Friday, 22 May 2015

Baileys Whisky Brownies

Following on from the good news of getting my PhD offer and finishing my exams, I have even more good news to share. I'm moving!!!! Such a simple thing and it would have had to have happened anyway at the end of June when my uni tenancy runs out but when you find a new house that you really want to go to, moving becomes something of an excitement. 
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
Admittedly I'm getting excited too early. I've only just started the tenancy application and I might not get it yet. But it's lovely and it felt right as soon as I saw it. So now I've fell in love with the house I want to out of this horrible down ASAP. Which means I want to get everything I'm taking packed into boxes and opened packets used up. These brownies are the result of that quest. 
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
For all the alcohol that I don't cosume because of not drinking, I make up for it by thinking of baking ideas for it instead. Whisky is probably my favourite spirit to add to cakes. It goes so well with chocolate don't you think? So when I ended up with a couple of tablespoons of whisky left in the bottle, a sample bottle of Baileys Chocolat Luxe and four chocolate eggs filled with whisky cream liqueur, marrying them together in a batch of super gooey brownies was the only answer.
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
These are the result. The amazign result. When I first bit into one a smug little smile crept over my face. I immediately looked forward to dropping them off at the soon-to-be-my-research-office and I was not disappointed. They went down a treat. Sumptuous and sweet, the hit of the chocolate and cocoa is the perfect carrier for the smoky kick of the whisky. The creaminess of the Baileys and the liqueur shines through, smoothly swirling around the generous chunks of chocolate sprinkled throughout.
Baileys Luxe Whisky brownies - ultra gooey and full of chocolate
I have a bit of a thing for brownies. It's hard to pick my favourite but these Baileys brownies are definitely up there. These Cadbury mini egg brownies are the twin to my celebratory caramel egg brownies. I've also made overloaded brownies and ones with courgettes and stuffed with Nutella. I even made myself a batch of peanut butter brownies to see myself through exam week. The results of that forray will beup soon enough but for now, I hope these will tide you over.


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Baileys Whisky Brownies
The perfect gooey chocolate brownie infused with whisky and Baileys Chocolat Luxe for a little devilish treat.
Ingredients
  • 85g butter
  • 4-6 (depending on size/preference) whisky cream liqueurs
  • 75g + 25g dark chocolate, chopped
  • 2 tbsp whisky
  • 50 ml Baileys Chocolat Luxe
  • 3 large eggs
  • 150g granulated sugar
  • 1 tsp vanilla extract
  • 30g cocoa
  • 100g plain flour
  • 100g milk chocolate, chopped
Instructions
1. Melt the butter, liqueurs and 75g dark chocolate together in the microwave. Stir in the whisky and Baileys then set aside to cool slightly.2.Set the oven to 170 C/150 C fan and line a 8" square tin with baking paper.3. Whisk the eggs with the sugar until frothy then whisk in the vanilla extract followed by the cooled melted chocolate mixture. Sift in the flour and cocoa and stir into the mixture with the milk chocolate and remaining dark chocolate until just combined. If you wish, save some of the chocolate to sprinkle on top of the brownies.4. Pour the mixture into the tin and bake in the preheated oven for 30-35 mins until a cake tester inserted into thecentre comes out with just a bit of gooey mixture on. Sprinkle on the reserved chocolate after 20 mins baking time.5. Cool fully on a wire rack then lift out and slice into pieces.


I'm sending these brownies off to CookBlogShare run by Lucy at Supergolden Bakes but this month hosted by Angela of Patisserie Makes Perfect. Also, to Karen at Lavender and Lovage who is hosting We Should Cocoa for Choclette at Tin and Thyme this month. The theme is vanilla and I always put vanilla in brownies.

Monday, 18 May 2015

Tomato Pesto Stuffed Cornbread Muffins

Exams are over. Yayyyyyy! But I still have work to do. Booooo. No really, they make us do exams then a couple of weeks later with have to do a presentation on our final year project with a poster session afterwards. Then after the poster session everyone gets very drunk on the beers and wine that are put out - except me because I don't drink. It's the most looked forward to event of the year. Even though I've still got work to do I'm extra enjoying writing this post because it's the first one I've been able to write for months without any guilt. And the goods are so worthwhile.
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
It took me a while to find a cornbread recipe I actually liked. At first they were either too dull or too sweet. The I found this skillet cornbread recipe from Crunchy Creamy Sweet. It was perfect and I couldn't wait to make it again. Except life and university got in the way. Now that I'm moving (yayyyyy!) I'm trying to use things up from my cupboards and with a packet of polenta open I thought it was the perfect opportunity. I also discovered how much I like Asda own brand tomato and ricotta pesto so that needed using up too before I ate the entire jad with a spoon. I know. I'm disgusting.
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
Hopefully you'll forgive me because I brought you these incredibly easy and quick to bake muffins. The morning I made them I ate too for breakfast. Well, I couldn't just leave on in the tin, sliced in half after the photos could I?
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
Perfect baked fresh for breakfast or as a handy snack these muffins could replace a sandwich at lunchtime or sit happily alongside a bowl of soup. Bite through the thin and crisp crust and you will be rewarded by a delightfully soft golden yellow crumb with a hint of texture from the polenta. Soon you will reach the core where a herby pocket of rich and creamy pesto awaits. You had best reach for another because you'll finish the first off far too quickly. Bland is not a word that can be applied here.
Tomato Pesto Stuffed Cornbread Muffins - perfect for breakfast, lunch, snack or with a bowl of soup.
Any pesto would work as a filling for these muffins. I simply went with what I was enjoying at the time. I'm extra pleased they are carrying on from the success of my other savoury muffins. Next time I think I'll make them as a whole skillet cornbread bake so I get extra pesto because why not?


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Tomato Pesto Stuffed Cornbread Muffins
Soft and full of flavour, these cornbread muffins hide pockets of a creamy, tangy tomato pesto. Perfect for breakfast or a snack, with soup or salad.
Ingredients
  • 125g plain flour
  • 150g polenta (or cornmeal)
  • 15g sugar
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 1 large egg
  • 60 ml oil
  • 240 ml buttermilk (or mix 2 tsp vinegar with milk)
  • 12 tsp tomato pesto
Instructions
1. Set the oven to 200 C/180 C fan and line a muffin tray with paper muffin cases.2. Sift together the flour, polenta, sugar, baking powder, bicarbonate of soda and salt. In a jug, whisk together the the egg, oil and buttermilk. Stir the wet into the dry until just combined. A little lumpy is fine.3. Divide the mixture between the cases, reserving about 1/4. Make a slight dip in the centre of each muffin and add 1 tsp of pesto. Carefully cover with the remaining micture.4. Bake in the preheated oven for 15-18 mins. Carefully remove each muffin from the tray and place on a wire rack to cool.
I'm sharing these muffins with Simply Eggcellent run by Dom at Belleau Kitchen - the theme this month is Savoury. The Biscuit Barrel Challenge is themed Party and as much as I love sweet things, even I'll acknowledge that parties need savoury snacks too. Alexandra from The Lass in the Apron has done such a fantastic job hosting for me while I finished my degree that I'm going to feel like I'm stealing the reins back next month! I'm also sending them off to Elizabeth's No Waste Food Challenge at Elizabeth's Kitchen Diary. I needed to use the jar up that was unopened in my cupboard because I'm moving soon and these muffins were inspired by my clear out.

Sunday, 10 May 2015

New Method Chocolate Chip Cookies

These cookies were an accident. Not the most enticing start to a blog post but it's true. Which makes me extra pleased to report that they are in fact wonderful.
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
I set out to make these cookies from Handle the Heat. Sometimes I want to bake so many things that I don't know what to bake. However, this recipe caught my eye as soon as it popped into my email inbox, so much so that I knew I had to bake them. After breakfast I headed into the kitchen. Aaaaaand forgot to put the sugar in.
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
 Yep, that's right. I accidentally created a low sugar chocolate chip cookie that tastes beautiful. I didn't forget the honey or the molasses that I use to make my oown brown sugar instead of buying it so there is still some sweetness. The generous chunks of milk and dark chocolate add to that too so you won't miss the sugar in the slightest. Tessa describes her cookie recipe as a digestive biscuit in chewy chocolate chip cookie form and that is exactly what I was reminded of at my first bite.
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
These cookies have a slightly crisp edge with a soft, deliciously tender inside that practically melts in your mouth. They stay soft and yielding too, making you return again and again for another portion of delight. The flavour is sublime - using a well flavoured honey only adds to that while the little bit of molasses adds a touch of caramel which I will never, ever argue with. Then the chocolate. Hand cut chunks prevail throughout as little pockets of sweet and creamy rewards while more sit invitingly on top. 
Soft baked Chocolate Chip Cookies with the flavour of a digestive biscuit. Wonderfull and low sugar!
Are you a dark chocolate digestive fan or a milk chocolate lover? I used to only touch dark chocolate digestives but I'm being slowly turned towards milk, making the combination I used here perfect. Use whatever chocolate prefer - white would be good too. What's more, these cookies are egg free so will cater to a group of people who normally miss out on such treats. Whatever your diet, I reckon it's time to put the kettle on.


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New Method Chocolate Chip Cookies
Imagine a soft baked chewy chocolate chip cookies crossed with a digestive biscuit and you've got these cookies in one. Hand cut the chocolate for large chunks in eat bite. As an added bonus they are low sugar too!
Ingredients
  • 310g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 115g cold butter, cubed
  • 4 tbsp milk
  • 4 tbsp honey
  • 1 tsp molasses
  • 1 tsp vanilla extract
  • 200g your favourite chocolate, chopped
Instructions
1. Sieve together the flour, bicarbonate of sida and cinnamon. Rub in the butter until it looks like breadcrumbs. Mix together the honey, molasses, milk and vanilla then pour into the flour/butter. Mix together until combined evenly then stir in the chocolate. 2. Squeeze the dough together into a disc and wrap in cling film. Place in the fridge for at least 2 hours.3. After at least two hours, set the oven to 180 C/160 C fan and line a baking sheet with baking paper. Roll the dough into balls and place on the baking sheet, pressing down slightly. My cookies weighed about 35g each.4. Bake in the preheated oven for 12 minutes then remove from the oven, waiting a few minutes for the cookies to firm up before transferring to a wire rack. Cool the baking sheet and bake the rest of the cookie dough as before.


I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes. Also to Bookmarked Recipes run by Jacqueline from Tinned Tomatoes because I wanted to bake them as soon as I saw them.

Thursday, 7 May 2015

Speculaas Spiced Cupcakes

Exams are looming. I know I keep repeating this fact but it's pretty much all I'm thinking about right now. Which means it's almost time for graduation and then freedom!!!!! Of course all this means I shouldn't be writing a blog post but seeing as I'm frequently awake at stupid times I keep doing little bits here and there. Well I might as well make the most of my time if my body won't use it for sensible things like sleeping, hadn't I?
Speculaas Spiced Cupcakes aka Speculoos, Biscoff or Cookie Butter
These cupcakes are another of the things I had on the list of cakes to bake that I wrote while studying the melting point of my compound. Talk of cake is not excluded from the lab. In fact, the lab is the perfect time to talk about cake. Well, it is in my lab. The other chemists in there has better get ready for the next three years.
Speculaas Spiced Cupcakes aka Speculoos, Biscoff or Cookie Butter
I've actually had the idea for these in my head since I made these speculaas spiced shortbread biscuits. I wanted something simple to really show off the flavour of the spices. It had to be quick  too because my time is really limited so I went for the all in one sponge method. The results were perfect. Light and airy, the tender soft pillow of sponge provides a delicate base to show off the aromatic mix of spices that is characteristic of speculaas. The dreamy buttercream is whipped to a fluffiness unrivalled by other frostings. It allows the spices to ride through in a sultry manner to complement the cupcake underneath.
Speculaas Spiced Cupcakes aka Speculoos, Biscoff or Cookie Butter
I admit that I had to explain several times to the people in the lab what speculaas actually is. I'm afraid it didn't quite sink in. They were probably paying more attention to the fact that there was cake available. No matter, these spiced cupcakes went down a treat - proof that I can actually bake things that don't contain chocolate! I was told the next day that everyone loved them so really, why would I ask for more.


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Speculaas Spiced Cupcakes
Wonderfully soft sponge spiced with the authentic speculaas spice blend and topped with a perfectly light and fluffy caramel spiced buttercream. Made using the super quick all in one method, these will go down a treat.
Ingredients
For the cupcakes:
  • 175g tub margarine or softened butter
  • 175g caster sugar
  • 175g plain flour
  • 2 tsp baking powder
  • 1 tbsp Speculaas spice mix
  • Splash of milk
For the buttercream:
  • 60g butter, softened
  • 0.25 tsp molasses
  • 150g icing sugar
  • 1 tbsp Speculaas spice mix
  • 2 tbsp milk
Instructions
1. Set the oven to 180 C/160 C fan and place 12 cupcake cases into a muffin tray.2. Place all the cupcake ingredients into a bowl and mix together until smooth and just combined3. Divide the mixture between the cases and bake for about 18-20 mins until a cake tester inserted into the centre of a cupcake comes out clean. Remove from the oven and carefully remove the cupcakes from the tray to a wire rack to cool completely.4. For the buttercream, beat the butter until pale and creamy then beat in the molasses. Sieve the icing sugar and spices into the bowl in portions, mixing in between each addition. Mix in the milk then continue to mix until the buttercream is light and fluffy.5. Spread or pipe the buttercream onto the cupcakes and decorate if you wish.


I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes. The Spice Trail run by Vanesther at Bagers & Mash has the theme of spice mixes this month so these cupcakes are perfect for it. Speculaas spices come from the Netherlands which is a country in the Eurovision song contest so is perfect for Treat Petite this month hosted by Stuart from Cakeyboi, who alternates with Kat from The Baking Explorer.

Thursday, 30 April 2015

Malted Chocolate Easter Naked Cake

I know, I know, Easter has come and gone. Look at it this way, I'm either a bit late or very, very early. Either way, does it really matter when there is cake involved?
Malted Chocolate Easter Naked Cake full of flavour. Made with Cadbury mini eggs and Ovaltine
I've been revising hard. As hard as someone who gets distracted easily can. But I needed both a rest and a slice of cake so I did what I unusually do in these circumstances. I scoured Pinterest, my recipe books and finally my huge file of recipe clippings until this one caught my eye.
Malted Chocolate Easter Naked Cake full of flavour. Made with Cadbury mini eggs and Ovaltine
It was quick, easy, FULL of chocolate, gave me chance to make something Eastery and it satisfied the feeling I had to make a naked cake. I feel slightly wrong saying I wanted to bake a naked cake but It's the truth. They are made for me and my lack of desire to learn how to decorate cakes properly.
Malted Chocolate Easter Naked Cake full of flavour. Made with Cadbury mini eggs and Ovaltine
The all in one method makes this cake wonderfully quick. The malt flavour stands proudly in the background pushing the chocolate sponge to a rich and creamy state. So soft and yielding are the cake layers you will want to sink into them, safe in the knowledge you are in the most delicious of surroundings. The chocolate malt buttercream inside and again on top makes for the perfect contrast. Smooth and reliable, there to turn to for confirmation that this cake really does taste this good. Decorate with whatever chocolates you fancy and as much of it as possible.
The addition of boiling water makes it almost fudge like in texture. Stick with me and just go with it. You will be well rewarded.

Malted Chocolate Easter Naked Cake
Cuts into about 12 slices
A well rounded chocolate cake with a malted milky sweetness filled and topped with malt chocolate fudge buttercream and finished with Cadbury mini eggs. Made using the super quick all in one method.









Ingredients
For the cake:
  • 175g tub margarine or butter, softened
  • 175g caster sugar 
  • 3 large eggs
  • 175g plain flour
  • 2 tsp baking powder
  • 25g cocoa powder
  • 50g Ovaltine
  • 4 tbsp milk
  • 1 tsp vanilla extract
For the buttercream and decoration:
  • 125g butter, softened
  • 200g icing sugar
  • 50g Ovaltine
  • 25g cooa powder
  • 2 tbsp boiling water
  • 1 sharing bag of Cadbury mini eggs
Instructions
1. Set the oven to 180 C/160 C fan and grease/line two 7" or 8" round cake tins.
2. Place all the the cake ingredients into a bowl and mix with an electric mixture until smooth and just combined.
3. Divide the mixture between the two tins and level off. Bake for about 25 mins until a cake tester inserted into the centre comes out clean. Remove from the oven and cool for 5 mins then turn out onto a wire rack to cool completely.
4. For the buttercream, beat the butter until creamy and very soft. Sieve in portions of the icing sugar, cocoa powder and Ovaltine, mixing between each addition. Add the boiling water and mix again until combined. Continue mixing until the buttercream is soft and fluffy, or the texture you prefer it.
5. Place one cake on a plate and spread half of the buttercream on top. Spread the remaining buttercream on the other cake then place on top of the first layer so the two buttercream layers are not touching. Decorate with the Cadbury mini eggs.

I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes and Bake of the Week run by Helen from Casa Costello. Also, Love Cake run by Ness at JibberJabberUk where the theme for May is Colour Me Pretty. The link is a little tenuous but I do think the pastel colours of the Cadbury Mini Eggs seen altogether is very pretty.

Tuesday, 21 April 2015

Double Chocolate Aero Bubbles Cookies

It's April. My exams start on May 11th. The ones which decide what degree classification I get after four years of battling chemistry. This means I should be revising. But hey, I made cookies instead!
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
Of course I made cookies. I'm an excellent procrastibaker and I needed to at least try and relax. I also needed something really chocolatey that I could keep reaching for. Over and over. Anything to get me through the next couple of months. May 29th is when it is all over people. Watch this space!
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
These cookies were the result of finding some sharing bags of Aero bubble reduced. Not the usual mint ones but the rare milk and white chocolate Asro bubbles. Of course, I had to buy a couple of bags to add to my stash. I had intended to use them as decoration for some marble cupcakes but then I got upset so ate one bag. I can't remember what over but at a guess it was probably over my dissertation. The relief I felt when I clicked submit was immense. 
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
So these cookies. I've been here before with a mint Aero bubbles version. These though are something else. Each bite is met with the slightest resistance from the outer shell of crunchiness that is wished for in the best cookies. On reaching the sumptuously chewy core you are met with an intense chocolate hit with just enough sweetness to balance the sweet and creamy white chocolate, the Aero bubbles adding a layer of fun pleasure to a grown up chocolate cookie.
Soft baked Double Chocolate Aero Bubbles Cookies with a fudge like centre.
I know an office of scientists that would have enjoyed these. Trouble is, they never made it that far.

Double Chocolate Aero Bubbles Cookies
Makes 18 ish cookies
Crisp on the outside with a soft and chewy fudge like interior these cookies are deeply chocolatey and packed full of the rare milk and white chocolate Aero bubbles.










Ingredients
For the cupcakes:
  • 115g butter
  • 190g sugar
  • 1 heaped tsp molasses
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 0.75 tsp bicarbonate of soda
  • 175g plain flour
  • 45g cocoa powder
  • 230g Aero bubbles (2 sharing bags)
Instructions
1. Melt the butter with the sugar and molasses in the microwave and set aside to cool slightly.
2.Mix in the egg, then egg yolk, then vanilla. Sift in the bicarbonate of soda, plain flour and cocoa and stir together until the dry ingredients are almost incorporated.
3. Crush the Aero bubbles so some are in small pieces and some are still whole. Mix into the cookie dough, reserving a few to go on top of each cookie if you wish.
4. Set the oven to 180 C/160 C fan and line a baking sheet with baking paper. Place balls of cookie dough on the tray, making them reasonably tall. Don't have more than 12 cookies on each tray.
5. Bake in the preheated oven for 10-12 mins, depending on how soft you prefer your cookies - tey will look underdone. Mine weighed about 35g each and I baked them for 10 mins. Leave on the baking tray for a few mins then carefully remove to a wire rack. Divide the rest of the dough into balls and repeat. If you've saved some Aero bubbles pieces, gently press them into the warm cookies now.

I'm sharing these cookies with CookBlogShare run by Lucy at Supergolden Bakes and Bake of the Week run by Helen from Casa Costello. Also, Tea Time Treats where the theme is chocolate this month. Karen from Lavender and Lovage alternates as host with Janie from The Hedgecombers. My use of Aero bubbles makes them suitable for the candy themed Biscuit Barrel too. Alexandra from The Lass in the Apron is hosting for me while I finish of my degree and I couldn't be more grateful.

Monday, 6 April 2015

Mini Galaxy Caramel Egg Brownies

What would you do to celebrate something you have been hoping for and working towards finally coming off? An evening at the pub? A meal out? If you're anything like me then you will get in the kitchen and bake. And hence the reason for these ultra gooey, massively chocolately brownies, topped of course with Easter chocolate. Because why not. It's a celebration after all. 
Ultra gooey brownies with a Mini Galaxy Caramel Egg in each piece
So the big announcement. Most of you know I'm in the final year of a MChem degree and so I should be frantically looking for jobs in between trying to cram as much information into my head as possible. Well I don't need to look for jobs because in September I'll be starting a PhD!!!!! I'll be working on organic total product synthesis in the same research group that I did my final year project with. The PhD project I've got is really interesting (and even more confusing) and I'm so pleased I was offered it. Quite why I want to go through the stress again that I experience while writing my dissertation, only a thousand times worse, I don't know. But there will be cake involved - I know that for certain.
Ultra gooey brownies with a Mini Galaxy Caramel Egg in each piece
These brownies are an adaptation of my favourite ever brownie recipe which I also based these Overloaded Brownies on as well as these Mini Creme Egg Brownies. I've also made brownies with and mayonnaise, some with courgettes and a Nutella surprise, and I'll never forget the gluten free five ingredient brownies I made last year. These brownies though, these may just be my new favourites.
Ultra gooey brownies with a Mini Galaxy Caramel Egg in each piece
Wickedly indulgent and packed full of dark chocolate, a mini Galaxy caramel nestles on top of each square amongst a smattering of chopped white chocolate. Sweet yet not sickly, just sinfully good. The most gooey brownie you will experience and highly appreciated by all. Here's to the next three years of Chemistry.


Mini Galaxy Caramel Egg Brownies


Makes 16 small brownies
Incredibly gooey and deliciously rich, each brownie is finished off with a Galaxy caramel egg. A good way to use up Easter chocolate!









Ingredients
  • 16 mini Galaxy caramel eggs, unwrapped and put in the freezer at least a few hours before baking
  • 125g dark chocolate, chopped
  • 85g butter
  • 175g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100g plain flour
  • 0.5 tsp baking powder
  • 30g cocoa powder
  • 50g white chocolate chopped
Instructions
1. Set the oven to 170 C/150 C fan and line an 8" square tin with baking paper.  
2. Melt the dark chocolate with the butter in a microwave or over a pan of simmering water. Set aside to cool to room temperature.
3. In a large bowl, whisk the eggs and sugar together until combined and foamy then whisk in the vanilla. Stir in the cooled chocolate/butter mixture then sift in the flour, baking powder and cocoa powder. Stir together until only just combined.
4. Pour into the tin and level off. Bake in the preheated oven for 20 mins then remove from the oven and quickly place a caramel egg where each piece will be, avoiding where you will cut. Press down slightly. Scatter over the white chocolate and return to the oven for 15 to 20 mins. A cake tester inserted into the centre should come out with gooey crumbs on it. 
5. Cool on a wire rack completely before removing from the tin and slicing.


Of course, I want to share these brownies with as many people as possible. First, CookBlogShare run by Lucy at Supergolden Bakes. The AlphaBakes challenge is welcoming B bakes this month, currently hosted with Caroline from Caroline Makes alternating with Ros, The More Than Occasional Baker. Treat Petite for April is hosted by Kat, The Baking Explorer who shares duties with Cakeyboi Stuart. The these is spring so these brownies, a perfect way to use up Easter chocolate, should fit the bill. Karen from Lavender and Lovage has chosen the theme for Tea Time Treats as chocolate so this entry goes without saying. Her co-host is Janie from The Hedgecombers. And of course, The Biscuit Barrel, which is currently being hosted by Alexandra from The Lass in the Apron while I finish off my degree. Alexandra is doing a fantastic job at hosting for me so please, please go over and say hi and scour her inventive recipes.