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).
For many, desserts full of spice and warmth spell Christmas. But I think mint choc chip is my favourite wintery flavour. I’ve already made mint choc chip Christmas tree cupcakes, but this year I fancied a little bit of a change. This recipe is really simple – perfect for this time of year – but is also really tasty. A rich double chocolate mint mudcake, topped with smooth, thick, white chocolate and peppermint glaze. The combination reminds me of an After 8 chocolate.
Wow, this is a traybake of dreams! Imagine this… buttery shortbread, goey caramel, salty pretzels, and a drizzle of chocolate. They all combine in this recipe to make a delicious treat. Caramel shortbread (or millionaire’s shortbread as I knew it growing up) can be really sweet, but the pretzels stop this becoming too sickly. Make it yourself if you don’t believe me!
This may just be the cake to end all cakes. I’m aware it sounds like a bold statement, but trust me and give it a try. I don’t think any of my other cakes have had such a strong response from my friends and family. If you’re still unsure, let me explain. Light, moreish, white chocolate mud cake. Tangy, zingy, passion fruit curd. Fluffy, sweet, white chocolate buttercream. The curd sandwiched between the layers of this cake prevents it from becoming too sickly sweet, and the mud cake recipe creates a really lovely texture.
This recipe is to make a 3 layer, 6 inch cake. If you have 8 inch cake tins you’ll need to double the cake recipe, and times the buttercream recipe by 50%.
If I’ve convinced you this is something you need to make, then read on….
It’s very easy to get sick of chocolate in the run up to Easter so if you’re feeling that way – look away now! I am not one of those people, so this cake was a lot of fun for me to make and enjoy. I love the concept of a pinata cake – it never fails to please people when they cut into it and find some secret treat lurking inside.
Look at all those eggs hiding inside! Fun, isn’t it. If you are feeling adventurous you could put a variety of different eggs inside, but I picked mini eggs as I was planning on decorating the cake with the same sort of speckled design they have.
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!