Category Archives: Bars/Slices

Ferrero Rocher Brownies

I had a dilemma…cookie dough brownies ferrero rocher brownies or Biscoff brownies?! Tough one, right?

So I took it as a sign when I saw a picture of Ferrero Rocher Brownies on my facebook news feed. And as you may have noticed, I do have a bit of a Ferrero Rocher/nutella obsession (this, this and we mustn’t forget this 😋).

Place box of Ferrero Rocher in the fridge a few hours before you start.

For the brownies I used the Jamie Oliver recipe, which is my normal go-to recipe.

image

Brownie mix

image

Spread half the brownie mix in a prepared tin, using a sharp knife cut the Ferrero Rocher in half and place over the mix

Cover with the remaining brownie mix, and bake for 30-40mins; until a knife poked in the centre comes out almost cooked (shouldnt be too runny or come out clean).

Leave to cool in the tin.

In the meanwhile, make the dreamy nutella frosting.
Cream together 125g unsalted butter at room temp with 250g icing sugar, add a few drops of milk (as needed)to achieve a smooth consistency.
Add nutella to taste (at least 2tablespoons).

Once the brownies are cooled, spread the nutella frosting over. If you have any, which unfortunately I didnt, sprinkle with chopped hazelnuts. Leave to chill/set in the fridge for at least 2hrs.

Remove from the tin and cut into squares, I cut them into 25 squares.

image

image

Mmmmm 😍

Advertisements

Peanut Butter Swirl Brownies

Super fudgy brownies packed with peanut buttercups AND topped with more peanut butter.

Irresistible 😋

Ingredients:
Brownies
200g dark chocolate (I normally use store own brand or Bourneville as I find the high cocoa content chocolate makes the brownies too rich)
250g unsalted butter
80g cocoa powder
65g plain flour
1teaspoon baking powder
150g dark muscavado sugar
150g golden caster sugar
4 eggs
2 teaspoons vanilla

Peanut butter topping:
125g peanut butter (smooth)
2 tablespoons melted butter
3 tablespoons icing sugar sieved
1 teaspoon vanilla

image

Ingredients

image

Melt the chocolate and butter over a water bath, mixing occasionally

image

Sieve all the dry ingredients into a bowl

image

Mix and the chocobutter mix and dry ingredients together

image

Mix in the eggs(and vanilla), one by one. The mixture might look abit lumpy/cuddled, but by the time you get to the third/fourth egg, it will look silky smooth

image

Add the peanut butter cups, they don't have to be chopped up (I prefer them unchopped). Mix and then put the mixture in a lined brownie tin

For the peanut butter topping:

image

Mix in the ingredients until smooth

image

Swirl using a toothpick/knife. Place in a 160deg oven for 25-40mins (a knife poked into the centre shouldn't come out clean but not completely raw )

image

Ta-dah!

image

Once cool, remove from the tin and cut into slices

image

I split the mixtures between two pans, usually I make chunkier brownies in a single square cake tin and wouldn’t chop the peanut butter cups up.

However, this time I also wanted to do something abit special to gift some of these.
With the brownies in the second tin, using a heart cookie cutter I made brownie hearts 💕

image

Any extra brownie bits left over can be squished up and pushed into the cutter to make more hearts (or you could just eat them ;))

image

image

Hand made/personalised tags make a thoughtful finishing touch

image

Any excuse to use these boxes and my mini stampers

P.S. the mini reeses peanut butter cups are half price in Waitrose at the moment!

Revel Bars

As you may have noticed, I love making ‘bars’/’slices’. They are easy to distribute and package, and you tend to get more servings (I was going to say they last longer, but not in this house!)

I’m really into layer bars at the moment AND fudge, so was really excited to make these ‘revel bars’; an oaty base with a fudge centre and more oaty biscuit on top.

Ingredients:
1 cup (225g) butter
2 cups (300g) soft light brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups (300g)plain flour
1 teaspoon bicarbonate of soda
2.5 cups (200g) quick-cooking rolled oats
1 can  (397g) sweetened condensed milk
175g milk chocolate/175g dark chocolate
1 cup (60g) chopped walnuts
2 teaspoons vanilla

image

image

Cream the butter and sugar, leave 2tablespoons of butter for the fudge

image

Whisk in the eggs and 2tsp vanilla

image

Add the dry ingredients and mix

image

Put the 2tablespoons of butter, condensed milk, chocolate and 2tsp vanilla into a pan. Heat until the chocolate has melted.

image

Take fudge of the heat once ready and add the walnuts

image

Press 2/3 of the biscuit mixture into the cake pan, I used a 20cm square cake pan

image

Pour the fudge over and spread evenly

image

Dollop blobs of the remaining biscuit mixture over

image

Bake in the oven at 180deg for 20mins/until the biscuit topping is golden brown

Leave to cool in the cake tin.  Once cooled, place in the fridge to set the fudge centre for at least 2hrs/overnight.

image

Cut into squares

image

These are sooo good.  The oaty biscuit layer has an almost cake like consistency and the fudge layer…is well fudgy.  Sooo addictive!

image

I found these super cute boxes on eBay 😍

Brownie Caramelita

What do I like love more, caramelitas or brownies?

I couldn’t decide between the chewy, caramely, oaty caramelitas (and some may say healthy, oats and pecans are known to lower cholesterol and pecans are good for flagging energy levels, I will ignore the rest of the obesity/diabetes inducing ingredients :p) and fudgy chocolatey brownies.

So I decided to combine them together to make this amazing bar.

image

I prepared the caramelita biscuit and brownie mixture (I made half the amount, no nuts/fruit).

image

I baked the oaty base for 10mins:

image

Then covered with the brownie mixture, and baked for 20mins:

image

I then smoothed the caramel on top and sprinkled the chocolate chips and pecans:

image

And crumbled the remaining oaty biscuit dough on top, before baking for a further 20mins:

image

Once cooled, I left it in the fridge overnight.

image

image

Omg… These are amazing!

The thin brownie layer is just enough to give it that fudgy hit, and compliments the gooey caramel and caramelised pecans gorgeously.

New fave? Me thinks so!

Caramelitas

I follow a few American foodies on Facebook, Instagram and blogs and love the different slices/bars they make. They look really enticing with the layers of pastry/brownie/caramel/nuts/jams/cookies/cheesecake etc etc.  One of my early food memories is a Tri-Level bar my sister made after a holiday to America.

image

these images were taken from the wonderful http://chocolatechocolateandmore.com/

My main problem is even though there are numerous recipes out there, I find it really confusing converting cups to grams, as there are loads of different conversion tables which all come up with different results.

I visited the stall, at the Good Food Cake and Bake Show, for the Outsider Tart who have brought their yummy American baked goods to the UK.  I was able to try a few of their slices and my favourite was an oaty caramelly bar.

I later saw these on instagram and knew I had to make them.

Ingredients:
(made 24 squares)
240g/2 cups plain flour
160g/2 cups quick cooking oats (I used Quaker Oats
1 teaspoon bicarbonate of soda
¼ teaspoon of salt
200g/1 1/4 cups light brown sugar
240g/1 cup unsalted butter
100g chocolate chips
60g chopped pecans
400ml of Caramel (I used tinned Nestle Caramel)

(recipe adapted from: Brown Eyed Baker and Roxanas Homebaking, I used Roxanas conversions from cups to grams and made a few adaptations as I went along, still not 100% happy with the conversions but it turned out well)

Method:
1)Preheat oven to 180 C and prepare tin (I used my brownie tray, which is 13.5” by 8”)

2) cream the sugar and butter, add the flour/bicarb/salt and mix, once combined add the oats  and mix until it forms a crumbly mixture

image

3) cover the base of the tin with ¾ of the crumble mixture, spreading so its even and bake for 10mins

4) take out of the oven and sprinkle with the chocolate chips and pecans, then pour over the caramel, and spread evenly using a spatula

image

image

5) crumble the remaining crumble mixture over the top evenly

image

6) bake in the oven for 10-15mins, til lightly browned

7) leave to cool, once at room temperature, leave in the fridge for two hours/overnight.  Cut into squares and serve (return to room temperature before serving, though if you can’t wait you can try one…or two).

image

image

These were absolutely delicious and really easy to make.
The oaty biscuit base and topping is buttery and has a caramelly taste from the brown sugar, and the caramel/chocolate/pecan filling compliments it so well.

image