Nutella Brownie


Last week was a massive baking week for me! I’m baking all the time at the moment. At work, in class and at home! On Tuesday, it was my boyfriend’s birthday. We went out for dinner with a big group of his family and friends and I was on cake duty. For 30 people. So I made 3 cakes! I made a no-bake lemon cheesecake at my boyfriend’s request, which very sadly did not set properly and therefore flopped into a puddle on the plate 😦 …but it still tasted pretty good. I made a lemon curd to mix in with the cream cheese and sugar and finished it with fresh berries on top. I also made this with a gluten free base because we had a few people are gluten intolerant. So I’ll work on getting this cheesecake to set and get back to you πŸ™‚

The next thing I made was a tiramisu! A crowd favourite πŸ™‚ I used frangelico, a hazelnut liqueur, just because that’s what I had in the cupboard! My grandma brought it around to me a few months ago because she didn’t need and I knew I could use it in some sort of dessert πŸ™‚ And the tiramisu was a hit! I even got a praise from an italian saying is was better than his nonna’s tiramisu! What a compliment!

And the third cake I made, is the one I am most proud of. I experimented a little with this one. It’s a white chocolate and raspberry torte. I made a white chocolate mud cake base, a raspberry custard middle and a white chocolate mousse top layer, finished off with fresh raspberries πŸ™‚ This will definitely be on the blog for you soon πŸ™‚

I also had an order put in this week! I had a request from my dad’s work to make a big cake to serve everyone on his team πŸ™‚ So I made a big square chocolate mud cake, with dark chocolate ganache and finished with some white chocolate decorations πŸ™‚ I think the cake went down well because I have an order for another cake in 2 weeks time for a caramel mud cake this time!

However today I have a Nutella Brownie recipe. And it is SO easy! Go make it now! It just involves mixing everything together and baking it and the result it a delicious, gooey, rich brownie made even more delicious with Nutella πŸ™‚

This recipe is adapted from a fantastic brownie recipe that was given to me by a family friend and it has been a favourite in both our households for years πŸ™‚ Enjoy!


Nutella Brownie


180g butter, melted
1 cup white sugar
1 tsp vanilla extract
3 eggs
1 cup (320g) Nutella
3/4 cup plain flour
1/2 tsp baking powder
1/2 tsp salt


Pre-heat the oven to 160Β°C and grease a large tin/dish. I used a glass lasagne dish.

Mix melted butter, sugar and vanilla together in a bowl. Add the eggs and Nutella and beat well with a spoon.

Sift the flour and baking powder into a bowl, add the salt and gradually add this mixture to the wet ingredients until combined. Spread into greased dish and bake for 40-45 mins.

Allow to cool in pan and cut into squares to serve.


Caramel Coffee Hazelnut Slice



This slice I have made has a combination of some of my favourite ingredients! A thick, chewy caramel made with sweetened condensed milk, espresso coffee and roasted hazelnuts! Delicious! Please, please, please make this! You will love it πŸ™‚

This recipe is great. I have tried many different caramel slice recipes and I finally found one I was happy with and this was the winner, adapted from the Delicious Sweet recipe book. And the coffee and hazelnuts make it even better! I absolutely love baking things with caramel so expect more to come! I’m thinking something with a salted caramel element will be coming up soon… Enjoy the slice!



Caramel Coffee Hazelnut Slice

Adapted from the Delicious Sweet recipe book.

395g can sweetened condensed milk
1/3 firmly packed cup brown sugar
50g unsalted butter
30ml espresso coffee, or 1 tsp instant coffee dissolved in 30ml boiling water
1 cup hazelnuts
200g dark chocolate

For the base
1 + Β Β Β 3/4 cups plain flour
1 tsp baking powder
1/3 firmly packed cup brown sugar
150g unsalted butter
60 ml expresso coffee, or 2 tsp instant coffee dissolved in 60 ml boiling water


Preheat the oven the 180Β°C. Grease an 18cm x 26cm slice tin and line with baking paper.

For the base, sift the flour and baking powder into a bowl and stir in the sugar. Melt the butter and mix into dry ingredients along with the coffee. Press mixture into tin and bake for 20 minutes. Remove from oven and allow to cool slightly.

Meanwhile prepare the toppings. Place the hazelnuts on a tray and roast in the oven for 10 minutes. Remove from oven and cool slightly before placing them in a tea towel and rubbing the skins off the nuts. Roughly chop and set aside.

Place the condensed milk, sugar, butter and coffee in a pan over low heat and continuously stir for about 10 minutes until thickened.

When base is ready, sprinkle over the hazelnuts then spread over the caramel filling. Bake for 10 minutes or until the filling starts to bubble around the edges. Cool completely.

Place the chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water) until melted. Pour chocolate over the caramel filling and spread to an even thickness. Allow chocolate to set completely before cutting into squares.

Berries and Cream Tarts



The recipe I have to share with you today, is adapted from my favourite baking blog. A friend who used to work at the cupcake shop with me has an amazing blog called Butter Baking. I’m not sure if you have already checked it out or follow her blog but if you haven’t, have a look now! It’s fantastic! I have baked so many things from this blog and love everything that she posts! She was a major inspiration to me in starting my own blog. And these tarts I have made for you today are gorgeously light and delicious πŸ™‚ They have a crumbly sweet short pastry shell, filled with a creamy mixture of pastry cream and whipped cream, topped with fresh, tart berries. I had a play around with the arrangement of the berries on my tarts so feel free to as well! Give them a try because they are delicious! Enjoy πŸ™‚

Mel xx


Berries and Cream Tarts

Pastry adapted from Mastering the Fundamentals of French Pastry by Christophe Felder.
Filling adapted from Butter Baking.

Makes 9 tartlets


For the pastry:
2 cups plain flour
140g butter, cubed
1/2 cup caster sugar
2 egg yolks
1 tbs water

For the filling:
1 1/4 cups (310ml) milk
1 vanilla bean
1/4 cup sugar
1/4 cup cornflour
1/4 tsp salt
4 egg yolks
100ml thickened cream
300g fresh berries (I used strawberries and raspberries)


For the filling, mix the sugar, cornflour and salt in a small bowl. In a large heatproof bowl, whisk the egg yolks, then whisk in the flour mixture one tablespoon at a time.

Split the vanilla bean lengthways and scrape out the seeds. Put this, including the vanilla pod into a medium saucepan with the milk. Place over high heat on the stove and heat until little bubbles start to appear around the edges. This is called scalding the milk. Pour the milk into the egg mixture, whisking continuously until combined.

Pour the mixture back into the saucepan and cook over a medium heat. Continuously whisk the mixture until it becomes thick and begins to bubble. Then whisk vigorously for 10 seconds and remove from the heat. Strain the mixture through a sieve into a heatproof bowl, discarding the vanilla pod. Cover right onto the whole surface of the pastry cream with plastic wrap (this prevents a skin forming) and refrigerate until cold. This will take about 4 hours.

For the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs yolks and water and pulse in the processor until the mixture starts to come together. Turn the pastry out onto the bench, form into a disc, cover in plastic wrap and place in the refrigerator for one hour.

Pre heat the oven to 180Β°C. Remove the pastry from the fridge and roll out between 2 sheets of baking paper to a 3-4mm thickness. Grease 9 mini tarts pans (mine were 10cm in diameter however just use the size you have), and press cut outs of the pastry into the tart pans, trimming away any excess. Re-roll out excess pastry for more tart shells. Prick the base of the tart shells many times all over with a fork. Bake in the oven for 15 minutes or until golden brown. Remove from oven and after 5 minutes, turn the tart cases out of the pans and cool on a wire rack.

Whip the cream in a standing mixer with the whisk attachment or with hand-held electric mixer until stiff peaks form. Stir the pastry cream to soften then fold through the whipped cream. Using a piping bag fitted with a round size 13 nozzle, pipe dots into the tart cases to fill. Top the tarts with chosen berries and keep in the fridge until served.


Lemon and Coconut Tea Cake



I’ve had a big weekend. I worked Friday night, Saturday morning and all day Sunday, had a family dinner on Saturday night followed by a 21st party afterwards. And for the family dinner, I was of course in charge of dessert. Which I absolutely love doing. Mum always offers that if I’m too tired or can’t be bothered, she can just buy a cake. However I never take her up on the offer because I love doing the baking for events with family and friends. I love how happy it makes everyone to have a yummy, sweet dessert after dinner. The dinner was to celebrate 3 birthdays this month. Mine, my grandmother’s and my younger cousin’s. So I had to make 3 cakes πŸ˜‰ All on Saturday afternoon. I made a chocolate and peanut butter cheesecake, a strawberry crumble cake and a classic chocolate cake. The chocolate cake I have made many times and it has a delicious gooey centre and whipped cream on top. I definitely plan on sharing all of these recipes with you at some point because they were all a hit and all delicious.


However today, I have something different for you. A Coconut and Lemon tea cake.Β One of my absolute favourite things to use when I’m baking is lemon curd. I love the sour, tart contrast it has when including it in a sweet dessert. My mum used to make this cake when I was younger, just without the coconut, and I absolutely loved it! It was always a request when mum announced she was making a cake πŸ™‚ It has a soft cake base, lemon curd spread over that and is topped with more of the cake mixture crumbled over the top. Fantastic for morning or afternoon tea. Enjoy!

Mel xx


Lemon and Coconut Tea Cake

1 cup (150g) cup self-raising flour
1/2 (45g) cup coconut
3/4 cup (170g) caster sugar
90g butter, chopped
zest of 1 lemon
1 egg
1 tsp vanilla

For the lemon filling:
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
1 egg, well beaten
60g butter, chopped


Pre heat the ovenΒ to 180Β°C, grease a 20cm springform pan and line with baking paper.

Sift the flour into a bowl, add the coconut and sugar, then run the butter into this mixture until it resembles fine breadcrumbs. Add the lemon zest and stir in the eggs to form a soft dough. Press 2/3 of the mixture into the base of the cake tin.

For the lemon filling: Combine the lemon juice, sugar, egg and butter in a small pan. Stir over low heat until the mixture thickens and coats the back of the spoon.

Spread the hot lemon filling over the base and then crumble the remaining dough over the filling. Bake for 20 minutes or until golden and cool in pan.

Remove from pan and serve dusted with icing sugar.


Soft White Chocolate and Macadamia cookies


I’ve decided that I love soft, chewy cookies compared to those hard, crunchy ones. Cookies are so versatile and I love all the variations that can be done.

I’ve made white chocolate chip and macadamia ones today. A winner combination in my books πŸ™‚ Other great combos you can do with this recipe are peanut and dark chococate, walnut and milk chocolate chip and hazelnut and milk chocolate chip cookies. So have a play with recipe if you like!

These cookies don’t need much time in the oven. Cooking them for short amount of time means they are soft, chewy and delicious! The best thing to do after taking them out of the oven, is to leave them on the tray for 10 minutes because they will continue to cook slightly and then transfer to a wire rack to cool. Make sure you try one while they are still warm because there’s nothing better than a warm cookie! If your like me, I’m constantly trying the mixture of my baking at every stage just to make sure it’s ok πŸ˜‰ so sometimes I lose quite a bit of the mixture before they get to the plate to give to family and friends.

I hope you enjoy these cookies πŸ™‚

Mel xx



Soft White Chocolate and Macadamia cookies

Adapted from Sally’s Baking Addiction.

280g plain flour
1 tsp baking soda
1 1/2 tsp cornflour
1/2 teaspoon salt
170g butter, melted
150g brown sugar
100g caster sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
150g macadamias, chopped
150g white chocolate chips


Combine the flour, baking soda, cornflour and salt in a large bowl and set aside.

In another bowl, whisk the melted butter and sugars together. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula. The dough will be very soft and thick. Fold in the macadamias and chocolate chips. Cover the dough and place in the fridge for at least 2 hours.

Remove dough mix from fridge and allow to sit at room temperature for 15 minutes.

Preheat the oven to 160Β°C and line 2 large baking trays with baking paper.

Roll the dough into balls. I made mine about 2 tbs in size. Bake for 12 minutes and after removing from the oven, leave on trays for 10 minutes before moving them to a wire rack to cool completely.

Enjoy πŸ™‚



Welcome to Melly’s Baking with a Pecan and Chocolate Tart


Hi there!

Welcome to Melly’s Baking πŸ™‚
My name is Mel. I absolutely love baking and I am a pastry chef in training. I am currently at culinary school completing a certificate IV in Patisserie. I also work at a gorgeous cupcake shop where we bake and ice the cupcakes fresh everyday.
I’ve created this blog as a way of sharing my passion for baking with others. I’m constantly trying new things and I want to use this blog to share everything I bake and all the new things I try out. I hope to become better with creating new recipes myself and have play around with the photography of my baked goods. Please be patient with me! I’m super excited to share my baking journey with you πŸ™‚
So one of my first quests, is to find the perfect sweet short crust pastry recipe. So for each tart/pie recipe I post, I plan on posting a variation of the pastry recipe until I find my favourite!
For my very first post, I’ve decided to share a Pecan and Chocolate tart with you. It has been made a few times now for different events and I love it! The combination of chocolate, pecans and golden syrup in the filling is simply delicious. And this pastry is yummy and crumbly and great with the hint of pecans in it. Β Enjoy πŸ™‚
Mel xx


Pecan and Chocolate Tart

Adapted from the Delicious Sweet recipe book.

For the pastry:
25 g pecans
225g plain flour
110g butter, cubed and cold
110g icing sugar, sifted
1 egg

For the filling:
50g butter, softened
125g brown sugar
150ml golden syrup
3 eggs
1 tsp vanilla extract
100g dark chocolate
200g pecan nuts, chopped
Icing sugar for dusting

For the pastry, place the pecans in a food processor and process to fine crumbs. Then combine the flour, sugar and butter in with the pecans until the mixture resembles fine breadcrumbs. Add the egg and combine until the mixture comes together and forms a ball. Form into a disc, enclose in plastic wrap and chill for 30 minutes in the fridge.

Grease Β a 23 cm loose-bottomed tart pan. Roll out the pastry between 2 pieces of baking paper, large enough to fit the tart pan. Press into pan and refridgerate for another 30 minutes. If you have some leftover pastry which is what happened to me, you can make some smaller tarts as well. This can happen if your tart pan is quite shallow.

Preheat the oven to 180Β°C. Line the chilled pastry with baking paper, then fill with pie-weights or uncooked rice and blind-bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5 minutes until golden.

While the tart case is in the oven, prepare the filling. For this, place the butter, sugar and golden syrup in a bowl and beat until smooth. Add the egg, vanilla, chocolate and pecan nuts and combine. Pour into the tart case and bake for 30 minutes or until set. The smaller tarts will take less time to bake. Mine took 15 minutes. Set aside to cool.

Dust with icing sugar and serve at room temperature with cream if desired. Enjoy πŸ™‚