Use an 8x8inch square baking tin. The baking time is based on using this specific size. If you’re using a large baking tin, decrease the baking time by a couple of minutes, or if it’s smaller, increase the baking time.
Be careful not to over-bake the brownies. Brownies will continue to cook as they cool down so I always say “if in doubt, take them out”. They’re done when the top is no longer shiny and small cracks have started to show around the edge.
Leave them to cool completely before slicing. This is so so important. The brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall about and be too gooey.
I’ve also made a Top Tips For Baking Brownies video to help you:
150g unsalted butter 150g 70% dark chocolate 2 large eggs, at room temperature 220g caster sugar 150g self-raising flour 100g pecans, roughly chopped 4 teaspoons Carnation Caramel Sea salt flakes
Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper.
In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
In a separate bowl, whisk the eggs and sugar together for a minute until they’re pale in colour and frothy.
Add the melted chocolate mixture, flour and half of the chopped pecans to the bowl. Fold everything together until you have a thick chocolate mixture.
Transfer the mixture to the baking tin, spreading it out into an even layer. Scatter the remaining chopped pecans on top.
Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
Carefully lift the brownies out of the baking tin. Open the tin of Carnation Caramel and give it a good stir. Use a spoon to drizzle it over the brownies and sprinkle a pinch of sea salt flakes on top.
Slice into 12 or 16 brownies and serve.
Your salted caramel pecan brownies will keep in the fridge, in an airtight container, for up to 3 days.
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 🙂
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)
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.
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.
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.
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!
Ingredients (makes 12 brownies)
150g unsalted butter 175g 70% dark chocolate 225g caster sugar 2 eggs, at room temperature 150g self-raising flour 200g Smartie Mini Eggs (remove 12 eggs and keep them in the fridge)
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.
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!
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
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).
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!
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
Preheat the oven to 180°C. Lightly grease a 23cm square baking tin with a little butter.
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.
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.
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.
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.