Milkyway and Malteaser Double Chocolate Brownies

Hi everyone! 

Hope you're all doing well? 

Below is a recipe for Malteaser and Milkyway Double Chocolate Brownies, the recipe has been adapted and the original recipe can be found here I always use this recipe as a base for my brownies and then add in whatever I desire, and this time it was Milkyway chocolate bars and Malteasers!

***Please note, the below recipe is the scaled down (Original) version. To make my brownies, I used a large deep set rectangle baking tray - The recipe below therefore does not produce large chunky brownies. I double the recipe to get the desired thickness for the brownies - In red are the weights for the doubled up versions***

There not burnt! It's just the filter I used! Should of used a different one I suppose ;) 

Makes 20 

(Or more depending on how big you want the squares) 

Ingredients: 

185g  Butter - 370g Butter 

185g Dark Chocolate - 370g Dark Chocolate

85g Plain Flour  - 170g Plain Flour

40g Cocoa Powder - 80g Cocoa Powder

50g - Milk Chocolate - 100g Milk Chocolate
50g - White Chocolate - 100g White Chocolate 

3 Large Eggs - 6 Large Eggs

275g Caster Sugar - 550g Caster Sugar 

You will also need: 

Spoon or Spatula 
x 2 large bowls or any mixing bowls 
A couple of big and little spoons
A large rectangle baking tray
Greaseproof paper 


Let's begin shall we? 

Step 1: Boil the kettle then place the hot water into a pan, that's on a low heat on the stove to create a bain marie. Break up 185g of dark chocolate into chunks and place into a heat proof bowl, add in the butter as well and give it a little bit of a stir. Then place the bowl onto the pan with the water in, be careful! Don't burn yourself and watch out for any water spitting out at you - try not to get any water into the chocolate. Occasionally stir the chocolate so it doesn't stick to the bottom on the bowl, once the chocolate and the butter is all incorporated, with some oven gloves or a tea towel, carefully take the bowl off the heat and place to one side to cool down for a while. - You can also do this in a microwave if you have one available :) 

Step 2: In one bowl, sieve together the flour and cocoa powder until it's all Incorporated together in the bowl. Then place to one side whilst you sort out the other ingredients.

Step 3. crack all the eggs into a jug or container and give it a whisk until it is all mixed in, then add the sugar into your other bowl, once you have done this add in the eggs.  You need to keep whisking the eggs until the mixture creams together, goes a paler colour and gets thicker.

 Keep whisking for a bout 5-7 minutes, you will know it's done by lifting your whisk or fork out of the mix and when it leaves a trail over the surface it should stay for a second. If it doesn't whisk a little more. 

See the trail from the fork? That's what you're looking for.

Step 4: Add in the cooled melted chocolate, it may still be a bit warm but that's okay! So long as it's not hot chocolate, otherwise it will turn to very sugary scrambled egg, so make sure you leave it to cool.  Very slowly mix the chocolate into the egg and sugar mix, you don't want to mess up all the work you put into mixing in the previous stage. Keep mixing until it is all combined and looks like the below picture. 

Step 5: Slowly sieve in the chocolate powder and the flour, once it's all into the bowl;. Mix with the method of plunging your spoon / spatula into the back of the mix and then drag the spoon towards yourself, the mix will slowly start to fold in on itself. 

It will start to go to a fudge like consistency like the below picture. 

Step 6:  Grease the tin with butter, sprinkle with flour then line with Grease proof paper, leaving some paper hanging over the edges so it's easier to take out of the pan once baked. 

7. Pour half the mixture into the tray and smooth out, then cutting chunks of chocolate up scatter the Milkyway and the Malteasers onto the mixture. 

Then our the rest of the mix on top, and then the rest of the chocolate bar and Malteasers!

8. Bake in the oven for 25 minutes in the middle of the oven, when the timers up check the brownies, if they are wobbling too much, place back in the oven for 10 minutes.

When you check, you're looking for a slight wobble, when you get this take it out of the oven and place on the side still in the pan and leave to completely cool. 

Once cool, cut how you desire! 

And enjoy!

Much love, 

Easter Specials!

Hey everyone! 

How are we all? 

I know the title may put you off a little, Easter posts, on the 10th? I know I know, it's my fault and I need to update more often, I'm not doing bad though! 

I've been a bit busy, what with making a dozen 80th Cupcakes then an 80th Birthday cake and testing some new cupcake recipes out, it's all been a bit hectic. So I'm trying to post ASAP. But! You will be happy to know that after this post we will be (soon) up to date, we are more up to date now with the posts than we we're a bit ago, let's just say that! 

Eee! Just look at those cute little pink and green Easter Eggs inside those cookies!

These are "slice" sugar cookies, there is a word for it but I can't remember it! Basically, it's a Vanilla Sugar cookie recipe, and then halved into colours of your choice and the design you wish to use. The recipe is  by a wonderful woman called Ruth Clemens A.K.A The Pink Whisk, go check out the recipe here ---> The Pink Whisk - Sugar Cookies

Such a great recipe, Ruth truly does have some great recipes and I have used quite a few of hers in the past, go and take a look! She's a bloody star!

I've been wanting to do something like this for a while but didn't really know how too, so I thought I would give it a search and found so many things to do with it on Instagram, such a wonderful place for any kind  of inspiration! 

So I found this incredible woman who makes cookies that just blew me away! I first saw Eugenie Kitchen on Youtube whilst scrolling through different youtubers pages and I was just fascinated by what she has baked! There are tutorials as well which she has kindly filmed and they helped me to create these wonderful Easter Egg themed sugar cookies. 

Copyright of Eugenie Kitchen

It is based on the Heart cookies above, but I decided to do mine a little different and go for an Easter Egg seeing as it was Easter! I sadly forgot to get the sprinkles though, I will have to remember them next time! 

So here is what the dough looked like before the finished cookies (Top pic!) I Just love the way they look, cute isn't even close! So there you have it, Vanilla sugar cookies with a lovely Easter twist pattern inside. Big thanks to the super ladies and their blogs, make sure you go and check them out!! 

We also made a big batch of triple chocolate brownies! Which was white, dark and milk chocolate, then filled with milk chocolate chunks! As requested by Mr. B! Do love making brownies, do you like making brownies? Have any new recipes you wish to share? Let me know and I'll give them a go! 

Much love, hope you all had a lovely Easter! (Bit late I know! Haha) 

Ooh! Check that out! Brand new signature, we're moving up ladies and gentlemen!