I’ve already had two for breakfast.
THIS IS NOT A DRILL. I repeat, these are the best chocolate brownies I think I’ve ever made. YES.
I have tried SO many brownie recipes which claim they’re the best. More often than not they’re ok, but not special enough to keep returning to. Until I found a recipe online, tweaked slightly and viola, I finally have a staple brownie recipe I am super confident with.
If your dream brownie is thick, chewy around the edges, and gooey soft in the middle, then I urge you to give these a go. The fillings for these brownies are also SO crucial. M&M crispies have changed my life, how have I never had these before! Along with the chopped chunks of white lion bar (drools), the textures in these brownies are elevated with an added crisp caramel chew studded throughout the goo. The addition of blobs of biscoff and pb cups obviously just elevate the brownie even further up the stairway to chocolate heaven.
If you have any questions please don’t forget to comment below and I’ll get back to you asap! Enjoy xxx
- 135g plain flour
- 100g cocoa powder
- 250g caster sugar
- 200g soft muscovado sugar
- 1 tsp espresso powder
- 1/2 tsp salt
- 4 large eggs, free range
- 240g butter
- 2 tbsp. vegetable oil
- 1 small jar biscoff
- 120g pouch crispy M&M’s
- 4 peanut butter cups
- 2 white lion bars
- Start by pre-heating your oven to 180°C (fan). Grease an 8×8″ pan with butter, and line the base with a square of baking parchment.
- Pop your butter in a large bowl, and place in the microwave on high 30 second intervals until it melts.
- Let the butter cool slightly (2-3mins), and then add your sugars and oil to the bowl. Beat thoroughly for a few minutes until a homogenous mixture is formed.
- Add the eggs into the bowl, and beat again until incorporated.
- Sift the flour, cocoa powder, salt and espresso powder into the bowl and fold GENTLY – it is key to only fold until everything is JUST incorporated – to keep the brwonies nice and soft and fudgey.
- If you’ve managed to resist temptation, add in most of the M&M’s (saving some for decoration), chopped up peanut butter cup and lion bar.
- Pour your fudgey goodness into the baking tin.
- Finally add 4-5 teaspoon blobs of biscoff into the brownie mix, and cover over the top with the brownie mix to submerge it into the tin.
- Place into the middle of your oven and bake for 30-40 minutes until the edges turn darker, and the centre is only slightly wobbly.
- Remove from the oven and leave to cool completely until slicing – I left mine overnight wrapped in foil to make sure they set completely. I always think brownies taste best the day after they’re baked anyway 🙂
- Slice up and serve with a spoonful of biscoff and any left over chocolate you have.
Lots of love, Sofia xxx