Brownies

Vegan Brownies

It’s almost the end of Veganuary 2020, can you believe that?

Today I’m sharing my recipe for a batch of perfect vegan brownies! They’re dense, fudgy and studded with chocolate – what more could you ask for?

A lot of people think vegan baked goods are bland and boring but they aren’t. That may apply for the treats you can buy in the supermarket but you can expect so much more when you make the treats from scratch – honestly.

Due to the rise in popularity of veganism in the last few years, there are plenty of vegan ingredients readily available at most supermarkets – which is ideal if you’re looking to enjoy a plant based diet.

These brownies aren’t as thick as my traditional version but they are just as chocolatey, rich and decadent. If you were to make them for someone and not tell them they were vegan, they wouldn’t even notice!

Want the best tasting brownies? I have used a selection of products from the lovely people over Cocoarunners – I used the cocoa powder and unsweetened chocolate.

Anyway, let’s get started, shall we?

Ingredients:

140g vegan spread.

225g granulated white sugar.

4 tbsp ground flaxseeds + 12 tbsp water.

1 1/2 tsp vanilla extract.

90g cocoa powder.

200g plain flour.

100g unsweetened chocolate.

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 9×13 inch cake pan with parchment paper.

To start on the brownies, you’ll want to sort the egg replacement. Start by grabbing a small mixing bowl and place in the ground flaxseeds and the water, then mix together until they are well combined – set aside (it will become a little more gelatinous, the same consistency as standard eggs).

Into a large mixing bowl, add in your butter until its melted, then go ahead and add the cocoa powder 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 flaxseed egg replacement all in one go and incorporate until everything has been fully incorporated. As the flaxseed eggs are incorporated, the mixture will become smoother and glossier – this is normal.

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 pan 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 30-35 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 for a couple of hours or overnight, this helps to make the brownies extra fudgy and easier to cut up – perfect, honestly.

When you’re ready to slice the brownies up, you can cut them into squares/rectangles or whatever else you’d like to, 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.

The Best Ever Chocolate Brownies

by bakingwithelliott Leave a Comment

Looking for the best brownies you’ll ever make? Look no further, I’m sharing the best recipe with you today.

Be honest with yourself, brownies are easily one of the best things you can bake. It can be hard to find a recipe that genuinely works well – especially achieving that perfect dense and fudgy texture.

I found that using a mixture of milk and dark chocolate along with cocoa powder will help you make the best ever brownies, seriously, trust me on this one (I’ve made enough brownies to tell you that).

When it comes to the chocolate and cocoa powder you use, a good quality brand will really help elevate and intensify the flavour and texture. That’s why I’m using 44% cocoa milk chocolate and 100% cocoa dark chocolate (the combination of the two balance very well).

For quality chocolate, you should check out Cocoa Runners. They have a great selection of chocolates on offer, including milk, dark and unsweetened (100% cocoa). They also offer cocoa powder and cocoa nibs, which are perfect for all of your baking needs. The best thing about Cocoa Runners products is not only the quality but how much better the farmers are treated and paid for their product – you can tell the difference between these and the readily available at the supermarket. Sometimes you have to appreciate that its quality over quantity.

If you’re interested, don’t forget to check out Cocoa Runners and their excellent range of baking products. If you do, why not enjoy 10% off using code BakingWithElliott10.

Anyway, let’s get started, shall we?

Ingredients:

200g Butter.

100g Milk chocolate.

100g Unsweetened chocolate (100% cocoa).

100g Plain flour.

50g Cocoa powder.

3 Eggs.

300g Granulated sugar.

Method:

Before you get into the recipe, you’ll want to do some prep work first. Start by preheating your oven to 180˚c/350˚f, place a saucepan with a small amount of water onto the hob over a medium heat, weigh up your ingredients, line a 8 inch square tin with parchment paper and get any other equipment you may need, such as a stand mixer and a silicon spatula.

To start, take a heatproof bowl (one thats big enough to fit on top of the saucepan of simmering water) and place in the butter, milk chocolate and dark chocolate. Place the bowl over the heat and allow to melt, once you can see it melting, you will then want to stir the mixture until it’s smooth and no traces of a single ingredient can be seen. Once you’ve achieved this, set aside, allowing it to cool down bit before you use it.

Now you can go ahead and take a medium sized bowl and sift in the plain flour and cocoa powder. Once sifted into the bowl, you can take a whisk and just combine them a little further – set aside until needed later on.

Into a large mixing bowl (I sued my stand mixer and mixing bowl), place the eggs and sugar. Whisk them together until they are lighter in colour and consistency- it should be a pale yellow-ish colour and is smooth in texture.

Turn the speed to a medium and gently pour in the melted chocolate butter mixture, then once it’s incorporated, mix for a short while afterwards, just until it’s fully incorporated.

Next you can add in the sieved dry mix, then fold it in using a spatula or metal spoon, just until the dry ingredients have been incorporated. Try your best not to over-mix at this stage.

Add the brownie batter into your lined cake tin and bake in your preheated oven. Bake for 25-30 minutes or a tester comes out with a few crumbs on.

When there is about 10 minutes remaining, remove from the oven and finish them off with some more of the chocolate buttons, I used milk and unsweetened along with some cocoa nibs, which add a little texture and flavour.

Once they are baked,

Then cool in the tin until they are fully cooled. To make the texture and flavour even better, place in the fridge for as long as possible – this is probably the best recommendation I have when making good brownies even better

Now they are cooled and ready, slice up into 8 bars or 16 bitesize portions

Chocolate Brownies

by bakingwithelliott Leave a Comment

If you’re looking for the easiest and best brownie recipe, I have your back. Today I’m showing you how to make a batch of basic brownies.

Brownies are a baking essential, there’s no doubt about that but finding a recipe that works perfectly each time is another issue. I have been baking for years now and even I had a hard time finding a recipe that worked out for me.

I use this recipe and my other brownie recipe, both work really well but yield different end results. For example, this recipe provides a lighter but not cake texture, whereas my other brownies are denser and fudgier. I like both recipes as he brownies taste good either way.

This is the perfect looking brownie for its crispy/lighter coloured top and a gooey centre, I used a mixture of chocolates to finish off what I had open in my storage.

Anyway, let’s get started, shall we?

Ingredients:

200g Butter.

200g Milk chocolate.

100g Plain flour.

50g Cocoa powder.

3 Eggs.

300g Granulated sugar.

100g Chocolate chips/chunks (I used a mixture of white, milk and dark chocolate).

Method:

Before you get into the recipe, you’ll want to do some prep work first. Strat by preheating your oven to 180˚c/350˚f, place a saucepan with some water onto the hob over a medium heat, weigh up your ingredients, line a 8 inch square tin with parchment paper and get any other equipment you may need, such as a stand mixer and a silicon spatula.

To start, take a heatproof bowl (one thats big enough to fit on top of the saucepan of simmering water) and place in the butter and milk chocolate. Place on the heat and allow to melt, once you can see it melting, you will then want to stir the mixture until its smooth and no traces of a single ingredient can be seen. Once you’ve achieved this, set aside, allowing it to cool down bit before you use it.

Now you can go ahead and take a medium sized bowl and sift in the plain flour and cocoa powder (dry ingredients may have a tendency to have clumps in). Once sifted into the bowl, you can take a whisk and just combine them a little further – set aside until needed later on.

Into a large mixing bowl, place the eggs and sugar. Whisk them together until they are lighter in colour and consistency- it should be a pale yellow-ish colour and is smooth in texture.

Turn the speed to a medium and gently pour in the melted chocolate butter mixture, then once it’s incorporated, mix for a short while afterwards, just until it’s fully incorporated.

Next you can add in the sieved dry mix, then fold it in using a spatula or metal spoon, just until the dry ingredients have been incorporated. Try your best not to over-mix at this stage.

You can then go ahead and add in the chocolate and fold it in, just until its fairly distributed throughout the batter.

Pour directly into your line cake tin and bake in your preheated oven. Bake for 20-25 minutes or when the edges look more baked – the middle shouldn’t wobble when shook.

Once they are baked, remove from the oven and cool in the tin until they are cool. To make them even better, place in the fridge to make it easier to cut and improve the texture.

Now they are cooled and ready, cut up into 8 generously sized portions or 16 smaller bitesize pieces.

Triple Chocolate Brownies

by bakingwithelliott Leave a Comment

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:

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.

Vegan Biscoff Brownies

by bakingwithelliott 4 Comments

Today I’ll be showing you how to make a batch of vegan brownies but not just any vegan brownies, these are Lotus Biscoff brownies… They are 100% vegan and darn tasty.

This brownie recipe is just an adapted version of my non-vegan brownies. I have been testing with recipes from online but none of them really delivered on being a good brownie (I’m sorry) but after all the testing and research, I simply adapted my own brownie recipe to make it vegan… I could have saved a lot of time and not wasted it on recipes that weren’t worth the ingredients.

I’m not a vegan myself but decided to be vegan for the month of January and actually, I’ve quite enjoyed it. Working on recipes that are vegan and actually enjoying them – much better and cost effective, especially compared to the supermarkets.

Anyway, I hope that you like this recipe as I actually really enjoyed it and of course, if you don’t like biscoff, change it for something else you like. I was just working with what I had to hand and that was there… Peanut butter would be another great addition!

Anyway, let’s get started, shall we?

Ingredients:

140g Vegan spread, melted.

45g Cocoa powder.

225g Granulated sugar.

180ml Vegan yoghurt (I like to use the Alpro vanilla soya yoghurt).

100g Plain flour.

100g Lotus Biscoff spread, warmed.

8 Lotus biscuits.

Methods:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weigh up all your ingredients, line your 8×8 inch tin with a piece of greaseproof paper and get any equipment you may need ready in advance.

To start, get yourself a large mixing bowl and pour in the melted butter and cocoa powder. Whisk the two together until well combined. The mixture should be smooth and glossy when it’s done.

Give the bowl a quick scrape down.

Straight into the mixture, you’ll want to add the granulated sugar and whisk until its fully worked in. You will know once it’s been incorporated as the mixture will be granular but this will change as the other ingredients are incorporated.

Give the bowl another quick scrape down.

Add in the vegan yoghurt, this is the substitute for eggs in this recipe. Give it all a good mix until the yoghurt has been fully incorporated, the mixture will be smoother and lighter in colour and consistency.

You can then go ahead and add in the plain flour and fold it in using a silicon spatula, just until the flour has been worked in. If you overmix the brownie batter, it will make the brownie tough in texture as the gluten has been over developed.

Pour the brownie batter into your lined 8×8 inch baking tray and spread the batter to get it as level as possible.

Take you Biscoff spread and warm it slightly so it’s easier to move around the brownie batter.

Dollop generous amounts of biscoff spread on top of the brownie batter and then take a butter knife and swirl it around until its all nicely swirled around.

You can then go ahead and place the biscuits on top, feel free to add more if you want to.

Bake in the oven for 20-25 minutes (or until a tester comes out clean).

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.

Mince Pie Brownies

by bakingwithelliott Leave a Comment

It’s officially the start of 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 know what you’re thinking, another mince pie recipe? Heck yeah it is!

Brownies are always a good idea, let’s be honest. So, when you combine an all time favourite with a love it or hate it festive treat, what do you get? a great treat! If you don’t like mince pies or mincemeat, this recipe may not be for you.

These brownies are a slightly adapted take on my usual recipe. It has mincemeat in place of the chocolate chips and is topped with mince pies – this will make the perfect addition to any Christmas table this year – I promise.

If mince pies aren’t you sort of thing, I have Terry’s chocolate orange brownies and a salted caramel brownie tart for you to try something different. There is also some mince pie blondies incase you’re a mince pie fan.

Anyway, let’s get started, shall we?

Ingredients:

210g Butter, melted.

65g Cocoa powder.

3 Eggs

1 1/2 tsp Vanilla extract.

125g Mincemeat.

100g plain flour.

Roughly 4-5 mince pies, chopped into quarters.

Method:

Before you get into baking the brownies, you’ll want to do some prep work. Weigh up all your ingredients, preheat your oven to 180˚c/350˚f, line your 8×8 inch square baking tray and get any equipment you intend on using ready. Taking these steps can help prevent making mistakes later on.

To start on the brownies, melt the butter either in a saucepan on the hob over a medium heat or in the microwave, either way works well. Add the melted butter into your medium mixing bowl and add the cocoa powder. Whisk the two together until they are well combined, the mixture should be smooth.

Then add in the granulated sugar and just whisk it in until it’s fully incorporated. You will notice a change in the consistency, it will become more granular. This is normal and will change as you work through the recipe.

Directly into the mixture, add your eggs. One at a time beating well in-between each addition, then you can add in the vanilla and give it a good whisk until it’s fully incorporated.

Add the mincemeat and give it another whisk, just to incorporate it into the mixture.

Soon after you can add the plain flour fold it in using a silicon spatula, just until they are fully incorporated, try not to over-mix at this stage, otherwise your brownies will be tough in texture.

Take the tin and pout the brownie batter in, level off as best you can, the place it in the oven and bake it at 180˚c/350˚f for 30-35 minutes (depending on your oven, seeing as all ovens are different to one another, a tester should come out mostly clean).

When there is around 10 minute remain on the baking time, pause the timer and remove the brownies from the oven. Take your chopped up mince pies and start placing them on top, I went and added them so it works out each brownie gets 2 pieces of mince pie, but if you cut yours into bite size squares over rectangles, they’ll only get 1 each.

Place the brownies back in the oven and restart the timer and bake for the remaining 10 minutes or until baked enough.

Once they are out of the oven, allow them to cool fully in the tray, then you can remove them later on. Slice them up into either 8 rectangle or 16 squares portions.

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.

S’mores Brownies

by bakingwithelliott Leave a Comment

If you enjoy the classic campfire treat s’mores, you’ll love these brownies!

So, these brownies have all the elements of a s’more but just adjusted to make it even better… Starting with a digestive biscuit base, which is topped with a milk chocolate brownie and finished with marshmallows that toasted with a blow torch.

These will be a real crowd pleasure, cut them into squares or rectangles, put them on a plate and watch them last no time at all.

I have other brownie variations available, including jaffa cake brownies and Terry’s chocolate orange brownies (check them out if you’re interested).

Let’s get started, shall we?

Ingredients

Digestive biscuit base:

250g Digestive biscuits.

100g Butter, melted.

Brownie:

140g Butter, melted.

225g Granulated white sugar.

2 Eggs.

1 tsp Vanilla extract.

45g Cocoa powder.

75g Milk chocolate chips.

100g Plain flour

Topping:

150-180g Mini marshmallows.

Method:

Before you get into the baking, you’ll want to make sure that you have preheated your oven to 180˚c/350˚f. prepared your 9×9 inch baking tray by lining it with greaseproof/parchment paper and weighing up all the required ingredients – I like to use individual small bowls but feel free to use what you have.

To make the digestive biscuit base, place your biscuits into a food processor or a Ziploc bag and pulse/crush the biscuits until they are a breadcrumb or sandy consistency.

In a small saucepan or microwave safe bowl, place the butter and melt it over a medium heat, regardless of the method you use. Take the melted butter and pour over the digestive biscuit crumbs, then pulse/mix over a medium speed until the two are well combined and have a wet sandy colour and consistency.

You can then transfer the biscuit mixture into your lined 9×9 inch baking tray. Then you can spread it out and compact it down using a cup measurement, try and get the biscuit layer as level as possible.

Set the tray aside, until it’s needed later.

To start on the brownies, you’ll want to melt you butter. You can do this on the hob, in a saucepan over a medium-high heat, allowing it to melt fully. The other way is to place the butter into your large mixing bowl and placing it into the microwave (make sure the bowl you use is microwave safe) and microwave until it’s melted, taking it no further.

Add the melted butter into a mixing bowl (I it isn’t already in a bowl) and add the cocoa powder. Whisk the two together until they are well combined, the mixture should be smooth.

Then add in all the granulated sugar and just whisk it in until it’s fully incorporated. You will notice a change in the consistency, it will become more granular. This is normal and will change as you work through the recipe.

Directly into the mixture, add your eggs. One at a time beating well in-between each addition, then you can add in the vanilla and give it a good whisk/mix until it’s fully incorporated.

Soon after you can add the plain flour and milk chocolate chips and fold them in using a silicon spatula just until they are fully incorporated, try not to overmix at this stage.

Take your digestive biscuit base, that you prepared earlier and pour the brownie batter on top of it and level it out as best you can with a spatula. Take the tray and place it in the oven and bake it at 180˚c/350˚f for 25-30 minutes (depending on your oven, seeing as all ovens are different to one another).

Transfer the baked brownies from the oven and place on top the mini marshmallows.

You’ll then want to torch the marshmallows, I used a culinary blowtorch but you can place them under the grill until they are torched. I like mine quite dark but do as much as little as you’d like.

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.

Easter Oreo Brownies

by bakingwithelliott Leave a Comment

As part of my Easter collection of recipes, today I’m sharing my recipe for these super easy Easter Oreo brownies.

I’m not sure about you, but when they start releasing all of the Easter themed sweets and chocolates, I’m a sucker for trying them. That’s where I noticed these Oreo filled eggs – similar to a Cadbury’s creme egg but an Oreo filling, which doesn’t taste too bad. If you are looking for these Oreo eggs, you can find them with all of the other easter treats in the supermarket.

The recipe I’m sharing is for my classic brownies, which are quick and easy to make, perfect for when you’re short on time.

When it comes to adding the Oreos and eggs on top, I decided to add mine before they went into the oven. As you can tell, the filling of the eggs coloured and didn’t look the best but tasted absolutely fine. I recommend that you add the biscuits and eggs when there’s about 5-10 minutes remaining on the baking time.

Anyway, let’s get started, shall we?

Ingredients

280g Butter, melted.

90g Cocoa powder.

450g Granulated white sugar.

4 eggs.

180g Plain flour.

8-10 Oreos, roughly chopped.

Topping:

4-5 Oreo Eggs, quartered.

4-5 Oreos, chopped roughly.

Instructions

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.

To start on your brownies melt the 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.

Now go ahead and add in all of the granulated sugar and mix until they are combined. The texture will change, becoming more granular but this is normal and 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 and add in the chopped Oreo’s 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 using a small cranked/offset palette knife (or the back of a spoon will work just as well).

Once level, add your Oreo egg’s and chopped Oreos 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.

Eventually, once they have cooled down, cut your brownies into squares or rectangles and enjoy!

Slutty Brownies

by bakingwithelliott Leave a Comment

These aren’t just any brownies, these are slutty brownies.

If you have never heard of them before, you’re missing out. It starts with a milk chocolate chip studded cookie base, which is topped with double stuff original Oreo’s and finished with a luscious layer of chocolate chip brownie batter – what’s not to like?

Now, I know this may not be for everyone but if you like the elements separately – you’ll love them together. You get the soft and slightly chewy cookie base, double stuff Oreo’s and topped with a dense and fudgy brownie layer.

The first time I tried this traybake was when I visited Crumbs & Doilies on a visit to London, it was so good and after that I was working on my own version but it took me around a year to formulate a recipe that worked and thats the one I’m sharing with you today.

What I love about these brownies are that they are super easy to customise to suit you. If you don’t like original Oreo’s switch them out for double stuff or golden Oreo’s, use dark chocolate in the brownies in place of the milk chocolate or use white chocolate chips – the choice is really up to you.

Anyway, let’s get started, shall we?

Ingredients:

Brownie:

140g Butter, melted.

45g Cocoa powder.

225g Granulated sugar.

2 Eggs.

90g Plain flour.

100g Chocolate, chopped.

Fillings:

16 Original Double Stuff Oreo’s.

Cookie Dough:

75g Butter.

75g Light brown sugar.

75 Granulated white sugar.

1 Egg.

175g Plain flour.

Pinch of salt.

100-150g chocolate, chopped.

Method:

Start by adding the butter, light brown sugar and granulated white sugar into your mixing bowl (I’m using my stand mixer but feel free to use a hand mixer or wooden spoon, it may just take longer), then beat them all together until they are well combined, this normally takes a few minutes.

Once they are all combined give the bowl a scraping down, then add your egg into the mix and mix until its fully incorporated. Give your bowl another good scrape down, this is to incorporate any bits that may not have been fully worked in from earlier on.

Sift your plain flour and salt into the mixture and give that a brief mix to start incorporating it, then add in the chopped chocolate. Mix until the flour is fully incorporated and the chocolate is well dispersed in the dough.

Now that you’ve got the brownie and cookie dough sorted, get your 8×8 inch square baking tin and line it with greaseproof/parchement paper, then you can place the cookie dough down and press it into the corners and get it as level as possible.

On-top of the cookie dough you can place the Oreos, I got 4 into each row, so I had 16 in total, make sure you press them into the cookie dough a little. Set aside in the fridge while you make the brownie batter.

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.

Add your eggs and vanilla extract. 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 stop you from over mixing the brownie batter. Once fully combined, set aside until needed later on.

Then finally you can place the brownie batter on top, smooth and level that out as best you can.

Place the tin into your preheated oven and bake for 30-35 minutes (or until a tester comes out clean).

Once fully baked, allow to cool fully before placing the fridge for at leats 8 hours (or overnight) to achieve the the densest and fudgiest end result.

You can slice the traybake up however you like but I went with 9 generous portions.

Terry’s Chocolate Orange Brownies

by bakingwithelliott 3 Comments

Have you got a spare Terry’s chocolate orange or two? Why not make a batch of these brownies? I can guarantee that these will go down a treat with whoever gets one!

I know that Terry’s chocolate oranges are available all year round, so not all that festive, I know.

The combination of chocolate and orange will always be a winner, that’s a fact. So partnering the Terry’s chocolate orange with the brownies was a great idea (especially if you like the combination). It’s not secret, I like chocolate, so who wouldn’t want to put more chocolate into the brownies?!

Anyway, these brownies don’t take too long to make and will go down a treat, so let’s get into how to make these brownies.

As with all my recipes, I recommend doing some prep work before you actually get into the recipe. Doing these few extra steps can save you time and prevent you from mistakes later on, nothing worse then wasting ingredients is there? Preheat your oven to 180˚c/350˚f, weigh up all your ingredients into small bowls and line your 9×13 inch baking tray. These small additional steps can save you making major mistakes and faffing around.

To start on the brownies, you’ll want melt your butter. You can do this two ways, either in a small saucepan over a medium heat or place into a microwavable bowl, either method works. Transfer the mixture into a bowl, if needed then add in the cocoa powder and give a good mix until the two are fully incorporated, using a whisk is the best thing to use at this point. Allow the mixture to cool for around 10 minutes before continuing.

After the 10 minutes, you’ll want to add in granulated sugar and give it a good mix until they have come together and are well combined. You will notice a change in the consistency but don’t worry it will change as you incorporate the eggs. Add in your eggs, one at a time, beating well in-between each addition. Once you’ve got all of your eggs fully incorporated you’ll notice that the consistency of the batter has changes and become much runnier and smoother, don’t worry, this is what you’re looking for.

Add in your flour but pass it through a sieve first to remove any lumps that may be within the flour, then give it a brief mix, then add in the chopped Terry’s chocolate orange and mix until the flour and chocolate is fully incorporated. Don’t mix the batter anymore than you need to, otherwise you’ll over-mix the batter and result in a tougher textured brownie (which nobody wants, seriously).

Once the brownie batter is complete, you can then transfer it to your lined 9×13 baking tray, getting as much as the batter in there as possible. Use a silicone spatula to scrape the bowl down, then level the batter out as best you can using a small offset/cranked palette knife or even the back of a spoon will work well. Get it to one level layer of batter, then add the 9 pieces of Terry’s chocolate orange on top (alter the amount if you’re cutting these smaller to serve at a party or something, add more if wanted. The portions I offered were large).

Place the baking tray into your preheated oven and bake for 25-30 minutes or when a tester comes out with just a few crumbs on it. One thing to remember is that all ovens are different, so check at the 25 minute mark and then determine whether you need more time or not.

Once the brownies are fully baked, remove from the oven and allow to cool in the tin for a short time before removing to cool completely on a cooling rack. Once they are fully cooled down, you can then cut them into portions and enjoy. They are great served on there own, they don’t need any accompaniment.

Anyway, here is a (slightly) condensed version of the instructions and ingredients.

Ingredients

280g Butter, melted.
450g Granulated white sugar.
4 eggs.
180g Plain flour.
2 tsp Vanilla extract.
90g Cocoa powder.
100g Terry’s Chocolate Orange, roughy chopped.

Instructions

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 – allow to cool for 10-15 minutes.
Once the mixture has cooled down, add in all of 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 chopped Terry’s chocolate 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 using a small cranked/offset palette knife (or the back of a spoon will work just as well). Once level, add 9 pieces of Terry’s chocolate 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!

Brownies

Ingredients

Instructions

Footer