I have made loads of brownies in my life and my go to recipe is always Hummingbird Bakery, but there isn’t always time for all the melting and the long cook time especially when trying to bake around a small human. Plus with all that high content cocoa dark chocolate, they’re really expensive to make. This recipe is quick, easy and a lot cheaper and they are sooo good and sooo gooey. I am definitely making these my new everyday brownies. (Disclaimer: I don’t eat brownies every day and I am not suggesting that you do either…)
When I started my virtually no sugar, low carb gestational diabetes diet I thought I was going to get mad sugar cravings and wake up in the night sweating and thinking of cake. That hasn’t happened. Although I sometimes dream of Ben &Jerry’s peanut butter cup ice-cream or wish I could just have a piece of fresh tiger bread, I have mostly been fine with getting to eat pretty much as much cheese as I want. What I have been missing is baking. A lot. Like a whole lot. So I decided to do a little experiment and rework one of my favourite brownie recipes to make it GD friendly… and it worked! Not only are these brownies very low in sugar and carbs but they’re also gluten free and passed the 15/30/45/60 blood sugar test advocated by the gestationaldiabetes.co.uk website. What that means is that I tested my blood sugar every fifteen minutes for an hour after eating one of these (paired with some creme fraiche) and all the readings were below my after food target. (Please note that if you have gestational diabetes or type 2 diabetes and want to try these you should repeat the same test on yourself to ensure you are not missing a spike. Everyone’s tolerance is different).
Creme Eggs are one of my favourite things about Easter. I mean it’s probably overkill that they’re already in the shops in January considering that Easter is like the last weekend of March but I’m not exactly complaining. If these sweet, gooey treats weren’t enough on their own, it’s become a little bit of a trend to combine them with other things… just to bring the heart attack that much closer… like brownies and OMG these are literally crack like. Don’t say I didn’t warn you.
These brownies are definitely not for anyone on a diet so I won’t be making them again any time soon (which makes me sad) but if you want a delicious, indulgent treat then these are totally amazing. All credit for this chocolate mint chip brownie recipe goes to Jeanne Horak-Druiff from Cooksister.com who developed it and was kind enough to let me share it. Read more…
I have posted several brownie recipes over the past few years… gluten free ones, Oreo ones, cheesecake ones… but these super decadent, uber chocolately brownies are the real deal. The recipe is easily adaptable to be triple chocolate flavoured or Rocky Road flavoured depending on what you stir in at the end. You could also just as easily add pecan or walnuts.
Triple chocolate/Rocky Road brownies
Adapted from the Hummingbird Bakery Cookbook
200g good quality dark chocolate (at least 70% cocoa) chopped up
325g caster sugar
130g plain flour
For triple chocolate brownies: 100g mixed chopped white, milk and dark chocolate or chips
For Rocky Road brownies: 100g mixed white chocolate, fudge bits, plain biscuits and mini marshmallows
Preheat your oven to 180 C. Line a 23cm x 33cm x 5cm baking dish with greaseproof paper.
Place the chocolate and butter in a large glass bowl. Rest this over a pot of boiling water. Do not allow the bottom of the bowl to touch the water. Allow the chocolate and butter to melt together, stirring occasionally. Once the butter and chocolate have melted, stir in the sugar using a wooden spoon. Add the flour and mix well. Now add the eggs one at a time, mixing well after each addition. You should end up with a glossy, dark batter. Stir in either your chocolate or Rocky Road mix.
Pour the batter into the prepared tray and place in the oven for 30 – 35 minutes. The brownies should be set on the sides and flaky but soft in the centre. Do not over bake.
Put the baking tray on a cooling rack and leave to cool for about half an hour before removing the whole “brownie” onto the rack to cool completely before cutting into 16 squares.
Makes 16 brownies
This recipe combines three of my very favourite things… brownies, cheesecake and the gorgeous colour of red velvet. They have a really wow look about them so if you’re looking for something beautiful and delicious for Valentines Day or Christmas they’d be perfect.
Red Velvet Cheesecake Brownies
For the brownies
60g dark chocolate, chopped into small pieces
125g butter, cut into cubes
1 cup of sugar
1 1/2 teaspoons of red food colouring
1/2 teaspoon of vanilla essence
2/3 cup flour
1/2 teaspoon salt
For the cheesecake
250g full fat cream cheese at room temperature
1/2 cup sugar
1/2 teaspoon vanilla essence
Preheat the oven to 180 C. Lightly grease a 22 x 33cm baking tin and line with grease proof paper.
Place a small saucepan with a little water on a medium heat. Rest a heat proof bowl over the saucepan. The bottom of the bowl should not touch the water. Put the chocolate and the butter in the bowl and allow to melt, stirring occasionally. Set aside to cool for five minutes.
While the chocolate and butter are melting, beat together the eggs, sugar, vanilla and red colouring in a large bowl until light and fluffy. Once the chocolate and butter mixture has cooled, stir it into the egg and sugar mixture until smooth. Add the flour and salt and stir until just mixed. Pour the brownie mixture into the prepared baking tin and spread out evenly.
In a medium sized bowl beat together the cream cheese, sugar, egg and vanilla until smooth.
Drizzle the cream cheese mixture carefully into the brownie mixture and swirl with a spatula to create a marbled effect.
Bake for 35 minutes. Allow to cool completely before cutting into squares.
Brownies are awesome, right? But what if they had three layers… and one of them was Oreo… I made these and took them to work. They were probably the fastest thing to disappear that I have ever brought in. It was like a plague of locusts. I am sure you won’t be disappointed if you try them out and they are surprisingly easy to amke.
Triple layer brownies
Adapted from laurassweetspot.com
For the Blondie Base:
1½ cups flour
1 tsp baking powder
½ tsp salt
1½ cups soft light brown sugar
200g butter, melted and cooled
2 large eggs
1½ tsp vanilla extract
200g dark chocolate chips
2 packs of Oreo Cookies
For the Brownie Layer:
⅓ cup cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 tablespoons boiling water
2 ounces good quality dark chocolate (at least 70% cocoa solids)
70g butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups flour
¾ teaspoon table salt
Pre-heat your oven to 180 C. Lightly grease a 22 x 33cm baking tin and line with grease proof paper. These brownies are thicker than usual brownies so your tin needs to be at least 7cm deep.
First make the blondie base. In a large bowl mixed together the melted butter and the light brown sugar. Add the eggs and vanilla and mix well. Then gently fold in the dry ingredients using a rubber spatula until just mixed. Fold in the chocolate chips. Pour the mixture into the prepared try and smooth out. (This layer is so delicious you could easily just make the blondies as a treat on their own).
Layer the Oreos on top of the blondie layer, packing as closely as possible. Break any leftover Oreos to fill the gaps.
Now make the brownie layer. Whisk together the cocoa, boiling water and espresso powder. Add in the chocolate and whisk until melted. Whisk in the butter and oil. Don’t worry if the mixture looks a bit curdled. Add eggs, egg yolks and vanilla and keep whisking until smooth and glossy. Whisk in the sugar until incorporated. Now add the flour and salt and fold in with a rubber spatula until just mixed.
Spread the brownie layer carefully over the Oreos. Bake in the pre-prepared oven for 40 – 50 minutes or until a toothpick inserted into the centre comes out with a few sticky crumbs but no goo. Do not overbake. Transfer to a wire rack and cool for 90 minutes before cutting into squares.