with Chocolate Covered Popcorn So it was bestie’s birthday so I decided to make her a combination of everything she loves most in the world (family and friends aside of course) – brownies, Nutella and popcorn. This was a mixture … Continue reading
Brownies are my absolute favourite treat in the world, but it’s really hard to find good ones. The secret is to use (plain/dark) chocolate rather than cocoa powder, and light brown sugar rather than caster sugar. These are absolutely gorgeous – chewy, soft, gooey perfectness. The Mars Bar was a cheeky addition – there’s been one in our fridge for weeks and it was time I did something with it. The brownie recipe was taken from here.
To make 15 good sized brownies
- 125g dark chocolate (I used Bourneville and I also used about 150g just to make them even more chocolatey)
- 175g butter or margarine
- 3 large eggs
- 275g light brown sugar
- 75g plain flour
- 1 level teaspoon baking powder
- 1/4 teaspoon salt
- 1 – 2 Mars bars chopped up (optional), or nuts, or chocolate chips (I don’t have amounts for the nuts or chocolate chips, but the more the merrier perhaps!)
- Oven set to 180 c / 350 f
- Melt the butter and chocolate – break the chocolate into squares, and place it with the butter in a bowl over a saucepan of barely simmering water (without the bowl touching the water). Stir gently until it has melted then remove from the heat. This can also be done in the microwave, just do it in short bursts and keep checking or it will burn.
- Next whisk the eggs and sugar lightly together – but don’t overdo this.
- Stir the egg mixture and all the other ingredients (flour, baking powder, salt, and any extra nuts or chocolate) into the melted chocolate mixture.
- Pour the mixture into a lightly greased tin and bake near the centre of the oven for 25-30 minutes until springy in the middle. I cooked mine for 25 because I like them squidgy.
- Now for the hard bit – leave the cake in the tin to go completely cold before cutting or they will fall apart. Or just do it while it’s warm and just eat the broken bits as they come out – this is clearly the better option.
I saw a version of these on Pinterest but they weren’t attached to a recipe so below is what I did! It took a while to work out how to get the icing really white to match the marshmallows, so keep reading to find out how!
To make 16 (cupcake size)
- 60g good quality (70%) cocoa powder
- 4 or 5 tablespoons boiling hot water (I had to use a lot more than this to boil extra)
- 175g unsalted butter, softened
- 175g caster sugar
- 120g self-raising flour
- 1 level teaspoon baking powder
- 3 eggs
- optional – chopped chocolate (at least 100g – your choice though!)
- Preheat the oven to 200 degrees C / Gas mark 6.
- Line your cupcake trays with paper cases – mine actually made 17 but I could have put a bit more in each so you’ll probably need about 14-16 cases.
- Sift the cocoa into a large bowl. Add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. I’d say I needed about twice as much.
- Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
- If extra chocoate always a good idea to you then at this point stir in the chopped chocoate/chocolate chips
- Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full.
- Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them.
- Remove from the oven; cool on a wire rack.
The icing / decoration
- 150g unsalted butter, softened – Lurpak is the whitest one I could find!
- 300g icing sugar
- 2 tbsp milk
- 200g Vanilla Marshmallow Fluff (100g if you like!)
- 1 bag of large white marshmallows
- chocolate writing icing
- Beat together the softened butter, icing sugar and milk until smooth. I used an electric whisk and covered with a tea towel while I was doing it. The longer you whisk, the whiter it goes.
- Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated. The recipe called for pretty much a whole jar here, I used just half because it’s quite thick, and I wanted it to stay fluffy – I was mostly using it to lighten the icing.
- Transfer the icing into a piping bag with a large circular nozzle and pipe in swirls over the cooled cupcakes.
- Place marshmallows on top for their heads and add features using the writing icing.
I have made so many different chocolate chip cookie recipes, but when I found this one I had to save it. If you like just baked, chewy, a little crunchy, sugary, chocolately goodness, then this is the recipe for you. … Continue reading
It was our anniversary this week so it was dinner and a movie time. I made these as a treat for the cinema. I also made the bag, description at the end of the post! The recipe was taken from … Continue reading
Here are some cakes and cupcakes I’ve made over the years! I thought it would be nice to keep them all in one place. No recipes for these but please feel free to message me if you have any questions about how I made them!