M&M Brownies

I was in the supermarket, obviously in the chocolate aisle, and something caught my eye….Limited edition M&M Crunchy Caramels. Wait what are these!? Then it dawned on me that i’ve never made M&M brownies before. So here we have a new recipe.

M&M brownies with a perfectly crisp crackly top, gooey in the middle and chewy and fudgy on the outside. The brownies use a mix of three different types of M&Ms, Crunchy Caramel’s, Crispy’s, and the classic Chocolate – because if you’re going to do it, at least do it properly.

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Ingredients

150g self-raising flour
150g unsalted butter
225g light brown muscovado sugar or caster sugar
2 large eggs
170g 70% dark chocolate, chopped
3 pouches of M&Ms (I chose Caramel Crunch, Crispy and Chocolate)

Method

Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Add the M&Ms (saving a few to decorate) and fold everything together.

Transfer the mixture into the baking tin and spread it out into an even layer. Scatter the remaining M&Ms over the top and lightly push them into the mixture.

Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack. Leave to cool completely before cutting into 12.

If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked. No-one liked a dry, crumbly brownie.

Lotus Biscoff and White Chocolate Brownies

Fudgy Brownie. White chocolate chunks. Biscoff Biscuits. Biscoff Spread. This recipe combines them all to make Lotus Biscoff and white chocolate brownies.

I’ve wanted to make something with Biscoff for a while now, that distinct caramel flavour is so delicious and so addictive *eats another biscuit as she types*. And now that I have a brand-new fully functioning oven (my last one packed in three months ago – which for a baker is very sad times!) I knew this was the first recipe I wanted to try.

It most definitely delivered. The crunch from the biscuits, the swirl of the Biscoff spread and the creamy, ever so slightly melted, white chocolate chunks. All encased within a fudgy, rich and gooey brownie.

A bake that looks and tastes delicious.

Lotus Biscoff brownies
Biscoff spread

The recipe is super easy, 10 minutes to prepare and 20 to bake. I’ve sped the recipe up by using a microwave to melt the chocolate and butter, but if you need to, you can do this the traditional way on the hob.

Once you have finished your brownie mixture, throw in the biscuits and white chocolate and mix through. At this stage feel free to add any other ingredients that you fancy…caramel pieces, dark chocolate, maybe even a different type of biscuit.

Lotus biscoff brownie mixture

Now that’s done, evenly spread half of the mixture into your baking tin. Then drizzle the melted Biscoff spread on top. It’s all about that surprise middle layer and this will create that beautiful marble effect in the brownie. Top with the rest of the mixture and bake.

Lotus biscoff brownie mixture

Ingredients (makes 12 brownies)

150g self-raising flour
150g unsalted butter
225g caster sugar
2 medium eggs
170g 70% dark chocolate
50g white chocolate chunks
1 jar of Lotus Biscoff spread
1 pack of Lotus Biscoff biscuits

Method

Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper. Set aside.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. 

Add the white chocolate chunks. Using your hands crush roughly half the pack of biscuits into the mixture. Fold everything together.

Spread half of the mixture evenly in the bottom of the baking tin. Melt 2 tablespoons of the Lotus Biscoff spread in the microwave for 10 seconds. Pour this across the brownie layer. Finish by spreading the remaining brownie mixture on top in an even layer.

Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack. Leave to cool completely before cutting into 12.

If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked.

Reese’s and Oreo blondies and brownies

Rich fudgy brownies vs. chewy butterscotch blondies. Which do you prefer? This recipe for Reese’s and Oreo blondies and brownies puts it to the test.

Personally, I’m in favour of brownies. It’s probably because I have a huge sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

Brownies = milk chocolate Reese’s cups + Brownie Oreos

The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes. Grab your baking tins and you be the judge.

Reese's and Oreo blondies and brownies
Reese's and Oreo blondies
Reese's and Oreo brownies

Reese’s and Oreo Blondie recipe

Ingredients (makes 12 large)

170g unsalted butter
250g light brown sugar
1 ½ teaspoons vanilla extract
2 medium eggs, at room temperature
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 23cm square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until it turns to liquid. Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together. Fold in the chopped Reese’s cups and Oreos.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 17-20 minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool before slicing into 12.

Reese’s and Oreo Brownie recipe

Ingredients (makes 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Fold in the chopped Reese’s cups and Oreos.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool before slicing into 12.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.

Smore’s Oreo Brownies

Buttery biscuit base. Fudgy brownie. Oreo’s. More Fudgy brownie. Toasted marshmallow. If you like rich foods this is the bake for you.

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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
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

For the marshmallow layer:
1 bag of large marshmallows

Method

Preheat the oven to 180°C. Line a 23cm x 23cm square baking tin with greaseproof paper.

Start with the biscuit base. Put the biscuits in a bowl/sandwich bag and use a rolling pin to crush them up. Melt the butter in a separate bowl. Add the crushed biscuits to the melted butter and mix together. Spoon the mixture into the baking tin and press into an even layer. Put in the fridge to set.

Move on the brownie layer. Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool. In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour, and fold together until you have a thick mixture.

Take the biscuit base out of the fridge. Pour half of the brownie mixture on top of the biscuit base, spreading it out into an even layer. Press the Oreo’s into the brownie mixtures, you should use about 14 of them in a 4×4 grid. Now spoon the remaining brownie mixture on top and spread out into an even layer, so that all of the Oreo’s are concealed.

Bake for 17-20 minutes, until the top s no longer shiny and the edges have started to crack. Set aside for 10 minutes to firm up.

Turn of the oven and pre-heat the grill. Place marshmallows on top of the brownies and put them 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.

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

Raspberry and White Chocolate Cheesecake Brownies

Rich, fudgy brownie swirled with creamy white chocolate cheesecake and dotted with fresh juicy raspberries.

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Ingredients (makes 12 large/16 small brownies)

For the brownie layer:

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

For the cheesecake swirl:

200g full-fat cream cheese, at room temp
2 medium eggs, at room temp
½ tsp vanilla essence
120g good quality white chocolate, broken into pieces
50g caster sugar
80g frozen/fresh raspberries

Method

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

Melt the dark chocolate and butter in a glass bowl set over a pan of simmering water, stirring occasionally. Once melted, remove from the heat and leave to cool. In a separate bowl, whisk the eggs and sugar until frothy.

Pour in the cooled chocolate mixture into the whisked eggs, add the flour and fold the mixture together until just combined.

To make the cheesecake layer first melt the white chocolate in a glass bowl set over a pan of simmering water, once melted remove from the heat. Whilst the chocolate cools, beat together all of the remaining ingredients until just combined. Now fold in the melted white chocolate.

Pour two thirds of the brownie mixture into the baking tin. Pour the cheesecake mixture on top of the brownie layer in the pan and dollop spoons of the remaining brownie mixture on top. Glide a skewer through the layers to create a swirl pattern and press the raspberries into the top.

Bake for 30 minutes in the centre of the oven until the corners are starting to crack and the top is no longer shiny. Cover the brownies after 20 minutes with foil to avoid the top from browning too much. Leave to completely cool before cutting into 12 or 16 brownies.