Lemon Meringue Tartlets

Dare I say it, it feels like Summer is just round the corner! The leaves are back on the trees, outdoor seating has become a thing again and the winter coat is back in the wardrobe. These lemon meringue tartlets are the perfect dessert to enjoy on a sunshine filled day.

The tartlets have a slightly spicy ginger nut case, and are filled with a zesty lemon curd, and finished with a swirl of melt in your mouth meringue.

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The recipe only requires a few ingredients, most of which you probably have already. The case is simply crushed biscuits and a little melted butter (no pastry making skills required!). The cases are filled with a homemade lemon curd – trust me it’s super easy and tastes 100x better than shop bought. And the meringue will take you no more than 10 minutes to whip up. If like me, homemade meringue is a little scary, check out this video tutorial from BBC Good Food.

Ingredients (makes 4 tartlets)

For the base:
150g ginger nut biscuits
75g unsalted butter

For the lemon curd:
Finely grated zest of 3 lemons
Juice of 6 lemons
50ml water
2 tbsp cornflour
175g caster sugar
3 large egg yolks
25g unsalted butter

For the meringue:
3 large egg whites
175g caster sugar
1 tsp cornflour

Method

Prepare 4 loose based individual tart tins by lightly greasing the sides and base with a little butter.

In a microwave-safe bowl melt the butter in 20 second increments until liquid. Crush the ginger nut biscuits to fine crumbs, using a rolling pin or food processor. Mix with the melted butter. Divide the mixture between the tins, pressing it into the base and sides. Place in the fridge to set for at least 30 minutes.

Now move on to the lemon curd. In a small saucepan combine the lemon zest, lemon juice, water, sugar, cornflour and egg yolks (remember to reserve the egg whites for your meringue). Gently heat over a low setting, stirring continuously, until the curd starts to thicken. Be patient as this could take 10-15 minutes. You can test the mixture by spooning a little on a kitchen towel or plate, it should hold its shape.

Finally stir in the butter. Spoon a layer over the biscuit base and leave to cool and set. Keep your leftover curd in a sealed jar in the fridge.

Pre-heat the oven to 190°C.

For the meringue, whisk the egg whites in a large, clean bowl until stiff (they should look a similar consistency to whipped cream and be thick, bright white and glossy). Mix in the sugar a spoonful at a time. Fold in the cornflour. Spoon or pipe the meringue on top of the lemon curd.

Bake the tarts in the oven for 15 minutes, until the meringue tops have lightly browned. Leave to cool completely before removing the tarts from the tin.

 

 

 

Lotus Biscoff White Chocolate Brownies

Fudgy Brownie. White chocolate chunks. Biscoff Biscuits. Biscoff Spread. What a combination!

I’ve wanted to make something with Biscoff for a while now, that distinct caramel flavour is so delicious and so addictive *eats another biscuit as she types*. And now that I have a brand-new fully functioning oven (my last one packed in three months ago – which for a baker is very sad times!) I knew this was the first recipe I wanted to try.

It most definitely delivered. The crunch from the biscuits, the swirl of the Biscoff spread and the creamy, ever so slightly melted, white chocolate chunks. All encased within a fudgy, rich and gooey brownie.

A bake that looks and tastes delicious.

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The recipe is super easy, 10 minutes to prepare and 20 to bake. I’ve sped the recipe up by using a microwave to melt the chocolate and butter, but if you need to, you can do this the traditional way on the hob.

Once you have finished your brownie mixture, throw in the biscuits and white chocolate and mix through. At this stage feel free to add any other ingredients that you fancy…caramel pieces, dark chocolate, maybe even a different type of biscuit (Oreos!?).

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Now that’s done, evenly spread half of the mixture into your baking tin. Then drizzle the melted Biscoff spread on top. It’s all about that surprise middle layer and this will create that beautiful marble effect in the brownie. Top with the rest of the mixture and bake.

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Next on the list to try…Biscoff cheescake, Biscoff cupcakes, Biscoff blondies. Best get to it!

Recipe: Lotus Biscoff White Chocolate Brownies

Ingredients

150g self-raising flour
150g unsalted butter
225g caster sugar
2 medium eggs
170g 70% dark chocolate, chopped
50g white chocolate, chopped
1 jar of Lotus Biscoff spread
1 pack of Lotus Biscoff biscuits

Method

Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper. Set aside.

In a microwave-safe bowl, combine the chopped dark chocolate and butter. Melt in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour the melted chocolate into the egg mixture and add the flour. Fold everything together in a figure of eight motion until you have a thick chocolate mixture.

Add the chopped white chocolate and using your hands crush roughly half the pack of biscuits into the mixture. Fold everything together.

Spread half of the mixture evenly in the bottom of the baking tin. Melt 2 tablespoons of the Lotus Biscoff spread in the microwave for 10 seconds. Pour this across the brownie layer. Finish by spreading the remaining brownie mixture on top in an even layer.

Bake for 18-20 minutes* until the top is no longer shiny and the edges have started to crack.

Leave to cool completely before cutting into 12. If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked. No-one liked a dry, crumbly brownie 🙂

 

Christmas Bakewell Tart

For my second Christmas bake I give you a British classic with a festive twist!

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Buttery shortcrust pastry, beneath layers of cherry jam, frangipane and white icing. I decorated the Bakewell with a gorgeous Christmas wreath, made form sugar paste holly leaves, glacé cherry ‘berries’ and a dusting of edible glitter for a bit of Christmas sparkle.

I do have a confession, the pastry is not homemade I’m afraid! It’s been a busy few weeks with Christmas shopping and starting my new job (exiting times!) and hey, what’s wrong with taking a shortcut every now and then 🙂 If you do fancy making your own, then check out my fool-proof recipe here, it’s super easy to follow and won’t take you hours to make 🙂

Ingredients (makes an 8inch tart)

1 sheet Jus-rol ready rolled shortcrust pastry (if you fancy making your own check out my super easy recipe here)
Cherry jam

For the frangipane:
150g unsalted butter
150g caster sugar
1 large egg
1 tsp almond extract
1 tbsp plain flour
150g ground almonds

For the icing layer:
200g icing sugar
1-2 tbsps water

Decoration
Green sugar paste
Holly shaped cutter
glacé cherries
Edible glitter

Let’s get baking…

Lightly grease an 8inch fluted tart tin with a bit of butter.

Unroll your pastry sheet and lay it across the tart tin. Trim off any extra bits and use your fingers to press the dough into the corners and sides of the tin. Be mindful that the tart will shrink whilst in the oven, so you’ll want to leave a bit of height on the edge.

Put back in the fridge to chill for 20-30 minutes (this will help stop it from shrinking too much). Meanwhile preheat your oven to 180°C/400°F/gas mark 6.

Remove your tart from the fridge and prick the base all over with a fork. Line with baking paper and fill with baking beans or rice. Bake the tart blind for 10 minutes. Take your tart out of the oven and carefully lift out the baking paper and beans. Bake for a further 10 minutes until firm and golden. Remove and leave to cool. Using a knife trim the edge of the pastry to neaten I up.

Whilst the tart is cooling, make your frangipane by first creaming together the butter and sugar until light and fluffy. Crack in the egg, add the almond extract and add the tablespoon of flour (this will stop the mixture from curdling), mix until fully incorporated. Finally fold in the ground almonds.

Spread a layer of jam on the tart base. Top with the frangipane mixture, spreading it out into an even layer. Return to the oven for 25-30 minutes until the top has set and has turned golden brown. Remove and leave to cool.

Once the tart has completely cooled, mix the icing sugar with 1-2 tablespoons of water until you have a thick but pourable consistency. Pour the icing onto the tart and spread out into an even layer. Leave to set completely.

Time to decorate… 

Either top with a glacé cherry or if you want to decorate your tart with a Christmas wreath like mine then stay with me and follow the next steps:

This step can be done in advance – Roll out the sugar paste until it is roughly a pound coin in thickness. Cut out roughly 20-30 holly shapes. Leave to dry out and harden.

Using icing sugar mixed with a little water, stick the holly shapes on top of the tart in a circle. Add glacé cherries to the wreath for the ‘berries’. Finally dust the tart with edible glitter to give it a Christmas sparkle!

Snowman Cupcakes

Well aren’t these cute!

I’ve seen a few snowman recipe ideas around and thought this year I’d give one a go. However there’s a story to tell here…keep reading if you fancy a giggle!

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My first attempt was a huge….success disaster! Photo evidence below, try not to laugh 🙂

This got me thinking, how do I make sure my snowmen don’t look like they’ve spent a week on the beach in 30 degree heat!?

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Commence phase two…

I decided to add some height using white chocolate buttercream. No melted snowmen here! Then using Mikado biscuit sticks I added some ‘twig’ arms. For the eyes and mouth, I used melted chocolate and for the noses, orange sugar paste – nope they are not real carrots carved to be miniature in size like my gran thought 🙂

For the cupcake base, I used my tried and tested vanilla sponge recipe and added white chocolate chips and cinnamon spice for extra festive flavour.

I think it’s safe to say the second attempt turned out a bit better! I have to admit it’s not the quickest/easiest one I’ve posted, but they are great fun to make and the end result is so worth it. So put on your favourite Christmas music and your tackiest festive jumper, or one you don’t mind getting covered in icing sugar, and give it a go!

Ingredients (makes 12 cupcakes)

For the cupcakes:

150g unsalted butter
150g golden caster sugar
150g self-raising flour
2 medium eggs
1 tsp vanilla essence
2 tsps ground cinnamon
100g white chocolate chips
1 tbsp milk (optional)

For the snowmen:

Buttercream body: 125g unsalted butter, 250g icing sugar, 150g white chocolate, 1 tbsp milk
Heads: 12 white large marshmallows
Eyes and mouths: A few squares of milk/dark chocolate
Noses: Orange sugar paste, you will only need a small amount
Arms: 1 pack Mikado biscuit sticks
Buttons: different coloured icing pens
Cocktail sticks

 

Lets get baking…

Start with the cupcakes.

Preheat the oven to 180°C/400°F/gas mark 6. Line a 12 hole muffin tray with cupcake cases.

Beat together the butter and sugar until light and fluffy. Mix in the eggs and vanilla extract. Fold in the flour and cinnamon until the mixture is smooth. Now fold in the white chocolate chips. If the mixture is too thick add a tablespoon of milk to loosen it slightly.

Evenly fill the cupcake cases about 3/4 full with the mixture and bake in the oven for 12-14 minutes until golden brown on top and springy to the touch.

Whilst your cakes are cooling you can begin the decoration…

Eyes and Mouth
Melt the squares of milk/dark chocolate in the microwave in 20 second blasts. Using the tip of a cocktail stick, dot the eyes and mouth onto the marshmallows. Set aside and leave to dry.

Noses
For the noses, take a small peice of sugar paste and roll into a cone shape. Cut the end of the nose with a knife to make a sharp flat surface (this will be the end that will attach to the head). Set aside and leave to dry out and harden.

Once for the sugar paste has dried, use an icing sugar and water paste to stick the nose on to the marshmallow head. You will need to hold it in place until it feels firm.

Body
In a microwaveable bowl melt the white chocolate in 30 second blasts until smooth. Beat the butter for at least 5 minutes until really pale in colour (if you have an electric whisk use it, it will save your arms from aching!). Now sift in half the icing sugar and beat until smooth. Repeat with the remaining icing sugar. Pour the white chocolate in, add the milk, fold until the buttercream is smooth, creamy and light.

To assemble a snowman…

Start with the body
Using a piping bag with a large open circular nozzle, pipe the buttercream in a swirly motion starting from the middle and circulating outwards and upwards. If you don’t have a piping bag you can achieve something similar with a spoon, using the back to create definition.

Add the head
Place a marshmallow on top of the buttercream swirl.

And the arms
Snap a Mikado stick in half and push into each side of the buttercream.

And finally the buttons
Using the icing pens dot buttons on the body of the snowman.

Repeat this for all 12 cupcakes. If you think they’re simply too cute to eat, they will last in the fridge for up to five days or on the counter for two.

Caramel & White Chocolate Brownies

You may already know that I am a little bit brownie obsessed. We’ve had Malteser brownies, Snickers brownies, Cheesecake brownies, Choc-chip brookie stack an epic brownie vs. blondie bake off. The list goes on.

So when I had some left over caramel from my last bake, I knew what had to be done… Make brownies, cover them in white chocolate and drizzle the caramel on top of course!

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This time round I thought I’d mix it up and test out a new basic brownie recipe. First, I added a little cocoa powder to intensify the deep chocolate flavour and make the brownies even more fudgy. Then, I used a mix of white caster sugar and light brown sugar to give the brownies a chewy texture. The result? Heaven!

Ingredients (makes 12 large/16 small brownies) 

150g self-raising flour
50g cocoa powder
150g unsalted butter
170g 70% dark chocolate
150g white caster sugar
75g light brown sugar
2 medium eggs
200g white chocolate
Homemade/shop bought caramel sauce – if you fancy making your own check out my fool-proof recipe here.

Let’s get baking…

Preheat the oven to 180°C. Line a 20x20cm square baking tin with greaseproof paper.

Break the dark chocolate up into pieces and chop the butter into chunks. Put both into a medium-size bowl.

Set the bowl over a pan of simmering water on the hob and stir until melted. Alternatively, use a microwave proof bowl and melt in the microwave in 30 second blasts. Leave to cool.

In a separate bowl whisk together the two sugars and eggs until frothy. Pour in the butter and chocolate mixture, add in the flour and cocoa powder, and fold together until you have a thick chocolate mixture.

Spoon the mixture into the baking tin, spreading it out into an even layer.

Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack. Leave to cool. Brownies will harden as they cool so don’t worry if they initially look under baked.

Now melt the white chocolate in the microwave and pour over the top of the brownies. Put in the fridge for 20-30 minutes to allow the chocolate set.

Finish by drizzling the caramel over the top.

 

Foolproof caramel

Ever started making caramel to find that it always ends up crystallising? I know that feeling far too well and completely understand how frustrating it can be.

So when I decided to make a Caramel Apple Cake to celebrate Bonfire Night, I sat down, did some research and decided to give it one last go. The result? Beautifully smooth, golden caramel – no lumps here!

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Time to share the secret, but before we begin, here are my top-tips:

1. Use a medium-large saucepan so the sugar becomes thinly spread along the bottom. This is help the sugar to melt evenly and stop it from burning.

2. Make sure your saucepan and utensils are completely dry and free from any debris.

3. Add a few spoons of water to the sugar before putting it on the heat. The water will help prevent crystallisation.

4. Resist the urge to stir the sugar as it melts. Simply swirl the saucepan to stop it from burning.

5. The cream and butter must be at room temperature before you add that them to the melted sugar, I would recommend getting them out the fridge at least 30 minutes before you start.

Ingredients (makes enough caramel to cover an 8inch cake, or 12 cupcakes).

200g granulated sugar
4 tbsps. water
80g butter, at room temperate
120g heavy cream, at room temperature

Method

Take the cream and butter out of the fridge and leave to get to room temperature for at least 30 minutes.

Add the sugar and water to a medium-large sized saucepan and stir until combined. Set the saucepan over a medium heat.

Leave the sugar to melt, do not stir the sugar. Simply swirl the saucepan until the sugar has melted and turns a light amber colour, similar to the picture below. Be patient, this can take a while!

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Carefully add the butter and immediately whisk until all the butter has melted.

Now remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated and you have smooth caramel.

Pour into a bowl and leave to cool and thicken for about 5 minutes.

 

Caramel Apple Cake

Before I start to explain how insanely tasty this cake is, I have a confession… this is not my own recipe.

In fact, it’s my future Mother-in-laws, and after tasting this cake a few weeks ago I knew I just had to share it with you (Ruth I hope I’ve done it justice!).

Unlike the usual ‘cream your butter and sugar together’ method, this recipe requires you to rub the butter into the flour, coating the flour proteins in a layer of fat. The ‘rubbing-in’ method makes it harder for water to get through, resulting in less gluten and a finer, more tender crumb. Trust me once you take your first bite you will know what I’m talking about.

I decided to drizzle the cake with homemade caramel, because well you know it’s November…bonfire night, toffee apples and all that, and also I wanted to practise my caramel making skills, or lack of! For some reason it always seems to crystallize for me, but not this time I think i’ve finally cracked it 🙂 Read on to see my top tips for beautifully smooth golden caramel.

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Ingredients (makes an 8inch round cake)

300g self-raising flour
2 tsps. ground cinnamon

1 tsp. baking powder

150g unsalted butter, cold and cut into cubes
150g light brown sugar
2 medium eggs, at room temp
8 tbsps. milk
100g sultanas
250-300g Granny Smith Apples, peeled cored and chopped into small chunks

For the caramel drizzle

100g granulated sugar
2 tbsps. water
40g butter, at room temperate and cut into pieces
60g heavy cream, at room temperature

Method

Preheat oven to 180°C and line an 20cm round cake tin with grease proof paper. I use cake liners for ease, which can be purchased from most large supermarkets.

Mix the flour, baking powder and the cinnamon together in a large bowl.

Add the chilled butter and rub it into the flour until it begins to look like fine breadcrumbs.

Now stir in the light brown sugar.

Add the egg and milk, and mix together until you reach a smooth, thick cake batter.

Fold in the apple and sultanas until coated in mixture.

Pour the mixture into your tin and bake in the center of the oven for 40-50 minutes, until the cake has browned on top and is springy to the touch. A skewer inserted into a centre should come out clean.

Leave on the side to cool whilst you make your caramel drizzle.

For the caramel drizzle*

Add the sugar and water to a medium-large sized saucepan set over medium heat. Stir until combined.

Leave the sugar to melt, do not stir the sugar. Simply swirl the saucepan until the sugar has melted and turns a light amber colour, similar to the picture below. Be patient, this can take a while!

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Carefully add the butter and whisk until all the butter has melted.

Now remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated and you have smooth caramel.

Pour into a bowl and leave to cool and thicken for about 5 minutes. Using a spoon, drizzle the caramel over the cake.

*here are my top-tips for smooth, golden caramel – no lumps here! 

1. Use a medium-large saucepan so the sugar becomes thinly spread along the bottom. This is help the sugar to melt evenly and stop it from burning.

2. Make sure your saucepan and ultensils are completely dry and free from any debris.

3. Add a few spoons of water to the sugar before putting it on the heat. The water will help prevent crystallisation.

4. Resist the urge to stir the sugar as it melts. Simply swirl the saucepan to stop it from burning.

5. The cream and butter must be at room temperature before you add that them to the melted sugar, I would recommend getting them out the fridge at least 30 minutes before you start.

 

Vampire Cookies

If you’re having a Halloween party this year, fancy making something fun with the kids or are just craving some cool looking cookies, this is the recipe for you!

Soft baked chocolate chip cookie ‘mouth’, sandwiched together with red icing ‘blood’, marshmallow ‘teeth’ and white chocolate button ‘fangs’. Even Dracula himself will want to sink his teeth into this bake!

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Ingredients (makes 12-14 cookies)

160g unsalted butter
100g caster sugar
200g light brown sugar
1 tsp vanilla extract
1 medium egg
1 egg yolk
250g self-raising flour
100g milk chocolate chips

Decoration 

White mini-marshmallows
Milky-bar buttons
Red icing (made from icing sugar, water and red food colouring)

To make the cookies…

Preheat oven to 170°C and line two baking trays with grease proof paper.

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Now mix the melted butter with the two sugars.

Add in the vanilla extract, egg and egg yolk and mix together.

Fold in the flour until the mixture comes together to form a dough. Now fold in the chocolate chips.

Take a heaped tablespoon of cookie dough and drop the mixture onto the prepared baking tray. Do not flatten the dough. Repeat this step, leaving about 8cm between each cookie, until all the cookie dough has been used up*.

Bake the cake in the centre of the oven for 12-14 minutes, until the cookies are lightly browned on the edges (the middle will still be soft). Cool for 1-2 minutes on the baking tray, then transfer to a cooling rack.

*You may have to bake in batches depending on the size of your oven and baking trays. I  had four cookies on each baking tray to allow enough room for them to spread out when baking. 

For the decoration… 

First create the ‘fangs’ by chopping a chocolate button into thirds. Discard (or eat) the centre third, leaving the two outside thirds as your pointy ‘fangs’.

Cut a cookie in two halves.

Bottom half: Spread red icing all over one of the cookie halves and place marshmallows around the edge of the cookie for the ‘teeth’. For additional support, place marshmallows behind the teeth.

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Top half: Line the edge of the other half with red icing.

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Now place the top half on top of the bottom half.

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Insert the chocolate ‘fangs’ into the line of marshmallows (I left about 4 marshmallows between each one). If you have trouble getting them to stick, dip the edge in the icing and replace.

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Banana & Nutella Swirl Loaf Cake

When life gives you brown bananas, make banana bread! But this time add a swirl of Nutella for the ultimate taste sensation.

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This recipe can be prepped, baked and eaten in less than an hour. It’s a one bowl recipe (which I am always a fan of – I mean I love a red velvet cake but 3 bowls means a lot of washing up!), and most of the ingredients you are likely to already have.

The banana cake is sweet and moist, and with the added swirl of gooey Nutella, this cake really is hard to resist. In fact, I’ve just bought another bunch of bananas which i’m eagerly waiting for them to turn brown!

Ingredients (makes a 2lb loaf cake)

150g unsalted butter
150g caster sugar
2 large eggs, at room temp
170g self-raising flour
1 tsp baking powder
2 ripe medium-sized bananas
1 tbsp milk
4 tbsps Nutella

Method

Preheat oven to 180°C and line a 2lb loaf tin with grease proof paper. I use cake liners for ease, which can be purchased from most large supermarkets.

Beat together you butter and sugar until light and fluffy.

Crack in the eggs, add half of the flour and mix. The flour will stop of the mixture from curdling.

Fold in the remaining flour and baking powder until you have a smooth mixture.

Mash the bananas until no lumps remain. Fold the mashed banana and milk into the mixture until smooth.

In a separate bowl melt the Nutella in the microwave for 30-40 seconds.

Pour half the cake mixture into the loaf in. Now pour half of the melted Nutella down the middle of the cake tin. Pour the remaining cake mixture on top.

Dollop spoonfuls of the remaining Nutella on top. Use a skewer or knife tip to swirl the Nutella into the cake mixture.

Bake the cake in the centre of the oven for 30-40 minutes, until the cake has browned on top and is springy to the touch. A skewer inserted into a centre should come out clean of cake mixture.

Bake off: Brownies Vs Blondies

Rich fudgy brownies Vs Chewy butterscotch blondies

Which do you prefer? Is blonde the new brown? Or brown the new blonde?

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Personally, I’m in the brownie camp. Probably because I have a hugeeee sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you!? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

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Brownies = milk chocolate Reese’s cups + Brownie Oreos

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The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes! Grab your baking tins and be your own judge 🙂

 

Blondies (makes 16 small, 12 large)

170g unsalted butter
250g light brown sugar
1 ½ tsp vanilla extract
2 medium eggs, at room temp
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 23cm square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until liquid.

Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and a toothpick inserted into one of the edges comes out clean. Remove from the oven and leave to completely cool before slicing.

Your blondies will keep in an airtight container at room temperature for up to 4 days.

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Brownies (makes 16 small, 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool.

In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour and fold together until you have a thick chocolate mixture.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20 minutes*. The top should no longer be shiny and the edges should be starting to crack. Test the brownies with a toothpick, it should come out almost clean. Remove from the oven and leave to completely cool before slicing.

Your brownies will keep in an airtight container at room temperature for up to 4 days.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.