Death by Brownie

"Oh my good god!!!!" were my thoughts when I first saw this recipe!! I just love brownies and couldnt wait to try out these ones. In fact I was so excited, I would have happily made these at 10pm when I first came across them if it wasnt for the fact that I didnt have half the ingredients in the cupboards. Oh patience is a virtue which I have yet to posses.......

Now this is a bit of a cheat and isnt quite what I would usually do but it sort of still constitutes home baking as you still have to put the brownies together, well that is what I tell myself.

To make a full baking tray size brownie:

1 pack chocolate chip cookie mix (I used Betty Crocker box which makes 16 cookies)
2 rolls of Oreo biscuits
1 pack of brownie mix (again I used Betty Crocker box )

So in short, these are the ingredients:

Tesco seem to do their own cookie and brownie mixes in slightly smaller quantities which I will also have a go at and make in a smaller tin. Obviously, there are other brands available etc etc....


1. Line a baking tray with greaseproof paper

2. Make up cookie dough mix according to instructions and cover the base of the baking tray, making sure you squidge the mix across and into the corners

3. Lay out the Oreo biscuits on top of the cookie dough

4. Make up the brownie mix according to the instructions and pour/spread over the layer of Oreo biscuits.

5. Put in over for around 35-40 minutes until the top is firm and a skewer comes out clean. Obviously if you like your brownies slightly underdone then reduce the cooking time.

6. Allow to cool and cut into pieces.

Notes: Recipe originally from this blog.  If you are feeling inspired and have a favourite brownie or cookie recipe you could try these instead of the cheats version. However bear this in mind: I attempted this as I had a great brownie recipe and didnt want to completely cheat......though it backfired on me. My brownie recipe was quite runny, the Oreos floated to the top, I poked them down again, but again they floated up. Result was a slightly crispy Oreo above a rather under done brownie!!!! Oh well we live and learn. I therefore recommend a slightly stiffer brownie mix if you have your own recipe.

Spotty Praline Squares

This has to be one of my favourite traybakes. It's a bit fiddly to make as it has a few different stages but the results are worth it: gooey, chocolately, caramel loveliness!!

140g butter

80g light muscovado sugar

200g pain flour

25g cocoa powder

40g chopped roasted hazelnuts

250g nutella

2 medium eggs

50g ground almonds

300g caramel sauce or dulce du lech (ready boiled condensed milk)

100g plain chocolate

white chocolate buttons to decorate

1. Heat oven to gas mark 4 or 180 C. Whisk the butter and sugar until pale and creamy. Sift in the flour and cocoa powder and fold in with the hazelnuts. Put in a buttered 22x31cm swiss roll tin and smooth with a spoon. Prick liberally with a fork and bake for 30 ins until firm to the touch.

2. Whisk together the nutella, eggs and almonds; spread onto the shortbread and smooth. Return to the oven until just set. Remove from the oven and leave to cool.

3. Once cooled, spread with caramel sauce and put in the freezer for 30mins to harden.

4. Melt together the cream and chocolate in a bowl set over a pan of barely simmering water. Spread onto the caramel layer and decorate with chocolate buttons. Leave until hardened before cutting into 24 squares

Notes: Recipe originally from Essentials Magazine. You may note in the magazine in the picture they manage to get 4 buttons per square. If you can calculate that type of spacing prior to cutting it up then you are a better person that me...or perhaps they cut larger squares...now there's an idea!!!!