Sinful Smore’s Oreo Brownies

This week I’m jetting off to a place where sleep doesn’t exist and cocktails are acceptable at any time of the day… can you guess?

That’s right., Las Vegas!!! Otherwise know as “Sin-City”.  But before I go, I want to share with you my latest bake… Sinful Smore’s Oreo Brownies. Layer upon layer of delicious naughtiness, let me break it down for you…

Buttery biscuit base. Gooey brownie. Oreo’s. More gooey brownie. Melted marshmallow.

Oh my goodness these brownies should come with a health warning, but for all the right reasons!

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Ingredients (makes 16 brownies)

For the base:
90g unsalted butter
200g plain digestive biscuits

For the brownie layer:
150g unsalted butter, cut into chunks
170g 70% good quality dark chocolate, broken into pieces
225g caster sugar
2 medium eggs, at room temperature
150g self-raising flour

For the Oreo layer:
1 pack of Oreos (plain/double stuff/peanut butter/double chocolate)

For the marshmallow layer:
1 bag of large marshmallows

Method

Line a 23cm x 23cm square baking tin with greaseproof paper.

  1. The biscuit base:
    Put the biscuits in a bowl/sandwich bag and bash with a rolling pin until completely crushed and free from any lumps. Now melt the butter in a separate bowl set over a pan of simmering water until completely smooth. Pour the biscuits into the melted butter and mix together. Spoon the mixture into the tin and press with the back of a spoon to form an even layer. Refrigerate.SONY DSC

2.  The brownie layer:
Preheat the oven to 180°C. Melt the butter and chocolate in a bowl set over a pan of simmering water. Once melted leave on the side to cool. Meanwhile, whisk together the sugar and eggs in a separate bowl until frothy. Now add in the cooled chocolate mixture and the flour and stir until you have a thick chocolate mixture. Take the base out of the fridge and pour 1/2 of the brownie mixture over the top of the biscuit base, spreading it out into an even layer.

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3. The Oreo layer:
Place the Oreo’s on top of the layer pressing them into the mixture.

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Now dollop spoonfuls of the remaining brownie mixture on top, spread it out into an even layer so that all of the Oreo’s are concealed.

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4. Bake in the oven for 20-25 minutes, until the top has formed a crust and the edges have started to crack. (My testing method for perfectly cooked brownies: insert a toothpick into the one of the edges, it should come out clean. Now insert a toothpick into the middle, it should come out slightly covered in mixture). 

5. The marshmallow layer:
Turn of the oven and pre-heat the grill. Layer marshmallow’s across the top. Put the brownies under the grill for a few minutes until the marshmallows have melted and are golden. Keep a close eye on them as they can burn very easily!

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Leave  to cool completely before removing from the tin and cutting into 16 brownies.

 

 

Smore’s Brownie Pie

Not a cake fan?

Well I have a show stopping alternative, perfect for any celebration… A Smore’s Brownie Pie!

Crumbly biscuit base, topped with gooey marshmallow filled brownie mixture and finished with a drizzle of white chocolate.

If you’re fan of rich, indulgent and damn right naughty desserts then this is the bake for you. And fear not, it’s actually pretty easy to make. You can use shop bought biscuits for the base, just bash them up and add butter, and shop bought marshmallows because let’s be honest who has time to tackle that!? The brownie centre is of course my own tried and tested (and tried again!) recipe, but its a doddle I promise.
The key to this bake is all in the cooking time, you want to make sure the brownies are just done but that the top isn’t burnt in the process. So I’ve suggested checking after 20 mins and if this is the case, covering the pie with foil to protect the top, see the recipe below for more details.

Right, stop wasting time listening to my jibba jabba.. Happy Baking 🙂

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Couldn’t resist a snap of my gorgeous dog Alfie, he was so desperate for a slice but got a doggy biscuit instead 🙂

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Ingredients (makes a 8inch brownie pie)

For the base:
200g chocolate digestive biscuits
80g unsalted butter

For the brownie:
150g unsalted butter
170g good quality 70% dark chocolate
225g caster sugar
2 medium eggs
150g self-raising flour
100g mini marshmallows

For decoration:
20g white chocolate, chopped

Method

Line a 8inch springform round baking tin with greaseproof paper.

To make the base, first put the biscuits in a bowl and bash with a rolling pin until completely brushed. Now melt the butter in a separate bowl in the microwave for 10 second blasts. Pour the biscuits into the melted butter and mix together. Spoon the mixture into the tin and press with the back of a spoon to form an even layer. Refrigerate.

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Preheat the oven to 180°C. Whilst the base chills, make your brownie mixture by first melting the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted leave on the side to cool. In a separate bowl whisk together the sugar and eggs until frothy. Now add in the cooled chocolate mixture and the flour and stir until you  have a thick chocolate mixture. Finally, fold in the marshmallows. Take your tin out of the fridge and pour the brownie mixture over the top of the biscuit base, spreading it out into an even layer.

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Bake in the oven for 25-30 minutes* until the top has formed a crust and has started to crack. (Test the brownies by inserting a knife into the one of the edges, if it comes out clean the brownies are done.) Leave the brownie pie to completely cool before removing from the tin.

To decorate, melt the white chocolate in the microwave in 10 second blasts until smooth. Use a spoon to drizzle over the chocolate in a crisscross pattern. Slice into 8 and serve – try it warmed with ice-cream!

*check the brownie pie after 20 mins, if it’s starting to burn cover the tin with tinfoil, shiny side up, for the remaining cooking time.

Triple Chocolate Munchie Brownies

It was my house mates 21st this weekend and we decided to throw an alcoholic tea party… cocktails in teapots, bunting, cucumber sandwiches and of course, an excessive amount of baked goods!
One of my bakes included these deliciously indulgent triple chocolate Munchie brownies. If you’ve never heard of Munchies before, the best way to describe them is as little squares of dark chocolate filled with caramel and biscuit – what’s not to like?
I whipped up my tried and tested brownie mixture and added white chocolate chunks, milk chocolate chunks and of course..Munchies.
These brownies will satisfy any chocoholics craving and are the perfect bake for any occasion. Enjoy!

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Ingredients (makes 12 brownies)
150g unsalted butter, soft at room temperature
170g good quality dark chocolate
2 medium eggs, at room temperature
225g caster sugar
180g self-raising flour
50g white chocolate, cut into small chunks
50g milk chocolate, cut into small chunks
1 sharing bag of Munchies (126g)- I bought mine here

Method

Preheat the oven to 180°C. Lightly grease and line a 23cm square tin with grease proof paper or use a silicone baking tin.

Gently melt the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted leave on the side to cool.

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

Add the milk and white chocolate chunks and the Munchies and fold together until incorporated into the mixture. Now spoon the mixture into the prepared tin, pushing it into all the corners, and smooth it out with a knife.

Bake for approx. 25 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).

Cool completely before cutting into 12 squares and serving. Brownies will keep in an airtight container at room temperature for up to 4 days.

Terry’s Chocolate Orange Brownies

December 1st has finally arrived which means only one thing….Christmas Baking! To kick off the month I have whipped up a beautiful brownie recipe using my favourite Christmas treat, Terry’s Chocolate Orange.
Fudgy rich brownies packed full of chocolate orange chunks, smothered with melted chocolate and decorated with Christmas sprinkles. Now if that doesn’t sound good then I don’t know what will!

This recipe is super easy, quick and ever so rewarding. So bake up a storm this festive season and start with these delicious brownies!

 

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Ingredients (makes 12 brownies)

150g unsalted butter (at room temp)
170g 70% dark chocolate
225g caster sugar
2 medium eggs (at room temp)
150g self-raising flour
280g Terry’s Chocolate Orange chopped into small chunks (I bought two bags of the Terry’s mini chocolate segments)

Method

Preheat the oven to 180°C. Lightly grease and base line a 23cm square tin.

Gently melt the butter and chocolate in a bowl over a pan of water at a low heat. Once melted leave on the side to cool.

In a separate bowl whisk together the sugar and eggs. Now pour in the cooled chocolate mixture and the flour and stir until just combined. Finally fold in 200g of chocolate chunks until you have a thick brownie batter. Now  pour the mixture into the prepared tin and smooth it out with a knife.

Bake for 25-30 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool). Leave to cool completely before cutting into 12 brownies.

Melt the remaining 80g of chocolate chunks in the microwave in 10 second blasts until smooth. Spread the melted chocolate over the top of each brownie and decorate with your favourite Christmas sprinkles.

Choc Chip Cookie Brownie Stack

Soft baked chocolate chip cookie topped with gooey rich brownie… sound good?

I thought so.

This recipe is fun, easy to make and just damn right naughty! You start by squidging a layer of my chocolate chip cookie dough into a pan. Then pour my tried and tested brownie recipe on top, level off with a knife and finally, pop it in the oven for 35 minutes.
These ‘stacks’ takes two of the most popular bakes and combines them into an insanely delicious sinful treat! There is nothing better than biting into a fudgy brownie and discovering buttery soft cookie on the bottom – so stop reading my jibba jabba, grab your mixing bowls and give this recipe a go 🙂

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Ingredients (makes 18 ‘stacks’)

1 bowl of brownie mixture ( I used my Malteser Brownies recipe and simply emitted the Maltesers, once you’ve made the mixture leave it in the bowl until it’s needed)
1 bowl of chilled chocolate chip cookie dough (I used my Ultimate Choc Chunk Cookie recipe – remember to chill the cookie dough for at least an hour before using it)

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Method

Preheat the oven to 180°C and line a 23 baking tray with greaseproof paper.

Take your bowl of cookie dough and press it into an even layer at the bottom of the baking tray – as shown below.

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Now take your bowl of brownie mixture and pour it over the cookie dough, use a knife to spread it out into an even layer – as show below.

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Pop the baking tray in the oven and bake in the oven for 35 minutes. The top should be lighter in colour and beginning to crack, insert a toothpick into the centre and if it comes out only slightly chocolaty, remove from the oven and leave to completely cool.

Once cooled, remove from the baking tray and cut into 18 stacks. Serve cold as a quick treat or warm with ice-cream for an indulgent dessert.

 

 

 

 

 

 

Smartie Mini Egg Brownies

Let me start by saying that these were meant to be Cadbury’s Mini Egg brownies however, after being in a mad rush on Saturday, I kindly asked my mumsie to pop out and pick me up some Mini Eggs.
She returned with the Smartie Mini Egg’s instead….. ermmm sorry not sorry… these brownies are amazing, and it’s all because of the Smartie Egg. They are fatter than the Cadbury’s eggs, they contain more milk chocolate and their shells are super glossy, colourful and crisp. So thank you to my mum for making the most perfect mistake.
With six sleeps until Easter Sunday you have bundles of time to pick up the goods and bake these brownies. I promise they will not disappoint and will be the perfect Easter chocolatey treat!

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Ingredients (makes 12 brownies)

150g unsalted butter (at room temp)
175g 70% dark chocolate
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
200g Smartie Mini Eggs (remove 12 eggs and keep them in the fridge)

Method

 Preheat the oven to 180°C. Lightly grease and base line a 23cm square/rectangular tin.

Gently melt the butter and chocolate in a bowl sat over a pan of water on a low heat. Now in a separate bowl whisk together the sugar and eggs. Then pour in the chocolate and butter mixture and the flour. Fold together until just combined.

Finally, fold in the Smartie Mini eggs (but not the ones in the fridge) and pour the mixture into the prepared tin. Smoothing it out with a knife.

Bake for 16 mins, remove the brownies and stud the top with the cold Smartie eggs from the fridge. Now put the brownies back in for a further 5-6 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).

Leave to cool completely before cutting into 12 squares.