2019-09-01_Food_Heaven

Marmalad

e^

Brownies

Slutty Brownie

s

SEPTEMBER baking heaven 33

BROWNIES

Chocolate

chunk brownies

MAKES 12
200g (7oz) dark chocolate, broken
into chunks
200g (7oz) unsalted butter
3 British Blacktail Free Range Eggs
250g (9oz) golden caster sugar
1 tsp vanilla extract
125g (4½oz) plain flour
½ tsp salt
100g (3½oz) bar of Toblerone

1 Preheat the oven to 180°C/Gas Mark
4; line a 20cm (8in) square cake tin with
baking parchment. Melt the chocolate
and butter together in a small saucepan
set over a low heat. Stir to combine,
then set aside to cool for 5 minutes.
2 In a large mixing bowl, use a balloon
whisk to gently whisk the eggs and
sugar together. Whisk in the chocolate
butter mixture and vanilla, followed by
the flour and salt, until just combined,
then tip into the cake tin.
3 Break the Toblerone into chunks and
arrange over the mixture. Bake for
30 minutes until set on top. Allow to cool
in the tin before cutting into 12 pieces.

Marmalade

brownies

MAKES 12

100g (3½oz) butter, plus a little
extra to grease
3 free-range eggs
150g (5½oz) light muscovado sugar
150g (5½oz) dark chocolate
100g (3½oz) self-raising flour, sifted
25g (1oz) walnuts, chopped
3 tbsp Bonne Maman Bitter Orange
Marmalade

1 Preheat the oven to 180°C/Gas
Mark 4 and grease and line a shallow,
square cake tin. Using an electric hand
whisk, beat the eggs and sugar
together in a bowl.
2 Melt the chocolate and butter in a
heatproof bowl over a pan of simmering
water. Stir into the egg and sugar
mixture. Add the flour, nuts and

marmalade and stir again.

3 Pour into the prepared tin and bake in

the oven for 30-35 minutes. Leave to

cool in the tin for 10 minutes before

turning out onto a wire rack to cool

completely. Cut into squares

before serving.

Slutty brownies

MAKES 16

For the cookie layer

115g (4oz) unsalted butter

125g (4½oz) light brown sugar

1 medium free-range egg

½ tsp vanilla extract

225g (8oz) plain flour

½ tsp bicarbonate of soda

½ tsp salt

1 tbsp cornflour

150g (5½oz) milk chocolate chips

For the Oreo layer

20-25 Oreos

For the brownie Layer

100g (3½oz) dark chocolate

100g (3½oz) unsalted butter

2 medium free-range eggs

140g (5oz) caster sugar

50g (1¾oz) plain flour

25g (1oz) cocoa powder

150g (5½oz) milk chocolate chips

For the cookie layer

1 Beat together the butter and sugar

until light and fluffy.

2 Add the egg and vanilla, then beat

again until smooth.

3 Add the flour, bicarbonate of soda,

salt and cornflour, then beat until a

cookie dough is formed.

4 Mix in the chocolate chips, then press

into the bottom of a 23x23cm (9x9in)

square baking tin, lined with parchment

paper. Put in the freezer for 20 minutes.

For the Oreo layer

1 Preheat the oven to 180°C/Gas Mark 4.

2 Cover the layer of cookie with Oreos –

keep them whole as they will be

covered by the brownie layer.

For the brownie layer

1 Melt the dark chocolate and butter

until smooth.

By Jane's Patisserie

(www.janespatisserie.com)

By Bonne Maman (www.bonnemaman.co.uk)