Cadbury’s Creme Egg Brownies

A brownie adorned with a cadbury’s creme egg showed up in my newsfeed on Facebook earlier in the week, so I decided to treat us to some for Easter. I’ve used mini creme eggs as the large ones would have made them too sickly (imho!). The brownie recipe I have used is my tried and tested adaptation of the Hummingbird Bakery’s plain chocolate brownie which is chewy and moist and delicious. Enjoy!

For 12 portions you need
200g good quality plain chocolate
125g butter
150g plain flour
325g caster sugar
3 eggs
1 tsp vanilla extract

6 mini cadbury’s creme eggs

Melt the chocolate and butter. Once melted and cooled slightly, mix in the other ingredients. Pour the batter into a lined swiss roll tin and bake at 160 degrees for about 15 mins. 

Carefully cut the eggs in half, but don’t worry too much if they break a bit. After 15 mins, take the brownies out of the oven and push the halves of eggs into the semi cooked batter. Place them back in the oven for a further 15 mins to finish cooking. 

Leave to cool for 10 min before removing from the baking tin and slicing into generous squares. Happy Ishtar!

Rich Chocolate Brownie (v)

I think my tastebuds are evolving. I never thought it would be possible to enjoy a dense, gooey, sticky, rich, unctuous chocolate brownie sans butter and eggs, but it is. And this recipe proves it. I tweaked the original recipe in line with feedback from others, reducing the sugar by 100g, using muscavado to make it more gooey and sticky and reducing the oil slightly too. I cooked for 20 mins as I wanted the outside squares more cakey and the inside squares ooooooozing.

For about 24 brownies you need:
250g plain flour
250g light brown muscavado sugar
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
200ml sunflower oil
250ml water
65g cocoa powder

Mix everything together until smooth. Scrape into a lined tin and bake at 160 degrees for 20 mins. Leave to cool slightly before scoffing.

Nigella’s Brownies

I can’t believe I haven’t blogged these before now, given how many times I have made them. They were the original brownie recipe for me. Dark. Dense. Incredibly chocolatey. Horrifically calorific. But utterly gorgeous. Make with caution…

For about 36 pieces you need:
375g butter
375g good quality plain chocolate
6 eggs
500g vanilla caster sugar
225g plain flour
300g chopped walnuts (optional, I never use them)

Melt the butter and chocolate slowly. Meanwhile whisk the eggs and sugar till thick and fluffy. This will take about 5 mins with an electric whisk. Add the flour and mix well. Allow the chocolate and butter to cool slightly and then mix in well. Pour into a lined tin (I use a lakeland tray bake tin which is the perfect size) and bake for 45 mins or so at 180 degrees. This recipe is notorious for saying cook for 25 mins in the book but I find that this leaves the brownies far too soggy in the middle. Great for a fondant pudding but not good as a brownie. You want it cakey at the edges and squidgy for the middle pieces if that makes sense. Allow to cook and then cut into squares. This recipe freezes really well so is worth making the whole batch.

Chocolate Cheesecake & Raspberry Brownie

This is _yet another_ Hummingbird recipe, but oh MY! it’s good! I made it for a work fuddle and it went down a storm.

For 32 teeny tiny portions you need:
Brownie Base
200g dark chocolate
200g butter
250g icing sugar
3 eggs
110g plain flour

For the Cheesecake Layer
400g cream cheese (don’t be tempted to use half fat like I did, it doesn’t work as well)
150g icing sugar
1/2 tsp vanilla extract
2 eggs

For the raspberry cream mousse topping
300ml double cream
1 punnet raspberries, defrosted if frozen

Begin by making the brownie base. Melt the chocolate. Beat the butter and icing sugar together and then add the flour a dollop at a time. Mix in the chocolate and splat into a lined baking tin.

Whisk together the cream cheese and icing sugar and eggs and vanilla. Pour over the brownie base. Bake in a moderate oven for about 30 mins.

Once cooked, leave to cool and then chill in the fridge. Just before serving whip the cream and raspberries till very thick and fluffy. Smear on to the cooked base and then sigh in pleasure as you devour each. Little. Bite. Utter, utter bliiiiiiiiis!

Plain Chocolate Brownie

Plain as in just chocolate, not as in not nice. This is the recipe from the Hummingbird Bakery. And very nice it is too. The only difference I have made is to reduce the amount of butter as imho it’s too greasy with the full amount and I’ve added some vanilla as I think it enhances the taste of the chocolate.

For about 16 portions you need:
200g good quality plain chocolate
125g butter
150g plain flour
325g caster sugar
3 eggs
1 tsp vanilla extract

Melt the chocolate and butter. Once melted and cooled slightly, mix in the other ingredients. Pour the batter into a lined swiss roll tin and bake at 160 degrees for about 30 mins. Yum yum yum yum!

Peanut Butter and White Chocolate Blondies

Lex and I watched peanut butter being made on How do they do it this morning and decided to have a peanut butter themed food day. I’ve been meaning to try this recipe for a while and this is the perfect opportunity to do so. It’s another Rachel Allen recipe from her Bake cook book.

For about 18 small bite sized portions you need:
125g plain flour
1 tsp baking powder
100g soft butter
150g crunchy peanut butter
175g soft brown sugar
1 egg
1 tsp vanilla extract
75g chopped white choc or white choc drops

Begin by creaming together the butter, peanut butter and sugar. Then add the egg and vanilla extract. Mix in the flour and baking powder (by this time you will have a stiff dough) and then finally add the white chocolate. You can turn the dough into a small, lined and greased baking tin if you want, but I used a mini muffin tin instead to save having to cut it up. Bake for about 25 mins till risen, golden brown and almost firm in the middle. Leave to cool then try and save for the week’s lunch boxes. Fail miserably and make another batch mwahh!!