Showing posts sorted by date for query brownies. Sort by relevance Show all posts
Showing posts sorted by date for query brownies. Sort by relevance Show all posts
One of my favourite things that I get to do as a food blogger is being able to try new things! And when those new things are brownies, count me in! I don't need to be asked twice! Brownies are some of my favourite things on earth.
And let me tell you, these Bad Brownies are so delicious they actually come with a warning! "These Brownies are dangerously good!" And you know what? They aren't kidding! These brownies are fabulously tasty! And at my ripe old age, I've tasted quite a few brownies in my life time, as well as baking some ludicrously tasty ones myself. I think I know a good brownie from a bad one, and these are incredibly edibly good.
So what makes a good brownie in your books? I'll tell you what makes a good one in mine. As its very basic, a good brownie should be fudgy and dense, never runny or loose. You should be able to pick them up with your fingers and eat them without worrying about ruining your favourite blouse. They should be rich and chocolatey and filled with lots of yummy flavour.
THESE BAD BROWNIES ARE ALL THAT AND MORE!
Inside were twelve beautifully cut, gorgeous looking brownies. Four each of three of their most popular flavours.
Salted Caramel - Composed of two fudgy and rich dark chocolate brownies sandwiched together with a liquid salted caramel centre and a shimmery gold finish on top
Ferrero Rocher - This hazelnut brownie includes praline, crunchy wafer and caramelised hazelnuts is more delicate than its decadent counterparts. There is a crispy topping, which gives way to a milder chocolate taste with the slightest hint of hazelnut coming through at the end.
Triple Chocolate - Their signature dark chocolate brownie packed full of white and milk chocolate chips and then coated with all three types of chocolate on top. A truly decadent take on a classic.
But would they live up to the hype? I needed to taste them. Yes . . . its a tough job, but somebody has to do it.
The Salted Caramel was rich, rich, rich and magnificently messy. There is the danger of something like this being a bit over the top, but these were not at all in the least over the top. Deliciously dangerously fudgy . . . the two layers almost meld together, but then there is that salty rich caramel layer running through the middle. If you are a fan of chocolate and salted caramel, then this has your name written all over it. The shimmer topping was a lovely finish. Incredibly rich. If you can eat more than one of these in one sitting, more power to you!
The Ferraro Rocher was a brilliant take on the infamous chocolate candy that people just love. These brownies are also quite lovable. I loved that crunchy topping and the dense fudginess of the brownie beneath it, with lots of little chunks of hazelnut scattered throughout. Incredibly moreish.
I saved the best for last.
Triple Chocolate. A fudgy dark chocolate brownie jam packed with little bits of milk and white chocolate chips, and drizzled with more of the same. Oh. My. Goodness!!! Just look at the deep chocolatey dense fudgy interior of that bite. I just died and went to heaven! I could eat one or two of these every day and never tire of them!
These are only three of the lush flavours they have on offer. There are other choices and boxes to choose from.
Try these on for size . . .
Red Velvet Cookie Dough . . . Strawberry Prosecco . . . Malteasers . . . Biscoff . . . Oreo Cookie Dough . . .
That is just the tip of the brownie bliss iceberg. There are Vegan and Gluten Free Options, Brownie in a Mug Kits, Sauces, 12 and 24 bite boxes, etc. You can subscribe and get one sent to you regularly if you wish. There are Coffee and Brownie Bundles. There are gift options. There is a bit of something for every brownie afficionado.
I have fallen in love. Dangerously, badly, totally in love.
BUT, that is not all!
I am really excited as well to be able to offer to one of my British Readers the opportunity to enter a special giveaway so that one of you can win one of their 12 Bite Brownie Boxes for yourself to enjoy in the comfort of your own home. The giveaway will run from the 24th of August (today) until the 24th of September.
theenglishkitchen.co - 12 Bite Best Seller Brownie Box
Just click the above link and it will take you to a widget where you can enter to win your very own box of Bad Brownies! A value of £14.50. (Unfortunately it is for UK residents only, but don't worry if you are outside of the country, I am planning another giveaway of something else for my other readers at another time!)
In the meantime I would like to thank Bad Brownies very much for affording me the opportunity to try these lush delights and for generously providing a Giveaway. I was sent this box free of charge but do want you to know that I was not required to give a positive review in exchange. Any and all opinions are quite simply my own and honest.
I mean . . . Brownies . . . they are pretty hard not to like, and when they are as tasty as these ones I would go so far as to say impossible not to like!
Bad Brownies
Follow them on Instagram
Follow them on Twitter
Follow them on Facebook
Good luck! One of you is in for an incredible treat!
Raise your hand if you are a big fan of brownies! I thought so . . . me too! I simply adore brownies of any kind. I make really good brownies.
When I worked at the manor the Mr liked for me to bake him a pan of brownies at least once every couple of weeks. I am sure that missed my brownies when I finished working there.
My brownie recipe produces dense, fudgy brownies, depending on how long you cook them for. You can cook them a bit longer if you want cakey brownies, but . . . come on . . . fudge . . .
I remember attending a cooking show when I lived down South. The Celebrity Chefs on it were the Tanner Brothers and Paul Rankin, with guest star Vanessa Phelps.
They did a Brownie Challenge and what they made were not Brownies in my opinion . . . .
They were wet and gloopy. You should be able to hold a good brownie in your hands to eat it. It would have been impossible to hold those.
I was most disappointed. Most disappointed . . . I guess I expected more from Celebrity Chefs than that.
What you see here today is my regular brownie recipe amped up with the addition of three kinds of chocolate chips.
Well, semi sweet chocolate chunks, white chocolate chips and peanut butter chips.
You could use butterscotch chips if you can find them and if you can't find either butterscotch or peanut butter chips, add milk chocolate chips in their place.
They get stirred into the batter prior to baking and then when the brownies are finished, you melt a few more and flick them melted . . .
one at a time over the top . . . decoratively like . . .
I wanted to bake something nice for my next door neighbour and her son. She has been ever so kind to us throughout this pandemic.
Whenever she is getting a grocery order, or her friend Julie is going to the shops for her, she always messages me on facebook to ask me can she get me anything.
That has been a real gift to me. Milk, bread . . . prune juice, butter, whatever I am in need of.
It is really thoughtful of her and I so appreciate it.
Because she has fibromyalgia and diabetes she is on the ultra vulnerable list and gets delivery slots for things much easier.
I would have thought with my husband's age, his cancer, radiotheraphy combined with my diabetes and high blood pressure we would have been on the list as well, but nope! We are not.
It doesn't make sense but it is what it is.
In any case Max and Cory have been really good to us and so today I baked these brownies for them to show them just how appreciate we truly are.
I hope that they like them! I confess, I did keep a few back for me, but only a few because one . . . I am a diabetic and shouldn't eat stuff like this and two, my husband hates chocolate bakes. (I know, not human)
Triple Chocolate Fudge Brownies
Yield: 16
Moist and delicious with full on chocolate flavour, these are everything a good brownie should be, with three different chocolate chips inside and a glaze of the same after baking!
Ingredients:
For the brownies:
- 240g (1 cup) butter
- 140g (1 cup) plain flour
- 4 ounces good quality bitter chocolate
- 4 large free range eggs
- 400g (2 cups) sugar
- 1 TBS vanilla essence (YES 1TBS)
- Pinch salt
- 45g white chocolate chips (1/4 cup)
- 45g semi sweet chocolate chunks (1/4 cup)
- 45g peanut butter chips (1/4 cup) (if you can't get those, use milk chocolate chips)
To glaze:
- 2 TBS chocolate chips, melted
- 2 TBS semi sweet chocolate , melted
- 2 TBS peanut butter chips, melted (if you can't get those, use milk chocolate chips)
Instructions:
- Pre-heat the oven to 180*C/350*F. Grease and flour the bottom of an 9-inch square baking tin. Tap out any extra flour.
- Melt the butter along with the chocolate over low heat in a large pot. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes! Fold in all of the chocolate chips
- Pour batter evenly into the prepared pan and bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
- Flick the melted chocolates one at a time over the top of the brownies and then place them in the refrigerator to cool completely before cutting into squares to serve.
If you wanted to, and you had brownie mix in the house, you could just make that and stir the three chocolate chips into them and then melt some to drizzle on the top afterwards. Not quite as good as these I am sure, but whatever floats your boat!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I'm still using my sourdough starter, feeding it and discarding the excess on a daily basis. I have managed to dry some of the discard starter as shards which I have stored in the dark recesses of my kitchen cupboard ready to reconstitute and I have made sourdough crumbs as well, again waiting in a jar in my cupboard ready to be reconstituted at a future date. We will see how that goes! You can see my complete tutorial on how to create a Sour Dough starter here. Why not learn something new!
At this time when there is such a shortage of flour and new flour is hard to come by I cannot bring myself to actually discard any of the starter, not into the bin, or the compost pile, or down the drain. It seems like such a waste, so I have been religiously researching ways that I can use it besides pancakes and brownies.
I was looking on Pinterest for Biscuits that I could make. Many of them looking spurious at best, like they had stolen someone else's photos and were representing them as their own, or they were misleading and used sour cream not sourdough discard. (I keep my sour dough discard in the refrigerator in a jar, and stir it every day.)
The most promising recipe I found that looked like it would work fine was this one for Easy Sourdough Biscuits on a site called Pinch My Salt.
I am very careful in picking any baking recipes at this time, relying mainly on tried and trues. I really don't want to be experimenting with a precious commodity such as flour. It would kill me to waste it even more than it would to waste the starter!
As you can see these turned out wonderfully! I was really pleased with them. We enjoyed a couple right out of the oven with some butter and jam because we couldn't resist!
They rose beautifully and I can see where with a few additions you would be able to make savoury biscuits, such as adding some grated cheese and chopped chives. (I hope my chives I planted grow!)
The others we enjoyed with some roast beef hash and baked beans. Nothing is being wasted in this house nowadays. I have learned my lesson. I have never been truly wasteful anyways, but I understand even more now why my mother made every scrap count.
It was a bit of luxury skirting some cold butter over the tops of these when they came out of the oven . . . I know . . .
But it was a beautiful touch and we both enjoyed the extra butteriness of this small indulgence.
We need small indulgences now more than ever n'est ce pas???
Sourdough Biscuits
Yield: Makes 8
Something delicious to do with the discard from your sour dough starter.
Ingredients:
- 140g plain flour (1 cup)
- 1/4 tsp fine sea salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 6 TBS cold butter, cut into small cubes
- 250g cold from the fridge, sour dough starter
- a knob of cold butter to glaze the hot biscuits
Instructions:
- Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a baking tray large enough to hold your biscuits.
- Whisk the flour together with the soda, salt and baking powder in a bowl. Drop in the butter. Cut it into the flour mixture, using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs with a few bits the size of baby peas. Add the sourdough starter and mix it in wih a fork until most of the flour has been incorporated. Knead gently in the bowl a few times until it all comes together.
- Lightly flour your clean countertop. Tip the dough onto the counter and then lightly pat out to a circle about 3/4 inch thick.
- Using a sharp 2 1/2 inch round cutter, stamp out rounds, using a straight up and down motion. (If you twist your biscuits will lean.) Gather together any scraps, repat and cut until you have run out of dough. (Try to get as many cuts from the first cutting as possible as your repats will no be as pretty or straight sided when baked.) Place them onto the baking sheet. Leave plenty of space around them for crisp sided biscuits or place them close together for soft biscuits.
- Bake in the preheated oven for 12 to 15 minutes until well risen and golden brown. Note that if they are placed close together they will take longer to bake.
- Run the cold butter over top of the hot biscuits to finish and serve immediately. Delicious!
Notes:
Any leftover biscuits can be stored in an airtight container and reheated briefly in a hot oven. You can also freeze these for later if you wish, thawing completely and then reheating briefly in a hot oven.
These were delicious even a few days later. True confession. With there only being two of us we could not eat 8 biscuits on the day, so we had four on that day, two with jam and two with our dinner, and then the other four got eaten in the following two days, reheated as above. Truly yummy yummy!
Subscribe to:
Posts (Atom)
Social Icons