat this process with the stock. Once the sauce is thick, add the parsley and season generously with black pepper. Taste and add a little bit of salt if needed. You want this sauce to taste like a light and creamy mushroom soup.

Drain the green beans and transfer them to the casserole dish. Mix through the creamy mushroom sauce. Then top with grated cheese and bread crumbs.

Bake in the oven for 15 minutes, then grill/broil the top of the casserole under the oven grill for 3 to 4 minutes until golden.
Serve this low FODMAP green bean casserole hot with an extra sprinkle of fresh parsley and spring onion/scallion leaves on top.

It might sound fancy, but this prawn and bacon pasta is quick and simple to make.

Spaghetti with garlic butter, bacon and prawns

garlic cloves, crushed

basil,

spaghetti

olive oil

bacon rashers, chopped

green prawn meat, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Now even those of us who can't have dairy can enjoy a heavenly caramel cream for dessert!

Caramel creams

eggs, egg

350 milliliters vanilla-flavoured soy milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

This dark chocolate mousse has a rich and creamy taste thanks to the addition of extra virgin olive oil and a splash of liqueur.

Chocolate mousse with olive oil

good-quality dark chocolate, roughly chopped

(125 milliliters) extra virgin olive oil

Frangelico (optional)

hazelnuts

Whipped cream, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.

Angel Food Cake In A Springform Pan Recipe by Tasty

cake flour, not self-rising

sugar, divided

salt

cream of tartar

strawberry

sugar

whipped cream

aluminum springform pan, 10 inch (25 1/2 cm)

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Top 40 special occasion recipes from across the web

The most viewed special occasion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best ever chocolate brownies recipe

Easy Low FODMAP Pumpkin Spiced Latt...

Berry ripple cake

Tiramisu

Cranberry And Pistachio Nougat

Maple Honey Mustard Glazed Ham

Lemon meringue pie

Creamy tuna and caper dip

Fig, walnut and saffron kulfi

Herb-Crusted Petite Roast with Fig-...

Lemon and lime cheesecake

Low FODMAP Green Bean Casserole

Spaghetti with garlic butter, bacon...

Caramel creams

Chocolate mousse with olive oil

Angel Food Cake In A Springform Pan...

Low FODMAP Cheesecake

Steak with pepper sauce

Asparagus risotto

Creme brulee tarts

Ultimate meringue

Passionfruit semifreddo

Jungle Bird

Sticky date pudding

Celebration fruit and nut cake

Family chocolate cake

Buckwheat pikelets with smoked salm...

Braised lamb shanks with spiced red...

Donut cake

Baked ricotta

Baked ricotta cheesecake with marsa...

Barbecued prawns with chickpea and ...

Basic chicken liver pate

Sticky date and banana pudding

Basil and smoked trout crostini

Beef fillet with artichoke puree

Beef wellingtons with port sauce

Beef with parmesan mash and balsami...

Beef and chicken fajitas

Beef wonton triangles with chilli s...

The most viewed special occasion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine