10 deliciously decadent brownie recipes

Cool peppermint brownies

Hands on time:15 minsplus cooling and settingabout 35minServes:About 16

Ingredients•200 g (7oz) butter, plus extra to grease •150 g (5oz) dark chocolate roughly chopped •275 g (10oz)light brown soft sugar •2 lg eggs •1 tsp vanilla extract •150 g (5oz) plain flour •few drops peppermint extract, to taste, optional •icing sugar to decorate

Method1 To make the brownie, preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in)square tin with baking parchment. In a large pan, gently heat the butter and chocolate until melted.

2 Take pan off the heat and mix in sugar, followed by the eggs and vanilla (the mixture will becomesmooth and glossy as you mix). Sift over the flour and stir in the peppermint (if using) until wellcombined. Pour the mixture into the tin and bake for 25-30min until a crust forms. Cool completely intin.

3 Lift the brownie out of its tin and cut into 16 squares. Arrange the pieces on a wire rack set over abaking tray or board, dust with icing sugar and serve warm or at room temperature with vanilla ice-cream, if you like

Side note; if you don't like mint you could always swap peppermint for orange,vanilla or anything thatyou like really.

cheesecake brownies

Cooking Info

Hands on time:25 minsPlus cooling and chillingCook time:40 minsApproximatelyCuts into 16 squares

Ingredients

• 175 g (6oz) unsalted butter, chopped, plus extra to grease • 125 g (4oz) dark chocolate (70% cocoasolids), chopped • 300 g (11oz) caster sugar • 3 medium eggs • 100 g (3½oz) plain flour

For the cheesecake layer

Ingredients• 200 g (7oz) low-fat cream cheese • 50 g (2oz) caster sugar • 1 medium eggs • Seeds from 1 vanilla pod (or 1tsp vanilla bean paste)

Method1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin withbaking parchment. Whisk together the cheesecake layer ingredients until smooth, then set aside.

2 To make the brownie, melt the chocolate and butter in a large pan over a low heat, stirringoccasionally. Take pan off heat and stir in the sugar and a pinch of salt. Mix in the eggs, one at a time,followed by the flour, until well combined.

3Dollop on spoonfuls of the cheesecake layer, and run a skewer through the mix to marble.

4Bake for 30-35min or until firm. Cool completely in tin before chilling for at least 2hr to set. Serve insquares (either chilled or at room temperature).

side note; you could add some some tinned sliced cherries to the chocolate mix for a tasty addition.

Marshmallow crisp brownies

Cooking Info

Hands on time:30 minsPlus setting and chillingCook time:30 minsApproximatelyCuts into 16 squares

Ingredients•75 g (3oz) unsalted butter, chopped, plus extra to grease •150 g (5oz) dark chocolate (70% cocoasolids), chopped •2 medium eggs •150 g (5oz) granulated sugar

•75 g (3oz) plain flour •½ tsp baking powder

For the topping

Ingredients• 100 g (3½oz) white mini marshmallows • 25 g (1oz) unsalted butter • 200 g (7oz) milk chocolate, melted • 40 g (1½oz) Rice Krispies

Method1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin withbaking parchment. Melt the chocolate and butter together in a pan over a low heat, stirringoccasionally. Set aside to cool for 5min.

2 Meanwhile, beat eggs and sugar in a large bowl with a handheld electric whisk until pale andmoussey - about 5min. Fold through melted chocolate mix. Sift over flour, baking powder and a pinchof salt, then fold through. Scrape into tin, then level and bake for 15-18min or until just set.

3 In a clean pan, melt marshmallows and butter over low heat until smooth, stirring frequently. Scrapeover hot brownie (still in tin), and spread to level. Set aside for 30min.

4 When the marshmallow has set, spread melted milk chocolate over the top. Scatter over RiceKrispies and press in lightly. Chill to set. Allow to soften at room temperature for 10min beforecutting into squares.

side note; for even more chocolate try chocolate crispies instead or even add marshmallows.

Low-fat brownies

Hands on time:20 minsPlus coolingCook time:30 minsApproximatelyCuts into 16 squares

Ingredients•50 ml (2fl oz) sunflower oil, plus extra to grease •250 g (9oz) dark chocolate (70% cocoa solids),chopped •4 medium eggs •150 g (5oz) light muscovado sugar •1 tsp vanilla extract •75 g (3oz) plain flour •½ tsp baking powder

•1 tbsp cocoa powder •Handful fresh raspberries, optional

Method1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin withbaking parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water(make sure the base of the bowl doesn't touch the water). Lift bowl off the pan and set aside to coolslightly.

2 Beat eggs, sugar, vanilla, oil and a pinch of salt in a large bowl with a handheld electric whisk untilpale and thick - about 5min. Sift over flour, baking and cocoa powders and cooled chocolate, thenfold together with a large metal spoon.

3 Scrape mixture into the prepared tin, level and scatter over raspberries (if using). Bake for 20-25minor until set. Cool completely in tin before cutting into squares.

Side note; try other kinds of fruits if raspberries aren't your favourite.

Blondies

Cooking Info

Hands on time:15 minsPlus coolingCook time:30 minsApproximatelyCuts into 16 squares

Ingredients•150 g (5oz) unsalted butter, chopped, plus extra to grease •200 g (7oz) white chocolate, chopped•200 g (7oz) caster sugar •2 tsp vanilla bean paste or extract •3 medium eggs •200 g (7oz) plain flour •1 tsp baking powder •75 g (3oz) white chocolate chips (or use finely chopped white chocolate)

Method

1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin withbaking parchment. Melt the butter and 200g (7oz) chocolate in a heatproof bowl set over a pan ofbarely simmering water (make sure the base of the bowl doesn't touch the water). Lift bowl off thepan and set aside to cool slightly.

2 Beat in sugar, vanilla and eggs until combined. Sift over flour and baking powder, then fold throughmost of the chocolate chips.

3 Scrape into tin, level and scatter over remaining chocolate chips. Bake for 20-25min or until justfirm. Leave to cool in the tin, before cutting into squares

Side note; try a teaspoon of butterscotch flavour for an added treat.

Maple, bacon and pecan brownies

Cooking Info

Hands on time:25 minsPlus coolingCook time:35 minsApproximatelyCuts into 16 squares

Ingredients•4 rashers smoked streaky bacon •150 g (5oz) unsalted butter, chopped, plus extra to grease •75 ml (3fl oz) maple syrup •75 g (3oz) pecans, roughly chopped •225 g (8oz) light brown soft sugar •75 g (3oz) cocoa powder •2 medium eggs •60 g (2½oz) plain flour

Method

1 Preheat grill to medium. Grill the bacon on a baking sheet until the fat is golden, then lay the rasherson kitchen paper to allow them to crisp up. Preheat oven to 180°C (160°C fan) mark 4 and lightlygrease and line a 20.5cm (8in) square tin with baking parchment.

2 Snip or break the bacon into small pieces; put into a bowl with the maple syrup and pecans. Mix andset aside.

3 Put the butter and sugar into a large heatproof bowl and sift in the cocoa powder. Put bowl over a panof barely simmering water (make sure the base of the bowl doesn't touch the water) and heat until themixture is melted and smooth, stirring occasionally - initially it will look like the mixture won't cometogether, but it will. Lift the bowl off the pan and set aside to cool slightly.

4 Beat the eggs, one at a time, into the chocolate mixture. Sift over the flour and beat vigorously untilthe mixture is shiny and smooth. Stir in most of the bacon mix.

5 Scrape the chocolate mixture into the prepared tin, level and scatter over the remaining baconmixture. Bake for 20-30min or until set. Leave the brownie to cool completely in tin before cuttinginto squares.

peanut butter brownies

Cooking Info

Hands on time:15 minsplus coolingCook time:40 minsCuts into 16 (or fewer larger pieces!)

Ingredients•175 g butter, chopped, plus extra to grease •125 g dark chocolate, roughly chopped •250 g lightbrown soft sugar •2 medium eggs •125 g plain flour •25 g cocoa powder

For the peanut butter marble

Ingredients• 25 g unsalted butter, melted • 40 g icing sugar, sifted • 100 g smooth peanut butter • ½ tsp vanilla extract

Method1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) square tin with bakingparchment. To make the brownie, melt butter and chocolate (stirring frequently) in a large pan untilmelted and smooth. Take off the heat and stir in sugar, then the eggs. Sift over the flour and cocoapowder and mix to combine. Set aside.

2 In a medium bowl, mix together the ingredients for the peanut butter marble.

3 Spoon about one-third of the chocolate mixture into the tin and spread to level. Dollop over a fewspoonfuls of peanut mixture. Top with remaining chocolate mixture and spread to level. Drop more

peanut spoonfuls on top, then tap the tin down firmly on a surface to release any air bubbles. Finally,run a knife or skewer through the mixture to marble it.

4 Bake for 35min until a solid crust has formed. Leave to cool completely in tin before lifting out.Slice.

Side note; use chunky peanut butter for added crunch.

Chocolate brownie cookies

Prep:20minCook:12minReady in:32minServes: 72

Ingredients

85g best-quality cocoa powder 400g caster sugar 125ml vegetable oil 4 eggs 2 teaspoons vanilla extract 250g plain flour 2 teaspoons baking powder 1/2 teaspoon salt 60g icing sugar

Method

1In a medium bowl, mix together cocoa, caster sugar and vegetable oil. Beat in eggs one at a time, thenstir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Coverdough, and chill for at least 4 hours.

2Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Roll dough into 2.5cm balls.Coat each ball in icing sugar before placing onto prepared trays.

3Bake in preheated oven for 10 to 12 minutes. Let stand on the baking tray for a minute beforetransferring to wire racks to cool.

Ginger blondies

Prep:20minCook:25min

Ready in:45minMakes: 1 20x30cm cake

Ingredients

255g dark brown soft sugar 150g butter 4 tablespoons black treacle 2 teaspoons ground ginger 2 eggs 2 teaspoons vanilla extract 125g plain flour 125g wholemeal flour 1 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 1 teaspoon salt

Method

1Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin. 2Mash the dark brown soft sugar, butter and treacle together in a bowl with a spoon until the mixture iscreamy and thoroughly combined. Mix in the ginger, eggs and vanilla extract. 3In a separate bowl, combine the plain flour, wholemeal flour, baking powder, bicarbonate of sodaand salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition beforeadding the next. Pour the mixture into the prepared tin. 4Bake in the preheated oven until a skewer inserted into the centre comes out clean, 25 to 30 minutes.Let cool before cutting.

Vegan Chai-Spiced Brownies

Prep:10minCook:20minExtra time:1hr coolingReady in:1hr30min Makes: 9 squares

Ingredients

2 tablespoons unsweetened cocoa powder 30g unsweetened desiccated coconut 125g plain flour 200g caster sugar 4 tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 125ml very strongly brewed chai tea 125ml rapeseed oil

1/2 teaspoon vanilla extract

Method

1Preheat an oven to 180 C / Gas 4. Spray an 20cm square baking tin with cooking spray and dustlightly with the 2 tablespoons cocoa powder. Place the coconut in the bowl of a food processor, pulseuntil finely chopped; set aside.

2Whisk together the flour, sugar, 4 tablespoons cocoa powder, baking powder and salt. Stir in thebrewed chai, rapeseed oil and vanilla extract, just until all ingredients are moistened. Fold in thecoconut. Spread the batter in the prepared pan.

3Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hourbefore cutting.