These brownies were conjured up in a time of despair (… or perhaps genius), when all that seemed fit was to whip up a batch of gooey brownie mix, and throw in all my favourite treats.
It has taken me a while to feel confident to make consistent brownies – it’s just so difficult to judge if they’re over/ under done. But following my instructions below, these brownies are fool-proof!
It’s also completely up to you what you decide to throw into the mix – bourbons, oreos, kit kat, munchies, snickers – THE POSSIBILITIES ARE ENDLESS.
Please comment below with any questions/ queries you have, and I hope you enjoy devouring these brownies as much as I did ❤ Sofia xxx
- 115g butter, I like to use salted in brownies
- 225g caster sugar
- 60g cocoa, I use Bournville
- 115g plain flour
- 3 eggs
- 1 tsp. bicarb of soda
- pinch of salt
- 1 tsp. espresso/ coffee powder – you can make this by placing instant coffee powder in a food processor (this is optional but I find it gives good depth of flavour to the chocolate)
- 1 x packet of lotus biscuits (bourbons work too!)
- 1 packet of white chocolate chips
- 2 tubes of rolo
- Start by lining your tin with baking parchment/ grease proof paper. Pre-heat your oven to 190°C.
- Melt the butter in a microwave, or on the hob in a bowl over a pan of simmering water. Once its melted leave to cool slightly, and then add the sugar.
- Beat well until a sugary butter paste is formed.
- Sift the flour, cocoa, salt, bicarb of soda and espresso powder into the buttery mixture and beat. You should get a dry paste mixture at this stage.
- Next, beat in the eggs one at a time, to achieve a thick, velvety brownie mix!
- Add some cruhsed lotus biscuits, rolos and white chocolate chips to the batter itself.
- Place the mix into your baking tin with a spatula, and load on the remaining chocolate and biscuit.
- Place in the oven and bake for 25 minutes (I check after 20 mins just to check they look ok ❤ )
- After 25 minutes, turn the oven off and leave the brownies to cool in the tin within the oven for 20 minutes, and then take out – super tempting to take out and eat straight away, I know.
- Note – there should still be a slight wobble to the brownies when you take them out of the oven. They’ll firm up when cooling but still be nice and fudgey to eat mmmm…
Love, Sofia xoxoxo
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Thank you 💛☺️
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These look INSANE. You are inspired 😍 great photos too! Saving that recipe to try. Thanks for sharing x