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Brownie Bites with Cornflake & Pretzel Crunch

Posted on June 27, 2017 in Brownies

These brownie bites are the perfect mix between super fudgey, decadent brownie and crunchy salted pretzel crumbs. The two textures work so well. These brownie bites make the perfect gift packaged in little bags. 

You’ll never believe it, but the brownies’ chocolate flavor is JUST from cocoa powder, how amazing! These little beauties are super easy to make and produce great results. 

 

Fudgy Brownie Bites rolled in a Pretzel and Cornflake Crunch
Serves 16
Fudgy brownie squares rolled in a pretzel and cornflake crunch.
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Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
332 calories
39 g
58 g
18 g
3 g
11 g
71 g
252 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
71g
Servings
16
Amount Per Serving
Calories 332
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 58mg
19%
Sodium 252mg
11%
Total Carbohydrates 39g
13%
Dietary Fiber 2g
6%
Sugars 21g
Protein 3g
Vitamin A
10%
Vitamin C
21%
Calcium
24%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the berry brownies
  1. 150g butter, cubed
  2. 200g Caster sugar
  3. 65g Coco powder
  4. ¼ teaspoon. Salt
  5. 1 teaspoon Vanilla extract
  6. 2 large eggs
  7. 65g Plain flour
For the Pretzel & Cornflake Crunch
  1. 100g butter, melted
  2. 65g Self rising flour
  3. 55g Packed brown sugar
  4. 100g Crushed pretzels
  5. 100g Cornflakes
To Decorate
  1. 200g dark or Milk chocolate
Instructions
  1. Preheat the oven to 160C. Grease and line an 8×8 inch square baking tin with baking paper. Set aside.
  2. Combine the butter, caster sugar, coco powder, and salt in a heatproof bowl over a pan of simmering water. Stir until the butter is fully melted and incorporated. Remove the bowl from the heat and set aside to allow the mixture to cool down, about 5 mins. Next stir in the vanilla. Add the eggs one at a time, whisking well after each addition. Once the batter looks thick and shiny, add the flour and whisk until just combined. Try not to over mix. Spoon into the prepared baking tin and spread out evenly. Bake in the pre-heated oven for around 18-20 minutes, or until a skewer inserted comes out slightly moist with crumbs and the center does not jiggle. Let it cool for about 5 -10 minutes, then place it in the freezer for about 30 mins or until fully cooled and set. Once set, cut the brownie into 16 equal squares. Set aside whilst you make the pretzel crunch.
  3. To make the pretzel and cornflake crunch, whisk together the melted butter, flour and brown sugar in a medium bowl until combined. Add the crushed pretzels and cornflakes and mix to combine . Sprinkle onto a baking sheet lined with baking paper and bake in the pre-heated oven for around 10 minutes, or until golden brown. Remove from the oven and leave to cool. Once cooled, crumble into a medium bowl and set aside.
  4. To decorate the brownies, dip half of each brownie square into the melted chocolate, making sure to let any excess chocolate drip off. Roll the two sides of melted chocolate in the pretzel crunch and place onto a chopping board. Leave to set in the fridge. Once set, store in a airtight container in the fridge.
beta
calories
332
fat
18g
protein
3g
carbs
39g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

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Salted Caramel and Pecan Brownies

Posted on November 12, 2015 in Brownies

  

Gooey caramel, crunchy nuts… these brownies are to die for. The ultimate treat when you want it all, these crunchy chewy brownies get their fabulous flavor from Hotel Chocolat’s ‘Salted Carameland Pecan Chocolate spread’. A sprinkle of sea salt lends added sophistication.

They’re fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and loaded with texture. There’s a salted caramel and pecan filling that’s sandwiched inside dense brownies, and there’s more pecans sprinkled on top. 

 
Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate.

Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre.

  
I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and pecan flavours work so well with the ridiculously gooey brownie!

  
The hardest part is waiting for the brownies to cool completely before slicing. There’s too much fudginess, drippy caramel, and melted chocolate to slice into until they’ve cooled completely. Slicing too early will result in a hot, gooey mess. I prefer brownies this rich to be served slightly chilled.

These were show-stoppers and without a doubt, one of the best recipes made in 2015.

Salted Caramel and Pecan Chocolate Brownies
Serves 12
Indulgent, fudgy chocolate and pecan brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
468 calories
54 g
93 g
27 g
6 g
12 g
115 g
3531 g
42 g
1 g
13 g
Nutrition Facts
Serving Size
115g
Servings
12
Amount Per Serving
Calories 468
Calories from Fat 234
% Daily Value *
Total Fat 27g
41%
Saturated Fat 12g
61%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg
31%
Sodium 3531mg
147%
Total Carbohydrates 54g
18%
Dietary Fiber 2g
7%
Sugars 42g
Protein 6g
Vitamin A
10%
Vitamin C
0%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
  10. 100g Pecan nuts
Instructions
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Then sprinkle 50g of chopped pecans on top of the caramel. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Finally add the remaining pecan nuts whole or roughly chopped on top.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
beta
calories
468
fat
27g
protein
6g
carbs
54g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

Salted Caramel Brownies

Posted on March 28, 2015 in Brownies

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Ive found it, the most delicious, fudgy, indulgent and gooey brownie. Remember my Bisscoff Brownies, well these are a very close resemblance to those yummy treats. However instead of the yummy biscuit spread these are loaded with salted caramel goodness.

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I’ve eaten a lot of brownies in my life and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Good Food Magazine, so it’s no wonder they’re delicious!

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Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate. 

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Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre. 

IMG_9400

I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and sea salt work so well with the ridiculously gooey brownie!

Salted Caramel Brownies
Serves 16
Indulgent, fudgy chocolate brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
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Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
307 calories
40 g
70 g
16 g
4 g
9 g
80 g
2648 g
31 g
0 g
6 g
Nutrition Facts
Serving Size
80g
Servings
16
Amount Per Serving
Calories 307
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 70mg
23%
Sodium 2648mg
110%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
3%
Sugars 31g
Protein 4g
Vitamin A
8%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
Instructions
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
beta
calories
307
fat
16g
protein
4g
carbs
40g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Fudgy Biscoff Brownies

Posted on February 25, 2015 in Brownies

IMG_8514

These are probably the best brownies that I have ever made. They are thick and rich and fudgy and moist, everything that a brownie should be. The buttery, brown sugar and spice-flavored cookie biscoff just takes them to a whole new level! Not familiar with this yummy treat? Biscoff Spread is a cookie butter made from Biscoff Cookies. Besides it being totally delicious, the spread is vegan and nut-free. I love it on toast, in sandwiches or its just as delicious right out of the jar.

Ingredients:

170g brown sugar

110g granulated sugar

230g Choclate chips

110g butter

3 eggs

1 teaspoon vanilllia extract

140g plain flour

175g Crunchy or smooth Biscoff Spread

6 Biscoff Biscuits

 

Preheat oven to 170C.

Line a 8 x 12-inch brownie pan with greaseproof paper, leaving at least 1 inch hanging over the sides. Spray with nonstick cooking spray or lightly grease with butter.

Place both sugars into the bowl of your mixer, Set aside.

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Melt chocolate and butter over low heat.

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Once melted, add the Biscoff spread and stir until the speed has melted and mixed in with the chocolate.

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Remove from heat and pour into bowl of your mixer with sugar and begin mixing on low speed.

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Add eggs, vanilla, and salt. Add flour, a spoonful at a time until fully incorporated.

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Pour into prepared baking pan. Break the biscoff biscuits and sprinkle them over the brownies.

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Bake 35-40 minutes.

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Allow to cool before you cut into squares.

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Mini Cadbury Cream Egg Brownies

Posted on April 1, 2014 in Brownies

IMG_7033If I had to pick one thing I’m most looking forward to at Easter it’s definitely the Cadbury Creme Eggs. I love the creaminess inside the chocolate shell. I wish they make this ginormous egg so I can eat the filling with the spoon.

As you’d expect, these brownies are incredibly sweet, but if you’re a fan of creme eggs that probably won’t worry you. They are very fudge, rich and gooey – possibly the naughtiest brownies I have ever made.

Ingredients

185g unsalted butter

185g dark chocolate

85g plain flour

40g cocoa powder

100g cadburys mini creme eggs (100g bag)

3 large eggs

275g golden caster sugar

Preheat oven to 160C.

Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.

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IMG_7012

Break 3 large eggs into a large bowl and tip in the golden caster sugar.

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With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, You’ll know it’s ready when the mixture becomes really pale and about double its original volume.

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Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

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IMG_7014

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Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.

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IMG_7017Then cut the cadburys mini creme eggs in half then just add them into mixture making sure they are evenly spread!

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Pour the chocolate mixture into a square 20cm baking tin and level the mixture so its flat.

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Place in preheated oven for 20 to 25 minutes. ( I like mine to still be slightly gooey and fudgy in the middle so tend to bake for 20 minutes maximum.)

Remove from over and leave in tin to cool.

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Once the tin feels cool, gently remove and place onto a wire rack to cool further. Cut into squares and serve.

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Nutella Swirl Peanut Butter Blondies

Posted on February 4, 2014 in Brownies

IMG_6644These blondies will definitely satisfy Nutella and peanut butter lovers. They are made from brown sugar, peanut butter and melted butter which makes them super soft, yet gooey. Milk chocolate chips are then added and Nutella is then swirled on top to not only give the blondies a great appearance but to add depth, richness, and a pop of chocolate.

This recipe is ideal, you will only use one bowl and they’ll be ready in 30minutes!

Ingredients: 

110g unsalted butter, melted

1 large egg

175g light brown sugar

1 tablespoon vanilla extract

150g plain flour

150g milk chocolate chips

1 tablespoon peanut butter

75g Nutella

Directions:

Preheat oven to 180 C. Line an 8-by-8-inch baking tin with aluminium foil and grease.

In a microwave-safe bowl melt the butter, about 1 minute on high power.

Wait a minute before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

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Add the flour and stir until just combined.

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Stir in the milk chocolate chip chips.

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Add the peanut butter and stir until evenly dispersed.

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Turn batter out into prepared pan, smoothing the top lightly with a spatula.

To create the marbled pattern shown, drizzle the Nutella over the batter in three parallel lines, evenly spaced. Next rotate the pan 90 -degrees. With a toothpick, starting at the top of the pan, drag the toothpick through the Nutella 5/6 times.

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Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the centre should come out clean, or with a few moist crumbs.

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Allow the blondes to cool in the baking tin for about 40minutes and then transfer to a wire rack to finish cooling. You can then cut into squares to serve.

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