If you’ve visited my blog before, you’ll know I’m a huge fan of brownies! I’ve made them with creme eggs, salted caramel, and red velvet cookie dough chunks. But what we have here may be the ultimate brownie! I know that’s a bold claim, but the addition of peanut butter combined with the caramel creates the perfect amount of salt to counteract any sickly sweetness. I’ve also used a different type of caramel in these. In the past I’ve used wet caramel – when water is added to the sugar. That makes quite a runny caramel, which melts more in the brownies when baked. That’s delicious, but I wanted a caramel that would hold together more, to provide a different texture. That’s where dry caramel comes in – it’s where you melt the sugar in the pan dry, and add the rest of the ingredients later. It becomes really gooey, and I think it might be my go-to caramel from now on! Right, enough talk from me. Let’s get to the brownies.
Phew – that title’s a mouthful and a half! And so are these brownies. They’re definitely not for anyone on a diet looking for a small delicate treat. But if you’re craving something indulgent and delicious then they should be right up your street. Dark, chocolately, gooey brownie, with chunks of chewy red velvet cookie dough, packing a cream cheese filling with just a hint of sourness, these really hit the spot.
So where did the inspiration come from for these? I’ve seen a couple of cookie dough brownies doing the rounds but I wanted to take them up a notch. And you may remember my red velvet cookies stuffed with cream cheese – I thought they would go perfectly inside, combined with my trusty chocolate brownie recipe which I’ve blogged about a couple of times(adding salted caramel and creme eggs).
As is pretty obvious from this blog, I’m a huge fan of brownies. If you’re looking for a chocolatey hit you can find it with my salted caramel brownies and my creme egg brownies (just in time for Easter!) But sometimes I want something a little bit less rich, and these blondies are perfect for that. They’re still fudgey, gooey and chewy, just like a brownie, but taste nutty and buttery instead of chocolatey. In some ways they remind me of half baked cookie dough – yum!
I’m not one for mushy Valentine’s Day celebrations, but I do like a holiday as an excuse to bake! These little whoopie pies make a lovely treat for someone special ( I shared my batch with my lovely pals at work) or if you feel like having a bunch of them to yourself that’s fine too – you’ll definitely be feeling the love!
If you’re never had a whoopie pie before then you are really missing out! It consists of two circles of dough which are baked freeform in the oven. The texture is sort of halfway between a cookie and a cake, and both halves are sandwiched together with marshmallow frosting. The great thing about whoopie pies is that they are really versatile. I made mine almost bite size, but you could make them cookie size, or even giant. The flavours can be switched up too – I used strawberry marshmallow fluff to make the frosting instead of regular vanilla, but you can add peppermint essence or other fruit flavours to the frosting if you like.
Creme egg brownies seem to have become a bit of a tradition over the past couple of years, and if you’ve got some eggs to spare and haven’t made yourself sick with chocolate yet this Easter these make a delicious treat.
If you don’t have any creme eggs but still fancy something egg-themed don’t panic! You could use any kind of mini eggs with this recipe. I’ve tried mixing Kinder schokobons through the mix before baking and they were totally yum.