Mimi and Mel’s Results Day BrowniesAugust 20, 2019
Today is GCSE Results Day, and whether you’re celebrating or commiserating, there’s one thing that’s bound to make the day even better: brownies.
Mimi and her mum both love this brownie recipe which is fudgy, rich and delicious.
You don’t need to add all the extra bits but they do make them slightly more luxurious. You can even add even more of your favourite choccy bars if you want. Since exams can be such a nerve-wracking time for your teen, this recipe is a great way to celebrate all their hard work!
Mimi and Mel’s Mother’s Day Brownie Recipe
- 250g Dark Chocolate
- 250g Unsalted Butter
- 500g Caster Sugar
- 250g Plain Flour
- 1 tsp Baking Powder
- A pinch of salt
- 4 eggs
- 150g (approx) oreos
- 100g cadburys dairy milk
- 100g M+Ms
- 100g raspberries
- Preheat your oven to 160°C (fan). Get all your chocolate and butter weighed out and line 1 or 2 baking trays (if using one, approx. 27cm x 39cm, if using 2, approx. 24cm x 34 cm) with baking paper.
- Put a small pan of water on to boil. Break up the chocolate and pop it in a pyrex or another heatproof bowl. Cut the butter into chunks and add it to the bowl too. Pop the bowl above the pan of water (if the bowl touches the water, just pour a little water out – you don’t want it touching!).
- Melt, stirring occasionally until the butter and chocolate are combined and melted. While the chocolate is melting, weigh out and stir together the sugar, flour, baking powder and salt in a largish bowl. Once the chocolate and butter are melted, add them to the dry ingredients in your bowl and mix together. Whisk the eggs and stir them in as well until the mixture is completely combined.
- Break up each oreo into about 4-5 pieces. Roughly chop the bar of dairy milk. Add the dairy milk chunks and m+ms to the brownie mixture and stir together.
- Pour the half the mixture into your baking tray/trays and spread it out until it evenly covers the baking tray (it will be quite a thin layer). Evenly sprinkle the oreo pieces over the brownie batter in the tray, then pour the remaining mixture on top and spread it out using the back of a spoon or a knife.
- Poke the raspberries and into the brownie mixture, then bake until a skewer inserted into the centre of the brownies comes out clean (there shouldn’t be any raw batter on the skewer…this means they aren’t cooked yet!), this can take anywhere between 25-45 mins, it really depends on your tray, oven etc. Just keep an eye on them!
- Once cooked, remove from your oven and pop the tin on a cooling rack. Leave until completely cooled.
- Once the brownies are completely cooled, cut them into squares. Either serve straight away or store in a tin. They will last for 4-5 days.