All the Brownies // Brownie & Blondie Recipes

Baking is my therapy. I find it very soothing to create something out of flour, sugar and butter, surrendering to the process and then enjoying the fruits of my labour at the end of it all. Which means that I generally prefer to bake ‘easy’ things; lovely layer cakes with fancy decoration or elaborate patisserie creations rarely find their way out of my kitchen. Instead, simple bakes like brownies and blondies are my go to. They don’t involve a whole lot of brain power, or washing up, which makes them the perfect cure for what ails you. Whilst a really good fudgey brownie is a thing of beauty, sometimes it can be fun to mix it up a bit, so I’ve pulled together my favourite brownie and blondie recipes for you to try… 

Toblerone Brownies Recipe

Toblerone Brownies

Win friends and compliments with these super simple brownies. Best of all, they don’t use the whole bar, so you can still sneak a few triangles whilst you’re baking…

Rhubarb & Pistachio Blondies

Rhubarb & Pistachio Blondies

Rhubarb is my jam, and it’s still just in season – so make these quick! You could substitute for strawberries, if rhubarb is hard to come by – but you just can’t beat those beautiful pink stalks when you find them!

Mini Egg Brownies // Amy Elizabeth

Mini Egg Brownies

Mini Eggs are basically crack to me, which makes these brownies very dangerous indeed.

Vegan Coconut Brownies // Amy Elizabeth

Vegan Coconut Brownies

Don’t compromise when catering for vegan friends; these vegan brownies don’t use any unusual ingredients (by which I mean, you won’t have to make a special trip to the health food shop) and are just as fudgey as ‘regular’ brownies.

Lemon and Raspberry Blondies

Simple, summery and full of fresh raspberries that burst in every bite. Don’t give these all away, or you’ll regret it!

Dark & Stormy Brownies - Rum and Ginger Brownies // Amy Elizabeth

Dark & Stormy Brownies

Ginger, lime and rum all come together to make these brownies a bit of a tastes sensation. A little bit unusual; a lot more-ish.

Brown Butter Blondies

Sometimes it’s best to let your ingredients do the talking. Browning butter brings out a delicious nutty flavour that’s the star of these simple blondies.

 

The best brownie recipes including Toblerone brownies, vegan coconut brownies, Mini Egg brownies and Dark & Stormy brownies

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Mini Egg Brownies

Mini Egg Brownies // Amy Elizabeth

There are a lot of things that I can’t resist. An ASOS sale code. New books. Tuna’s little paw when she’s begging for food. But my biggest weakness is, and has always been, Mini Eggs. There’s something about the crunchy sugary shell and the creamy chocolate within that just hits all the right spots, and opening a bag of them is a surefire way to have me scoffing the whole packet. So it’s probably a good thing that they’re only really easy to get hold of for a few months of the year, because replacing meals with Mini Eggs is definitely not the sort of balanced diet that I’m going for right now.

Mini Egg Brownies // Amy Elizabeth

However, I do like to make the most of them when they are here, so as well as tipping them straight into my mouth, I baked them into some brownies because… well, why not? If it’s good on its own, then it’s bound to be better in a brownie. See also: Toblerone, which is also one of my weaknesses, chocolate-wise. With only a few days left until Easter, chances are that Mini Eggs aren’t going to be around for much longer – so bake up a bunch of these and share them with your friends (or polish them off yourself, I won’t tell anyone. Easter is a chocolate holiday, after all!). 

Mini Egg Brownies // Amy Elizabeth

Mini Egg Brownies
Yields 12
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 200g dark chocolate, roughly chopped
  2. 175g unsalted butter
  3. 325g caster sugar
  4. 130g plain flour, sifted
  5. 3 eggs
  6. 200g Mini Eggs, roughly chopped
Instructions
  1. Preheat the oven to 170C. Line a square tin with baking parchment.
  2. Melt the chocolate and butter in a bowl over a saucepan of simmering water until smooth.
  3. Remove from the heat and stir in the sugar, followed by the flour, making sure each is well incorporated. Beat in the eggs until you have a thick mixture.
  4. Add about two-thirds of the chopped Mini Eggs to the mixture and fold in until spread evenly through the batter.
  5. Pour into the prepared baking tray and sprinkle the remaining Mini Eggs on top, pressing down slightly into the mixture.
  6. Bake for 30-35 minutes until set on top but still soft and squidgy. Brownies are better slightly fudgy, so don't worry if they seem a little underdone - they'll firm up out of the oven. As long as they don't seem liquidy when you move the tray, then you're golden!
  7. Leave to cool and cut into 12-16 squares with a sharp knife.
Adapted from The Hummingbird Bakery
Adapted from The Hummingbird Bakery
Amy Elizabeth http://amyliz.co.uk/

 

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Vegan Coconut Brownies

Vegan Coconut Brownies // Amy Elizabeth

A few weeks ago, we were invited to a friend’s house for dinner and I volunteered to bring wine and dessert. The best parts of any meal, I’m sure you’ll agree. The only tricky thing? My friend is vegan. You may have noticed from reading this blog that I, however, am not. And whilst I am happy to go vegan for an evening (or even longer) – I love all kinds of food – I am definitely not au fait at vegan baking. I’m a slave to butter and eggs, and not about to change my ways. That said, I am always up for a challenge in the kitchen, so I set about scouring the Internet for a brownie recipe that happened to be vegan. When in doubt? Brownies will always save the day. Except… it is surprisingly difficult to find a vegan brownie recipe that doesn’t require a trip to a health food shop. The Internet appeared to have conflated the word ‘vegan’ with ‘sugar-free’, which I am most definitely not down with. Sugar is my boo. Thankfully, Jamie managed to step in with a vegan brownies recipe that was suitably sweet and didn’t involve traversing the aisles at Holland & Barrett. A few tweaks later, these coconut beauties were born. 

Vegan Coconut Brownies // Amy Elizabeth

These are particularly fudgy brownies, better suited to eating warm in a bowl with dollops of ice cream (vegan or not, depending on your preference!). They are not quite the same as my beloved Hummingbird Bakery version, but they most definitely hit the spot of a chocoholic like me. The crunch of toasted coconut on top is particularly delicious. I hope you enjoy them! 

Vegan Coconut Brownies // Amy Elizabeth

Vegan Coconut Brownies
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Ingredients
  1. 5 tbsp. coconut oil
  2. 150g dairy-free dark chocolate
  3. 170g self-raising flour
  4. 3 tsp. cocoa powder
  5. 180g golden caster sugar
  6. big pinch of sea salt
  7. 1tsp. vanilla extract
  8. 230ml coconut milk
  9. handful of flaked coconut
Instructions
  1. Preheat the oven to 180C. Line a square baking tin with greaseproof paper.
  2. Melt the chocolate and coconut oil in a bowl over a pan of simmering water.
  3. Sieve the flour and cocoa powder into the mixture and fold in, followed by the sugar and a big pinch of salt.
  4. Add the coconut milk and vanilla extract and stir until combined.
  5. Pour into the prepared tin and spread out evenly. Bake for 15 minutes.
  6. Remove from the oven and scatter over the flaked coconut, pressing slightly into the top of the brownies. Bake for a further 5-10 minutes until the brownies are cooked on the outside and the coconut is lightly toasted.
  7. Leave to cool in the tin, before cutting into squares and serving.
Adapted from Jamie Oliver
Adapted from Jamie Oliver
Amy Elizabeth http://amyliz.co.uk/

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Toblerone Brownies – Take Two

Toblerone Brownies // Amy Elizabeth

Brownies are my signature bake. I whip up a batch on an almost weekly basis and am always looking for different ways to keep them interesting. They’re just so simple – you mix them in one bowl, you bake them in one tray and it’s almost impossible to get them wrong. If you’re a novice baker but you’re looking to impress, then a big pile of brownies will win you friends and compliments. Toblerone brownies have been part of my repertoire for a while – they were one of the first recipes on this blog – but I knew that they could be improved upon with the addition of some dark chocolate Toblerone. I’ve been keeping my eye out for a bar for months, but it wasn’t until I lingered in the Christmas section at my local supermarket that I finally managed to get my hands on some. These are double-Toblerone flavoured, making them all the better than my previous version, but, best of all, they don’t use up the whole bar so you can happily snack on Toblerone for days afterwards. Or make two batches. It’s just a win-win all round. 

P.S. Find some more brownie recipes here. You’re welcome. 

Toblerone Brownies // Amy Elizabeth

Toblerone Brownies
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Ingredients
  1. 200g dark Toblerone, roughly chopped
  2. 175g unsalted butter, cubed
  3. 325g caster sugar
  4. 3 eggs
  5. 130g plain flour
  6. 100g milk Toblerone, roughly chopped
Instructions
  1. Preheat the oven to 170C
  2. Line a square baking tin with greaseproof paper.
  3. Place the butter and dark Toblerone in a bowl over a saucepan of simmering water. Stir until melted.
  4. Remove from the heat and stir in the sugar, followed by the eggs.
  5. Fold in the flour until just combined - be careful not to over-mix as it will make your brownies less fudgey.
  6. Fold the milk Toblerone gently into the mixture.
  7. Pour the brownie batter into the baking tin and bake for 30 minutes.
  8. Leave to cool and then cut into squares.
Adapted from The Hummingbird Bakery
Adapted from The Hummingbird Bakery
Amy Elizabeth http://amyliz.co.uk/
Toblerone Brownies // Amy Elizabeth

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Dark & Stormy Brownies

Dark & Stormy Brownies - Rum and Ginger Brownies // Amy Elizabeth

You might have noticed that I am a bit obsessed with baking brownies. They’re my go-to bake when I want to whip up something quick and easy. Brownies really are so easy – they’re a one bowl, one bake, handful of ingredients recipe and once you’ve got it down then you can practically make them in your sleep. They’re also a great vehicle for all sorts of other flavours and textures – gooey marshmallows, crunchy biscuits, tart raspberries and more-ish caramel. The possibilities are endless (almost). So when I was asked to take one of these rum gift sets at Alexander and James and do some cocktail-inspired baking, I turned to my faithful brownie.

Ron Zacapa 23 from Alexander and James

As you know, I am more of a gin drinker, but Paul is a rum man so he was particularly excited when this Ron Zacapa 23 turned up in the post, nestled inside an impressive purple gift box. This rum is deep, dark and intense. I almost feel like it’s too good to be mixed into a cocktail, or baked into a brownie – it’s the most sophisticated bottle of alcohol I’ve ever had in the house (although I think that says more about me than it does about this rum…). You don’t have to use such fancy rum, of course, if you’re making these brownies but it does make them feel special. And if there’s one thing I’ve learnt it’s that doing things to make the everyday special is most definitely worth your while.

Dark & Stormy Brownies - Rum and Ginger Brownies // Amy Elizabeth

The rum is obviously the star of the show here – although you only need a dash here, otherwise you’ll be getting drunk off brownies, which sounds fun but is not my intention. The rum is for flavour, paired with some sweet but fiery ginger and a little hint of lime reminiscent of a ‘Dark & Stormy’ – Paul’s favourite cocktail. He declared me a very good pre-wife on eating these, which given his usual fussiness when it comes to food was quite the triumph. You can eat them as soon as they’ve cooled down, of course, but if you leave them in a sealed tin overnight and save them for the next day, they’re so much better. I’m no scientist so I’m not sure what happens in there, but the flavours really intensify with time. It’s good stuff.

Dark & Stormy Brownies - Rum and Ginger Brownies // Amy Elizabeth

You’ll need:

  • 200g dark chocolate (the best you can afford)
  • 165g unsalted butter
  • 2 and a half tablespoons Ron Zacapa 23 rum (or another dark rum)
  • 325g caster sugar
  • zest of 1 and a half limes
  • 3 eggs
  • 125g plain flour
  • 3 1-inch pieces of stem ginger in syrup

1. Line your brownie tin with baking paper or grease with butter and set to one side. Pre-heat the oven to 170°C. 

2. Break up the chocolate and place in a heat-proof bowl above a pan of simmering water. Cut up the butter and add into the bowl. Stir occasionally until melted and smooth. Leave to cool for a few minutes.

3. In a separate bowl, rub the lime zest into the caster sugar using your fingertips.

4. Stir the rum into the bowl of chocolate and add the sugar. Stir until incorporated.

5. Add the eggs one at a time and mix vigorously until each is well combined.

6. Finally, sift in the flour and fold in to the mixture until just combined – over-mixing is a brownie’s downfall!

7. Pour into your prepared tin and smooth the top with a knife. Place in the oven to cook for 25-30 minutes. Your brownies should still be soft and squidgy when it comes out.

8. Leave to cool before cutting into pieces. Enjoy immediately or place in an air-tight container overnight and enjoy even more in the morning!

Disclaimer: This post is in collaboration with Alexander & James

Dark & Stormy Brownies - Rum and Ginger Brownies // Amy Elizabeth
 

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Toblerone Brownies

Edit: I’ve updated this recipe – find it here!

Toblerone Brownies Recipe

You might also like:

Dark & Stormy Brownies

Rocky Road Brownies

Lemon & Raspberry Blondies

Brown Butter Blondies

Last week at the Kirkstall Deli Market we picked up a handful of brownies from the Brown and Blond stall, including a delicious Toblerone one, which I couldn’t wait to try and recreate. The thing about brownies, however, is that they need to be made with dark chocolate otherwise they are far too sweet (I once tried supplementing the dark chocolate with Galaxy, the results were disastrous!), and Toblerone is usually milk chocolate. I hunted for a dark toblerone bar to give this a go, which I suspect is what Brown and Blond used in theirs but had no success, so I decided to adapt an existing recipe and mix the toblerone in with some dark chocolate. The result of which was a fudgey brownie with a hint of toblerone, simply delicious!

I used the brownie recipe from my Hummingbird Bakery Cookbook (a must for anyone who loves baking!) as a basis, and adapted it to include the delicious Toblerone. There are only a handful of ingredients in this recipe, but all of them are bad for you! You’ll need:

100g dark chocolate

200g toblerone

175g unsalted butter

 325g caster sugar

 130g plain flour

 3 eggs

icing sugar for dusting

First preheat the oven to 170 degrees celsius. Pop a sheet of greaseproof paper into an appropriate brownie tin (shallow and square is best – I just used the one we roast potatoes in!). Wipe some margarine or butter on a piece of folded kitchen roll and rub it over the greaseproof paper to stick into the pan and keep it there! If you haven’t got any greaseproof paper, you can just rub the butter straight into the pan to stop the mixture sticking to the pan when you bake it – but it doesn’t work quite as well.

Melt 100g of dark chocolate and 100g of toblerone in a bowl with the butter. You all know this, but you should melt chocolate in a bowl over a pan of water rather than putting it straight in the pan to stop it burning. This is the best part – try not to lick the spoon too many times!

Perhaps the best part of this recipe is that it’s a one bowl jobby – much less washing up! Pour the sugar straight into the chocolate and mix until incorporated. Do the same with the flour (you probably should sift it, but I am a bad baker and never do!). 

Add the eggs to the mixture and stir! The key to a good fudgey brownie is to not overmix, so make sure everything is incorporated but stop mixing just before you think you should so that it isn’t over done. This will stop it being too cakey and keep it soft and squidgy, just like a good brownie should be!

Chop up the remaining 100g of Toblerone and gently fold into the mixture. Pour into the prepared tin and cook for 30-35 minutes.

Don’t worry if the mixture is a little wobbly when you get it out of the oven – that just means it’ll be sticky and sweet when you bite into it! Leave to cool a bit and then cut into squares and pop on a cooling rack. Dust with a little bit of icing sugar and tuck in immediately! Can be enjoyed cold, but they’re best warm with vanilla ice cream, a blob of mascarpone or a drizzle of cream!

What are your favourite brownie recipes? 

 

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