Jammy Dodger Blondies

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I’ve been wanting to make blondies for a while now, but never got around to it mainly because I’m a dark chocolate lover at heart, and so always gave in to making brownies instead.

So, seeing as this is my first blondie recipe I thought I’d do a little background research on how they came about!

Apparently, the first brownie recipes have been around since the late 19th century, however chocolate didn’t actually make an appearance until 1906. Before then the brownie was the dense, fudge, butterscotch flavoured bar known today as the blondie. Although despite being just as easy to make and unbelievably delicious the blondie has never managed to achieve the same chart topping success as its darker cousin, the brownie.

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Like I said before, I’m not usually a fan of white chocolate, I much prefer the dark bitter stuff, and so I was worried that blondies by themselves would be a little too sweet and sickly.

So it struck me…..

White chocolate and strawberries are a match made in heaven, and in blondie form whats not to love?

And so I give you Jammy Dodger Blondies!

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I was thinking about sharing some healthier recipes seeing as it’s the new year now and summer isn’t all that far away. However I’ve kept this recipe to myself for a while and I was starting to feel guilty about taking so long to share them with you all… so the healthier recipes will have to wait a while longer!

Either way, these Jammy Dodger blondies are worth every bite.

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Recipe

175g unsalted butter

250g white chocolate, chopped

250g caster sugar

3 large eggs

1 tsp vanilla extract

300g plain flour

3 tbsp strawberry jam

Jammy Dodger biscuits

Method:

  1. Preheat the oven to 175C.  Grease and line a 9×13″ baking tray or use a disposable one.
  2. Melt the butter and white chocolate in a large, heavy bottomed saucepan over a low heat.  Stir constantly until smooth and melted.
  3. In the bowl of an electric mixer add the sugar and eggs and mix until combined and light, pour in the melted chocolate and mix thoroughly.  Add the flour and stir in by hand until just combined.  Pour the batter into the prepared pan.
  4. Drop teaspoons of jam over the blondie batter and use a sharp knife to swirl through.  Place the Jammy Dodgers on top in a neat pattern and bake for 25 minutes until just set.  Allow to cool completely.
  5. Cut into 15 squares and enjoy.

x

Salted Caramel Brownie Sandwich Cookies

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I have more cookies for you today!

They are worth every second of effort. They’re crazy indulgent and ridiculously scrumptious. On the brownie scale of super dense and fudgey through to cakey, this cookie lies somewhere in between. The inside is soft and moist and every so slightly chewy. And it’s really, really chocolatey.

AND I’ve filled them with salted caramel buttercream for you too.

So put the brownie cookie and caramel buttercream together and you have perfection in a cookie.

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They are so tasty I could have eaten them just on their own.

Wait… I did do that.

I had to stop myself so that I had enough cookies left to take pictures of them doubled up for sweet little sandwiches.

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Also as a random side note, I just wanted to say that I’m sorry.

Because I really have been meaning to share these cookies with you. For. Ages.

Waaaay over a month ago.

But life just got in the way with job applications, interviews, assessment days and the like.

But finally, here you have them. I love this recipe and I hope you do too!

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The cookies you can see in the photos really are giant – they’re larger than the palm of my hand. It wasn’t 100% intentional, they spread out a lot in the oven and then by the time I added the icing and sandwiched them together they were suddenly enormous !

Though having said that, my irrational logic told me that there’d be less guilt consuming one huge cookie than two normal sized cookies…

But if you are a normal person or just have more self restraint than I do, by all means make normal sized cookies.

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Recipe

For the cookies

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks (optional)

For the filling

250g salted butter

450g icing sugar

1 tsp salted caramel essence OR 2 tbsp salted caramel sauce

80g chocolate (melted)

Chocolate bar of choice – chopped into small chunks

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely
  10. Chop the butter into chunks and soften in the microwave for 20-30s, it shouldn’t be completely melted !
  11. Put the butter, salted caramel essence or sauce and 1/2 of the icing sugar (sifted) into a mixing bowl and combine using an electric hand whisk.
  12. Gradually add the remaining icing sugar, whisking after each addition. You may not need to add all of the icing sugar, as long as the icing tastes sweet enough!
  13. Pipe the caramel icing onto half of the brownie cookies, making sure to turn them over so that the top of the cookies forms the outside of the cookie sandwich.
  14. Drizzle melted chocolate over the icing and finish with chunks of chopped up chocolate !
  15. Finally, sandwich the cookies together with the remaining cookies, (take suitable picture for Instagram) and enjoy!

Happy Baking x

(Easter) Brownie Cookies

Having said that I wouldn’t procrastibake this year during exam season, it only look a short scroll through my Instagram feed to give in to temptation and decide to bake something for Easter weekend!

I love brownies, and I mean reaaally love brownies. Who doesn’t? They’re rich, fudgy and oh so chocolatey. But I also love cookies, they’re full of thick, soft, chewy cookie goodness. So when I came across a recipe for a brownie cookie hybrid I had to give them a go!

….and they really didn’t dissapoint !

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These cookies are rich, chocolatey and melt in your mouth, but without being too fudgy so that they fall apart in your hands, and then as if that isn’t enough they’re topped with even more chocolate! As it’s Easter I’ve used a mixture of creme eggs, mini eggs and mini Malteser bunnies, but feel free to top your cookies with whatever chocolate or candy you have available.

So, if you’re bored, in the mood for baking or just need to use up the copious amount of chocolate I’m sure you’ve received over the weekend, then I’d definitely recommend giving these bad boys a go!

Recipe : makes 10-12 cookies

(from glasgowfoodgeek.co.uk)

90g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Salt

230g Dark Chocolate, chopped into small pieces

60g Unsalted Butter

150g Light Brown Sugar

1 tsp Vanilla Extract

2 Eggs

130g Milk Chocolate, Chopped into large chunks

Assortment of Easter Treats – Creme Eggs, Mini Eggs, Malteaser Bunnies, Mini Oreo Eggs etc…

Method

  1. Pre-heat the oven to 175oC
  2. In a bowl measure out the flour, baking powder and salt, and set to one side for now.
  3. In a large bowl melt the chocolate and butter over a pan of gently simmering water until everything has melted. Then remove from the heat.
  4. In a large mixing bowl beat together the sugar, vanilla and eggs until the mixture it light and fluffy, before adding the chocolate mixture and lightly beating together until fully combined.
  5. Add the flour mixture to the chocolate mixture and using a wooden spoon gently fold the two together until just combined.
  6. Add the milk chocolate chunks to the dough (I also added 100g of mini eggs) and very gently fold them until they are distributed.
  7. This is a really soft dough so don’t try to roll the cookies into balls, just using a spoon dollop some mixture on the baking tray, making sure you leave plenty of room for spreading during baking.
  8. Bake for approx 13-15 minutes before removing. Allow to cool for a few minute before popping some of your easter candy on the top while the cookie is still soft – I used half creme eggs, malteaser bunnies and more mini egg.
  9. Allow the cookies to cool on the tray for approx 10 minutes before moving to a cooling rack to cool completely

Enjoy x

Raspberry Cheesecake Brownies


It’s almost the end of Easter, and with exams growing ever closer I’ve turned into a bit of a hermit. I’ve resorted to alternating revision with stress relief (procrasti)baking and blogging. Your waistlines can thank me later.

Over the weekend, I developed a pretty fierce craving for rich, decadent brownies and decided that raspberry cheesecake brownies sounded even better. I’ve taken my favourite brownie recipe and adapted it by simply swirling some vanilla cheesecake mix through the batter and topping with raspberries before baking.

My base brownie recipe uses a mixture of both cocoa powder and chocolate for the ultimate richness of flavour. Although the recipe involves beating the butter and sugar until light and fluffy before adding the eggs, flour and chocolate etc… (which, to those of you familar with baking methods, makes it sound more like a recipe for a sponge than brownies) the lack of raising agents means that there is very little allowed to lighten the load here -this is pure, unalterated, chocolatey goo.

If you’re short for time you can resort to the ‘all in one’ method, which essentially involves chucking all of your ingredients into a bowl and beating thoroughly so that they are fully incorporated.  Although this will produce an equally tasty brownie, I’ve found that taking the time to beat the batter vigorously after adding the eggs helps to create a meringue like outer layer which rises as the mixture bakes forming an irresistibly crisp crust around the rich, fudgey chocolate centre.

Recipe

For the brownies:

200g good quality dark chocolate

250g block butter (salted)

300g caster sugar

60g cocoa powder

60g plain flour

1/2 tsp baking powder

3 eggs + 1 egg yolk

For the cheesecake topping:

100g cream cheese

1 tbsp mascarpone

3 tbsp caster sugar

1 tsp vanilla essence

150g raspberries (fresh or frozen)

Method

  1. Pre-heat the oven to 180 degrees(c), and line a 23cm x 23cm square tin with greased proof paper.
  2. Set a bowl over a pan of simmering water making sure that the bowl does not touch the water. Add the chocolate (broken into pieces) and allow to melt, stirring occasionally, and then remove from heat.
  3. Meanwhile, beat the butter and sugar together until light and fluffy.
  4. Gradually add the eggs, beating well after each addition. Increase the speed on the mixer to high and continue to beat the mixture for a few mixture until the volume increases slightly.
  5. Fold in the melted chocolate followed by the flour, cocoa powder and baking powder.
  6. In a separate bowl combine the cream cheese, mascarpone, caster sugar and vanilla essence.
  7. Spoon the brownie batter into the tin and then top with the cheesecake mixture. Using a knife or spoon swirl the cheesecake mix into the top layer of brownie batter (you may not need all of the cheesecake mix) and then top with raspberries before baking.
  8. Bake for around 30 minutes (a skewer should come out sticky, but not coated in raw mixture). When the brownies are ready remove from the oven and allow to cool (and set) before removing from tin and transferring to a wire cooling rack.

Happy baking x