Double Chocolate Brownies

This is a straight-forward Double Chocolate Brownie recipe that is fabulous to make with children and loved by the kids and grown-ups alike. 

This makes enough for x8-10 thick brownies and they can last a few days in a sealed container, but they rarely do. We made them on Sunday morning and enjoyed for our dessert that day. 

Double Chocolate Brownies

Here's how:

• 200g dark chocolate
• 190g salted butter
• 80g plain flour
• 50g cocoa powder
• 275g caster sugar
• 3 eggs
• 200g milk chocolate

Firstly pre-heat the oven to 180 degrees and fill and boil the kettle. In the meantime, grease and line a square baking tin with grease proof paper and set aside.

Now place the just boiled water into a small saucepan and above it place a heat-proof dish to melt the dark chocolate in. Break up the dark chocolate and place into that bowl with the salted butter. Allow this to slowly melt down until you are left with what can only be described as chocolate lava. Now remove from the heat and set aside. 

Take the milk chocolate bar, and cut into chunks and set aside.

In a large bowl, mix together the caster sugar and eggs; use a whisk and really be quite vigorous to get as many air bubbles into the mixture as possible (this will help the brownies to rise). 

In a different, smaller bowl, combine the flour and cocoa powder, pass through a sieve. 

Now take the chocolate lava mixture and gently pour into the beaten eggs and sugar, and gently fold in using the figure of eight method. You don't want to knock out all of the air, so do this carefully. 

Now repeat the process by adding the flour and cocoa into the bowl, and again gently folding it in until it's all combined. 

Finally add most of the chocolate chunks, and stir through. Then pour the brownie batter into the baking tin and allow it to be as evenly distributed as possible. Now place each remaining piece of chocolate all over the top of the batter. 

Place into the hot oven for exactly 28 minutes, then remove and leave on the hob, in the tin for at least an hour to cool right down before you attempt to remove it from the tin. When you do, cut into your preferred number, and leave in a cool dry place in a sealed container until ready to serve. You should have rich, fudgey, moist brownies that are utterly delicious. 

Double Chocolate Brownies

Here are a few other baking recipes you may enjoy making:

• Lovely Lemon Cake
• White Chocolate & Cranberry Cookies
• Chocolate Hobnobs
• Lemon & Raspberry Yoghurt Loaf Cake
• Rhubarb & Custard Cake
• Coffee & Walnut Tray Bake
• Lemon Honey and Yoghurt Cake
• Apple Cake
• Carrot Cake
• Monte Carlos Biscuits

Mini Egg Brownies

I made these this delicious fudgey Mini Egg Brownies this morning with Bridget and Beatrice, which was a lovely way to spend Mother's Day morning as we weren't able to visit the girls' Nanny's as we usually would. 

The same recipe would work with any mini chocolate eggs, Smarties, M&M's or anything chocolatey. You could also just use chunks of chocolate or chocolate chips instead.

Whole Mini Eggs can be a choking hazard for small children under the age of five, so if I use them in any baking recipe, such as Easter Cookies with Mini Eggs I cut them in half using either a knife or crush them into 2-3 pieces using the end of a rolling pin.

Mini Egg Brownies

Here's how:

• 250g dark chocolate 
• 185g salted butter at room temperature
• 80g plain flour
• 50g cocoa powder
• Pinch of salt
• 1 tsp vanilla
• 3 eggs
• 275g caster sugar
• 300g Mini Eggs

Firstly put the oven onto 180 degrees and grease and line a square or rectangular dish or tin. 

Place a small pan of water on to boil. Break up 200g of the dark chocolate and pop into a bowl with the butter and place over the boiling water. Use a wooden spoon to mix together until completely melted into chocolate lava, remove from the heat and set aside for the minute.

In a mixing bowl crack the eggs and add the caster sugar and vanilla and whisk for a few minutes until light and frothy. Set aside.

Into another bowl, sieve in the flour, cocoa and pinch of salt and give a rough stir to combine.

Now cut the remaining dark chocolate into small chunks, and cut or bash up the Mini Eggs. If you're making the brownies only for adult-consumption, you can of course keep them whole. 

Now gently pour in about half of the melted chocolate and butter into the whisked eggs and sugar, and use a wooden spoon to gently fold in, using a figure of eight technique. Be careful to be gentle here as you don't want to knock out all of the air. 

Once they are combined, repeat the process with the flour and cocoa into the chocolate batter. 

Once completely combined, add the chocolate chunks and two thirds of the Mini Eggs and give one final stir and then pour the batter into the dish and place into the oven for 28 minutes exactly.

Mini Egg Brownies

Once out of the oven, allow to stand in the dish for at least 30 minutes, and then use a sharp knife to cut into the portion size you require and enjoy!

Triple Chocolate Cookie Brownies

I made these yesterday for the end of the dance term for a tasty teacher gift and it's the first time I've made them in a while. This recipe works with any chocolate-based biscuit - I've used Bourbon's before, or even chocolate chip cookies but we love the look and taste with these Oreo style cookies - (although I actually bought the Neo biscuits, which are a cheaper copy from Lidl).

They are super rich and the extra chocolate chunks plus the cookies mean these are a real squishy, fudgy treat - delicious.

Triple Chocolate Cookie Brownies

Here's how:

• 200g dark chocolate (at least 70% cocoa solids)
• 185 salted butter at room temperature
• 80g plain flour
• 50g cocoa powder
• 3 eggs
• 275g caster sugar
• 100g white chocolate
• 100g milk chocolate
• 1 pack Oreo or Neo (or alternative) cookies

Firstly pre-heat the oven to 180 degrees, fill and boil the kettle and then grease and line a baking tin with greaseproof paper. 

Using the just-boiled water, place into a small saucepan and in a bowl that rests on top of the saucepan, add the butter and the dark chocolate, broken into small pieces. Allow this to gently melt until it is a liquid lava of chocolate and then remove the bowl from the heat and allow to cool whilst you get everything else prepared. 

Chop the chocolate into small chunks and set aside. Also break about half of the cookies up into small pieces either by hand or by chopping and also leave to the side for the moment.

In a small bowl sift in the plain flour and cocoa powder. 

In a mixing bowl add the caster sugar and eggs and begin to whisk. This  is the most laborious part of the process - you need to work this quite hard to get as many bubbles in there as possible to allow the brownies to rise up. The final mixture should be light and fluffy and full of bubbles - do at least six minutes of whisking if doing by hand, and of course, take breaks if you need to.

Once you are satisfied, remove the whisk and grab a wooden spoon; now gently pour in the melted chocolate and butter into the bowl, and slowly fold in the mixture - be as gentle as you can to try and not whack all of the air out of the batter. 

Once this is combined, repeat the process with the flour and cocoa - use the figure of eight folding method if you can.

Finally add the chopped pieces of chocolate to the batter and mix to distribute well.

Now pour in half of the brownie batter into the baking tin. Now carefully scatter or place in the broken pieces of biscuits into the batter so they are evenly distributed. 

Triple Chocolate Cookie Brownies

Pour the remaining half of the batter over the biscuits so they are completely covered.

Finally take the remaining, whole Oreo/Neo biscuits and place neatly across the batter just on top - I try to keep one for each piece or portion of brownie. 

Once complete, place into the oven and bake for exactly 28 minutes - this timing works every time in my oven, which can be quite fast compared - so if you're unsure, use the skewer method to see if it comes out dry - if so it's done, if not return to the oven for a few more minutes, then test again.

When you remove from the oven give the tin a bang - this will make it easier to extract the brownies. 

Triple Chocolate Cookie Brownies

Leave to cool for as long as possible - it can be difficult when the kitchen is filled with an intoxicating chocolate aroma, but you'll thank me for it, when you're able to cut into neat squares. If you can't wait (we usually can't either) then be prepared for slightly more rustic brownies, with scruffier edges. Either way it won't impair the taste - enjoy!.

Boozy Chocolate and Orange Brownies

We love chocolate brownies in all their various forms in our house, but these boozy chocolate and orange brownies are strictly for grown ups. 

They're rich, decadent and the intensity of the chocolate flavour, if you use a good chocolate is just wonderful. If you follow the below, you end up with a glossy topping that is slightly cracking, but a soft and squidgy, fudgey centre - just wonderful. 

I tend to use Cointreau as it's something I always have in stock, but you could substitute for another orange liqueur such as Triple Sec, Grand Marnier, Blue Curacao or Mandarine Napoleon. You could equally switch for a shot of Tia Maria or whisky if you prefer, in terms of taste, but the chocolate and orange works really well together. 

Boozy Chocolate and Orange Brownies

Here's how:

• 185g salted butter
• 200g dark chocolate of at least 85% cocoa solids
• 80g plain flour
• 50g cocoa
• 3 eggs
• 275g caster sugar
• Zest of 1 orange 
• 1 tsp freshly squeezed orange juice
• 2 tbsp Cointreau or alternative orange liqueur
• 50g white chocolate
• 50g milk chocolate
• 1 tbsp icing sugar

Fill and boil the kettle and then pour into a small saucepan on a low heat. Pre-heat the oven to 180 degrees. Grease and line a baking tin or dish and set aside.

Break up the dark chocolate and place into a bowl with the softened butter and gently melt over the saucepan. 

Once fully melted, remove the dark chocolate and butter from the heat. Grate the orange zest and add to the chocolate alongside the Cointreau, mix to combine and then set aside away from the hot water and allow to fully cool.

Roughly chop the white and milk chocolate into small chunks and set aside. 

Sift the plain flour and cocoa into a small bowl and set aside for a moment. 

Now in a mixing bowl add the sugar and eggs and whisk vigorously - if you have an electric whisk, it will take about five minutes, or by hand a good eight to ten. You want there to be a thick and creamy feel to the texture, as if you was making mousse. 

Now gently pour in the chocolate mixture and combine as carefully as you can, trying not to knock the air out that you have just painstaking whisked in. 

Once combined, sift over the cocoa and flour, now use the figure of eight method of mixing in, again being careful to be as gentle as possible.

Once it has formed a wet batter, add the chocolate chunks and stir through - try not to over-work here as you will knock the air out. 

Now pour into the greased, lined baking tin ad try to even out as best you can.

Place into the oven, on a middle shelf and allow to bake for 28 minutes exactly. 

Remove from the oven and give a good bang, if there is no wobble in the middle, the brownies are done, if there is a wobble return for a few more minutes then check again.

Once out of the oven, keep in the tin and place somewhere cool. Allow the brownies to cool completely before you attempt to remove them.

Cut into your preferred sized portions whilst still in the tin, and before serving dust with a little icing sugar for a final flourish. 

These will keep in an air tight container for up to a week, however I doubt they last that long; they are very moreish. Enjoy!

A few other bakes you might like to try:
Mary Berry's Marbled Chocolate Cake
Apple Cake
Lemon Drizzle Cake
Coffee & Walnut Traybake with Vanilla Latte Icing
Peach Upside Down Cake
Lemon & Honey Yoghurt Cake with Blueberries
St Clement's Drizzle Cake

Deliciously Ella Sweet Potato Brownies

I made these Deliciously Ella Sweet Potato Brownies a while back as a healthier version of something naughty and they really are quite moreish.

Free from refined sugar they are great for your little ones too - my little Bridget absolutely loved them and I was happy knowing they weren't packed full of nasties. Deliciously Ella has tons of fantastic recipes but these are my favourite to date. 

Deliciously Ella Sweet Potato Brownies

Here’s how:

• 2 large sweet potatoes (approx 600g) 
• 80g ground almonds
• 100g brown rice flour
• 14 Medjool dates
• 4 tbsp raw cacao 
• 3 tbsp maple syrup
• Pinch of salt 
• Whack the oven on at around 200 degrees and place the sweet potatoes in on the middle shelf for 25 minutes or until nicely baked. 

Now remove the flesh and place into a blender or Nutribullet with the dates and blitz.

Pop the remaining ingredients into a mixing bowl and then add the sweet potato and date mixture and stir well to combine.

Grease and line a baking tray or dish and pour the brownie mixture inside. Use the back of a spoon to flatten out and place into the oven for 20 minutes. Enjoy!