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.

‘No More Muffin Top’ Brownies

Who’s heard of The Londoner? If you haven’t yet discovered this blog then you are in for a real treat. Rosie is a city girl with an amazing lifestyle, from holidays to fashion, recipes to restaurants, her blog is one of the best! I have seen her 100 Cal Chocofudge Brownie recipe soooo many times and have decided to share it with you.

Now I am very sceptical about healthy brownies, I’ve tried a few recipes before and literally chucked them straight in the bin! But these, these are good. I mean obviously they will never match the Malteser Brownies but if you’re looking for a guilt free, 70 calories (yep 70) chocolatey treat then this may be the one.

Regretfully I wasn’t paying attention to the time and slightly overbaked them, they were still delicious but personally I prefer gooey, a little under cooked brownies so I would suggest a baking time of 15 minutes. Try throwing in nuts or fruit into the mix or even serve warm with a drizzle of peanut butter! 

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Ingredients (makes 9 brownies)

180g Low fat natural yoghurt
60ml Milk of choice (I use semi-skimmed)
1 Medium egg
45g Rolled oats
64g Truvia (or any natural sweetner)
64g Cocoa powder (I used Hershey’s natural unsweetened powder)
1 tsp Baking powder
Pinch of salt

Method

Preheat the oven to 200°C and line a 8x8inch baking tin.
Mix/blend all ingredients together until fully combined.
Transfer to baking tin and bake for 15 (gooey) -18 (fudgey) minutes.
Leave to cool, then cut into 9 brownies.

Nutritional Info (per brownie)
70 calories
2g fat
0.4g sat fats
5.4g sugar
2g fibre
3.8g protein

Sunken Brownies uh oh!

Okay so last week I had this beaut little idea to make some brownie loaf’s with a surprise Terry’s Chocolate Orange segment inside. YUM! Chocolate Orange is amazing!
I finally get round to making them and all is going well until my oven timer goes off and I open the door thinking woooo brownies, look down and BOOM! There are these sad blocks of sunken chocolateyness. What on earth has happened here!? 
Now if I was going to pretend like I did this on purpose I would call this bake.. Spooky Halloween Graves and maybe make sugar paste skeletons and pop them inside. But as I have learnt over the years things do go wrong and even though it can be very annoying it definitely does teach you a few things.
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So what caused this catastrophe? I did a bit of research and found out that brownies can sink for a few reasons:
  • The oven temperature is too high
  • The tray is too high in the oven
  • The mixture has been over mixed
However, I think the main culprit here is my little addition of the segments. I should have filled the tin up a tiny bit, put them segment in then added in the rest of the mixture. This would have allowed the brownies to rise around the segment, leaving it gooey in the middle. What I did was fill it all the way up then push a segment in at the top, this meant that when the brownies baked the mixture wasn’t thick enough to be able to stick together and rise; and so it sank! Another way to resolve this problem would have been to chop the segments up into smaller pieces and mix them into the brownie mix before transferring it to the tin.
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My terrible effort to recover the sunken brownies! Needless to say they tasted bloomin’ good and were all eaten with no complaints… never judge a book by its cover and all that 🙂
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Pumpkin Cheesecake Brownies

Only 23 days until Halloween!!! What better way to prepare than baking up a special recipe that would be the hit of the Halloween food table at your spooky party. These beauties combine rich, fudge brownie with light, fluffy pumpkin cheesecake to give you an absolutely gorgeous bake. You can also find the recipe here on ‘Let’s Knit’ blog as I am excited to tell you that I am currently taking on the role as their monthly recipe provider until Christmas… very exciting stuff!
So yes, get into the Halloween spirit early and bake away people!
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Ingredients (makes  12 large/ 16 small brownies)
For the brownies:
150g unsalted butter (at room temp)
175g 70% dark chocolate (broken into pieces)
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
For the pumpkin cheesecake:
200g full fat cream cheese (at room temp)
1 egg (at room temp)
75g caster sugar
30g self-raising flour
120ml pumpkin puree (can be bought in ‘Waitrose’ in the tinned fruits section)
¼ tsp vanilla extract
½ tsp ground cinnamon
Method
Preheat the oven to 180°C and lightly grease/base line a 23cm square tin.
First make the brownie mixture by gently melting the butter and dark chocolate in a glass bowl set over a pan of simmering water. Once melted, leave on the side to cool.
In a separate bowl, whisk together the sugar and eggs. Then add in the cooled chocolate and butter mixture and sift in the flour. Fold the ingredients together with a large wooden spoon until completely combined. The brownie mix should be thick, dark and glossy.
In another bowl begin to make your pumpkin cheesecake mix by first beating together the cream cheese and sugar. Add in the pumpkin puree and beat again. Finally add the vanilla, cinnamon and egg to the bowl and beat one last time until mixture is creamy and smooth.
Pour a 1/3 of the brownie mixture into your baking tin and give the tin a shake to make sure it fills all the corners and the mixture is evenly spread. Now evenly pour your pumpkin cheesecake mixture on top of the brownie mixture.  Next use a large spoon to drop the remaining brownie mix in dollops over the cheesecake mixture. Finally draw the tip of a knife or skewer through the two mixtures to form a swirly pattern.
Bake for 27-30 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).

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Brownieos

Oreos + Brownies = Brownieos! I just can’t stop experimenting with brownies, it’s become a bit of an obsession of mine which is not helping my health kick! However, who can resist a soft baked Oreo cookie sandwiched between rich fudgey brownie? This recipe makes 12 large brownies each one stuffed with a Oreo adding a layer of crunch to contrast the soft gooey brownie texture. So, fellow brownie & Oreo lovers meet my newest invention… Brownieos!

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Ingredients (makes 12 brownies)
150g unsalted butter (soft)
150g self-raising flour
170g 70% dark chocolate
225g caster sugar
2 medium eggs (at room temp)
1 pack of Oreo cookies
Method
Preheat the oven to 180°C. Lightly grease a 23cm square baking tin with a little butter.
  1. 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.
  2.  In a separate bowl whisk together the sugar and eggs. Then pour in the cooled chocolate and butter mixture. Add the flour and fold all ingredients together with a large spoon/spatula until you have a thick brownie mixture.
  3.  Pour half of the mixture into your baking tin and smooth over with a palette knife. Place 12 Oreo cookies evenly spread apart onto the mixture. Finally, spoon over the remaining brownie mix and use a palette knife to carefully spread it over the Oreos to completely cover them and fill the edges of the tin.
  4. Bake for 18-20 minutes. (The top of the brownies should be starting to crack & a skewer in the middle will be slightly covered in brownie mixture). Cool completely then cut into 12 squares.

White Chocolate Chunk Brownies

I LOVE brownies, they may actually be my all time favourite bake! What I love about them is that once you have a basic brownie recipe that you adore, you can throw in practically any other ingredient. Why not try adding your favorite chocolate bar cut into chunks? Or check out my Malteser Brownies for an interesting malt crunch throughout.
However, more to the point… This recipe will give you a bloody good brownie. Gooey in the center, fudgey on the outside and jam packed with soft, slightly melted white chocolate chunks.
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Ingredients (makes 12 brownies)
170g 70% dark chocolate, broken into small pieces
150g unsalted butter (soft)
150g self-raising flour
225g caster sugar
2 medium eggs
150g white chocolate, broken into chunks

Method

Preheat oven to 180°C and grease a 23cm square tin with a little butter.
  1. First, melt your dark chocolate and butter in a glass bowl over a pan of simmering water on a low heat. When completely melted and smooth leave on the side to cool.
  2. In a separate bowl, whisk together the sugar and the eggs. Add in the cooled chocolate and butter mixture to the sugar and eggs and also add in the flour. Fold the mixture together with a large spoon/spatula until combined and thick.
  3. Finally add in the white chocolate chunks and fold into the mixture. Transfer to your greased baking tin and bake in the oven for 18 minutes. The top should be starting the crack and a skewer inserted into the middle should come out slightly covered in brownie mixture.
  4. Leave to COMPLETELY cool and cut into 12 brownies. These brownies warmed up for 20 seconds with vanilla ice-cream…. to die for!!