Armstrong - 10 deliciously decadent brownie recipes

10 deliciously decadent brownie recipes

Cool peppermint brownies

Hands on time:15 mins
plus cooling and setting
about 35min
Serves:About 16

Ingredients
200 g (7oz) butter, plus extra to grease 150 g (5oz) dark chocolate roughly chopped 275 g (10oz) light brown soft sugar 2 lg eggs
1 tsp vanilla extract
150 g (5oz) plain flour
few drops peppermint extract, to taste, optional icing sugar to decorate

Method
1
To make the brownie, preheat oven to 180C (160C fan) mark 4. Grease and line a 20.5cm (8in) square tin with baking parchment. In a large pan, gently heat the butter and chocolate until melted.

2
Take pan off the heat and mix in sugar, followed by the eggs and vanilla (the mixture will become smooth and glossy as you mix). Sift over the flour and stir in the peppermint (if using) until well combined. Pour the mixture into the tin and bake for 25-30min until a crust forms. Cool completely in tin.

3
Lift the brownie out of its tin and cut into 16 squares. Arrange the pieces on a wire rack set over a baking tray or board, dust with icing sugar and serve warm or at room temperature with vanilla ice-cream, if you like

Side note; if you don't like mint you could always swap peppermint for orange,vanilla or anything that you like really.

cheesecake brownies

Cooking Info

Hands on time:25 mins
Plus cooling and chilling
Cook time:40 mins
Approximately
Cuts into 16 squares

Ingredients
175 g (6oz) unsalted butter, chopped, plus extra to grease 125 g (4oz) dark chocolate (70% cocoa solids), chopped 300 g (11oz) caster sugar
3 medium eggs
100 g (3oz) plain flour

For the cheesecake layer

Ingredients
200 g (7oz) low-fat cream cheese
50 g (2oz) caster sugar
1 medium eggs
Seeds from 1 vanilla pod (or 1tsp vanilla bean paste)

Method
1
Preheat oven to 180C (160C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Whisk together the cheesecake layer ingredients until smooth, then set aside.

2
To make the brownie, melt the chocolate and butter in a large pan over a low heat, stirring occasionally. Take pan off heat and stir in the sugar and a pinch of salt. Mix in the eggs, one at a time, followed by the flour, until well combined.

3
Dollop on spoonfuls of the cheesecake layer, and run a skewer through the mix to marble.

4
Bake for 30-35min or until firm. Cool completely in tin before chilling for at least 2hr to set. Serve in squares (either chilled or at room temperature).

side note; you could add some some tinned sliced cherries to the chocolate mix for a tasty addition.

Marshmallow crisp brownies

Cooking Info

Hands on time:30 mins
Plus setting and chilling
Cook time:30 mins
Approximately
Cuts into 16 squares

Ingredients
75 g (3oz) unsalted butter, chopped, plus extra to grease 150 g (5oz) dark chocolate (70% cocoa solids), chopped 2 medium eggs
150 g (5oz) granulated sugar
75 g (3oz) plain flour
tsp baking powder

For the topping

Ingredients
100 g (3oz) white mini marshmallows 25 g (1oz) unsalted butter
200 g (7oz) milk chocolate, melted 40 g (1oz) Rice Krispies

Method
1
Preheat oven to 180C (160C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the chocolate and butter together in a pan over a low heat, stirring occasionally. Set aside to cool for 5min.

2
Meanwhile, beat eggs and sugar in a large bowl with a handheld electric whisk until pale and moussey - about 5min. Fold through melted chocolate mix. Sift over flour, baking powder and a pinch of salt, then fold through. Scrape into tin, then level and bake for 15-18min or until just set.

3
In a clean pan, melt marshmallows and butter over low heat until smooth, stirring frequently. Scrape over hot brownie (still in tin), and spread to level. Set aside for 30min.

4
When the marshmallow has set, spread melted milk chocolate over the top. Scatter over Rice Krispies and press in lightly. Chill to set. Allow to soften at room temperature for 10min before cutting into squares.

side note; for even more chocolate try chocolate crispies instead or even add marshmallows.

Low-fat brownies

Hands on time:20 mins
Plus cooling
Cook time:30 mins
Approximately
Cuts into 16 squares

Ingredients
50 ml (2fl oz) sunflower oil, plus extra to grease 250 g (9oz) dark chocolate (70% cocoa solids), chopped 4 medium eggs
150 g (5oz) light muscovado sugar
1 tsp vanilla extract
75 g (3oz) plain flour
tsp baking powder
1 tbsp cocoa powder
Handful fresh raspberries, optional

Method
1
Preheat oven to 180C (160C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). Lift bowl off the pan and set aside to cool slightly.

2
Beat eggs, sugar, vanilla, oil and a pinch of salt in a large bowl with a handheld electric whisk until pale and thick - about 5min. Sift over flour, baking and cocoa powders and cooled chocolate, then fold together with a large metal spoon.

3
Scrape mixture into the prepared tin, level and scatter over raspberries (if using). Bake for 20-25min or until set. Cool completely in tin before cutting into squares.

Side note; try other kinds of fruits if raspberries aren't your favourite.

Blondies

Cooking Info

Hands on time:15 mins
Plus cooling
Cook time:30 mins
Approximately
Cuts into 16 squares

Ingredients
150 g (5oz) unsalted butter, chopped, plus extra to grease 200 g (7oz) white chocolate, chopped 200 g (7oz) caster sugar
2 tsp vanilla bean paste or extract 3 medium eggs
200 g (7oz) plain flour
1 tsp baking powder
75 g (3oz) white chocolate chips (or use finely chopped white chocolate)

Method

1
Preheat oven to 180C (160C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the butter and 200g (7oz) chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water). Lift bowl off the pan and set aside to cool slightly.

2
Beat in sugar, vanilla and eggs until combined. Sift over flour and baking powder, then fold through most of the chocolate chips.

3
Scrape into tin, level and scatter over remaining chocolate chips. Bake for 20-25min or until just firm. Leave to cool in the tin, before cutting into squares

Side note; try a teaspoon of butterscotch flavour for an added treat.

Maple, bacon and pecan brownies

Cooking Info

Hands on time:25 mins
Plus cooling
Cook time:35 mins
Approximately
Cuts into 16 squares

Ingredients
4 rashers smoked streaky bacon
150 g (5oz) unsalted butter, chopped, plus extra to grease 75 ml (3fl oz) maple syrup
75 g (3oz) pecans, roughly chopped
225 g (8oz) light brown soft sugar
75 g (3oz) cocoa powder
2 medium eggs
60 g (2oz) plain flour

Method

1
Preheat grill to medium. Grill the bacon on a baking sheet until the fat is golden, then lay the rashers on kitchen paper to allow them to crisp up. Preheat oven to 180C (160C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment.

2
Snip or break the bacon into small pieces; put into a bowl with the maple syrup and pecans. Mix and set aside.

3
Put the butter and sugar into a large heatproof bowl and sift in the cocoa powder. Put bowl over a pan of barely simmering water (make sure the base of the bowl doesn't touch the water) and heat until the mixture is melted and smooth, stirring occasionally - initially it will look like the mixture won't come together, but it will. Lift the bowl off the pan and set aside to cool slightly.