Triple Chocolate Munchie Brownies

It was my house mates 21st this weekend and we decided to throw an alcoholic tea party… cocktails in teapots, bunting, cucumber sandwiches and of course, an excessive amount of baked goods!
One of my bakes included these deliciously indulgent triple chocolate Munchie brownies. If you’ve never heard of Munchies before, the best way to describe them is as little squares of dark chocolate filled with caramel and biscuit – what’s not to like?
I whipped up my tried and tested brownie mixture and added white chocolate chunks, milk chocolate chunks and of course..Munchies.
These brownies will satisfy any chocoholics craving and are the perfect bake for any occasion. Enjoy!

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Ingredients (makes 12 brownies)
150g unsalted butter, soft at room temperature
170g good quality dark chocolate
2 medium eggs, at room temperature
225g caster sugar
180g self-raising flour
50g white chocolate, cut into small chunks
50g milk chocolate, cut into small chunks
1 sharing bag of Munchies (126g)- I bought mine here


Preheat the oven to 180°C. Lightly grease and line a 23cm square tin with grease proof paper or use a silicone baking tin.

Gently 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 until frothy. Pour in the cooled chocolate and butter mixture and add the flour. Fold together until you  have a thick chocolate mixture.

Add the milk and white chocolate chunks and the Munchies and fold together until incorporated into the mixture. Now spoon the mixture into the prepared tin, pushing it into all the corners, and smooth it out with a knife.

Bake for approx. 25 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).

Cool completely before cutting into 12 squares and serving. Brownies will keep in an airtight container at room temperature for up to 4 days.

Choc Chip Cookie Brownie Stack

Soft baked chocolate chip cookie topped with gooey rich brownie… sound good?

I thought so.

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.







Nutella S’mores Cookie Sandwich

Fan of s’mores?

Is that a trick question!?
There is nothing not to love about the combination of chocolate and melted marshmallow that has been squished together between two crunchy biscuits – or this case soft baked cookies! Even better. This recipe is easier than you think, simply bake some cookies, grab a jar of Nutella, melt some fluffy marshmallows and create a whole pile of cookie sandwiches.*
Alfie (my enormous dog) decided to jump up and gobble down half of the cookies whilst they were cooling , this actually turned out to be a good thing because I would probably eaten all 10 sandwiches. They are DELICIOUS!

*be warned, this is a very messy job so prepare to be covered in sticky marshmallow and Nutella gooeyness. 

Nutella smore's cookie sandwhich


20 baked vanilla cookies, paired together (I used my ultimate cookie recipe and just emitted the chocolate chunks and rolled 20 smaller cookies instead of 12)
1 jar of Nutella
Approx. 26 Marshmallows, melted (simply place marshmallows in a glass bowl set over a pan of simmering water and stir continuously until melted)


Now the fun part, putting your s’mores together:

Start by first spreading Nutella on one half…


Dollop Marshmallow on the other…


And squidge together… perfection!


Galaxy ‘Minstrel’ Cupcakes

Galaxy or Dairy Milk?

Personally I prefer Dairy Milk, but for my friend’s birthday I thought I would bake some extra special cupcakes using her all time favourites…. Galaxy and Minstrels! A vanilla sponge base, cored and filled with melted Galaxy, topped with Galaxy buttercream and sprinkled with crushed Minstrels. The buttercream is the star of the show; velvety, rich and creamy… I can’t lie, I did eat the leftovers from the bowl, it was sinful to throw them away!

So if Galaxy is your thing, give this recipe a go and I promise it will not disappoint. Why not mix it up a little and try a chocolate base? Or add crushed Minstrels to the sponge mix before baking?

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Ingredients (makes 12 large cupcakes)

For the base:

175g Stork tub
175g Self-raising flour
175g Caster sugar
2 large eggs, at room temp
1 tsp Vanilla extract
1 tbsp Milk

For the centre:
60g Galaxy smooth chocolate

For the buttercream:
120g Galaxy smooth chocolate, melted
125g Unsalted butter, at room temp
150g Icing sugar

50g Minstrels, crushed


Preheat the oven to 180°C and line a muffin tray with 12 cupcake cases.

Begin by making the base of your cupcakes, in a large bowl cream together the stork and caster sugar until fluffy and light. Crack in one of the eggs and add half the flour, mix until combined.

Add the remaining egg, flour, vanilla extract and milk and mix together until all ingredients are incorporated. Fill the cupcake cases ¾ of the way and bake in the oven for 16 minutes until lightly browned on top. Remove your cakes from the oven and leave to completely cool.

To core your cupcakes use either a corer or a teaspoon to scoop out the middle, keep the tops of the cores to cover the holes once filled. Melt the 60g Galaxy chocolate and fill the cupcakes with it, now push the tops of the core’s back in.

Now make the buttercream by first creaming the butter until super soft and fluffy. Beat in half the icing sugar until smooth, then beat in the remaining icing sugar. Finally pour in the melted Galaxy and mix until combined.

Decorate your cupcakes by fitting a piping bag with an open star nozzle and piping a swirl of buttercream on each cake. Finish by sprinkling the crushed Minstrels on top.



‘Oreo’ Cheesecake Cupcakes


I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!


Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream


Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.