Chocolate, pear & brazil nut brownies


Ah Friday night – it’s so good to see you. Despite it only being 4 days it has felt like a long old week at work. I had seen this recipe a few weeks ago and had a couple of left over pears so decided some chocolate brownies were needed to keep us all going at work. The recipe comes from the Waitrose website that you can find here.

You will need a 30cm x 20cm tin however I used a slightly smaller tin than the recipe stated and had no problems. I managed to make 15 brownies. They were a big hit and were declared some of the best brownies people had ever had – high praise indeed! They will last 3-4 days in an airtight container (if you can resist them for that long!)
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Mini Egg Brownies


Yesterday was the last day of term at school – hurray! Today is officially the start of the Easter holidays which means two weeks of relaxing and lots of baking awaits. To keep us all going at school I promised to make these mini egg brownies. They were a huge success and were gone very quickly. They were declared even better than the Creme Egg brownies I made a couple of weeks ago. They are indeed very yummy. I was a little sceptical about how crunchy mini eggs would work with squidgy brownie but the mini eggs soften after baking. They would make a wonderful addition to any Easter tea.

This is a Jo Wheatley recipe that you can find on her wonderful blog Jo’s Blue Aga here. You will need an 8 x 8 inch tin. The bonus of this recipe is that it only needs one bowl so you can save on the washing up! Chilling the mini eggs beforehand will help to stop them from cracking.
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Cadbury’s Creme Egg Brownies – Take Two


When I first made these Cadbury’s Creme Egg brownies last year they were a BIG hit in the staffroom at school and with Mr Birdie. When I promised I would bake recently they were top of the request list! It is very rare that I make the same recipe again and again as I like to try out new recipes (the exception being my banoffee pie which is one of the few things I return to) so I didn’t want to use the same recipe that I used before. After a bit of research I decided on this Eric Lanlard recipe which has been doing the rounds on Twitter and Facebook. It’s not too dissimilar to the recipe I used before.

This recipe will make 10 brownies using a rectangular tin (a square one will work as well – just reduce the number of Creme Eggs).
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Love Is In The Air – Salted Rolo Brownies


Love is apparently giving your last Rolo to your loved one. Well there’s no need to share with these tasty brownies. If you fancy treating your Valentine to a yummy treat this is the recipe for you! I spotted this recipe on the Delicious Magazine website and immediately knew I had to make them. We have a long week coming up at school so hopefully these will keep my colleagues going tomorrow.

There seems to be a ‘salted’ craze at the moment. This is the first time I’ve made anything with a deliberate sprinkling of salt. I added 1/2 a teaspoon (less than suggested) as when I tasted the batter I could definitely taste the salt. The brownies weren’t overly salty and if I was making them again I would probably add a little more. This recipe will make 12 large or 24 small brownies. Delicious Magazine suggest serving them as a dessert with banana-pecan ice cream and an espresso martini but they’re just as nice with a cup of coffee. The finished brownies can be frozen for up to 3 months (if well wrapped).
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Eggtastic – Cadbury’s Creme Egg Brownies


So, Easter is fast approaching and I decided today was time for a little Easter inspired baking. I had seen the recipe for these Cadbury Creme Egg brownies on Facebook (you can find the recipe here on the Cadbury Creme Egg Facebook page and decided to give them a go (much to my husband’s delight!)
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