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Showing posts sorted by relevance for query brownies. Sort by date Show all posts
I have always loved Brownies. When it comes to baked chocolate goodies, brownies are probably one of my favourite ones. Having said that however, in thinking about chocolate cake, I think brownies are second to chocolate cake.
I do have several very good from scratch brownie recipes on here. I think as I get older I am a lot less into things like this than I was when I was younger. I think perhaps when you get older you get a bit choosier about how often you indulge and what you choose to indulge in.
I do not think however that I would ever say not to either a small sliver of chocolate cake, or a small piece of a brownie. No matter how rich they were.
It is true, your appetite does decrease as you get older. You just don't need as many calories. I have really noticed it over this past year myself.
I have used a brownie mix for these brownies today. I used the Ghiradelli Triple Chocolate Brownie mix that you can buy in Costco. It comes with three bags of mix in the box.
They are incredibly rich and moist. My friend Tina buys them all the time so her wee grandson Freddie can help her bake. He just stirs the mix up and he thinks he has done something really special!
You will also need a tin of cherry pie filling. This is a photograph of the brownies before they go into the oven so that I could show you the placement of the pie filling in the pre-bake.
You won't use the whole tin. I picked out the cherries as best as I could and only used a bit of the sauce as you can see.
You will also need some flaked almonds. They get scattered around each dollop of the pie filling prior to baking as well.
That's it in a nutshell really. Other than that all you will need is what the boxed Brownie mix calls for. In this case it was oil, water and an egg.
I tried to mark the brownie batter into rough squares before I added the pie filling. This helped me to position it properly.
To do that you will need to use a sharp knife and divide the batter into four sections running one way, and then another four running the other way. 16 segments altogether.
Don't worry the lines you mark will fill in almost as soon as you have marked them. But at least you will have a rough idea of where to put the cherries. Job done!
One of my favourie brownie recipes has to be the one for my Peppermint Brownies. For that recipe you blitz a peppermint tea bag in a spice grinder and add it to the batter, along with some peppermint extract for a double whammy.
They are extraordinarily delicious! They go wonderfully on your christmas baking trays if you make them. Its always nice to gift people with holiday baking!
I have never had anyone refuse one. Never! Another favourite brownie recipe is my Triple Chocolate Fudge Brownies.
Anyhow, these are really quite delicious. Fudgy and moist. Quite rich actually. I would be most surprised if you could eat more than one in one sitting.
They would be excellent served slightly warm, with the addition of a scoop of ice cream or some whippd cream.
If you wanted to really make it authentic to the Black Forest, you could stir some Kirsch into the pie filling. Or, once baked, poke some holes into the brownies here and there and drizzle in some Kirsch.
About 18 years ago we took one of our first holidays together into the Black Forest and I treated myself to a slice of Black Forest Cake one day when we were out and about.
It is a cake that the Black Forest is very famous for. Can I be honest here?
Why not! I always am! Either it was a very bad cake or Black Forest Cake is not all it is cracked up to be. I just didn't get the appeal.
The lovely hot chocolate I enjoyed along side of it more than made up for it however. All was not lost!
Have any of you had the experience of enjoying a slice of Black Forest Cake in Germany? I had really hyped myself up to enjoy this cake and it was really quite a disappointment!
Maybe homemade ones are infinitely better. Perhaps one day I need to make one of my own just to see.
In the meantime I hope you will try these Black Forest Brownies and that you will enjoy them. Rich, decadent, moist and delicious. These were meant for sharing!
Black Forest Brownies
Yield: 16 squares
prep time: 10 Mincook time: 35 Mintotal time: 45 Min
You couldn't get much easier than this. These rich and delcious bars use a boxed brownie mix and a tin of cherry pie filling.
Ingredients
- 1 box of brownie mix (I used the Costco Ghiradelli triple chocolate brownie mix)
- Ingredients needed according to the brownie mix
- 1 tin of cherry fruit pie filling
- flaked almonds
- icing sugar to dust (optional)
Instructions
- Prepare your brownie mix according to the package directions, preheating the oven to the correct temperature and buttering and lining a 9 inch square baking pan.
- Spread the brownie batter into the baking dish. Mark it into 16 squares as best as you can. Pop a TBS of the cherry pie filling into the centre of each square. Sprinkle the almonds around the edges of each square.
- Bake according to the package directions.
- Cool completely. Dust lightly with icing sugar, remove from the pan and cut into squares to serve.
notes:
These are delicious served warm with ice cream or whipped cream.
So what are you favourite kinds of brownies? Do you use a Brownie mix ever? Do you like it? What is your favourite brand? I normally make them from scratch and I am sure this would also work with a scratch brownie recipe. Here is my favourite Brownie Recipe.
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 was so embarrassed today. We went to the grocery store this morning to do my weekly shop, only to have my card turned down at the cash register. Not once, but twice. And then we tried Todd's card and his was turned down also. Has that ever happened to you? I wanted to wither up and disappear into a hole in the floor. I have never had it happen before. But then again, normally I check our bank balance before I go shopping. Today I neglected to do that. Lesson learnt!
In any case this will be a slim pickings week to say the least. I rise to the challenge. Thank goodness we have a fairly generous store cupboard! Perfect for times like this! Oh boy! I don't think I will ever be forgetting to check our bank balance prior to shopping again!
This brownie recipe I am sharing today is one I baked early last week. It is not Rocky Road in the sense of the North American style of rocky road, although it is similar to be sure!
The recipe comes from this cookbook I bought at M&S a long time ago when we were living down South. The M&S cookery books are usually quite good if you can get your hands on one. They are filled with good dependable recipes.
I love M & S (which stands for Marks & Spencer's). I am always telling Todd, if we won the lottery I would shop there all the time. You can't beat their clothing. We always buy our nightclothes there and Todd gets his shoes there. Quality. And everything wears well.
It is the same in the food hall. Quality. You do pay a bit more for their food, but it lasts twice as long as food you buy anywhere else. Funny that!
Anyways, back to these Brownies. Rocky Road here in the UK, is a type of slice that is made from melted chocolate with butter and then stirring in broken biscuits (usually digestives), candied cherries and marshmallow bits. You press it all into a pan and then stick it in the refrigerator. Its quite nice actually!! Very sweet.
These brownies are not made of melted chocolate, butter and broken biscuits. The batter is a simple brownie batter . . . with melted butter, sugar, eggs, vanilla, flour, cocoa powder, baking powder . . .
You stir candied cherries and toasted walnuts into the batter . . . glace cherries. You could use maraschino cherries if you wanted to. Just dry them off very well. I always rinse my glace cherries in warm water and dry them off anyways.
They get baked like any other brownie gets baked . . .
They have a thick chocolate glace icing . . . its not runny, but it's not fluffy either.
This gets spread onto the top of the cake and then you lightly press some mini marshmallows into the top over the icing, just so that they adhere.
Let them set and then you can cut them into bars to serve.
These are amazingly good. The brownies are moist and hold well together . . . with a nice crunch from the toasted walnuts and a bit of sticky sweet cherry surprise here and there, that I quite liked!
I think I would actually call them a bit dangerous actually . . . in that you will find yourself sneaking into the kitchen to cut off one more sliver when nobody is looking. Oh, I am so naughty!
Rocky Road Brownies
Yield: 16
Quite simply delicious. Not the North American version of Rocky Road, but the British with glace cherries, walnuts and marshmallows.
ingredients:
- 225g butter, melted (1 cup)
- 100g plain flour (3/4 cup)
- 140g caster sugar (3/4 cup)
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 70g glace cherries, quartered (scant half cup)
- 70g toasted walnuts (scant 2/3 cup)
For the frosting:
- 200g icing sugar (1 1/2 cups)
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 60g mini marshmallows (1 cup)
instructions:
How to cook Rocky Road Brownies
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside.
- Whisk together the melted butter, eggs and vanilla. Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin.
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a spreadable consistency. Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly. Leave to set before cutting into squares to serve.
- Store any leftovers in a tightly covered container.
I remember going to a cooking show when I was working down South and they had several celebrity chef's on. They both baked Brownies. It was a brownie-bake-off. The end result was somewhat disgusting. the Brownies were like melting in the middle cakes. A good Brownie shouldn't be soupy or messy. You should be able to pick it up with your hand and eat it. I felt like telling them so . . . but I didn't because I am polite, and well . . . they were the celebrities. 😲
Happy Saturday! If you are looking for a tasty treat to bake the family this weekend, do bake these. You won't be sorry that you did!
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
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Good luck! One of you is in for an incredible treat!
Rocky Road Brownies. Prepare yourself to fall in love with this wonderfully deliciously British version of a North American treat.
Brownies, who does not love a good brownie? Classed as a favourite amongst oldsters and youngsters throughout the world, there is something about fudgy, moist, chocolate filled brownies that speaks to the glutton in most of us.
This delicious recipe I am sharing with you today was adapted from a small baking book which I picked up in Marks and Spencers a number of years back. You can't beat M&S cookbooks. I have had a number of them through the years and all of them have been filled with deliciousness.
This one is par excellence! Filled to overflowing with fabulous brownie recipes designed to tempt every taste and desire! Not all brownies are chocolate.
Rocky Road is a completely different thing in the UK than what it is in North America. In the UK, Rocky Road is also known as Tiffin Cake, and is said to be Prince Williams favourite cake. I am not sure if that is true or not, but I can tell you that Tiffin Cake is quite delicious!
Rocky Road or Tiffin is an unbaked chocolate slice typically composed of melted chocolate, crisp broken biscuits/cookies, marshmallows and some type of dried fruit. But not always. It can vary quite a bit from country to country and region to region. In short it is a chocolate fridge cake, similar to a fudge or candy, but uncooked with the exception of melting the chocolate.
A brownie is a type of square or cake that is mostly but not entirely limited to chocolate. Dense and fudgy you can find it in many versions now, one of which is the blondie.
A good brownie is something you should be able to pick up in your hands to eat and is totally enjoyable. Moist, rich and fudgy . . . totally appealing, especially to those who love chocolate.
Rocky Road Brownies are a glorious amalgamation of the two things. I like to think it is composed of the best of both worlds.
You get a dense fudgy brownie, filled with sticky sweet cherries and toasted nuts. Top that with a rich chocolate glaze and sweet mini marshmallows and you have a heavenly bar that everyone who loves brownies is sure to fall in love with!
I have used glace cherries in these. Glace cherries are also known as candied cherries and can be found in the dried fruits/baking aisle of the supermarket. You can also find them online in speciality shops and on amazon.
They are sweet and delicious, and come in a wide variety of colours. I prefer to use the undyed ones which are a bit darker red in colour.
I always rinse them off in warm water before using them in baking. I just pop them into a bowl of warm water and give them a good swish around. I then drain them and pat them dry with some paper kitchen towels.
This helps to prevent them from sinking to the bottom of the bake. You really want them evenly distributed throughout the bake.
You can also toss them with a bit of the dried ingredients to hedge your bets even further. Not a lot, just a TBS will do. Note, if you cannot get candied cherries, feel free to use well drained and dried maraschino cherries.
I also always toast my nuts before baking with them. Both Pecans and walnuts. Toasting your nuts just makes them taste nuttier and is not all that difficult to do.
Just preheat your oven to 350*F/180*C. Pop the nuts onto a baking tray and then toast them in the oven for about 8 to 10 minutes at which time they should be smelling all toasty and nutty.
Do check on them to make sure they don't burn. Nuts are expensive baking ingredients and you don't want to waste them. Once they are toasted let them cool completely before using them in any baking recipe.
I often toast my nuts well in advance, doing a whole bag at a time. I then pop them into an airtight freezer container and into the deep freeze where they are ready to use at a moments notice. You don't need to thaw them out.
Toasted nuts also make great snacks. Just saying.
I have used walnuts today, but feel free to use pecans if you would rather. They work really well as do macadamia nuts. (My favourite nut. Especially with chocolate.)
A beautiful chocolate glaze goes on top of these. Not thick enough or fluffy enough to be called a frosting, this is a thick glaze that is very simple to make. Its more like a thin icing.
It gets spread over the top of the cooled bake and then mini marshmallows are pressed into the top before it sets so that they will adhere better to the frosting. Simple.
Once everything sets up they are ready to be cut into delicious bars. I have a confession. I cannot cut or even draw a straight line.
I always bake my bars and cakes that I plan on cutting into squares in pans which I have lined with baking parchment. I make sure I have an overhang of paper so that I can lift them out easily once done. Much easier to cut that way. At least for me.
Now doesn't that look delicious. Like something you can't wait to sink your teeth into? I promise you they are totally delicious.
Amazingly
delicious, a tiny bit dangerous, these are the type of brownie that
everyone need to experience at least once in their lifetime! These brownies are rich, chocolatey and moist, holding well together. Everything a good brownie should be!
Rocky
Road Brownies. British style, with plenty of chocolate oomph , candied
cherries, toasted nuts, a lush choccie glaze and mini marshmallow
topping!
Be warned. These are highly addictive. I am quite sure you won't be able to stop at eating just one. These are just good, good, good!
Rocky Road Brownies
Yield: 16
prep time: 15 Mincook time: 40 Mintotal time: 55 Min
Quite simply delicious. Not the North American version of Rocky Road, but the British with glace cherries, walnuts and marshmallows.
Ingredients
- 1 cup (225g) butter, melted
- 3/4 cup (100g)plain flour
- 3/4 cup (140g) granulated sugar
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 1/2 cup (70g) glace cherries, quartered
- 2/3 cup (70g) toasted walnuts
For the frosting:
- 1 1/2 cups (200g) icing sugar
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 1 cup (60g) mini marshmallows
Instructions
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside.
- Whisk together the melted butter, eggs and vanilla. Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin.
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a speadable consistency. Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly. Leave to set before cutting into squares to serve.
- Store any leftovers in a tightly covered container.
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!
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