Category Archives: brownies

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.


Brownie mix


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.



Mmmmm 😍

Peanut Butter Swirl Brownies

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

Irresistible 😋

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




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


Sieve all the dry ingredients into a bowl


Mix and the chocobutter mix and dry ingredients together


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


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:


Mix in the ingredients until smooth


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 )




Once cool, remove from the tin and cut into slices


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 💕


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 ;))



Hand made/personalised tags make a thoughtful finishing touch


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!

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.


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


I baked the oaty base for 10mins:


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


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


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


Once cooled, I left it in the fridge overnight.



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!

Indian Summer

No Indian wedding would be complete without lots of love, laughter, colour and lots and lots of FOOD.

My next few post will be about the treats I made for my brothers wedding over the Summer.

Most of these were made for the dessert table for the ladies mendhi (henna) party.


some of the mendhi patterns of the night


Mendhi madness

The gorgeous mendhi was applied by Sheena and Raya, who both did the most beautiful designs and really paid attention to what each person wanted.

And this is dessert table I (with some help of my sisters) did:




Out of all my baking projects over the last few years this was my favourite and the one I’m most proud of. I was so happy with how it looked when put together and all the different desserts/sweets looked and tasted amazing.

Paisley Cakes
The ‘paisley’ is so common in mendhi patterns. I knew these cakes would go perfectly on my table.



To make them extra special I painted the flaked almonds gold using food paint before sprinkling on top.


They looked so beautiful on my cupcake display.

Chocolate Brownie Hearts
I made my normal brownies, plain chocolate flavour in shallow baking sheets (I usually make them in a square cake 20cm tin).

I left the brownies to cool, then using heart cutters cut them out.


I did want to dip them in melted chocolate and sprinkle edible heart confetti … but ran out of time.

They still looked cute and were the perfect little chocolatey, fudgey morsels.


Sweet Cones
Ok, no baking involved. But thought I’d include these.

I make these as a thank you gift for our guests.


I got the cones and curling ribbon from eBay and filled them with marshmellows, jelly sweets, love hearts and lolly pops.

They were really easy to make and made a great gift for kids and adults alike.

The cake pops and individual banofee pies were made by my sister, I made the fruit skewers, and the small crescent and iced cakes were a gift from a friend.


Biscoff Brownie Slices


After making the Peanut Butter Brownie Slices I started to think about what other combinations I could do. 

Biscoff was an obvious choice.  Biscoff is a biscuit spread. The biscuits are Speculoos; a spiced caramel biscuit popular in Belgium and the Netherlands. It always reminds me of my chocolate and waffle filled holiday there last year.


Maison Dandoy - a gorgeous biscuit shop in Brussels which specialises in Speculoos, the moulds in the picture are used to make traditional biscuits


Biscoff is fast becoming as popular as Nutella and is sold in most supermarkets and also recently spotted near the huge jars of Nutella at my local crepe stand.

To make the Biscoff layer I melted 400g of Crunchy Biscoff with 300g of milk chocolate and 2 tablespoons of unsalted butter over a water bath. Once melted and mixed until incorporated the mixture was poured over the brownie in the tin.

Everything else is the same as the peanut butter brownie slices, however, this time for the brownie I used caster sugar as I wasn’t sure how strong the Biscoff flavour would be and didn’t want the caramelly/fudgy brownie to mask the flavour.

I can’t decide which ones I found more delicious, these or the peanut butter brownies.

Maybe I should make another batch of both to help me decide? 😉

Peanut Butter Brownie Slices


The only good thing about my daily commute is it gives me time to dribble over yummy recipes and give me inspiration on what to make next.

I recently found this amazing website after finding Manuela/Passion for Baking on instagram, her pictures are amazing and her website doesn’t disappoint. I saw these Crispy Peanut Butter Bars but wasn’t really feeling the rice krispy base but knew they’d make an awesome topping for my super fudgy brownies.

I also found a recipe on Baking Mad which makes brownies even fudgier and more amazing. I decided to give the Muscavado sugar a go, especially considering how it made a huge difference in my chocolate cake. But I stuck to the Jamie Oliver recipe as I know the quantities work perfectly.

For the brownies:
Melt 250g unsalted butter and 200g dark chocolate over a water bath(I use store own brand/Bourneville as I find the high cocoa chocolate too rich)
Sieve 80g cocoa powder/65g plain flour/1teaspoon baking powder and 360g dark muscavado sugar and mix to combine
Add the butter/chocolate and mix
Add 4 large eggs and mix
Bake for 30-40mins at 160degrees. Leave in tin to cool (I use a 20cm square cake tin)

For the peanut butter ganache (dribble):
Melt 300g of milk chocolate with 400g peanut butter together in a water bath, mixing until smooth and fully combined.
I used Diary Milk and smooth peanut butter.
Pour over the brownie in the tin and leave to cool. Once cool place in the fridge for 2hrs to set.

Chocolate layer:
Melt 220g dark chocolate with 115g unsalted butter and a teaspoon of liquid glucose over a water bath.
Mix until fully incorporated and smooth. Leave to cool, and once cool pour over set peanut butter layer.
Chill in the fridge for at least an hour.
I ran out of dark chocolate so did a 50:50 mix of Dairy Milk to Bourneville.

Remove from tin and cut into squares…. and eat 😀

O M G!


Amazing…super fudgy brownie with a caramelly flavour, smooth peanut butter truffle (mmmmm) with a shiny chocolate coating!

These are very rich, I cut them into 25 pieces which were just the right size, and perfect if you are on the greedy side as they look small 🙂


Cheesecake Brownies


Cheesecake or brownies? My two favourite food groups

How’s a girl to decide?

Fudgy brownie or creamy cheesecake?

Combine the two? Yes please!

Cheesecake brownies are my favourite dessert hybrid.

For the brownie base I use this super simple recipe (without the cherries/other optional items) that has yet to let me down.


For the cheesecake topping I found most recipes were stingy, I didn’t want small blobs of cheesecake marbled in teasing me. So I adjusted the quantities to give me a substantial layer thick enough to appease the part of my brain/stomach/heart which deals with cheesecake like matters.

(The pictures include the addition of the below mentioned Oreos)

This does cause a slight dilemma, I find the cheesecake topping is done within about 30-40mins in the oven but the underlying brownie is nowhere near being ready especially the middle which is still a gooey mess (I try my best not to lick the knife I use to check if it’s ready), I normally put a tray on top to stop it from burning. Next time (I tell myself this every time I make these…) I will bake the brownie bit first for about 30mins then quickly pour the cheesecake bit on top and then it should be okay?

Cheesecake brownies are extremely versatile and can be made with endless flavour combinations.
My current favourite are double peanut butter, I add a combination of Reese’s peanut butter cups (minis or the larger ones chopped up), peanut butter chips and peanuts. For the cheesecake topping a few generous spoons of peanut butter and chocolate chips. YUM!
This was inspired by the Cheesecake Factories Reese’s peanut butter chocolate cake cheesecake.

What flavour combinations do you make. Ideas and suggestions in the comments please 🙂

This batch were for a friend, and I don’t think she quite shares my enthusiasm for peanut butter. So I went for a Mars bar base (just when you think brownies couldn’t get any fudgy and amazing, the nougat and caramel melt to take this brownie to the next level, though Mars bar enthusiasts may be disappointed to find that due to the melting there are no Mars bar chunks) with an Oreo topping.


I was really happy with the brownie base, so fudgy and morish (in a I’m going to be sick if I eat one more but it’s worth it kinda way), the Oreo cheesecake bit wasn’t amazing, it didn’t taste very Oreoy even though I used a whole pack, more vanilla cheesecake with a hint of Oreo.
Possibly overbaked due to my uncooked brownie dilemma, and it didn’t quite have that smooth, creamy texture. It was still good… Just not amazing.

As mentioned above, these were a gift for a friend. She recently had a baby, unfortunately, I think he is a bit young to be introduced to these. So his mummy will have to scoff the lot (lucky her).

So he doesn’t feel left out I got him these gorgeous knits to keep him all snuggly through the winter.



These were handmade by the very talented CaraMacchiato. She discussed what I wanted, design wise and colours, and we (well she) came up with these. They came out perfectly. I’m sure baby ‘S’ will approve!