Little extras Prefer a brownie to a blondie? Go for our easy recipe, right, plus try our clever spins on these classic bakes SMART SERVES
Plain and simple If you have leftover blondies or brownies, warm them in the microwave for 20 seconds and serve with a scoop of ice cream and a drizzle of caramel sauce.
Rocky road sundae Serve crumbled brownies or blondies in a sundae glass with mini marshmallows, crushed digestive biscuits, chocolate ice cream and chocolate sauce.
Brownie cheesecake Make a tray of brownies in a deep square cake tin. Cream two 300g tubs of full fat soft cheese with 120g caster sugar and the juice and zest of 2 lemons. Fold in 300ml whipped double cream. Spread over the cooled brownie base and chill for at least 4 hours or until firm. Cut into squares.
FLAVOUR TWISTS
Black Forest The classic flavour combination gets a brownie makeover: stir in 3 tbsp Kirsch (from a jar of black cherries steeped in Kirsch) when you add the vanilla in our chocolate brownie recipe (right). Then stir 100g drained cherries into the mixture just before pouring into the tin.
Rum and raisin For a grown-up twist, swap the marshmallows in Joan’s blondie recipe for raisins. Add a splash of rum and a spoonful of icing sugar to double cream, whip and serve.
Salted caramel Poke small holes into warm blondies or brownies and drizzle over gently heated ready-made salted caramel sauce. Allow to soak in, then serve with an extra trickle if you like. A real crowd-pleaser!
E A S Y B RO W N I E S Everyone will love these tasty bite-size treats. Makes 36 V Takes 35 mins, plus cooling Cost per serve 8p 175g butter, plus extra for greasing 200g milk chocolate, broken into pieces 225g light soft brown sugar 2 eggs 1 tsp vanilla extract (optional) 100g plain flour 30g cocoa powder
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm square baking tin and line with nonstick baking paper. 2 Put the butter and 150g chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often, until completely melted. Remove and set aside to cool a little. 3 Put the sugar, eggs and vanilla (if using) in a separate bowl and whisk to combine. Stir in the cooled chocolate, then sift in the flour and cocoa. Add the remaining chocolate; mix well. 4 Pour the mixture into the lined tin and bake for 20-25 minutes, until a thin crust forms on the surface with a slight wobble. 5 Remove from the oven and leave to cool in the tin for 30 minutes, before transferring to a wire rack to cool completely. Cut into 36 squares and chill until ready to serve. Enjoy cold from the fridge, at room temperature or warmed in the microwave for 10 seconds. Each brownie contains Energy
Fat
435kJ 104kcal 5%
6g 9%
Saturates
Sugars
Salt
4g 9g <0∙1g 18% 10% 1%
of the reference intake. See page 106. Carbohydrate 12g Protein 1g Fibre 1g
Hazelnut and cranberry Try adding a small handful of hazelnuts and cranberries to the blondie batter for a gorgeously nutty and fruity hit.
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