Cinnamon Drizzle Apple Walnut Cake Bars

Today I have a real treat for you, my Cinnamon Drizzle Apple Walnut Cake Bars. Packed with freshly grated apple and toasted walnuts these cake bars are full of flavour. A simple cinnamon drizzle adds just the right amount of sweetness, while the sugar nibs add extra crunch. This simple traybake is a treat on the tongue and the senses.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

I adore Autumn. While gales and rain lash down, there are also the bright, golden sunshine filled days. Because of the variations in the weather, some days are perfect for gardening, having a tidy up, and picking fruit and windfalls. Yet when the weather rages I find comfort in the kitchen, baking delicious cakes that make the whole house smell warm and inviting. I am even more content when I can include produce from my own garden, such as the apples used in both the cake bars and photographs.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

Our Apple Trees

Due to the very hot summer we have had this year I wasn’t sure how well our two apple trees would fare. Because of the heat this years apples are sweeter than usual. While both our trees produce eating apples, one usually small, red and sweet, the other red and green, sharper in flavour. Similar to a Granny Smith apple’s flavour. As a result of the summer weather both varieties have a more intense apple flavour and are delicious to eat straight from the tree.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

Since we have plenty of windfalls from the recent storms I have used them in the recipe. If you have access to windfall apples make the most of nature’s opportunity. Either use them to make these cake bars or perhaps my Apple Pie? Finally, a quick note, if you like puddings, then I should mention that this cake is delicious served with hot custard!

Recipe: Cinnamon Drizzle Apple Walnut Cake Bars make 16

300g/10.5oz Unsalted Butter at room temperature

300g/10.5oz Soft Light Brown Sugar

1/2tsp Sea Salt

4 Large Free Range Eggs

2tsp Vanilla Extract – I use Nielsen-Massey 

375g/13oz Plain White Flour

4tsp Ground Cinnamon

1tsp Ground Ginger

3tsp Baking Powder

200g/7oz Chopped Walnuts

350g/12oz Grated Apple (peeled and cored)

For the cinnamon drizzle

225g/8oz Icing Sugar (confectioners sugar)

3tsp Ground Cinnamon

2-3 tbsp Cold Water

Optional – Pearl or Nibbed Sugar – I use Dansukker Parlsocker available from Amazon

Method: Preheat the oven to 190C/170C fan, 375F, gas mark 5.

For this recipe you will need a 22.5cm x 30cm x 5cm (9” x 12” x 2”) tin lined with baking parchment.

Making and baking the cake:

  • First of all add the butter, soft, light brown sugar and salt to a large bowl. Due to the quantity of ingredients I found a wide bowl easier to use.
  • Beat the sugar and butter together until creamy with no visible lumps.
  • Add the 4 eggs, 75g/3oz of flour and the spices to the bowl. Whisk everything together until fully combined.
  • Sieve the remaining flour and baking powder into the bowl and added the chopped walnuts.
  • Because some apples turn brown quickly once cut or grated I add them last.
  • Finally fold all of the ingredients together until they are just combined.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Making the cake batter.
  • Spoon the cake batter into the prepared tin and ensure the batter is even and the top is smooth.
  • Place the cake tin into the centre of a preheated oven and bake for 40-45 minutes.
  • The cake is baked when it is golden in colour and firm (with only a little give) to touch in the centre.
  • As soon as the cake is baked remove from the oven and leave to cool completely in the tin.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Filling the tin and baking the cake.

Portioning and decorating the cake bars:

  • Add the icing sugar and cinnamon to a large jug. Using a balloon whisk, stir the two powders to combine and break up any lumps.
  • Pour 2 tablespoons of cold tap water into the jug and stir using the whisk. Add more water as needed until a thick, not runny consistency is achieved.
  • Decant the cinnamon icing into a piping bag fitted with a small round nozzle. Alternatively use a plastic sandwich bag and just prior to decorating cut a very small hole in one corner, this also applies to disposable piping bags.
  • To prepare the cake for decorating first of all cut across the width of the cake, dividing it in half. Now cut from top to bottom in the middle of the cake creating 4 quarters. Cut each quarter into 4 bars from top to bottom.
  • While you can decorate the cake as a whole, I like to see the drizzle of icing on each cake bar.
  • Separate the bars and place on to a cooling rack over a baking tray, to catch any drips.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Preparing the cake bars for decorating
  • Using gentle, steady pressure pipe diagonally across each cake bar. Continue piping until each bar is iced.
  • Sprinkle some sugar nibs over each bar while the icing is still wet.
  • Place to one side to allow the icing to set.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Decorating the Cinnamon Drizzle Apple Walnut Cake Bars

Finally take a photo of your creation! Because your house will smell amazing and these cake bars will not last long.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

Store the bars in an airtight container. They will keep for 5 days. Refrigerate during warmer weather.

The cake can be made a day in advance and decorated the following day.

If you have enjoyed this recipe for Cinnamon Drizzle Apple Walnut Cake Bars you may also like these:

Easy Blackberry Oat Muffin Recipe 

FF Cinnamon Drizzle Apple Walnut Cake Bars
Easy Blackberry Oat Muffin Recipe

Maple Drizzled Apple Blueberry Loaf Cake 

FF Cinnamon Drizzle Apple Walnut Cake Bars
Maple Drizzled Apple Blueberry Loaf Cake

Autumn Apple Almond Cake

FF Cinnamon Drizzle Apple Walnut Cake Bars
Autumn Apple Almond Cake a gluten free bake

Traybakes are made for sharing:

With Bonfire Night, November 5th not far away these cake bars are perfect for sharing. Whether you are going to an organised event, holding a bonfire party in your back garden, or simply watching from your window, everything about these cake bars will elicit oohs and aahs! Because they are so yummy, they deserve to be made and enjoyed all year round.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy for details.

 

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Rich Raspberry Chocolate Fudge Brownies

Hello everyone. I have THE most amazing recipe to share with you all today. Not only do these Rich Raspberry Chocolate Fudge Brownies taste incredible, they can also be made gluten free. Yippee! I absolutely love creating recipes that can be enjoyed by more people. Also, this brownie recipe has an added, optional boozy ingredient. Yet, as always this can be left out so that children and those who don’t or can’t have alcohol can also delight in these brownies.

FF Rich Raspberry Chocolate Fudge Brownies
Rich Raspberry Chocolate Fudge Brownies

Brownies are one of my favourite bakes. And lately I’ve been experimenting with various additions. It is important that the resulting brownie delivers both flavour and that damp, slightly squidgy texture that qualifies a true brownie. Yet I’ve found the addition of other ingredients can create a fantastic, taste bud treat, such as these Chocolate Fudge Double Hazelnut Brownies. Since I know that raspberries and chocolate are a great flavour combination I decided to try it in a brownie. Oh wow. I was totally unprepared for how incredible the result was.

FF Rich Raspberry Chocolate Fudge Brownies
Rich Raspberry Chocolate Fudge Brownies

Raspberry and Chocolate Alchemy

As soon as the raspberries start to bake into the brownie batter something incredible happens. While exposed to the heat of the oven the raspberry flavour intensifies. Also the raspberries merge with the brownie so that they become as one. With the addition of raspberry liqueur the final taste is raspberry and chocolate heaven. Since the raspberries also add to the fudgey texture, creating a ridiculously good dessert.

FF Rich Raspberry Chocolate Fudge Brownies
Rich Raspberry Chocolate Fudge Brownies

If I were to serve these brownies at a dinner party I would top with fresh raspberries and a generous scoop of the very best Vanilla Ice Cream. Also I would warm each brownie for 10 seconds in the microwave. Doing so further awakens the combination of flavours.

Recipe: Rich Raspberry Chocolate Fudge Brownies, makes 15

200g/7oz Milk Chocolate minimum 35% Cocoa solids

200g/7oz Dark Chocolate minimum 70% Cocoa solids

225g/8oz Unsalted Butter

1/4 tsp Sea Salt (halve if using table salt)

2 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Light Brown Muscavado Sugar

Optional – 2 tbsp Raspberry Liqueur

75g/3oz Plain White Flour – for Gluten Free use all purpose gluten free flour – I use Doves Farm

300g/10.5oz Fresh Raspberries (frozen raspberries also work well here, use straight from the freezer, no need to defrost.) – plus extra to serve if you wish

175g/6oz White Chocolate

3 tbsp Freeze Dried Raspberries – I buy mine from Waitrose

Method: Preheat oven to 180C/160C fan, 350F, gas mark 4

You will need a 22.5cm x 30cm (9” x 12”) deep tin, lined with baking parchment or tin foil.

  • First of all break up the chocolate and place into a heatproof, microwaveable bowl with butter and salt. Microwave on medium power for 30 seconds, stirring in between, until the butter is melted and the chocolate has started to melt. Remove from the microwave and stir continuously until all of the chocolate has melted and combined with the butter. Set aside to cool.
  • Weigh the sugar into a large jug, add the eggs, vanilla extract and raspberry liqueur (if using). Using a fork stir to combine the ingredients.
  • As soon as the chocolate has cooled, pour the egg/sugar mixture in stirring constantly.
FF Rich Raspberry Chocolate Fudge Brownies
Creating the brownie base.
  • Add the flour and stir into the chocolate mix.
  • Finally add half of the raspberries to the brownie batter. Stir carefully to combine.
  • Pour the brownie mixture into the prepared tin.
  • Finish by adding the remaining raspberries evenly to the top of the mixture.
FF Rich Raspberry Chocolate Fudge Brownies
Adding fresh raspberries into the batter and on top of the traybake.
  • Place the tin into the centre of the oven and bake for 25-30 minutes.
  • Halfway through the baking time open the oven and using gloves rap the brownie tin on to the shelf a couple of times. Doing so helps to release any air bubbles formed during baking. Resulting in dense, fudgey brownies.
  • The brownies are baked when the surface is shiny, with a slightly crackled appearance. Also, there should be a very slight wobble to the centre of the bake.
  • As soon as the brownies are baked remove from the oven,  leave to cool completely in the tin.
FF Rich Raspberry Chocolate Fudge Brownies
Baking, cooling and decorating the Rich Raspberry Chocolate Fudge Brownies

Drizzling and Decorating the Brownies

  • As soon as the brownies are cooled lift them out of the tin, using the baking parchment. Pull out the sides of the parchment so the paper is flat.
  • Break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 30 seconds at a time, stirring in between. As soon as the chocolate starts to melt remove from the microwave and stir continuously until it is completely liquid.
  • Pour the melted chocolate into a disposable piping bag. Snip the very end of the bag leaving a small opening.
  • Starting at a corner drizzle white chocolate in a diagonal pattern over the brownie slab.
  • Sprinkle over freeze dried raspberries so they stick to the melted chocolate.
  • Leave to set.
  • Cut across the width at 3 even intervals, wiping the knife with a cloth between each cut. Follow by cutting vertically down at 5 even intervals. Resulting in 15 brownies.
FF Rich Raspberry Chocolate Fudge Brownies
Rich Raspberry Chocolate Fudge Brownies

Serve chilled with a glass of something sparkling. Alternatively, warm as mentioned and serve with ice cream. However you enjoy these brownies they will taste better when shared!

Because of the fresh raspberries store in an airtight container, between layers of baking parchment, in the fridge

If you have enjoyed this recipe for Rich Raspberry Chocolate Fudge Brownies you may also like these:

Bakery Style Soft Triple Chocolate Cookies 

FF Rich Raspberry Chocolate Fudge Brownies
Bakery Style Soft Triple Chocolate Cookies

Bakewell Shortbread Bars 

FF Rich Raspberry Chocolate Fudge Brownies
Bakewell Shortbread Bars

Maltesers Popping Candy Cupcakes 

FF Rich Raspberry Chocolate Fudge Brownies
Maltesers Popping Candy Cupcakes

We have experienced a very warm start to the Summer this year and I haven’t wanted to have the oven on. Yet, when I’m baking brownies, it is such a short baking time that I haven’t minded. Similarly, meringues bake at a low oven temperature, so why not try this Raspberry Chocolate Pavlova? Finally why not try one of the many ice cream recipes here on my blog? I find it so much fun coming up with new and delicious flavours!

I hope that whatever you are making, baking and creating in your kitchens, you have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Diclosure Policy.

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Caramac Drizzle Rolo Caramel Brownies

I adore Brownies. In fact everyone here at Feasting headquarters loves them. There are numerous recipes on here for different types of delicious Brownies including these Chocolate Fudge Brownie Bites. Since they are so adored, I am always trying to create new flavours and textures. for that reason, these Caramac Drizzle Rolo Caramel Brownies are a complete delight. Fudgey chocolate brownies topped with chopped Rolos, Caramac drizzle and a sprinkling of honeycomb. In one word they are WOW!

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

While all of the brownie recipes I have are excellent, the addition of melted Rolos to the batter in these brownies sends them over the top. Since the actual brownie itself is more like fudge. Yet without the extreme sweetness that sets fudge apart. Also, I added a little extra salt to the brownie batter and this perfectly offsets the sweetness bringing balance to the flavour. If you like salted caramel, why not sparsely sprinkle with sea salt?

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Caramac love

Since I have had limited success when adding Caramac to a bake, as essentially it is caramel flavoured white chocolate, I tend to keep it as a topping. Because this way you end up with the exquisite caramel flavour and none of the bitter burnt Caramac in a bake. Also it works very well in a ganache such as these Salted Caramac Centre Toffee Cookies. Used here in these brownies it perfectly compliments the caramel flavour within the brownie.

 

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Because these Brownies are quite rich I have cut them into slightly smaller bars. Ensuring the there are plenty to share around! Also, I think the texture is improved when they are fridge cold. I find that the brownie itself pulls together and is firmer, although, like anything cold, the flavours are slightly muted. Finally, enough of me waffling, let’s get on to making these tasty treats.

Recipe: Caramac Drizzle Rolo Caramel Brownies makes 18

For the Brownies:

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

150g/ 3 tubes of Rolos

200g/7oz Unsalted Butter

1/2 tsp Sea Salt – I use Maldon halve the quantity if using free flowing salt

4 Large Free Range Eggs

200g/7oz Dark Brown Muscavado Sugar

1 tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Plain White Flour

To decorate:

110g/ 1 large bag Caramac Buttons

150g/ 3 tubes of Rolos

Optional – Honeycomb – I use Art of Mallow alternatively use a Cadbury’s Crunchie

Method: preheat oven at 180C/160C fan, 350F, gas mark 4

Note: you will need a 20cm x 28cm x 5cm / 8” x 11” x 2” Swiss roll tin, very lightly greased and lined with baking parchment.

Making the brownie batter

  • First of all, in a heatproof, microwaveable bowl add the butter, both types of chocolate and 3 tubes of  Rolos. Zap on medium power for 30 seconds at a time until the chocolate and butter start to melt. Remove from the microwave and stir continuously until everything is melted. Set aside to cool.
  • In a separate bowl add the eggs, salt, vanilla extract and muscavado sugar. Whisk with a balloon whisk until the sugar and eggs are completely combined.
FF Caramac Drizzle Rolo Caramel Brownies
Preparing the brownie mixture.
  • As soon as the chocolate mixture is at body temperature pour in the egg mix, stirring continuously as you do so.
  • Add the flour and fold carefully into the mixture ensuring there aren’t any lumps.
  • Pour the brownie batter into the prepared tin. Rap the tin against the worktop a couple of times to release any air bubbles.

Baking the brownies

  • Place the tin in the centre of the oven and bake for 10 minutes. After the initial baking time has elapsed, carefully, protecting yourself with oven gloves, rap the tin against the oven shelf as before. It may sound crazy, however the best brownies are dense and fudgey, the opposite of cakes which are light and airy.
  • Continue baking for 15-18 minutes. Total baking time 25-28 minutes.
FF Caramac Drizzle Rolo Caramel Brownies
Combining the brownie mix and pouring into a prepared tin.
  • The brownies are baked when the top is set and there is just a hint of a jiggle in the centre.
  • As soon as the brownies are baked remove from the oven and allow to cool completely in the tin.

Decorating the brownies

  • Once cooled the brownies can be decorated.
  • First of all, using the baking parchment and a palette knife, remove the brownie slab from the tin.
  • Peel away the sides of the baking parchment and run a palette knife between the base and the parchment to separate them.
  • Place the Caramac buttons in a heatproof, microwaveable bowl and zap for 20 seconds at a time. As soon as they start to melt remove and stir continuously until completely melted. Pour the melted Caramac into a disposable piping bag, or sandwich bag. Snip off the very end and pipe diagonally across the brownie, using approximately half of the Caramac.
  • Unwrap 3 tubes of Rolos and cut in half. Sprinkle the Rolos evenly across the brownie, making sure that some are cut side up so that the caramel inner can be seen. Now sprinkle over some crushed honeycomb.
  • Finally pipe the rest of the Caramac on top, in a diagonal style as before.
FF Caramac Drizzle Rolo Caramel Brownies
Decorating the Brownies with Caramac drizzle and Rolos.
  • Slide the decorated brownie slab on to a board and place in the fridge for 30 minutes to allow the Caramac to set.
FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Portioning the brownies

  • As soon as the Caramac has set you can cut the brownie into portions.
  • First of all cut across the width twice, dividing it into 3 separate pieces. Now cut down the centre dividing the brownie in half. Cut down twice on either side creating 3 sections on each side. You should have 18 equally sized brownie bars.
FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies
  • Each of the Caramac Drizzle Rolo Caramel Brownies has a little bit of everything, resulting in a lot of fabulous, fudgey,  flavour.
FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Serve each brownie with a smile. I enjoyed my first taste alongside a delicious hot latte. The perfect combination.

Store in layers, separated with baking parchment, in an airtight container. During warmer weather keep refrigerated. Eat within 5 days, if they last that long!

If you have enjoyed this recipe for Caramac Drizzle Rolo Caramel Brownies you may also like these:

Bakery Style Soft Triple Chocolate Cookies

FF Caramac Drizzle Rolo Caramel Brownies
Bakery Style Soft Triple Chocolate Cookies

Chocolate Fudge Double Hazelnut Brownies

FF Caramac Drizzle Rolo Caramel Brownies
Chocolate Fudge Double Hazelnut Brownies

Caramac Frosted Chocolate Cupcakes

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Frosted Chocolate Cupcakes

Baking and cooking for others is my passion. Seeing eyes light up, big smiles and chocolatey faces appreciating what I’ve made gives me a warm feeling inside. Sharing and enjoying feasting with others makes eating an experience, not simply a fuel-stop function. While chatting, laughing and having fun also creates shared memories that knit us all closer together. As we head towards the bank holiday weekend here in England I hope that you will take every opportunity to have fun and enjoy feasting.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Marshmallow Topped Rich Chocolate Brownies

Marshmallow Topped Rich Chocolate Brownies are a perfect party portion. Decadent, fudgy, chocolate brownies splashed with edible coloured candy and scattered marshmallows. Easy to make and bake, fun to decorate and perfect for sharing with family and friends.

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

Since it is half term this week, here in England I created a bake that children can get involved in. While adult supervision may be needed for certain stages of brownie baking process, decorating is child’s play. Whether that be children in your care, or the inner child within us all. Simply looking at these brownies screams fun and that is of upmost importance to us here at Feasting is Fun!

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

While many children are happy to share, some thrive better when given their own blank canvas (or brownie in this case) to with. Because it is easy to divide the baked brownie in half, or quarters, or however many children you have helping, decorating these brownies couldn’t be more fun! Disposable piping bags are easy to get hold of, check the baking aisle of your local supermarket. However small sandwich or freezer bags can double as a great substitute. Simply cut a small hole in one corner, once the bag is filled.

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

Likewise, should very young children be taking part, icing sugar with a little water and colouring added, removes any risk from piping warm chocolate. Be prepared. If making these brownies with children of any age, including some adults, things will get messy and get eaten! Yet that is the fun of making and eating these brownies. Make sure there are plenty of paper towels to hand.

Recipe: Marshmallow Topped Rich Chocolate Brownies

For the brownies:

250g/9oz Milk Chocolate

250g/9oz Dark Chocolate

1/4 tsp Sea Salt – I use Maldon

275g/10oz Unsalted Butter – cut into squares

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Light Brown Muscavado Sugar – I use Billingtons

1/2 tsp Bicarbonate of Soda

100g/4oz Plain White Flour

For the topping:

100g/4oz White Chocolate

100g/4oz both pink and red Rainbow Dust Colour Melts available from Party Animal Online

Large and Small Marshmallows

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

You will need a 34cm x 24cm x 5cm (13.5in x 9.5in x 2in) tin lined with baking parchment.

  • First of all break/cut both milk and dark chocolate into small pieces, approximately 1cm.
  • Place the chocolate and butter into a heatproof, microwaveable bowl.
  • Heat in the microwave on medium for 30 second bursts, stirring after each heat burst.
  • As soon as the butter is melted remove the bowl and stir continuously until all of the chocolate is melted and combined with the butter. Set aside to cool slightly.
  • In a separate bowl add the eggs, salt, sugar and vanilla extract. Whisk together until fully combined.
  • Pour the cooled chocolate into the egg mixture, stirring as you pour to combine both liquids.
  • Sift the flour and bicarbonate of soda on to the chocolate mix. Fold the flour into the chocolate mixture until is just combined.
FF Marshmallow Topped Rich Chocolate Brownies
Making the rich chocolate brownie batter.
  • Pour the chocolate brownie batter into the prepared tin.
  • Rap the tin hard on the worktop twice to release any trapped bubbles.
  • Place the tin in the centre of a preheated oven and bake for 20-25 minutes. The brownies are baked when the top has set and there is a very slight wobble in the centre. Over baking the brownies will cause them to be dry, instead of rich and fudgy.
  • As soon as the brownies are baked remove from the oven and leave to cool completely in the tin. Any cracks or crackles on the surface of the finished bake will close on cooling. Also the top is to be decorated and so they will be covered!
FF Marshmallow Topped Rich Chocolate Brownies
Baking the rich chocolate brownies.
  • As soon as the brownies have cooled they are ready to be cut and decorated.
  • First of all using the baking parchment lift the brownie slab from the tin and place on a board.
  • Use a palette knife, run the flat side between the base of the brownie and the baking parchment.
  • Cut across the brownie in three equal portions. Now cut downwards five times, creating fifteen equal sized brownie squares. Alternatively cut the brownies into smaller portions.
  • Into three separate, heatproof and microwaveable bowls add the coloured rainbow melts and broken up white chocolate. Since it is easy to overheat white chocolate and especially the melts, heat each bowl separately in short bursts, stirring in between. As soon as the rainbow melts, or white chocolate start to melt remove from the microwave, stirring constantly until completely melted.
  • Decant each separate colour into a small, disposable piping bag. Just prior to using cut a small opening at the tip of the bag.
  • Starting with the darkest colour first pipe across the brownies in a diagonal fashion. Continue piping with the next colour, reserving the white chocolate for last.
  • Place a large marshmallow on to each individual brownie. With Valentine’s Day nearly upon us I used marshmallow hearts. Also sprinkle over smaller, mini marshmallows.
FF Marshmallow Topped Rich Chocolate Brownies
Decorating the brownies.
  • Next pipe the runnier white chocolate over the entire brownie, including the marshmallows.
  • Finally sprinkle over more mini marshmallows. These will stick to the melted white chocolate.
  • Set the brownies aside in a cool place to allow the chocolate to set. During warmer weather place in the fridge to set.
FF Marshmallow Topped Rich Chocolate Brownies
Fully decorated Marshmallow Topped Rich Chocolate Brownies

You can choose any colour combination you like. Even personalising the brownies by piping names or Happy Birthday. Also for special celebrations sprinkle over edible gold stars or coloured sugar balls. The simple rule to remember when decorating is to use the darkest colours first, finishing with the lightest. Resulting in a creation that really pops.

FF Marshmallow Topped Rich Chocolate Brownies
Marshmallow Topped Rich Chocolate Brownies

To serve the brownies cut through the chocolate and marshmallows at the same point where the individual brownies had previously been cut.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Marshmallow Topped Rich Chocolate Brownies you may also like these:

Caramel Crunch Rocky Road Bars

FF Marshmallow Topped Rich Chocolate Brownies
Caramel Crunch Rocky Road Bars

Chocolate Dipped Shortbread Heart Cookies

FF Marshmallow Topped Rich Chocolate Brownies
Chocolate Dipped Shortbread Heart Cookies

Maltesers Popping Candy Cupcakes

FF Marshmallow Topped Rich Chocolate Brownies
Maltesers Popping Candy Cupcakes

While making these brownies I did not have any little people to help me. Yet when writing up this blog post and especially, choosing and editing the photographs it struck me that this is exactly the sort of fun, mess filled activity that children enjoy. And yes I completely acknowledge the inner child in me and the fun I had while decorating these brownies. If you have play dates arranged, these brownies make great gifts for them to take home.

Also, it has to be said, these brownies taste amazing!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Peppermint Candy Cane Topped Brownies

Chocolate and Christmas go together like strawberries and cream in summer. Add in traditional candy canes and you have an incredible combination.  Using a fantastic Classic Brownie Kit makes baking these Peppermint Candy Cane Topped Brownies a super delicious Christmas treat.  And don’t worry if you can’t get hold of the kit, there’s a link before the recipe to help you make them from scratch.

FF Peppermint Candy Cane Topped Brownies
Peppermint Candy Cane Topped Brownies

While I enjoy baking from scratch, I am not averse to keeping good quality mixes and baking kits in the kitchen.  Using the Classic Brownie Kit to whip up a batch of Brownies, makes the house smell amazing.  Adding extra mint chocolate chunks and a topping of crushed candy cane turns these into a festive treat. Especially handy during the busy Christmas holiday season.

FF Peppermint Candy Cane Topped Brownies
Peppermint Candy Cane Topped Brownies

As soon as you bite into these rich chocolate brownies a range of textures hits your mouth.  Soft fudgey chocolate brownie, crisp mint chocolate chunks, chewy crushed candy cane all blend together to create a flavour sensation.  Perfect for a quick bake when unexpected guests arrive.  Welcoming them in with the aroma of baking chocolate. Is there anything better?

FF Peppermint Candy Cane Topped Brownies
Peppermint Candy Cane Topped Brownies

Everything you need to bake delicious Brownies is included in the kit.  Yet, if you are unable to get hold of the Classic Brownie Kit then please use the recipe for Chocolate Fudge Brownie Bites.  Either halve the recipe, or double the quantity of candy canes, chocolate drizzle and mint chocolate.

Recipe: Peppermint Candy Cane Topped Brownies makes 9

Classic Brownie Kit available from If I Knew You Were Coming

2 Large Free Range Eggs

115g/4.5oz Unsalted Butter softened at room temperature

50g/2oz Dark Mint Chocolate chopped into chunks – I use Elizabeth Shaw Chocolates

100g/4oz Milk Chocolate

2 Peppermint Candy Canes

Method: Preheat oven to 200C/180C fan, gas mark 6.

  • First of all set out the baking tin included in the kit and place on to a baking tray.  Alternatively line a 9” x 9” square tin with aluminium foil.
  • Place the chocolate and butter in a heatproof microwaveable bowl and heat on medium powder until just melted. Stir until completely liquid and set to one side to cool.
  • Whisk the eggs and sugar together until fully combined.
  • Pour the eggs slowly into the cooled chocolate mixture and stir to incorporate.
  • Sieve the cocoa and flour into the chocolate/egg mix and fold in until just combined.
FF Peppermint Candy Cane Topped Brownies
Making the Brownie batter.
  • Pour the thick, chocolate, brownie batter into the prepared baking tin.
  • Scatter over the chocolate chips from the kit and the mint chocolate chunks.
  • Place the Brownies into the centre of the preheated oven and bake for 15 – 20 minutes.
  • The Brownies are baked when the top is set and shiny with a slight crackle. There should be a very slight jiggle in the centre.
  • Once baked remove from the oven and allow to cool completely.
  • As soon as the Brownies are cooled peel away the foil.  Cut into 9 even sized squares and place on a cooling rack, spaced well apart.
FF Peppermint Candy Cane Topped Brownies
Making, baking and cutting the brownies.
  • Melt the milk chocolate for drizzling in the microwave and transfer to a small, disposable piping bag.  Alternatively use a plastic zip lock bag and cut one corner off, leaving a small hole.
  • Take the candy canes and place in a small plastic bag.  Place on to a solid surface and use a rolling pin to break the canes into small pieces.
  • Drizzle melted chocolate over each individual brownie, then sprinkle over some crushed candy cane.
FF Peppermint Candy Cane Topped Brownies
Finishing the Peppermint Candy Cane Topped Brownies

Serve straight away, while the chocolate drizzle is still gooey.  Leave to set before storing in an airtight container.  Eat within 5 days.

If you have enjoyed this recipe for Peppermint Candy Cane Topped Brownies then you may also like these:

Dark Chocolate Ginger Brownies

FF Peppermint Candy Cane Topped Brownies
Dark Chocolate Ginger Brownies

Peppermint Sparkling Snowflake Cookies

FF Peppermint Candy Cane Topped Brownies
Peppermint Sparkling Snowflake Cookies

Chocolate Christmas Pudding Cupcakes

FF Peppermint Candy Cane Topped Brownies
Chocolate Christmas Pudding Cookies

Baking should be fun and not stressful. Having some reliable mixes and baking kits in the kitchen cupboard, especially during extra busy times of the year such as Christmas, simply makes sense. Also they make great presents for those who are just learning to bake. As well as being reliable the Complete Brownie Kit is also versatile see my recipe for Chocolate Brownie Raspberry Cheesecake.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

If I Knew You Were Coming provided the Complete Brownie Kit for me to make this recipe. I have not been paid to write this post. All content, opinions and photography are my own. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Blueberry Lemon Shortbread Cake Bars

In an ideal world, all food consumed by myself and our family would be homemade. Reality dictates that is not feasible. Yet certain products, made with natural ingredients make that dream, a step closer. For example the lemon curd used in my Blueberry Lemon Shortbread Cake Bars, tastes as good, if not better than that made at home. Resulting in a delicious recipe, made one stage easier by a product already available.

FF Blueberry Lemon Shortbread Cake Bars
Blueberry Lemon Shortbread Cake Bars simply delicious.

Creating a bake that is sturdy enough to withstand transport in a school backpack or briefcase can have its challenges. Yet, a sturdy, buttery, shortbread base ensures these bars remain intact during transit. Since hubby does not always have time for a set lunch break, knowing he has something he can munch with a coffee makes me happy. Of course, he functions better when his energy is topped up too.

FF Blueberry Lemon Shortbread Cake Bars
Blueberry Lemon Shortbread Cake Bars a tasty, not too sweet, treat.

There are a variety of traybakes here, on Feasting is Fun, including Lemon Drizzle Cake Bars and Macadamia Apricot Flapjacks. Some considered more ‘healthy’ than others. With respect, anything cooked at home, using good quality ingredients and made with love, is, in my opinion far better than a mass produced product with a shelf life of months!

FF Blueberry Lemon Shortbread Cake Bars
Blueberry Lemon Shortbread Cake Bars with theee clearly defined layers.

Biting into a bar really is a taste and texture sensation for your tongue and tastebuds. Each blueberry, when baked, turns into its own little pod of jam. Yet without the added sweetness of preserves. The cake layer, moist and light contrasts beautifully with the tang of lemon and defined shortbread base. Resulting in a complete mouthful of joy with each bite.

Recipe: Blueberry Lemon Shortbread Cake Bars makes 12

Shortbread Base

225g/8oz Unsalted Butter softened

150g/5oz Caster Sugar

1/4tsp Salt I use Maldon

1 Large Free Range Egg Yolk

1tsp Vanilla Extract I use Nielsen-Massey

275g/10z Plain White Flour

For the Sponge Topping

4-5 tbsp Lemon Curd I use Hawkshead Relish

100g/4oz Unsalted Butter softened

100g/4oz Caster Sugar

2 Large Free Range Eggs

100g/4oz Plain White Flour

1tsp Baking Powder

200g/7oz Fresh Blueberries

Finely Grated Zest of 1 Lemon

Method: Preheat the oven to 160C/140C fan, gas mark 3

Line a 20cm x 28cm x 5cm (8″ x 11″ x 2″) tin with baking parchment, ensuring the parchment is higher than the sides of the tin. The tin does not need to be greased first.

  • Making the Shortbread Base:
  • Place the softened butter, salt and sugar into a large bowl. Whisk or beat until the mixture is pale and creamy.
  • Next, add the egg yolk and vanilla extract. Continue to beat until all ingredients are completely incorporated.
  • Now sift the flour into the bowl and then, using a spoon gently mix all the ingredients until they just come together.
  • Spoon the shortbread mixture into the lined tin and then press into an even layer using your fingers. Use a fork to prick holes, known as docking, into the shortbread. This allows any steam to escape and create a golden base.
  • Place the tin into the centre of a preheated oven and bake for 25 minutes. Until the top is just turning golden.
  • While the shortbread is baking make the sponge topping – see below for instructions.
  • Once baked remove the shortbread from the oven. It is important to note that the shortbread is not fully cooked at this point.
FF Blueberry Lemon Shortbread Cake Bars
Making and baking the buttery shortbread base.
  • Making the Sponge Topping
  • While the shortbread is baking the cake batter can be made.
  • Into a large bowl, as before, add the butter and sugar. Whisk/beat until pale and creamy.
  • Next add the two eggs and continue whisking until the mixture is completely combined.
  • Now sift the flour and baking powder into the same bowl. Then add the blueberries and the lemon zest.
  • Using a metal spoon, fold the ingredients together gently, to minimise breaking up the blueberries. Set to one side.
  • Assembling the Blueberry Lemon Shortbread Cake Bars
  • Once the shortbread base is baked allow to cool for 5 minutes. Then spoon over the lemon curd, spreading so that it covers the base, yet doesn’t quite reach the edges.
  • Spoon over the cake batter. Dolloping it fairly evenly across the base. Finally, gently spread the batter so that it covers the base. Pay particular attention to the edges. Aiming to seal in the lemon curd, by ensuring the cake batter is in contact with the shortbread around the entire edge.
FF Blueberry Lemon Shortbread Cake Bars
Building the different layers of the Blueberry Lemon Shortbread Cake Bars.
  • Place the tin back into the centre of the oven and bake for 40-50 minutes. The lower and longer baking results in an even bake with a flat surface.
  • The Blueberry Lemon Shortbread Cake Bars are baked when the top is golden in colour and is firm to touch. Once baked remove the tin from the oven and set to one side to allow to cool completely.
FF Blueberry Lemon Shortbread Cake Bars
The finished bake cooling.
  • When completely cooled, remove the entire traybake from the tin. A fish slice or large palette knife is useful. Ease the knife under the bake, using it to lift and support as you move the traybake to a flat surface.
  • Using a sharp knife cut halfway through the width of the bake. Wipe the knife between each cut, this avoids spoiling the bake.
  • Following this first cut, now cut downwards, dividing the bake into four equal quarters.
  • Finally, cut each quarter into three equal sized bars.
FF Blueberry Lemon Shortbread Cake Bars
Blueberry Lemon Shortbread Cake Bars perfect for packed lunches.

The lemon curd is perfect in these bars.

Serve the Blueberry Lemon Shortbread Cake Bars with a cup of tea, on some cheerful china, with a smile.

FF Blueberry Lemon Shortbread Cake Bars
Blueberry Lemon Shortbread Cake Bars taste better when shared!

Store in an airtight container. They will keep for 4 days. During warm weather, storing in the fridge is advised.

If you have enjoyed this recipe for Blueberry Lemon Shortbread Cake Bars you may also like these:

Cranberry Walnut Flapjacks

FF Blueberry Lemon Shortbread Cake Bars
Cranberry Walnut Flapjacks

Double Cherry Drizzle Oat Bars

FF Blueberry Lemon Shortbread Cake Bars
Double Cherry Drizzle Oat Bars

Bakewell Shortbread Bars

FF Blueberry Lemon Shortbread Cake Bars
Bakewell Shortbread Bars

 

Baking and cooking good, wholesome food for my family is very important to me. It truly is one of the ways that I show them my love. Knowing in the middle of a busy day that my hubby has something made with love, by me, to help him through. Well, it doesn’t get better than that when we are apart from each other. The oohs and aahs as each family member returns at the days end, to the comforting kitchen aromas, ensures they know that they are truly home.

Love, inquisitiveness and creating are the main motivational factors behind all of my cooking. What are yours?

Sammie xxx

Hawkshead Relish provided me with the lemon curd used in this recipe. All content, opinions, views and photography are my own. Please see my Disclosure Policy.

 

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Multi Millionaires Shortbread Squares

Festive greetings to all of my readers. While this recipe for Multi Millionaires Shortbread Squares may not necessarily be only a Christmas bake, they look so sparkly, not making them wasn’t an option. Rich, buttery shortbread, topped with creamy caramel then coated it velvety, smooth chocolate, studded with white chocolate stars. Who wouldn’t want a square or two over the Christmas period?

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares a delicious homemade treat.

I tried to make these last year, also at Christmas time. However, I wasn’t confident enough whilst making the caramel. As a result of not cooking it for long enough it didn’t set. This only became apparent after chilling for a good length of time, in the fridge. Resulting in an oozing, caramel mess when the squares were cut.

Never one to give up on a challenge, even if it has taken a whole year, I decided to start again from scratch. First of all a new shortbread recipe for the base. Last year’s attempt used a cookie recipe. Followed by nothing short of sheer bravery, when making the caramel. Do not be scared or alarmed. I will talk you through each step, so that you will have success first time and every time you make the caramel. Finally the chocolate covering, which has stayed the same. Although I’ve improved the cutting technique, which minimises the risk of the chocolate cracking.

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares layers of shortbread, caramel and chocolate.

Now, I am not known for my sweet tooth – Caramac is an entirely different matter😉 – however, these squares may very well be my undoing. Years ago, when our children were young, a group of us mums would meet up regularly. We all, at that time, had girls who were friends at school. Meeting up gave the girls an opportunity to play together and allowed us mums to get to know each other. 10 years on, I now count two of those wonderful ladies as my best friends.

One particular time, we met up at my friend Lizzie-Lou’s house. Let me tell you, that lady can cook AND bake! That morning she had been busy in the kitchen, baking with her two gorgeous girls. I honestly cannot remember what they made, except for Millionaires Shortbread. Having never tasted it before I tentatively took a square AND then another. I was hooked! Everything about me shouldn’t have enjoyed the sweet, chocolate covered wonders. But I did, ooh I so did. I’m embarrassed now to think back and wonder how many squares I ate. I simply couldn’t stop!

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares perfect for sharing.

So this post and this recipe are dedicated to my beautiful friends Lizzie-Lou and K. For the love, friendship and support they have given and continue to give. I have learned so much from both of them and wherever we may be, we will always be friends. Looking back over the years, they have truly proven the backbone of this blog. That is, that food really does taste better when it is shared and feasting is fun when friends or family take part.

Recipe: Multi Millionaires Shortbread Squares makes 18

Base:

300g/10oz Plain White Flour

200g/7oz Unsalted Butter – softened

100g/4oz Caster Sugar

1 Large Free Range Egg

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – I use Nielsen-Massey

Caramel:

100g/4oz Golden Syrup

150g/5oz Unsalted Butter

379g Can of Condensed Milk – I use Carnation

1/8tsp Salt

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

White Chocolate Stars – available from Waitrose

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

Lightly butter a 28cm x 20cm x 5cm (11″x 8″x 2″) swiss roll tin and line with baking parchment.

  • To make the shortbread base:
  • Into a large bowl add the softened butter, caster sugar, vanilla bean paste and salt. Whisk until pale and creamy.
  • Next sift in the plain flour and then stir with a spoon until the whole shortbread dough comes together.
  • Tip the shortbread dough into the prepared tin and then using the back of a spoon press the dough evenly into the tin.
  • Prick the shortbread dough all over with a fork. This will stop any air bubbles forming under the cooked shortbread.
  • Now place the tin into the centre of the oven and bake for 50-60 minutes. Halfway through the cooking time turn the tin around, this helps the shortbread  to bake evenly
  • The shortbread is baked when it is a golden colour and firm to touch.
  • Once baked remove the tin from the oven and set to one side.
FF Multi Millionaires Shortbread Squares
The shortbread layer. Chilling the dough will give a smoother result.
  • Making the caramel:
  • Add the butter, golden syrup and condensed milk to a medium sized saucepan, over a medium heat.
  • Stir continuously until the butter is melted, then increase the heat to bring the liquid up to a bubbling boil. Continue to stir. The mixture will gradually become thicker and as it does it will darken.
  • Once thickened, remove the caramel mixture from the heat and spoon over the cooled shortbread.
  • Using an offset palette knife spread the caramel so that it completely covers the shortbread.
  • Set the caramel shortbread to one side to cool completely.
FF Multi Millionaires Shortbread Squares
Making the caramel layer.
  • Covering with chocolate:
  • Break the chocolate up and place into a heatproof, microwaveable bowl.
  • Heat the chocolate for 30 seconds at a time, stirring in between.
  • As soon as the chocolate has started to melt, remove the bowl from the microwave and stir. Continue stirring until the chocolate is completely liquid. If needed, zap the chocolate in the microwave for 10 seconds at a time, until the chocolate has completely melted.
  • Pour the melted chocolate over the caramel covered shortbread. Again using a clean, offset spatula to spread it evenly.
  • Now, take the tin and rap it against the worktop 3 times. This brings any air bubbles to the surface and leaves the chocolate surface completely smooth.
  • Finally scatter over white chocolate stars and then set to one side to cool.
FF Multi Millionaires Shortbread Squares
Melting the chocolate, covering and decorating the Multi Millionaires Shortbread Squares.
  • When the chocolate has just set, use a sharp knife to score through the chocolate layer, in the tin, creating the squares. Doing so enables a crisp, clean cut after the chocolate is chilled. Therefore removing the risk of the chocolate shattering on cutting after chilling.
  • Place the tin into the fridge for a couple of hours to completely firm up.
  • Once chilled, remove the slab of chocolate and caramel covered shortbread from the tin, using the parchment paper to help ease it out.
  • Finally, cut through, where the score marks are, so that you have 18 pieces of Multi Millionaires Shortbread Squares.
FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares, use a ruler to measure if you prefer each square to be the same size.

Serve with a smile and something delicious to drink.

These Multi Millionaires Shortbread Squares are not overly sweet. There is a pleasant balance of flavours that are just sweet enough and they are extremely more-ish 😉.

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares delicious eaten by candlelight with hot chocolate.

The Multi Millionaires Shortbread Squares can be kept in an airtight container for up to one week. In very warm weather it may be advisable to keep them in the fridge.

If you have enjoyed this recipe for Multi Millionaires Shortbread Squares here are some others you may also like:

Lemon Drizzle Cake Bars

FF Multi Millionaires Shortbread Squares
Lemon Drizzle Cake Bars

Dark Chocolate Ginger Brownies

FF Multi Millionaires Shortbread Squares
Dark Chocolate Ginger Brownies

Crunchy Vanilla Shortbread

FF Multi Millionaires Shortbread Squares
Crunchy Vanilla Shortbread

Traybakes are so versatile. They travel well and are ideal, individually wrapped, as an addition to packed lunches and picnics.

Food can be very often linked to memories. A favourite birthday cake, going out for a celebratory meal, or simply time spent with friends.

Do you have any specific memories that are closely tied to something you ate? No food poisoning stories please!

Whatever you are making, baking and creating in your kitchens, have fun, relax, laugh and enjoy your feast in the company of others.

Sammie xx

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Dark Chocolate Ginger Brownies

Baby it’s cold outside! The second of two storms is currently battering the southern half of the British Isles. While gale force winds and squally showers are battering outside, baking makes indoors warm and cosy. Especially when the aroma of these Dark Chocolate Ginger Brownies escapes from the oven. A brilliant and tasty way to warm up the day.

FF Dark Chocolate Ginger Brownies
Dark Chocolate Ginger Brownies a deliciously warming treat.

Since discovering Sugar and Crumbs gingerbread flavour icing sugar, I have become a little obsessed with all things ginger flavoured. Wanting to create a winter spiced brownie, I decided to substitute the flavoured icing sugar for some of the treacly dark sugar in the recipe. Having been sent some Dark Chocolate Ginger Thins from Beech’s Chocolates, to try, I couldn’t resist adding some to the brownie batter. Resulting in a deep, dark chocolate brownie with a background warmth from the gingerbread sugar and nuggets of ginger chocolate studded throughout.

FF Dark Chocolate Ginger Brownies
Dark Chocolate Ginger Brownies perfect for sharing.

While not as dense, or fudgey as regular gingerbread and brownies, these squares are perfect as they are. Bordering on cake-like, yet not light and fluffy, these squares tick all the boxes. Sweet, but not overly so. Chocolatey, yet not cloying. Warming, without being overwhelming. Perfectly balanced flavours that satisfy with every bite.

FF Dark Chocolate Ginger Brownies

    Dark Chocolate Ginger Brownies a delicious comforting treat.

So easy to make and bake, these brownies also make a delicious edible gift. Ensure the icing is set, then pop a few into a pretty tin, or cellophane bag tied with ribbon. All food tastes better when shared. Homemade treats have the extra luxury of love mixed into them. Now that is something that cannot be bought!

Recipe: Dark Chocolate Ginger Brownies makes 15

150g/5oz Unsalted Butter

225g/8oz Dark Brown Muscavado Sugar

50g/2oz Gingerbread Icing Sugar available from Sugar and Crumbs see *note

1/8tsp Salt – I use Maldon

50g/2oz Cocoa Powder – I use Callebaut

150g/5oz Plain White Flour

1/2tsp Sodium Bicarbonate

4 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Dark Chocolate Ginger Thins – available from Beech’s Fine Chocolates

*note – if flavoured icing sugar is unavailable use 275g/10oz of D/B Muscavado sugar and add 2tsp of ground ginger to the sieved flour.

For the icing:

100g/4oz Gingerbread Flavour Icing Sugar – if not available use plain icing sugar.

Method: Preheat the oven to 180C/160C fan, gas mark 4

You will need a 28cm x 20cm x 5cm (12″ x 8″ x “2) traybake tin lined with aluminium foil.

  • First add the butter, both types of sugar and salt to a heavy bottomed large saucepan. Place over a medium heat and stir constantly until the butter is melted.
  • Take the pan off the heat and add the cocoa powder, stirring until it is thoroughly combined. Set the saucepan to one side to cool slightly.
  • While the pan is cooling, crack the eggs into a jug, add the vanilla extract and whisk lightly to combine – liquid ingredients.
  • Next sift the flour and sodium bicarb. into the saucepan. Stir to combine. The mixture will be quite stiff, that is normal.
  • Now pour the liquid ingredients into the saucepan and stir thoroughly until the brownie batter is thoroughly combined.
  • Roughly chop the ginger chocolate and add to the saucepan. Stir a couple of times to distribute evenly.
  • Finally pour the brownie batter into the prepared tin. Give the tin a couple of sharp raps against the work top. This will bring any bubbles to the surface.
FF Dark Chocolate Ginger Brownies
Making the brownie batter and filling the tin.
  • Place the tin in the centre of the oven and bake for 20-25 minutes. Halfway through the baking time, open the oven door and rap the tin against the shelf. This really helps to stop the brownies becoming too airy and cake-like.
  • The brownies are baked when the top is set and there is not hint of wobble in the centre.
  • Once baked, remove the tin from the oven and allow the brownies to completely cool in the tin.
FF Dark Chocolate Ginger Brownies
Dark Chocolate Ginger Brownies baked and cooling in the tin.
  • While the brownies are cooling, make the gingerbread icing.
  • First, sift the icing sugar into a medium sized bowl, then add a teaspoon of water. Stir, adding extra water, drop by drop, until you have a thick, drizzling consistency.
  • Spoon the icing into a small piping bag. Alternatively, cover the bowl with cling film and you can use a spoon to drizzle the icing.
  • When the brownies are completely cooled, lift the entire slab from the tin, using the foil to help. Peel the foil carefully away from the baked brownie and place on to a large piece of baking parchment. Now cut the brownie into 15 equal sized squares. First cutting across the width, diving into 3 and then cutting across at 5 equal intervals to create 15 individual brownie squares. Spread the squares out so that each one can be iced individually.
  • Next, snip the end from your piping bag to leave a very small hole. Pipe diagonal lines across each brownie, or lightly drizzle the icing using a teaspoon.
FF Dark Chocolate Ginger Brownies
Dark Chocolate Ginger Brownies finished with piped icing.

Leave the icing to set before serving, or storing in an airtight container for up to 5 days.

FF Dark Chocolate Ginger Brownies
Dark Chocolate Ginger Brownies the piped icing gives them a professional finish.

These Brownies are delicious served just as they are, with a hot drink and a smile. However, if you really want to turn them into a fantastic dessert, warm briefly (10 seconds in the microwave) and serve with a scoop of you favourite ice cream!

If you have enjoyed these Dark Chocolate Ginger Brownies then you may like these too:

Chocolate Christmas Pudding Cookies

FF Dark Chocolate Ginger Brownies
Chocolate Christmas Pudding Cookies

Gingerbread Frosted Ginger Christmas Cupcakes

FF Dark Chocolate Ginger Brownies
Gingerbread Frosted Ginger Christmas Cupcakes

Chocolate Sparkle Cake

FF Dark Chocolate Ginger Brownies
Chocolate Sparkle Cake

Whether you bake these Dark Chocolate Ginger Brownies as a treat for yourself and you family, or to take into school or work to share with friends, they are sure to be a big hit. Homemade bakes taste infinitely better, unless you live close to a great bakery. Sharing our bakes shows others that they are valued in our lives. Regardless of their situation, someone has thought of them. I personally, cannot think of a better reason to get in the kitchen and bake!

Whatever you are creating, making and baking in your kitchen, have fun and remember to stir some extra love in.

Sammie xx

Beech’s Chocolates sent me the dark chocolate ginger thins to try. This is not a sponsored post. All opinions, views, photographs and content are my own. Please see my Disclosure Policy.

 

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Vanilla Fudge Chocolate Brownies

Who doesn’t love a delicious brownie? I know I do. So when I received a small selection of fudge to try out, I knew where the vanilla version was heading. Straight into these very tasty Vanilla Fudge Chocolate Brownies.

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies dots of gold fudge throughout the brownie.

The Vanilla Fudge from Fudge Angels, is creamy with a definite vanilla taste, not just sweetened sugar and cream. So I kept with a deeply chocolate brownie recipe, allowing the fudge to ‘sing’ as it hits your tastebuds.

Also I received a delicious Strawberry Pavlova Fudge, which was very popular with our eldest daughter, in truth a little too sweet for me, although it did leave a delightful strawberry flavour in my mouth. In contrast the Smooth Ginger Fudge was delicious. If you love ginger, which I do, then you will enjoy this fudge. I can imagine using it in some ginger cookies, if I don’t snaffle it all beforehand!

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies topped with the perfect complimentary ice cream.

These Vanilla Fudge Chocolate Brownies are perfectly delicious on their own.

However, here at Feasting is Fun, I wanted to turn them into a fantastic dessert.

What goes better with brownies than ice cream. Not any ice cream, one created to perfectly compliment the flavours found within these Vanilla Fudge Brownies, Dark Chocolate Chip Vanilla Ice Cream.

See how good I am to you?

While they are both perfectly delicious on their own, bring them together and we have a taste bud party starting baby 😉

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies – how will you eat one 😉

Such an easy traybake, turned into a jaw dropping, beautiful dessert!

The final drizzle of white chocolate on top of the brownies echoes the flavours of the vanilla fudge within. So you can be assured, if you have no desire to make your own ice cream, that the brownies are still, one hundred per cent, top class.

Our youngest daughter gave these a 10!

I wish there was a way of putting that in BIG FLASHING LIGHTS. She rarely awards a 10 for my efforts. I am literally cock-a-hoop with joy.

Did I mention the 10?

Ok I’ll leave it for now.

TEN OUT OF TEN – yup I’m done 😉

Ooh something else I should tell you before you make these, is that all the preparation, mixing etc. is carried out in a saucepan. And (I know your not supposed to start sentences with and – but I got a 10!!!), you line the swiss roll tin with foil, so there is very little clean up.

You’re welcome xx.

Recipe: Makes 15 Vanilla Fudge Chocolate Brownies

275g/10oz Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter

50g/2oz Cocoa Powder

150g/5oz Plain White Flour

1tsp Bicarbonate of Soda

1/4tsp Salt – I use Maldon

1tsp Vanilla Bean Extract or Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

100g/4oz Vanilla Fudge – from Fudge Angels

50g/2oz White Chocolate for drizzling over the top

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • Line a 28cm x 20cm x 5 cm (12″ x  8″ x 2″) swiss roll tin with aluminium foil.
  • Place the butter, sugar and salt into a large heavy bottomed saucepan, over a medium heat.
  • Gently melt the butter and sugar together, stirring constantly with a wooden spoon until melted.
  • Move the saucepan from the heat and add the cocoa powder. Stir in immediately and the cocoa will combine easily with the melted sugar and butter.
  • Add the flour and bicarb and mix in.
  • Crack the eggs into a jug and add the vanilla bean paste. Beat lightly with a fork to combine.
  • Pour the egg mixture into the warm chocolate mix in the saucepan stirring constantly. Don’t worry everything will come together into a smooth batter.
  • Tip the brownie batter into the foil lined swiss roll tin.
  • Lift the tin and rap it hard against the worktop a couple of times. This brings any bubbles within the batter to the surface – remember brownies aren’t cake, so we want to encourage density in the bake.
  • Break off small pieces of the vanilla fudge and dot them on to the top of the uncooked brownie.
FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies ready for the oven.
  • Place the brownies in the centre of the oven and bake for 20-25 minutes.
  • Halfway through the cooking time, open the oven and rap the tin against the oven shelf. Again this stops the brownies from rising and becoming cake like.
  • The brownies are cooked when the surface has a sugary sheen and has a very slight wobble in the centre.
  • Once baked remove the Vanilla Fudge Chocolate Brownies from the oven.
FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies you can see where the fudge has baked through brownie.
  • Allow the brownie to completely cool in the tin. I actually left this brownie, once cooled, wrapped in foil for 2 days post baking, due to illness and it kept beautifully.
  • Once cooled remove the big slab of brownie from the tin and place on to a board.
  • Melt the white chocolate in the microwave, taking care not to overheat it.
  • Pour the melted chocolate into a small, disposable piping bag. Snip the very end off to create a small hole.
  • Drizzle the top of the brownie slab, however you like, with the melted chocolate.
  • Place the brownie to one side to set. In very warm weather pop the bake into the fridge to allow the chocolate to set.
FF Vanilla Fudge Chocolate Brownies
Once set cut the brownies into 15 squares.

To serve, use a pallet knife to slide beneath the base of the brownies and the foil. This ensures that any fudge at the bottom of the brownies sticks to the brownies, not the foil!

Serve as they are or with a delicious scoop of ice cream on top.

FF Vanilla Fudge Chocolate Brownies.
Vanilla Fudge Chocolate Brownies deliciously topped with homemade ice cream.

An easy traybake transformed into an elegant dessert.

If you have enjoyed this recipe for Vanilla Fudge Chocolate Brownies you may also like these:

Blackberry Nectarine Tart

FF Vanilla Fudge Chocolate Brownies
Blackberry Nectarine Tart topped with vanilla ice cream.

Chocolate Fudge Brownie Bites

FF Vanilla Fudge Chocolate Brownies
Chocolate Fudge Brownie Bites

Almond Blackberry Pear Crumble

FF Vanilla Fudge Chocolate Brownies
Almond Blackberry Pear Crumble gluten free

I love dual purpose bakes. Creating delicious brownies and then turning them into a fabulous dessert.

Do you have a favourite bake that you can vamp up to create a dessert extrondinaire?

With the weather looking good for a few days, why not have a go at making your own ice cream? Adorn your delicious homemade bakes with your own ice cream too. It really shows that Feasting is Fun!

Sammie xx

Fudge Angels sent me 3 different types of flavoured fudge to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Double Cherry Drizzle Oat Bars

Hi lovelies, thank you so much for stopping by and taking a look at what I’ve been cooking up lately. Whilst the sun is still shining and the sky a most glorious blue colour, my mind is once again on portable food. Picnics, packed lunches, outdoor parties, or even just something to have mid morning with a cup of coffee in the garden. May I present these Double Cherry Drizzle Oat Bars!

FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars swirly, sparkly deliciousness.

A crunchy oat biscuit provides the base for these delicious bars. Topped with cherry jam and then a thick layer of light, vanilla sponge studded throughout with glacé cherries. The Double Cherry Drizzle Oat Bars are then finished with a drizzle of cherry icing and a sprinkle of edible glitter!

FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars perfect with a cup of tea.

Incredibly tasty, these bars also hold together really well, very important when being packed up for lunch or a picnic.

Feel free to sit in the sun with a cup of coffee and one of these Double Cherry Drizzle Oat Bars and simply stare at how beautiful and sparkly they are.

I would!

I did!!

FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars if you like cherries then you will love these.

For an afternoon tea, you could easily cut these into 24 smaller, bite sized delights – in fact, if you decide to do that, it may well be worth icing them after they have been cut. That way you can loop the icing around each individual square, making them look even more elegant.

No matter whether you make these as beautiful bars or simple, elegant squares, there is one thing guarenteed and that is they taste amazing.

A perfect combination of pretty and pretty yummy!

Recipe: Makes 16 Double Cherry Drizzle Oat Bars

For the biscuit base:

225g/8oz Caster Sugar

125g/5oz Unsalted Butter – softened to room temperature – plus a little extra for greasing the tin

Tiny pinch of salt – 1/8 tsp

50g/2oz Rolled Oats – not quick cook – I used Waitrose Essential Porridge Oats

225g/8oz Plain White Flour

1/2 Jar/4tbsp Cherry Jam – I used morello cherry

For the sponge top:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

Scant pinch of salt – see biscuit base

175g/6oz Plain Flour

Level 1.5tsp Baking Powder

175g/6oz Glacé Cherries

For the drizzle icing:

100g/4oz Icing Sugar

3tsp Black Cherry Syrup – I use Monin Syrup

if you do not have the syrup simple make up the icing adding a little extra water in lieu of the syrup – a tiny dot of pink food colour gel added will create a similar colour

1/4tsp Almond Extract – I use Nielsen Massey

Optional – edible glitter – I used holographic silver

Method: Preheat the oven to 175C/190C fan, gas mark 5

  • Lightly grease and line with baking parchment a 28cm x 20cm x 5cm (12″ x 8″ x 2″) swiss roll tin.
  • In a large bowl add the butter and sugar and whisk/beat until pale and creamy.
  • Add the oats, flour and salt and mix gently until the dough just comes together.
  • Tip the biscuit dough into the prepared pan and press into a single, even layer with your fingers.
  • Place the tin in the fridge for at least 30 minutes to allow the dough to rest.
  • After the dough has chilled place the tin into the centre of the oven and bake for 20 minutes.
  • The biscuit base will be a lovely golden colour. Once the cooking time has elapsed remove the tin from the oven.
FF Double Cherry Drizzle Oat Bars
Beautifully golden oat biscuit base.
  • Whilst the biscuit base is hot spoon over the cherry jam so that it covers the base but does not spread right to the edges.
FF Double Cherry Drizzle Oat Bars
Delicious morello cherry jam spread over the biscuit base.

Making the cake layer:

Reduce the oven temperature to 160C/140C fan, gas mark 3.

  • In a large bowl cream together the butter and sugar until pale and creamy.
  • Add all 3 eggs and the vanilla extract. Whisk/beat until combined.
  • Reseve 1 tablespoon of the flour and sift the rest of the flour, salt and baking powder into the bowl.
  • Mix until the ingredients are just combined.
  • In a separate bowl toss the cherries in the reserved flour – this will prevent them sinking to the bottom of the cake whilst baking – although the cake layer in this Double Cherry Drizzle Oat Bars is not very deep, it is a good tip to remember.
  • Add the flour dusted glacé cherries to the cake batter and mix gently so that they are evenly dispersed.
  • Using a spoon, evenly dollop the cake batter over the biscuit/jam base.
  • Spread out the cake batter until it almost reaches the edges – I used the back of a metal spoon. The cake will spread to fill the pan whilst baking.
FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars ready for the oven.
  • Place the tin into the centre of the oven and bake for 30-35 minutes.
  • The cake layer is baked with it is a golden colour and springs back from a light touch.
  • When baked remove the tin from the oven.
FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars a beautiful golden colour when baked.
  • Allow the Double Cherry Drizzle Oat Bars to cool completely in the tin.
  • When cooled invert onto a baking rack and carefully remove the baking parchment.
  • Place another cooling rack on top of the tray bake and flip over again, your bake should now be cake side up.

Making the cherry drizzle:

  • Sift the icing sugar into a medium sized bowl.
  • Add the cherry syrup and stir.
  • Next add 3 teaspoons of cool tap water and the almond extract.
  • Stir to combine. You will have a thick, icing that will just hold it’s shape when piped.
  • Fill a small disposable piping bag with the pink, cherry icing.
  • Snip the very end of, leaving a small hole.
  • Pipe swirls and squiggles all over the top of the tray bake. Alternatively, use a teaspoon to lightly drizzle the icing over.
  • Dust with a sprinkle of your favourite edible glitter, if desired.
FF Double Cherry Drizzle Oat Bars
Double Cherry Drizzle Oat Bars decorated in black cherry swirled icing.
  • Allow the drizzle to completely set before slicing.
  • Transfer the Double Cherry Drizzle Oat Bar slab onto a flat surface – I use a glass kitchen saver – don’t use your best knife for cutting as the glass will blunt it!
  • Cut down the centre length of the bake. Cut across the middle of the width to create 4 quarters. Cut each quarter into 4 bars
FF Double Cherry Oat Bars
Double Cherry Drizzle Oat Bars sparkling in the sunshine.

Take lots of photos of these utterly dazzling Double Cherry Drizzle Oat Bars just because they are so pretty! Also don’t forget to pop a picture on Twitter/Instagram, tag me in and I will retweet, or give you a shout out.

I know in previous posts that I’ve mentioned not taking ‘anything’ iced on picnics – however, these bars are so completely delicious I’m going to make an exception. The nutty flavoured oat base and hint of almond extract in the cherry drizzle work together in complete harmony with the cherry studded sponge creating a perfectly flavour balanced bar. They stop the Double Cherry Drizzle Oat Bars from being too sweet.

Ok so the smart ones among you (that’s everyone, just to be clear), may have notice that these ‘double’ cherry are in fact triple cherry drizzle oat bars. I’d already written most of this post, edited and labelled photos, so I thought I’d throw in the extra one for free 😉

If you have enjoyed these Double Cherry Drizzle Oat Bars, here are some other recipes you may like too:

Macadamia Apricot Flapjacks

FF Double Cherry Drizzle Oat Bars
Macadamia Apricot Flapjacks delicious oaty goodness.

Bakewell Shortbread Bars

FF Double Cherry Drizzle Oat Bars
Bakewell Sortbread Bars utterly yummy.

Sticky Pecan Sultana Buns

FF Double Chocolate Cherry Drizzle Oat Bars
Sticky Pecan Sultana Buns so easy to make and incredibly delicious to eat.

Eating outside, whether on a picnic, at a barbecue or even in the garden, is such a great way of getting together with friends old and new. There is something so informal and relaxing being in the great outdoors. I can see why so many people choose to get married outside, as it’s a great way of mingling a diverse combination of guests in a relatively informal environment.

We are planning a fab get together with our friends and neighbours over the coming weeks, so watch out for fun, feasting and barbecue recipes coming up.

Are you planning on any outdoor get together’s?

Do you enjoy the great outdoors  – even if it’s only your back garden?

Sammie xx

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram