M&M Brownies

I recently promised to make the family brownies for Sunday lunch.

My first thought… how many more different brownie recipes can I think of! I mean i’m pretty brownie obsessed, and over the years we’ve had quite a few brownie posts. Here’s a refresher…

 

So I set off to the supermarket and started scanning the chocolate aisle. Then something caught my eye….Limited edition M&M Crunchy Caramels. Wait what are these! Then I realised, I’ve never made M&M brownies before…jackpot, we have a winner.

So I grabbed a bag of Crunchy Caramels, and a bag of Crispy M&Ms, and a bag of Chocolate M&Ms – because if you’re going to do it at least do it properly! And now we have a new recipe to add to the mix…

M&M Brownies with a perfectly crisp crackly top, super fudgy centre, chewy and gooey in all the right places.

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Ingredients

150g self-raising flour
150g unsalted butter
225g light brown muscovado sugar or caster sugar
2 large eggs
170g 70% dark chocolate, chopped
3 pouches of M&Ms (I chose Caramel Crunch, Crispy and Chocolate)

Method

  1. Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper.
  2. 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.
  3. 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.
  4. Add the M&Ms (saving a few to decorate) and fold everything together.
  5. Pour the mixture into your baking tin and spread it out into an even layer. Scatter the remaining M&Ms over the top and lightly push them into the mixture.
  6. Bake for 18-20 minutes* until the top is no longer shiny and the edges have started to crack.
  7. 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 🙂

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 🙂

 

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.

 

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.

 

 

Malteser Brownies

Maltesers + brownies = heaven!

This is one of my all time favourite recipes and definitely my readers favourite too!

Texture is everything when it comes to brownies. There are two camps, Cakey vs Fudgy – and i’m definitely in the latter one! If you’re also in this camp, then you HAVE to try this recipe…

Gooey in the middle, dense and fudgy on the outside, crinkly on top and packed full with crunchy Maltesers. Seriously, what is there not to love!?

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Here are a few tips to make sure your brownies are perfect…

1. Whisk the eggs and sugar really well – this will give you that crackly top.

2. Once you’ve added the flour be careful not to over mix – this will add air to the mixture and result in a cake-like texture.

3. Be very careful not to overcook your brownies – the top should only just be set with a little wobble underneath. When in doubt, lean towards underdone than overdone. Brownies will continue to cook and firm up as they cool.

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Ingredients (makes 9 large/ 12 small brownies)

150g unsalted butter, at room temperature
170g 70% dark chocolate
225g caster sugar
2 large eggs, at room temperature
150g self-raising flour
150g Maltesers

Let’s get baking…

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. Now fold in the Maltesers and spoon the mixture into the prepared tin, smoothing it out with a knife.

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.

Cool completely, before cutting and serving. I love these brownies warmed up in the microwave with a dollop of vanilla ice-cream…. absolute heaven!