Bailey's Brownies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Back in July I was heading to London to see Stray Kids play the BST festival at Hyde Park, and because their was a group of us going, I decided to bake us something. Looking through recipes online I decided to go with Jane's Patisserie's Baileys Brownies.

Let's get baking!

Ingredients:

Brownies

200g unsalted butter

200g dark chocolate, chopped

4 medium eggs

275g caster sugar

100ml Baileys

100g plain flour

50g cocoa powder

200g milk chocolate chips

Baileys Ganache

200g dark chocolate

200ml Baileys

Start off by pre-heating your oven t0 180C/160C Fan and line a 9" square baking tin with parchment paper.

Next melt together the butter and dark chocolate in a heatproof bowl over a pan of boiling water.

Leave the mixture to one side to cool to room temperature.

Next using and electric whisk or stand mixer, whisk together the eggs and caster sugar for a few minutes. Until the colour has turned pale, is very mousse like, and is double it's original volume of the amount of eggs and sugar.

Next pour in the cooled chocolate mix and all of your Baileys over the egg and sugar mixture and fold together carefully, as you don't want to knock the air out from the previous step.

Next add the cocoa power and flour and then fold it all together again, still being careful not to knock the air out.

Once combined, fold through the chocolate chips.

Pour the mixture into your prepared baking tin and smooth over. 

Bake in the oven for 25-30 minutes, until there is a slight wobble in the middle.

Once baked, leave in the tin to cool completely.

For the Baileys Ganache, put the dark chocolate and Baileys into a pan and heat on low, stirring often until smooth.

Spread the ganache onto the brownies and the set them in the fridge overnight for the best results.

This recipe is really easy to both follow and make, it's also a good recipe if like me you're not a big Baileys drinker and have some left over, especially at Christmas.

These brownies were really nice and fudgy, if like me you don't tend to drink much Baileys, you can taste it, but it works really well with the chocolate.

They also seemed to go down really well with the group I was with. I will definitely make them again, they're already on my list for possible bakes at Christmas.

If you would like to follow Jane's recipe, then head over to Baileys Brownies on the Jane's Patisserie website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Salted Caramel Brownies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I've never really been a fan of brownies, my go to bake is normally a blondie, but being a fan of salted caramel, I thought I'd give these Salted Caramel Brownies a go and see if my mind could be changed.

Let's get baking!

Ingredients:

250g butter

250g dark chocolate, broken into squares

2 tsp vanilla extract

225g salted caramel sauce or carnation caramel

1/2-1 tsp sea salt

300g caster sugar

4 large eggs

100g plain flour

50g cocoa powder

Start of by pre-heating the oven and greasing and lining a 22cm square cake/baking tin.

Melt the butter slowly in a medium sized pan and once melted, take off the heat and add the chocolate and stir in the vanilla extract. Stir it all together to melt the chocolate.

Measure out 200g of the tinned caramel and add the sea salt. Stir to loosen the caramel. You could even add a little more sauce for personal taste, I added 1 and a half tsp, but keep tasting after adding.

In a large bowl, beat the sugar, eggs and the remaining 25g of the caramel together until well blended.

Next stir in the melted butter and chocolate.

Next tip in the flour and cocoa powder and stir until everything is combined.

Pour half of the brownie mixture into into the lined tin.

Spoon half of the 200g salted caramel over the top of the brownie batter.

Pour over the remaining brownie batter on top, trying not to disturb the caramel layer.

Finally drizzle the remaining caramel over the top and swirl with the tip of a knife to create a marbled effect.

Bake in the oven for 40-45 minutes or until set on top - they should still have a slight wobble in the centre. Leave to cool completely in the tin before cutting into squares.

If you want your brownies to cut into neat squares, the best way to do this is to chill them overnight in the fridge. As soon as you take the slab out of the fridge, cut into squares with a very sharp knife. Don't use a sawing action - jus slice straight down into the chilled brownie.

I also added a little sprinkle of sea salt to the top of the brownie with a drizzle of salted caramel sauce.

I took this to a BBQ and it went down a treat, it was also a big hit with me and Skye too, they were really nice and fudgy. I'll definitely be baking these again, I don't know if I have a newfound love for brownies, but I definitely love these Salted Caramel Brownies. They were really easy and simple to make too.

If you would like to follow and check out the original recipe, the please head to Something Sweet Something Savoury's Salted Caramel Brownies Recipe.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Snickerdoodle Blondies

 Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

My last baking post was making Blondies, so I couldn't help but give Snickerdoodle Blondies a try, even if I don't know what Snickerdoodles are.

Let's get baking!

Ingredients:

227 g unsalted butter - melted and cooled until no longer warm to the touch

400 g granulated sugar

2 tbsp milk

2 large eggs

1/2 tsp vanilla extract (optional)

345 g plain flour

1 tsp baking powder

1/2 tsp cream of tartar

3/4 tsp salt

Topping:

3 tbsp granulated sugar

1 1/2 tsp ground cinnamon

Start off by preheating your oven to 175C/350F and then grease and flour or line with baking parchment a 13x9 pan, then set aside.

In a large bowl, combine the melted butter, sugar and milk, and stir well.

Next add in the eggs and the vanilla extract if using and stir until combined.

In a separate bowl, combine the flour, baking powder, cream of tartar and salt.

Stir the dry ingredients into the butter mixture until combined.

Next spread the batter evenly into your prepared pan and move on to preparing the topping.

In a small bowl, whisk together the granulated sugar and the ground cinnamon.

Sprinkle the sugar and cinnamon mixture over the blondie batter. Pop into the oven and bake for 25-28 minutes, or until a toothpick comes out clean or with moist crumbs when inserted into the middle.

Allow to cool and once cooled, cut into squares and enjoy.

This is another easy to follow recipe and this is a loved recipe and bake for both myself and Skye, they're are all the goodness of blondies, with the added flavour of cinnamon sugar. I've baked these a few times now and they always go down well, I've barely cut them into squares, when Skye has already got her hands on one or two of them. These also really remind me of the cinnamon sugar pretzels I like to buy from a pretzel place when I'm shopping, I'm also considering adding them to my Christmas bakes as I love cinnamon and cinnamon and Christmas pretty much go hand in hand.

If you would like to check out and follow the original recipe, the head over to Snickerdoodle Blondies from Sugar Spun Run. I have a long list of recipes I'd love to try from this website and I can't wait to do so.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye