So, this week was RAG (Raising & Giving) week at university. Everyone has been doing their part to raise money for our university charity, St Andrew’s Children’s Hospice. Events have ranged from a RAG night out at a local nightclub to swing dance-a-thon – it’s been a busy week! I decided to bake some brownies to sell at the RAG bake sale, but I wanted to try something a little different than my usual recipe.
My usual recipe is from BBC GoodFood, simply entitled Best-ever brownies and I have to say, they are truly special. Rich, gooey and oh-so-chocolatey, it is by far the best brownie recipe I’ve ever encountered. It’s basic, but as a result there’s plenty of room for adaptation. I omitted the 50g white chocolate and 50g milk chocolate from all four of the recipes, and used different ingredients to create four different, but equally delicious, types of brownie. I hope you find something to try!
1. Mini Egg Brownies
These were by far the simplest brownies to make. All I did was mix in three of the 41g small cartons of Mini Eggs (pictured) just before pouring the batter into the pan. Those little boxes of Mini Eggs are on 3 for £1 at Tesco at the moment, so it’s a nice cheap way to spice up some basic brownies!
2. Creme Egg Brownies
I’m seeing these brownies everywhere at the moment! I baked the brownies for 15 minutes before taking them out and adding the halved Creme Eggs, then baking them for the final 10 minutes. Next time I think I might wait until they’ve baked for 20 minutes before adding the Creme Eggs, the fondant in mine went kind of sticky. A word of warning though, Creme Eggs are an absolute bitch to cut in half! Make sure to use a freshly sharpened knife and lots of patience.
3. Cointreau Brownies
My housemate’s favourite liqueur is Cointreau, so he’s been encouraging me to bake some boozy brownies for a long time now. They are absolutely ah-mazing. I used 3 shots (75ml) of Cointreau and added it at the same time as I added the sifted cocoa powder and flour, but something strange seemed to happen when the flour and the alcohol touched. I ended up with a few lumps of flour, but this was fixed with one final mix using my electric whisk. The picture above was taken just after removing the brownies from the oven, and the large square crack quickly sank, but it wasn’t really a problem, it just meant that my Cointreau brownies are super dense, gooey and chocolatey. No bad thing, right? My next adventure into alcoholic brownies will be with Jägermeister Spice, I will be sure to post if they’re as amazing as I think they’ll be.
4. White Chocolate & Vanilla Blondies
Although these were the ugliest looking of my bakes, they were by far and away my favourites. I love all things white chocolate, especially when it’s teamed with its best partner in crime, vanilla. However, these blondies required some pretty serious tweaks to the recipe:
200g white chocolate with vanilla
225g caster sugar
150g plain flour
Pinch of salt
1 tsp vanilla extract
Next time, I’m thinking of adding some raspberries or a swirl of homemade raspberry coulis, both to make the blondies look nicer and to create Holy Trinity blondies; the combination of white chocolate, vanilla and raspberry is simply divine.
Have fun baking up a storm!