S'mores Brownies

Recipe from Bakergirl

S'mores Brownies

Ingredients:

113g (1/2 cup) unsalted butter
200g (1 cup) granulated sugar

2 eggs

1tsp vanilla extract

28g (1/3 cup) cocoa

78g (½ cup) plain flour

¼ tsp salt

¼ tsp baking powder

128g (¾ cup) chocolate chunks

71g (½ cup) crushed/crumbled digestives

128g (1 cup) marshmallow fluff

Method

1. Preheat the oven to 180C/350F/mark 4. Line an 8x8 inch pan with baking paper.

2. Mix together the butter, sugar, eggs and vanilla in a large bowl. Mix in the cocoa, flour, salt and baking powder until completely combined and fold in the chocolate chunks and crushed biscuits.

3. Microwave the marshmallow fluff for about 10-20 seconds and briefly fold into the brownie batter- there should be visible streaks of marshmallow fluff throughout.

4. Bake for 35-40 minutes, until set around the edges and the middle is just about set but still retains a small wibble.

Caramelised White Chocolate Brownies

Recipe from The Little Loaf

Caramelised White Chocolate Brownies

Ingredients:
For the caramelised white chocolate250g good quality white chocolate, broken into pieces
pinch saltFor the brownies300g good quality dark chocolate, chopped
180g unsalted butter, diced
180g light brown soft sugar
4 eggs
1 egg yolk
115g ground almonds
100g plain flour
15g cocoa powder
1tsp baking powder
1tbsp milk

Method
1. Preheat the oven to 125C/250F/mark ½. Place the white chocolate on a rimmed baking tray and place in the oven for 10 minutes. Remove from the oven, spread into a thin layer over the baking tray and return to the oven for another 10 minutes. Repeat this process every 10 minutes for 50 minutes or until the chocolate is a deep brown caramel colour. Remove from the oven, stir in the salt and set aside.

2. Preheat the oven to 170C/325F/mark 3. Grease and line a 9 inch/23cm square pan.

3. Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly before whisking in the sugar.

4. Beat the eggs and egg yolk into the dark chocolate mixture, once at a time, beating continuously until thick and glossy. Fold in the ground almonds, then sift in the flour, cocoa and baking powder and fold gently to combine. Stir in the milk.

5. Transfer half the batter to the prepared pan. Pour half the caramelised white chocolate over the batter, then top with the remaining batter. Drizzle the remaining white chocolate over the top and drag a skewer or knife across the top of the brownies (in perpendicular lines) to create a lattice pattern.

6. Bake for 25 minutes or until set but still a little squidgy. Remove from the oven and allow to cool before slicing.

Macadamia & White Chocolate Brownies

Recipe from The Little Loaf

White Chocolate & Macadamia Brownies

Makes about 16 bars

Ingredients:150g macadamia nuts
200g unsalted butter
250g dark chocolate (70% cocoa solids), chopped
3 eggs
230g golden caster sugar
1tsp vanilla extract
280g plain flour
pinch salt
200g white chocolate, coarsely hopped

Method:
1. Preheat the oven to 170C/325F/mark 3. Grease and line an 8x8 inch pan.

2. Place the nuts on a baking tray and roast in the oven for 4-5 minutes. Remove from the oven, leave to cool and chop coarsely.

3. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat once melted and leave to cool.

4. Whisk together the eggs, sugar and vanilla (do not overmix or incorporate too much air). Fold in the cooled melted chocolate then sift in the flour and salt.

5. Fold the macadamias and white chocolate into the batter and transfer to the prepared pan. Bake for 15-20 minutes.

6. Set aside to cool before removing from the pan to cool completely. Slice into bars.

Brown butter layered brownies

Recipe from Mel's Kitchen Cafe

Brown butter layered brownies

Ingredients:
For brownie layer
113g unsalted butter
170g plain chocolate, chopped
400g caster sugar
4 eggs
½ tsp salt
155g plain flour
1 tsp vanilla extract
For the brown butter layer
113g unsalted butter
230g icing sugar, sifted
60ml double cream
1tsp vanilla extract
For the glaze
43g unsalted butter
113g plain chocolate


Method:
1. Preheat the oven to 170C/325F/mark 3. Grease and line an 9x13 inch pan.

2. For the brownie layer, place the butter in a small saucepan and heat gently until completely melted. Set aside to cool.

3. In a large bowl, mix together the eggs, sugar and salt. Once the mixture has become thick and more pale, fold in the chocolate mixture. Sift in the flour, add the vanilla and mix thoroughly. Pour the mixture into the prepared pan. Bake for 25-30 minutes, then allow to cool completely.

4. For the brown butter layer, place the butter in a small saucepan and heat gently until melted. Continue to heat until the butter browns. Transfer to a small bowl, then mix in the icing sugar, cream and vanilla. Spread over the brownies.

5. For the glaze, melt the butter and chocolate together in a heatproof bowl in the microwave oven or over a pan of simmering water. Pour over the brownies and chill until set.

Creme Egg Brownies

A terribly simple post- no written recipe, but it is very much open for adaptation.
Find your favourite plain brownie recipe and prepare as usual. Five minutes before the baking time is up, press halved creme eggs into the top of the brownie, cut side facing up. Return to the oven for the remaining cooking time.
I found that the best way to get a clean-cut on the creme eggs (after a couple of jagged-edges), was to run the knife around where you will cut it, and repeat, carefully pressing the tip of the knife a little more deeply into the shell each time; keep the depth of the cut uniform around the egg. Once you have reached or come very close to the filling, push the knife in and cut.

Cherry & Chestnut Brownies

Recipe from Jamie Oliver

 

Cherry & Chestnut Brownies

Ingredients:175g unsalted butter
200g dark chocolate, broken
75g dried cherries
75g roasted chestnuts, chopped
100g plain flour, sifted
75g cocoa powder, sifted
1tsp baking powder
300g golden caster sugar
4 eggs
icing sugar, for dusting
crème fraîche, to serve
zest of one orange, to serve

Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line a 20x30cm pan.

2. Place the butter and chocolate into a heatproof bowl over a simmering pan of water and heat until completely melted. Remove from the heat and stir in the cherries and chestnuts.

3. Fold in the flour, cocoa powder, baking powder and sugar into the melted chocolate mixture and once combined, beat in the eggs.

4. Pour the batter into the pan and bake for 15-20 minutes, or until set around the edges and top but a little squidgy inside. Leave to cool on a wire rack before dusting with icing sugar and serving with crème fraiche and orange zest.



Rolo Chocolate Brownie Cake

Recipe from Raspberri Cupcakes

Rolo Chocolate Brownie Cake

Ingredients:
400g unsalted butter
200g plain chocolate, chopped
4 eggs
200g caster sugar
200g plain flour
2 tubes rolos (+ extra for the top)
For the filling and ganache:
400g dulce de leche
400g milk/plain chocolate, chopped
300ml double cream

Method:
1. Pre heat the oven to 150°C/ 300F/Gas 2. Grease and line a couple of 20cm cake pans with baking paper.

2. In a bowl over a pan of simmering water, melt together the butter and chocolate.

3. In a separate bowl, whisk together the eggs and sugar until pale and creamy. Mix in the melted chocolate mixture and once well combined, sift and fold in the flour.

4. Pour the mixture into the prepared pans and gently press in the rolos over the top. Bake for 25-30 minutes, or until just firm.

4. Once the cakes have cooled, remove from the pans and spread the dulce de leche over the top of one of the cakes and refrigerate to allow the caramel to set a little. Sandwich with the other cake layer.

5. For the ganache, Heat the cream in a saucepan and bring to a simmer. Place the chocolate in a heat proof bowl and pour over the cream. Mix until homogenous, place in the fridge to set a little if necessary, and spread over the top and sides of the cake. Top with rolos.

Salted Caramel Brownies

The swirls of caramel enveloped in blankets of chocolate velvet comprising this dessert really do render it more of a truffle than a brownie. These do need to be refrigerated before slicing and serving, but they could also be served after freezing to give a more solid, frosty result.

Recipe from Poires au Chocolat

Salted Caramel Brownies
Makes about 30

Ingredients:
For the salted caramel:
75g caster sugar
50ml double cream
10g unsalted butter
1/8 tsp salt
For the brownie:
100g unsalted butter
150g caster sugar
100g light brown sugar
75g golden syrup
275g dark chocolate, broken
4 eggs
70g plain flour, sifted
sprinkling of cocoa nibs or chopped quality chocolate

Method:
1. For the caramel, heat the sugar in a heavy based saucepan, and without stirring, allow to melt into a deep-golden colour. Remove from the heat and quickly whisk in about 1/3 of the cream. Whisk in the rest of the cream and return to the heat, if necessary, to re-melt any re-solidified sugar. Mix in the butter and salt and set aside.

2.Preheat the oven to 160C/325F/mark 2 and line  a 20x20x2.5cm baking pan with greaseproof paper.

3. For the brownie, place the butter, sugars and golden syrup in a saucepan and heat gently until completely melted. Remove from the heat and mix in the chocolate, stirring until melted and well combined. Beat in the eggs and then fold in the flour.

4. Pour the brownie mixture into the prepared pan and pour over the caramel in dollops. Run a knife through the mixture to swirl the caramel and batter together. Bake for 20 minutes, or until just about set. Remove from the oven, leave to cool and chill in the fridge overnight or allow to firm up in the freezer. Slice into portions.

Cookie Dough Brownies

I am slightly ashamed at how far behind I am right now with my posts; I have at least three more posts yet to write up. However, I will rather put this down to my ability to bake more frequently at the moment.

These brownies are sort of half brownie- half blondie.

Recipe from Evil Shenanigans

Cookie Dough Brownies
Makes about 16 bars

Ingredients:
For brownie layer
7tbsp unsalted butter
30g plain chocolate, chopped
3tbsp chocolate spread
3tbsp unsalted butter
200g caster sugar
1 egg
1 egg yolk
½ tsp vanilla extract
1tbsp cocoa powder
½ tsp salt
For the cookie dough layer
4tbsp unsalted butter
55g soft light brown sugar
2tbsp caster sugar
1 egg, cold
½ tsp vanilla extract
75g plain flour
¼ tsp bicarbonate of soda
¼ tsp baking powder
115g chocolate chips

     

Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line an 8x8inch pan.

2. For the brownie layer, place 7tbsp of the butter, the chopped chocolate and the chocolate spread into a heatproof bowl and microwave until melted. Stir until even and leave to cool.

3. In a larger bowl, mix together the 3tbsp butter, sugar, egg, egg yolk and vanilla. Whisk in the chocolate mixture. Sift in the flour, cocoa powder and salt and mix thoroughly. Once even, pour the mixture into the prepared pan.

4.For the cookie dough, cream the butter and sugars until and fluffy. Beat in the egg and vanilla extract. Sift in the flour, bicarbonate of soda and baking powder. Fold through the chocolate chips. Blob the cookie dough on top of the brownie layer and bake in the preheated oven for 25-30 minutes, or until the edges have set and the centre is no longer wibbly when shaken. Cool in the pan for at least an hour, remove, slice and serve.

Triple Chocolate Caramel Brownies

For these brownies, I used three types of chocolate- there is melted dark in the batter base, and white and milk chunks throughout. In order to incorporate some caramel, I used Cadbury's Dairy Milk Caramel chocolate, but you could use any chocolate bar that has runny caramel within. Another way would be to marble the batter with some plain caramel. All in all, a pretty chocolatey brownie.

(under an hour post-bake)

These did remain nicely gooey post-bake, but by the next day, they had firmed up considerably (though not too much)- I usually prefer the brownies the day after the bake, and if you're worried about a lack of solidity, it'll definitely be there after those hours out of the oven.

I found the base for this recipe on Mr. P's blog- originally from Martha Stewart, and adapted it slightly. Of course you could omit the chocolate/chocolate caramel chunks for some plain brownies, or add  whatever you like in your brownies (dried fruit/nuts/chocolate/caramel/frosting etc.).

Triple Chocolate Caramel Brownies

Makes 16 5cm squares

Ingredients:

butter

75g dark chocolate

plain flour

200g caster sugar

30g cocoa powder

½tsp vanilla extract

¼tsp salt

75g white chocolate, chopped into small chunks

100g milk chocolate, chopped into small chunks

100g caramel-filled milk chocolate, chopped into small chunks  

Method:

1. Preheat the oven to 170C/325F/gas 3, and grease and line a baking 20cm square tin.

2. Melt the butter and dark chocolate over a low heat in a saucepan, add the vanilla extract and cool.

3. Sift the flour and cocoa powder into a large bowl and add the caster sugar and salt. Break in the egg and pour in the melted chocolate mixture and beat until well-combined. Fold in the white and milk chocolate chunks.

4. Pour the brownie batter into the prepared tin and stud it evenly with the chocolate caramel pieces. Bake for about 30 minutes, or until a skewer comes out from the centre mostly clean, but the brownie retains some squidge. Leave to cool on a wire rack before removing from the tin and peeling off the greaseproof paper. Slice the brownie into squares.