Jaffa Cake Slutty Brownies

What do you get when you cross a slutty brownie and a Jaffa Cake? These utterly filthy specimens, that's what. I mean, I dunno what on Earth I was thinking when I came up with this one but bloody hell am I proud of my self.  Jaffa Cake Slutty Brownies, stand up and take a bow. Your public awaits.

For these saucy little buggers I replaced the traditional Oreo cookie with a Jaffa Cake. As if that wasn't bad enough I also spooned globs of shreadless marmalade (orange curd would work too) around the biscuits (not cake, biscuit. I will fight you) then topped it off with a chocolate orange brownie layer. Hot diggedy dawg!

If you're a chocolate orange fan, these bars are made for you. They certainly pack a zesty punch.

To create the fudgy texture of the brownie and ensure your fingers are nice and neat I'd recommend setting your brownies in the fridge overnight before cutting. If you're not too bothered about presentation and just want to dig in, simply allow to cool for a few hours before cutting.

Jaffa Cake Slutty Brownies

Ingredients

• For the cookie dough layer:
• 225g unsalted butter, softened
• 150g soft, light brown sugar
• 200g caster sugar
• 2 large, free range eggs
• 1tsp vanilla extract
• 350g plain flour
• 150g plain chocolate chips
• 15 Jaffa Cakes
• 4tbsp shredless marmalade


• For the Brownie layer:
• 175g unsalted butter
• 175g plain chocolate, chopped
• 175g caster sugar
• 3 large eggs
• 100g plain flour
• 1tsp orange extract

Cooking Directions

1. Preheat oven to 170C and prepare a 9x13" brownie tin, or use a disposable tray.
2. For the cookie dough layer, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, mixing between each addition followed by the vanilla extract. Add the flour and mix until just combined, stir through the chocolate chips. Press the dough into your prepared pan in an even layer. Place the Jaffa Cakes on top of the cookie dough in rows of 3, press down slightly on each biscuit. Spoon little globs of marmalade between the Jaffa Cakes and spread out slightly with the back of your spoon. Set aside while you make the brownie layer.
3. In a large saucepan over a low heat melt the butter and chocolate together. Add the sugar and stir together. Crack the eggs into a large jug and whisk, slowly pour the eggs into the chocolate mixing as you go. Add the flour and stir until the white streaks just disappear then quickly stir through the orange extract. Pour the brownie mixture over the cookie dough layer making sure everything is covered but your don't over fill the tray. Bake for 35 minutes or until just set with a slight wobble.
4. Allow to cool in the fridge over night before cutting into fingers and enjoying.

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Wagon Wheel Brownies

Were you even a British child in the early 90's if you didn't open your lunchbox to reveal a delicious chocolate Wagon Wheel sitting beside your sweaty cheese sandwiches?  They were the golden child of the school diners, kids would try and swap their whole lunch for a Jammy Wagon Wheel. Who wants a pink wafer when you can have the bad boy of the biscuit world.  Fast forward 23 years and I'm still partial, even though I'm pretty sure they have gotten significantly smaller. That or it's just my hands have gotten bigger, who knows.

 

After the success of my Jammy Dodger Blondies I've been on the lookout for more treats I can splice up into my baked goods.  When I saw the recipe for Wagon Wheel Brownies in Olive Magazine I just had to give it a go and cursed myself for not thinking of it first.  

Brownie batter, swirled with lashings of marshmallow fluff and raspberry jam with the periodic hunk of Wagon Wheel. What could go wrong?!  This is a brownie fit for a queen. Turn up anywhere with a tray of these babies and you'll make friends for life. Just don't blame me when they follow you around demanding more.

Wagon Wheel Brownies
( Based on a recipe from Olive Magazine)

Ingredients:

• 375g unsalted butter
• 375g good quality plain chocolate
• 6 large, free range eggs
• 350g golden caster sugar
• 225g plain flour
• 5tbsp marshmallow fluff
• 5tbsp raspberry jam
• 3 Wagon Wheel biscuits, roughly chopped

Cooking Directions:

1. Preheat oven to 170°C and line a 33x23 brownie tin with baking parchment.
2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. Mix the eggs and sugar together in a large jug and pour into the melted chocolate, mix till combined. Add in the flour and stir until just combined, take care not to over mix at this point.
3. Pour the batter into the prepared pan and smooth out. Spoon blobs of marshmallow fluff and raspberry jam over the brownie batter and marble with a knife. Poke chunks of Wagon Wheel throughout the brownies. Bake for 25-30 minutes or until there is just a slight jiggle in the centre of the pan. Leave to cool completely, preferably overnight in the fridge. Cut into squares and enjoy.

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Jammy Dodger White Chocolate Blondies

On a weekly basis, I reckon I get through around four packs of Jammy Dodgers, at least.  To me, dipped in a hot cup of tea, the Jammy Dodger is king of the biscuits.  All hail the mighty Dodger, bow down to its supreme jammyness!  We'll not discuss those disgraceful pretenders to the throne though.... I'm looking at you, banana and toffee horrors!

During my last tea and biscuit break I was sat, Dodger in hand, staring wistfully into space when my gaze landed upon a pile of white chocolate blondies.  I should mention at this point that I was at work, I don't just have piles of baked goods surrounding me at home.  Honest!  When it struck me, Jammy Dodger blondies!  What's not to love?!  A creamy white chocolate blondie, swirled with sticky strawberry jam and topped with my very favorite biscuit.  Get in!

I seriously can't even begin to get over how cute they turned out.  I must have shown the steaming tray to everyone who came into the shop that afternoon, eardrums may have been pierced from my high pitched squeal of 'aren't they just so goddamn canny?!'  Imagine them on a mad hatters style tea party, I don't think I could bare the cuteness.

Jammy Dodger White Chocolate Blondies
Makes 15

Ingredients:
175g unsalted butter
250g white chocolate, chopped
250g caster sugar
3 large eggs
1tsp vanilla extract
300g plain flour
3tbsp strawberry jam
11 Jammy Dodger biscuits

Method:
Preheat the oven to 175C.  Grease and line a 9x13" baking tray or use a disposable one.

Melt the butter and white chocolate in a large, heavy bottomed saucepan over a low heat.  Stir constantly until smooth and melted.  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.

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.

Cut into 15 squares and enjoy.  

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Creme Egg Slutty Brownies

You know late at night when you're thinking about all the naughty food you really shouldn't eat, but really want? I do that a lot, like a lot a lot! This is where the filthy things you dare not speak of happen, like when you put a microwavable lasagna in a bread bun or when you run out of crackers so just dip your cheese in butter.  Don't look at me like that, you're just like me and you know it!

This is where these mucky little buggers came from, that sordid little place ruled by my own greed and childlike glee.  I was thinking of those creme scotch eggs that have recently taken the internet by storm and I got to wondering what else could be improved by ramming it with a creme egg.  Slutty brownies of course, as if we could make them any naughtier!!

 Que a lot of Vic and Bob style thigh rubbing. The phrase food porn has never felt so apt, I mean look at that. If those delightful little blighters don't make you feel all weak at the knees then I just don't think we can be friends. 

Creme Egg Slutty Brownies

Makes 14 or loads more depending how greedy you are

Ingredients:

For the cookie dough layer:

225g unsalted butter, softened

100g soft, light brown sugar

300g caster sugar

2 eggs

1tsp vanilla extract

350g self raising flour

150g chocolate chips

14 Creme Eggs, unwrapped

For the brownie layer:

175g unsalted butter

175g dark chocolate

175g caster sugar

3 large eggs

100g plain flour

Method:

Preheat oven to 170C and prepare a 20x30 brownie tray, or use a disposable tray.

For the cookie dough layer, cream together the butter and sugars till light and fluffy.  Add the eggs one at a time, mixing between each addition followed by the vanilla extract.  Add the flour and mix until just combined, stir through the chocolate chips.  Press the dough into your prepared pan in an even layer.  Place seven Creme Eggs down each side of the pan with the tops of the eggs pointing towards the middle of the try, keeping them nice and neat.  Set aside while you make the brownie layer.

In a large saucepan over a low heat melt the butter and chocolate together.  Add the sugar and stir together.  Crack the eggs into a large jug and whisk up, slowly pour the eggs into the chocolate mixing as you go until combined.  Add the flour and stir until the white streaks just dissapear.  Pour the brownie mixture over the cookie dough and Creme Eggs making sure everything is covered but your don't over fill the tray.  Don't worry if the peaks of your eggs are poking out.  Bake for 35 minutes, until just set.

Allow to cool in the fridge over night before cutting into fingers and enjoying.

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Raspberry Cheesecake Brownies

If your valentine is anything like mine, there's one sure fire way to their heart.  Chocolate!  More specifically, chocolate brownies.  These brownies have to power to melt even the chilliest of hearts, Elsa wouldn't stand a chance against these babies.

Not only are these brownies swirled with creamy cheesecake, I've only gone thrown in a generous helping of raspberry jam.  I swear, marbling cheesecake through brownie batter is one of life's little pleasures. Plus, you get to lick the spoon, bonus!

Instagrammers, fellow food snappers and cocktail capturers; please add me up at Katie_PetLamb so I can see your mouth watering photos.   If you decide to whip these treats up for your honey, which I think you should, I'd just love to see the finished result.  Tag your pics with #iheartkatiecakes so I can perv on your creations.

Raspberry Cheesecake Brownies

Ingredients: 
375g unsalted butter 
375g plain chocolate 
6 large, free range eggs 
350g caster sugar 
225g plain flour 
Good quality raspberry jam

For the cheesecake:
150g full fat Philadelphia
100g caster sugar 
1 large egg

Method:
Preheat oven to 170C and line a 33x23 brownie tin with baking parchment.

Make the cheesecake layer.  In the bowl of a stand mixer whisk together the cheese, egg and sugar until thick and creamy.  If it seems a little thin add a teaspoon of flour to thicken the mixture.

In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Mix the eggs and sugar together in a large jug and pour into the melted chocolate, mix till combined.  Add in the flour and stir until just combined, take care not to over mix at this point.  

Pour the batter into the prepared pan and smooth out.  Take the cheesecake and spoon blobs onto the brownies, do the same thing with half a jar of good quality raspberry jam.  Take a knife and marble the jam and cheesecake through the brownies.  Bake for 35 minutes or until there is just a slight jiggle in the center of the pan.  Leave to cool completely, preferably overnight in the fridge.

Cut into squares or use a heart shaped cutter to stamp out heart shaped brownies.   Enjoy.

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Beetroot Brownies

We all know Christmas is about excess, I'm sure I'm not the only person overdosing on mince pies and roast potatoes at the moment.  Even with the promise of never-ending chocolate resources which the festive period brings there's always a little bit of my mind thinking about January.  When your waistline has taking a pounding from all the excess calories January is the time for repentance; cakes and puddings are out, kale and green smoothies are in.  

Even with all the good intentions in the universe we all know eventually we're going to give in, there's only so many times you can resist the biscuit tin.   The only thing to do is anticipate your demise and plan for it.  That's where these beetroot brownies come in.  Now I'm not going to sell these are a health food, even if I've tried to convince myself that they simply must contain one of my five a day.  What these brownies are good for is a nice hit of chocolate with around half the fat of a regular brownie.  Naughty but ever so slightly nicer.  

Just remember, this doesn't mean you can eat twice as much.  Naughty!

Beetroot Brownies

Ingredients:

500g pre-cooked beetroot

100g unsalted butter

250g good quality plain chocolate

1tsp vanilla extract

200g light brown sugar

3 large eggs

125g plain flour

25g cocoa powder

Method:

Heat oven to 175°C and line a 20cmx30cm baking tray with greaseproof paper, you can also use a disposable foil tray if you're lazy like me.  Place a small saucepan over a low heat and melt the butter, stir in your chocolate and heat slowly till all melted together, remove from heat and set aside.  

Pop your beetroot into a blender and whiz till smooth.  Pour in the chocolate and butter and give another quick whiz to blend everything together.  While getting your blend on mix the sugar, vanilla and eggs together in a stand mixer till creamy and fluffy.  Pour your chocolate mixture into the egg mixture and mix until everything is combined.  Stir through the flour and cocoa and pour the batter into your prepared tin.  Bake for 25 minutes until just set.  Allow to cool completely and cut into squares.  

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Pumpkin Pie Cheesecake Brownies

Where has the time gone, dear friends?! I certainly didn't intend to take a five month blogging hiatus, it just kinda happened.  To be perfectly honest I think I feel into the same trap many bloggers fall into, I became disillusioned.  Bigger and better blogs began popping up in my home city of Newcastle and I felt there was no longer room for my little Katiecakes.  Then I snapped back and thought screw it!  I'm reclaiming my corner of the internet and promise never to neglect it, or you again... that is if I still have any readers.

Halloween is almost upon us and what better way to get back into this blogging business than with a kick ass autumnal brownie adaption.  Sticking with my trusty brownie base I added a spiced pumpkin cheesecake layer studded with crunchy chopped pecans. 

You will need:

150g full fat cream cheese

1 large egg

200g caster sugar

220g canned pumpkin

1tbsp plain flour 

1tsp cinnamon

1/4 tsp nutmeg

handful of chopped pecans

250g good quality plain chocolate (70% solids are best)

250g unsalted butter

350g light brown sugar

5 large free range eggs

150g plain flour

Method:

Preheat the oven to 175C and line a 13" by 9" brownie pan with baking paper or do what I do and use a disposable foil tray!

First make your cheesecake layer.  In the bowl of an electric mixer fitted with the whisk attachment whisk together the cream cheese, sugar and egg.  Once the cheesecake is thick and creamy add the canned pumpkin, flour, cinnamon and nutmeg.  Whisk again and set aside while you make your brownies.

Melt the butter and chocolate together in a large saucepan over a low heat, stirring constantly to prevent the mixture catching.  Once the mixture is fully combined and smooth take the pan off the heat and add the sugar, mixing with a large balloon whisk.  Once sugar is combined whisk the eggs together in a large bowl and add to the brownie mixture, mixing till smooth. 

Pour half of the brownie batter into the prepared pan.  Drop spoonfuls of the cheesecake mixture on top and swirl together with a knife.  Pour the remaining brownie batter into the pan and top with more spoonfuls of cheesecake, swirling together when finished.  Sprinkle with the chopped pecans and bake for 30 - 40 minutes until the brownies are set with a slight wobble in the center.

Cool completely before serving.

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Chocolate Peanut Brownies

Brownies are one of those bakes I can whip up at a moments notice.  The ingredients are always to hand and they're just so flipping simple to throw together.  I've even got Kris in on the brownie making action, with just a swift text I can arrive home to the welcoming fug of brownies in the air.  It's gotten to the point that a simple brownie just doesn't do it for me any more, I need something special to really get my juices flowing.  I've tried everything but the kitchen sink stirred into that glossy, chocolatey batter but nothing quite beats these peanut butter brownies.  Especially since discovering Sainsburys have launched chocolate chip peanut butter!! This just got serious!

Not a fan of peanut butter, why not give Nutella a try in its place?  Or if you're feeling super naughty, try Marmite, just up the chocolate to 300g and lower the Marmite to 100g.  An acquired taste, some might say!

Chocolate Peanut Brownies

(cuts into 16 squares)

Ingredients

100g butter

200g plain chocolate

200g peanut butter

200g plain flour

200g light brown sugar

3 large eggs

1tsp baking powder

1tsp vanilla extract

Method

Preheat the oven to 160C.  Butter and line a 20cm square baking tin with baking parchment.

Melt the butter and chocolate together in a bowl over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water.  Add peanut butter to the melted chocolate and stir till smooth.  Beat the eggs, sugar and vanilla in a separate bowl and add the chocolate mixture, stirring to combine.

Whisk the flour and baking powder together before adding to the brownie batter.  Fold in the flour mixture taking care not to over mix, this will cause the brownie to become tough and cakey.

Place in the preheated oven for 30 minutes.  Allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.  Cut into bite sized pieces and dig in.

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