Oreo Brownies

My friend made these recently to take into work. Luckily there were some leftovers and so I got to sample some. Absolutely delicious! 


The recipe is originally a Lorraine Pascale one.

Brownie heaven!

You will need:

• 165g unsalted butter, plus extra for greasing
• 200g dark chocolate, grated or finely chopped
• 3 eggs
• 2 egg yolks
• 2tsp vanilla extract
• 165g soft light brown sugar
• 2tbsp plain flour
• 1tbsp cocoa powder
• A pinch of salt
• 154g pack of Oreos, broken into quarters
• Icing sugar (for dusting)

To make:

Preheat the oven to 180°c (Gas Mark 4) and grease a 20cm (8inch) square tin with some butter and line with baking parchment

Put the butter into a pan and melt on the hob on a medium heat. Once fully melted, remove from the heat and add the chocolate, leaving it to cool for a little while, allowing the chocolate to melt also. Stir the mixture together

In a separate bowl, whisk together the eggs, egg yolks and vanilla essence until the eggs begin to get light and fluffy. Add the sugar in two goes, whisking after each. **Pour it around the edges of the egg mixture so as not to displace all the air you've whisked in**

Keep whisking the mixture until it becomes stiffer

Once the egg mixture finished with, pour the chocolate into it, again round the sides so not to ruin your hard work whisking in air!

Add the flour, cocoa powder, salt and a third of the Oreos. Stir until fully combined and pour the mixture into the prepared tin

Scatter the last of the biscuits over the top, pressing them into place

Bake on the middle shelf for 25-30 minutes. The middle should remain slightly gooey

Leave them to cool in the tin. The top will sink and crack slightly

Cut into squares and dust with icing sugar!

Something Festive: Candy Cane Cupcakes

Apologies for the break from posting. Have managed to get myself a Christmas job and so sadly the baking has gone back to part-time!


Have spent hours today churning out 46 cupcakes (a triple batch) so that the Other Half has something to festive to take into the office tomorrow. So I went through my recipe books and found a recipe for candy cane cupcakes!


Now as you can see from the photo I veered away from the traditional colour combination of red and white. This is because I've been trialling a new red food colouring. Natural colouring so no E Numbers, no alcohol and completely vegetarian. However when I tried to use it to make red sponge, I didn't get the colour I wanted, so went with a more quirky purple!


The recipe uses a basic vanilla cupcake recipe for its base, and the icing is a standard frosting with the addition of peppermint essence. So they're really easy to turn out and add a little festive feel to your baking. For the best results, sprinkle with edible glitter! Mine being dark red wouldn't have worked but I encourage you to try it.

What do you think? Festive?

You will need:

For the cupcakes

• 80g unsalted butter at room temperature
• 280g caster sugar
• 240g plain flour
• 1tbsp baking powder
• 1/4tsp salt
• 240ml whole milk
• 1tsp vanilla essence
• 2 large eggs

For the icing

• 500g icing sugar
• 160g unsalted butter, softened
• 4tsp peppermint essence
• 50ml whole milk
• 2-3tsp liquid red food colouring
• Transparent edible sugar (or whatever colour you like!)

To make

Preheat the oven to 190°c (Gas Mark 5) and line a muffin tin with muffin cases

Mix together the butter, sugar, flour, baking powder and salt until you get a consistency a bit like breadcrumbs

In a jug, put together the milk and vanilla essence. Add the eggs and hand whisk the mixture. Pour three quarters of it into the dry ingredients and mix on a low speed. Increase the speed to medium and continue to mix until smooth and thick. Scrape all the mixture from the sides of the bowl, add the remaining milk mixture and keep on at a medium speed until you once again have a smooth batter

Spoon the batter into the muffin cases. Don't fill any case more than about 2/3. This amount should produce 12-16 cupcakes. 

Bake in the oven for 18-20 minutes, until they are well risen. Leave to cool in the tray for a few minutes before putting on a wire rack to cool completely. Make sure they are done cooling before icing.

Using your mixer or electric whisk, beat together the icing sugar, butter and peppermint essence on a low speed. Mix until you reach a sandy consistency

Gradually add the milk and slowly mix until everything is incorporated. Then turn up to high speed and beat until light and fluffy. 

Divide the icing into two and add the food colouring to one batch

Fill a piping bag (or whatever icing tools you have available) with half red and half white icing. Try to arrange it so that the two colours sit side by side and do not blend. Pipe a swirl and the colours should line up like a candy cane!

Sprinkle on glitter! (optional)

More posts soon!

Have just started a new job and so have been getting used to a new routine and not been baking as usual. 


However will be posting soon. Am currently working on my own version of a rainbow layer cake!


Posts soon.


Emma x