White Chocolate, Rolo + Biscoff Brownies

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.

Unknown-5

Brownie jenga

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!

Unknown-6

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.

Unknown-4

Please comment below with any questions/ queries you have, and I hope you enjoy devouring these brownies as much as I did ❤ Sofia xxx

 

Unknown

Ingredients

  • 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

Method 

  1. Start by lining your tin with baking parchment/ grease proof paper. Pre-heat your oven to 190°C.
  2. 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.
  3. Beat well until a sugary butter paste is formed.
  4. 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.
  5. Next, beat in the eggs one at a time, to achieve a thick, velvety brownie mix!
  6. Add some cruhsed lotus biscuits, rolos and white chocolate chips to the batter itself.
  7. Place the mix into your baking tin with a spatula, and load on the remaining chocolate and biscuit.
  8. Place in the oven and bake for 25 minutes (I check after 20 mins just to check they look ok ❤ )
  9. 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.
  10. 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…
Unknown-3

If only Baloo ❤

Love, Sofia xoxoxo

Advertisements

5 thoughts on “White Chocolate, Rolo + Biscoff Brownies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s