Traybakes

Triple Chocolate Brownies

Do you know somebody who loves chocolate? This is the recipe for them. Today I’ll be showing you how to make a batch of triple chocolate brownies!

Let’s be honest, are brownies ever a bad idea? No matter whatever your mood may be, why not have a brownie?

These brownies are how I like them, dense and fudgey. Personally, brownies shouldn’t be cake, if I wanted cake, I’d have made cake. If you’re not a fan of the dense sort of brownie, this recipe may not be for you!

You may have noticed from the picture that theres a lot of chocolate, you are able to see all 3 different types of chocolate, which is how a brownie should be. Don’t be stingy with the chocolate. The only question here is, is it possible to have too much chocolate in a brownie?

Anyway, lets’s get started, shall we?

Ingredients:

140g Butter, melted.

225g Granulated white sugar.

2 Eggs.

1 tsp Vanilla extract.

45g Cocoa powder.

75g Milk chocolate chips.

100g Plain flour

80g White chocolate, roughly chopped.

80g Milk chocolate, roughly chopped.

80g Dark chocolate roughly chopped.

Method:

Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 8 inch square tin with parchment paper

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.

Add your eggs, one at a time beating well in-between each addition. As the eggs are incorporated, the mixture will become smoother and glossier.

After that you can add in the plain flour and chocolate, fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.

Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need – then place into the preheated oven on the middle level and bake for around 20-25 minutes or until a tester comes out clean or with only a few crumbs on.

Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – perfect, honestly.

When you’re ready to slice the brownies up, you can go with either 8 larger rectangular pieces or 16 smaller squares, whichever suits you best.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Cornflake Tart Recipe | School Cornflake Tart

by bakingwithelliott Leave a Comment

While you’ve got some more time on your hands, why don’t you give this cornflake tart a go?

I have already done a recipe for a cornflake tart but that was only a small one – this one is a large one. Who doesn’t want more of this classic treat?

I’m not sure whether it’s a local or national thing, but at my secondary school it was on the menu, alongside flapjacks and chocolate flapjacks. This recipe is even better than the ones your school could ever serve – I promise you that.

My recipe may not be exactly traditional but it’s my take on it and it’s always turned out well. If you’re not sure what cornflake tart is – are you okay? It starts with a shortcrust pastry case, which is then filled with strawberry jam and topped with cornflake mixture. You’re guaranteed to get sweet and crispy in every mouthful.

I’ll be showing you how to make your own pastry as well as the filling – its all super easy and can be made with a pretty quick turn around.

Anyway, let’s get started, shall we?

Ingredients:

Pastry:

I already have a recipe showing you how to make pastry, I’ll link it here for you.

Cornflake Filing:

230g Golden syrup.

110g Butter.

80g Granulated sugar.

A pinch of salt.

170g Cornflakes.

250-300g Strawberry jam.

Methods:

Before you get started on the recipe, I recommend you do some prep work. Start by weighing up your ingredients, line your 9×13 inch baking tray (only if needed, or even better, use a disposable tray), preheat your oven to 180˚c/350˚f and get any equipment you may need ready, such as a saucepan and a spatula.

To keep the recipe short and simple, I’ve left a link for the pastry recipe above. Make the pastry and wrap it in some clingfilm and chill for about an hour before you use it.

Once the dough has had some time to chill in the fridge, you can take it and start to roll it out. Start by generously flouring your work surface, then placing the dough onto it.

Roll out the pastry until its roughly 1 inch bigger than the 9×13 inch tin/tray, then you can go ahead and place the pastry over the top and press it down into place. Don’t worry if the pastry rips or tears, you can fix it with the left over pastry.

Dock the bottom of the pastry with a fork, this is just to allow the steam to release and prevents the pastry base rising while it bakes – place in the fridge and allow to chill for an hour.

Once the pastry case has had an hour in the fridge, you can then go ahead and grab your strawberry jam, spreading it out until you have roughly consistent layer of jam.

Place back in the fridge, just while you make the cornflake filling.

To make the cornflake filling, grab a small saucepan and place in the golden syrup, butter and granulated sugar and salt, then place it on the heat over a medium heat.

Allow everything to melt a little and then start stirring it constantly, just until everything is fully melted and is well combined.

Grab your bowl of cornflakes and pour over the melted mixture.

Then you can go ahead and give it all a very good stir until all of the cornflakes have been well coated in the liquid mix. Once you’ve achieved this, you can go ahead and grab your pastry case filled with the jam and add all of the cornflake mixture directly on top of the jam.

Move them about until you have a consistent layer and compress them down until the are slightly compact – this is just to make sure that it stays together while it bakes and once it cools down.

Place into your preheated oven and bake for 30-35 minutes or until the cornflakes have turned a golden brown colour. Whatever you do, don’t touch the tart until, its fully cooled down. Leave it in the baking tin/tray until it has fully cooled.

Once everything is done and dusted, you can go ahead and slice up the cornflake tart. You can cut it however you like but I went with 12 generously she portions but you could get 24 smaller bitesize pieces – its up to you.

Biscoff Rice Krispie Treats

by bakingwithelliott Leave a Comment

This weeks recipe, is a bit of a cheat as it’s a no-bake treat. Today I’m showing you how to make a batch of my Biscoff rice krispie treats – these could easily become your new favourites.

I’m trying my best to use up all the ingredients I have in the house, mostly so I don’t have to go out and risk catching anything. There was a night where I really wanted some thing sweet but easy and just plain old rice krispie treats came to mind but then I had the genius idea of making them biscoff… So that’s how I came up with these. The rice krispie treat is perfect and with the Biscoff, it just adds something special.

By making these, I was killing two birds with one stone – using what I had in the house and satisfying my sweet tooth. It’s a win-win to me!

Anyway, let’s get started, shall we?

Ingredients:

45g Butter.

300g Marshmallows (I used the pink and white variety, use whatever you can get).

180g Rice Krispies.

50g Biscoff spread.

50g Biscoff biscuits, roughly chopped.

8 Biscoff biscuits.

Method:

Before you get into making these treats, you’re best to do some prep work. Line a 8×8 inch square tin with greaseproof/parchment, weigh up all your ingredients and get yourself a large saucepan and silicon spatula.

To start, grab yourself a large saucepan and place the butter, marshmallows and biscoff spread. Place on the hob over a medium heat and allow to melt, then stir continuously until everything is well melted and smooth. This doesn’t take too long, don’t be tempted to use a high heat, as the mixture may catch on the bottom of the pan.

Once melted, take the saucepan off the heat and pour directly over the rice krispies.

Give it all a good mix together, try not to make a mess! it may be difficult to start with but as everything starts to get coated, it will get easier.

Once you’re about half way done with the mixing, you can now add in the roughly chopped biscoff biscuits, continue mixing until everything is incorporated and well mixed.

Now you can take your lined 8×8 inch square cake tin and place all of the rice krispie mixture into it. It may look like a lot but once its been compressed down, it will look better. Take a spatula or something similar and start to press the mixture down, levelling it off as best you can. It can be done pretty easily but I found to get it super level, using a cake decorating smoother really helps to get it level and compressing it.

Place in the fridge to firm up a bit, while you warm up the topping.

For the topping, take around 150-200g biscoff spread and melt it. I found placing the jar into some warm/hot water works really well. It should be much more liquid and easier to work with – pour directly on top of the treats and spread best you can, then place biscoff biscuits on top, if you’d like.

I like to then place the finished treats into the fridge, mostly just to firm up. As they are easier to slice when firm – it’s just a heck of a lot less messy.

Now it’s time to slice them up, cut into 8 generous portions, each slice should have a good ambit of biscoff spread and a whole biscoff biscuit. Feel free to cut them into smaller portions, so instead of 8 you get 16, it’s up to you!

Hot Cross Bun Bread Pudding

by bakingwithelliott Leave a Comment

Do you have left over hot cross buns you bought or made that have gone slightly stale? Don’t throw them out – you can use them in a simple hot cross bun bread pudding!

This recipe is a slight twist on my traditional bread pudding but it’s all equally as tasty – I promise. I’ve made this recipe quite lot, especially around Easter each year but this year is slightly different as ingredient availability has been terrible. That’s why I have made some changes and they work well, so you can make suitable changes to work with what you have.

I had no light brown sugar so used coconut sugar, added more spices (but use as much or as little spice as you like) and a little more fruit – honestly it makes a tasty bread pudding – work with what you have, if you can.

I have recipes for both traditional bread pudding and traditional hot cross buns, if you’re interested.

Anyway, let’s get started, shall we?

Ingredients:

1,000g Hot cross buns, roughly chopped.

1,200ml Whole milk.

200g Dried mixed fruit.

Ground spices (I used a mix of cinnamon, ginger, mixed spice, all spice and nutmeg) as much or as little as you’d like.

4 Egg.

150g Coconut sugar (plus additional for sprinkling on top before baking).

100g Granulated sugar.

1 tsp Vanilla extract.

Method:

Before you get into making the bread pudding, you’re best to do some prep. Weigh up all your ingredients, line a 9×13 cake tin and preheat your oven to 180˚c/350˚f.

To start, grab your jug or bowl of whole milk and place the eggs and ground spices into it and give it all a good whisk until everything is combined.

Take your bowl of roughly chopped hot cross buns and pour over the liquid mix all over.

Then you can add in the sugars, dried fruit and vanilla extract and start to combined everything using your hands. This is he best way to make this pudding, if you can’t mix by hand, feel free to use a stand mixer.

After a couple of minutes of mixing, there should be no big lumps of bread and everything should be fully incorporated.

Now you can take your lined 9×13 inch cake tin, and pour in the bread pudding mixture.

You will need to level this off as best you can, using either a small cranked palette knife or a silicon spatula – either work pretty well.

Just before you place into the oven, you will want to sprinkle over some sugar (whichever you have, I had a small amount of brown sugar left over from another bake), this will help create a crunchy texture on top, as well as a touch of sweetness.

You can then go ahead and bake in your preheated oven for 40-50 minutes. You will know when its done, as it will look perfectly crunchy and be firm to the touch.

Allow to cool down completely before slicing up, its best enjoyed cold on its own. Well, that’s how I choose to enjoy it personally.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.

Slutty Blondies

by bakingwithelliott Leave a Comment

If you like blondies but want to take them to another level, look no further. Today I’ll be sharing my recipe for slutty blondies.

Have been following my blog or YouTube channel for a while? you may remember that I made slutty brownies, well today’s recipe is the ‘blonde’ version of them.

The bake starts with a bottom layer of white chocolate cookie dough which is then topped with golden Oreo’s and finished with the blondie layer… These will sure go down a crowd pleaser.

You could make these even sluttier, you could add a thin layer of white chocolate ganache or melted white chocolate spread.

Anyway, let’s get started shall we?

Ingredients:

Blondie Batter:

100g White chocolate.

65g Butter.

80g Granulated sugar

85g Plain flour.

1/4 tsp Salt.

1 tsp Vanilla extract

2 Egg.

Filling:

16 Golden Oreo’s.

Cookie Dough:

75g Butter.

75g Light brown sugar.

75g Granulated sugar.

1 Egg.

175g Plain flour.

Pinch of salt.

100g White chocolate, roughly chopped (or white chocolate chips).

Methods:

Just ahead of starting the recipe, it’s advisory to do some prep work. As was previously stated, prep work is important so start by firstly weighing up your ingredients, secondly preheating your oven to 180˚c/350˚f and lining your 8 inch baking tin with parchment paper.

Firstly, get yourself a mixing bowl and place the butter and sugars into it. Mix on a medium-high speed until lighter and fluffier in colour and consistency.

Regardless, give the bowl a good scraping down. This is just to incorporate any bits that may not have been fully worked in.

Add in the egg and mix until it’s been fully incorporated. The consistency does change but this is normal.

You can then go ahead ad add the flour, passing it through a sieve first. This is just to ensure that there are no lumps in the mixture. You can also add in the white chocolate chips – mix them both in over a medium speed.

Take your lined cake tin from earlier on and place the cookie dough into it. Spreading it out as level as possible, this just helps it all bake equally.

Top the cookie dough with your Oreos in a 4×4 layout, then you can set it aside until its needed later on.

Making the blondies isn’t hard at all, it’s actually super simple.

Grab a small/medium heatproof bowl and place the butter and white chocolate into it, then place on a double boiler and allow them to melt. Once melted, transfer into a bigger mixing bowl.

Add the sugar into the mixture while it’s still warm and give it all a good whisk together until the sugar is incorporated.

Then you can go ahead and add in the plain flour, whisk this is until it’s fully incorporated. You will notice the mixture thicken up and this is normal.

You can then go ahead and add the eggs, both at the same time and give it all a good whisk until everything is fully incorporated.

Finally, you can add the white chocolate chips and just fold them in.

Pour the blondie batter over the Oreo topped cookie dough layer in the cake tin, levelling it out as much as is needed.

Bake in your preheated oven for 25-30 minutes or until a tester comes clean.

Allow to cool down fully before you try to cut them up. When you do cut them up, I find 8 rectangle bars work well or 16 bite size squares, it’s all dependant on your preference.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Vegan Flapjacks

by bakingwithelliott Leave a Comment

I’m baaaack!

We are starting the New Year with a whole month of vegan baking. January has become known as ‘Veganuary’, where you take on a vegan diet and lifestyle for the month of January. If you’re interested in more information on Veganuary, check out the Veganuary website.

When it comes to vegan baking, things can get a little complicated. You will notice that you’ll have to check a product before you consider it, this is just to rule out any products that may not be suitable. Most supermarkets here in the UK stock a pretty decent selection of suitable ingredients, which are priced decently.

I have chosen to start with something easy and that’s a batch of plain flapjacks. A sweet and sticky confection, which is super easy and has minimal ingredients – cheap, quick and easy to make, what more do you want?

Anyway, let’s get into the first bake of the year, shall we?

Ingredients:

175g Vegan spread (I use Free, found in Heron frozen foods. It’s also gluten free).

175g Light brown sugar (I recommend Tate & Lyle).

175g Golden syrup (I recommend Tate & Lyle).

350g Oats.

Methods:

Start by doing some prep work. I recommend taking your 8×8 inch square cake tin and lining it with greaseproof/parchment paper, weighing up the ingredients, preheating your oven to 160˚c/320˚f and getting any other equipment you may need, such as a medium saucepan and a heat proof silicon spatula.

Take a medium saucepan and into it, place the vegan spread, light brown sugar and golden syrup. Place the saucepan on the hob over a medium heat, stirring constantly once it starts to melt.

While the ingredients are melting on the hob, get yourself a large mixing bowl and pour in all the oats. Set aside until they’re needed later.

Once the ingredients in the saucepan are melted and combined, take it off the heat and pour it straight over the oats. Then give it all a very good mix until all the oats have been coated in the liquid mixture. Take your time and do it properly.

Transfer the mixture into your lined 8×8 inch cake tin, spreading out the mixture and getting it as level as possible. Then place it in the oven and back for 30-35 minutes (or until the edges have turned golden brown).

After they have baked, remove from the oven and allow to cool fully before you cut them up. Once they have cooled down fully, you can place them in the fridge for up to 2 days.

Depending how big of a portion you want to offer will decide how you cut them up. I went with 8 generous rectangles but you could cut these in half and get 16 bite size portions.

These are a really quick and easy recipe to make, so if you get the chance to make a batch, go ahead and do it!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

White Chocolate Rocky Road

by bakingwithelliott Leave a Comment

It’s officially Bakemas 2019! 🎉

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and friends or if you’re hosting a Christmas party!

I wish you a very Merry Christmas – hope you’re celebrating with those you love this holiday! Today’s recipe doesn’t actually involve any baking as its a no-bake recipe! I’m going to be showing you how to make a batch of white chocolate rocky road!

Today is the final bakemas 2019! It feels like its gone so quickly this year but I’ve had a fantastic time bringing you a selection of recipes -I’ll be back in the New Year with more baking recipes/videos for you to enjoy!

Anyway, let’s get started, shall we?

Ingredients:

150g Butter.

50g Golden syrup.

300g White chocolate.

120g Party ring biscuits.

150g Mini marshmallows (I chose the white ones but feel free to use the pink and white ones).

100g White chocolate malt balls (the ones I used are from Poundland, thats here in the UK).

150g Custard cream biscuits.

White chocolate spread.

**I opted for fillings which fitted the ‘white chocolate’ version of this rocky road, please feel free to alter the ingredients to suit you and others who may be eating this.**

Method:

Before you get into making this rocky road, you’ll want to do some prep work. Weigh up all of your ingredients into bowls (breaking the biscuits up into smaller pieces), line your 8 inch square cake tin with parchment paper and get yourself a medium saucepan and wooden spoon ready.

Into your saucepan, place the butter, golden syrup and white chocolate and place that on the hob over a medium-high heat, allowing the mixture to melt and come together. Stir together until they have all melted and come together.

While your mixture is coming together on the hob, get yourself a large mixing bowl and into it place the party rings, mini marshmallows, white chocolate malt balls and custard creams. Give them a brief mix, juts to incorporate all the different bits and pieces.

Once your white chocolate mixture has come together, pour it over the assortments of bits in the large mixing bowl. Give the mixture all a good mix to ensure that all of the fillings have been fully coated and incorporated. This doesn’t take very long.

Now that the rocky road is ready, you’ll want to chill it but before you do that take your 8 inch lined square cake tin and pour the mixture into it. Levelling it off as best you can with a spatula and then transferring it to the fridge to chill for a minimum of 3-4 hours (or overnight, if you’re not in a rush).

Finally, once the rocky road has been chilled, you can remove it from the fridge and finish it off.

To finish off the rocky road, take some white chocolate spread and melt it in a microwave (don’t melt for longer than 10-12 seconds at a time, otherwise it might melt), once melted, pour directly on top of the rocky road and level it off so there is a level coating of the white chocolate spread, the place back in the fridge, just until its firm to the touch.

Finishing time! You can now take your knife and cut these up, how you do this is completely up to you. I went with 8 more than generous portions, which could easily be cut in half and make 16 generous portions but again, this is up to you.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Bread Pudding/Traditional Bread Pudding

by bakingwithelliott 2 Comments

I know this may not be for everybody but today I’ll be showing you how to make traditional bread pudding.

My traditional bread pudding contains light brown sugar, eggs, ground mixed spice and ground cinnamon alongside an abundance of dried fruit (currants, raisins, sultanas, mixed peel and glace cherries). This is one of the things whenever I make it, it doesn’t last very long.

You don’t need an awful lot of ingredients and if you have some day old (or stale) bread, you’re ready. Using day old/stale bread allows it to absorb more of the milk, which only makes this taste better- it’s moist.

I got 12 very generous portions from my 9×13 tin, but if you cut it differently, you may get more or less pieces from the bake, depending how you slice it. If you’re using a 9×13 inch tin, make sure its deep sided, otherwise it’s a waste of time.

If you like bread pudding, this recipe might be for you. I know that depending on where you are from in the UK, your take on bread pudding may vary. I’m from Birmingham and traditionally its quite light but mines a little darker from the spices and sugar I use.

Now you’ve got your bowl ready, let’s get started, shall we?

Ingredients:

1kg Bread (day old/stale white bread), chopped.

1,200ml Whole milk.

400g Raisins

300g Currants.

300g Sultanas

100g Mixed peel.

100g Glace cherries.

2 tbsp Ground mixed spice.

4 Egg.

280g Light brown sugar (plus additional for sprinkling on top before baking).

Method:

Before you get into making the bread pudding, you’ll want to do some prep work. Start by getting your oven preheated to 180˚c/350˚f, weighing up your ingredients and lining your 9×13 inch tray with some parchment/greaseproof.

To start on the actual bread pudding, place all the chopped bread into the largest mixing bowl you have, then add in the milk and combine the two using your hands. It may take about 5-7 minutes to get them well combined, once done it should be quite mushy and sloppy (I know, not the best words to use but it’s honestly what it’s like).

Once that has been achieved, you can then add in the raisins, currants, sultanas, mixed peel, glace cherries and ground mixed spice. Then mmix all of those ingredients in by hand, this doesn’t take too long but you want them to be equally distributed between in the mixture.

Add in all your eggs and light brown sugar, then mix it in again until they are fully worked in and you can’t see a trace of a single ingredient, if you do, continue mixing until you can’t.

Take your lined 9×13 inch cake tin and pour the bread pudding mixture into the tray and level it out so it bakes evenly.

Sprinkle over a small amount of light brown sugar, this is to add a crunchy top, so feel free to leave it out if you don’t want it.

Place into the oven and bake for 40-50 minutes, you will know once it’s done as the top will look perfectly crunchy and will be firm to the touch.

Allow to cool down completely before slicing up, its best enjoyed cold on its own. Well, that’s how I choose to enjoy it personally.

That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!

Jaffa Cake Brownies

by bakingwithelliott Leave a Comment

Today I’ll be showing you how to make a batch of my jaffa cake brownies, I promise these won’t let you down!

The combination of orange and chocolate is an instant winner, that’s a fact. Most people who like chocolate normally like the combination, it just works. I don’t know the science behind the flavour combination but perhaps someone else does?

These brownies are the perfect thing to make if you have a last-minute bake sale or have friends/family coming over, they are quick, easy and can be customised to suit you very easily!

When I’ve spoken to people or had people comment on my previous brownies on YouTube and social media, they always mention how easy they were to make, in comparison to how they were expecting them to be. Brownies aren’t hard to make at all, but finding the right recipe can be a pain in the backside.

You now have the recipe you have been looking for, it’s reliable, quick and very customisable. They are definitely a fudgier brownie, which is the best way to enjoy a brownie personally. If you like a more cakey version, add ½ tsp of baking powder and it will make them a little more to your liking

Anyway, let’s get into making these brownies, shall we?

Ingredients:

280g Butter, melted.

450g Granulated white sugar.

4 eggs.

180g Plain flour.

2 tsp Vanilla extract.

90g Cocoa powder.

100g Milk chocolate chips.

Method:

Start by doing some prep. Weigh up your ingredients into small bowls, preheat your oven to 180˚c/350˚f and line your 9×13-inch baking tray with some parchment/greaseproof paper.

Start your brownies by melting your butter either in a small saucepan over a low/medium heat or in the microwave until its fully melted, either method will work well.

Into the saucepan/bowl melted butter, add the cocoa powder and mix it all together until it’s well combined and smooth in consistency. Transfer the mixture to a bowl if needed.

Once the mixture has cooled down a little, add in all the granulated sugar and mix until they are combined. The texture will change, becoming more granular but this will change later in the recipe.

Add in your eggs, one at a time, beating well in-between each addition. As you incorporate the eggs, the consistency will change to become more liquid-like. Once the eggs have been fully incorporated, add in your vanilla and mix to incorporate.

Into the bowl, add in flour but pass it through a sieve to remove any lumps that may be in the flour. Then give a brief mix and add in the chocolate chips and mix them together until everything is well combined and you can’t see a trace of a single ingredient.

Transfer the brownie batter into your lined 9×13 baking tray and level it out as best you can use a small cranked/offset palette knife (or the back of a spoon will work just as well). Once level, add 10 Jaffa cakes and the zest of one orange onto the top of the brownie batter, then place into the preheated oven and bake for 25-30 minutes (depending on your oven, seeing as all ovens are different to one another).

Once fully baked, allow to cool down in the baking tray for a while, then transfer to a cooling rack to cool completely.

Once cooled down, cut your brownies into rectangles and enjoy!

So that’s all for this week, I hope you enjoyed this recipe. It’s a pretty quick and easy recipe and perfect for this time of year (especially if the weather is decent), so make this and enjoy the weather with your friends and family. I’ll see you again next week guys!

As always, I’ll leave the YouTube video down below if you’re interested in watching it!

Cherry Bakewell Blondies

by bakingwithelliott Leave a Comment

This weeks recipe is for cherry bakewell blondies. If you are unsure or don’t think you’ll like these, trust me. Add these to your list of things to do this weekend, they’ll go down a real treat.

This recipe has been one I’ve worked on for a while, who’d have thought that white chocolate would be so hard, huh? The one thing I did learn in college was about how temperamental white chocolate is. It isn’t really chocolate as it doesn’t contain cocoa solids but we are using it anyway.

The moral of the story, take extra care with white chocolate. It’s super temperamental.

Another thing to remember is, these aren’t brownies. The ratio of butter to sugar is completely different, so they will have different texture/mouthfeel. To be honest, these blondies are more on the cakey side, slightly dense but more cakey, for sure.

I’m using store bought cherry Bakewell’s as they are pretty readily available here in the UK but if you’re outside of the UK you may have a hard time getting these. Feel free to use the next best thing, something like individual frangipane tarts would work pretty well.

As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your tin (if you want to, I didn’t but you know your tin) and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake.

Let’s get started shall we?

Ingredients:

200g White chocolate, roughly chopped.

130g Butter.

160g Granulated sugar.

190g Plain flour.

½ tsp Salt.

3 Eggs.

2 tsp Vanilla extract.

60g Cherry jam.

Sliced almonds (as many or as few as you’d like).

Method:

Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.

Into a bowl, place your butter and white chocolate and melt them over a bain-marie, keep the heat at a medium and no higher (you can also use a microwave on 15 second burst, this isn’t the best method as it can get the chocolate too hot, which isn’t ideal), take extra effort not to get the mixture too hot.

Once the butter and chocolate are melted, add in your sugar straight away and whisk it in until fully incorporated.

Then you can add in your eggs, one at a time. Beating well in-between each addition, the mixture shouldn’t scramble (if this happens, start over).

Next you can add in the plain flour and salt, you’re best to incorporate them using a silicon spatula, this is what I find the best to work with. Once you can’t see a trace of the flour/salt, stop mixing, you don’t want to overmix the batter.

Finally, before you’re done, add in the vanilla and stir that in until fully incorporated.

Pour the blondie batter into your lined 8 inch square cake tin and level it out using your silicon spatula.

Get your cherry jam and add around 5 dollops and swirl it around the tin using a butter knife (you can add a few more dollops if you feel it needs it, I did).

Sprinkle over some sliced almonds, the amount depends on your preference, I went with a fair few but alter it to suit you.

Place into your preheated oven and bake for 20-25 minutes, before removing from the oven to add in the cherry Bakewell’s (I used 5 which had been chopped into quarters), you may need to push them in towards the edge. Place it back in the oven and bake for a further 10-15 minutes or until a tester when inserted comes out clean.

Once baked and out of the oven, allow to cool fully before you try to cut them.

Now they are fully cooled, you can cut them into slices. From this I get 8 generous portions. From the one side, I cut it 4 equal times, then once down the centre, so I get 8 portions. You can cut them however you like, so you get more or less portions, it’s up to you.

Traybakes

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