Bourbon Brownies

These little goodies are the perfect step up from your traditional brownie, especially if you are a biscuit lover like I am!

INGREDIENTS:

1/2 cup margarine (melted)

1 cup white sugar

2 eggs

1 tsp vanilla extract

1/2 cup all purpose plain flour

1/2 tsp baking powder

1/4 tsp salt

4 tbsp cocoa powder

HOW TO: 

Grease a baking tray with butter and line with grease proof baking paper.

Carefully half each bourbon biscuit in half.

Place bourbon biscuits onto the baking tray evenly spaced out.

Melt the margarine, add in the sugar, cocoa and eggs and mix well until smooth. Add in remaining ingredients and mix well until combined. This mixture is quite thick so can be tricky to work with!

Add the mixture carefully to the baking tray, trying your best not to move the bourbons too much.

Bake the brownies for 30 minutes at 180 degrees, and then leave to cool before removing from the tray and cutting into bourbon sized pieces.

 

Egg-travagent Shortbread

Happy Easter Weekend everyone!

I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.

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INGREDIENTS:

Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!) 

1/2 bar salted butter 

126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base) 

300g milk chocolate 

100g white chocolate 

1 tin condensed milk 

1 tbsp soft brown sugar 

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METHOD: 

Line a baking tray with grease-proof paper.

Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.

Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.

To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.

Allow caramel to cool and set before adding the chocolate.

Melt the milk and white chocolate (I use a microwave,  however you can use a bowl over boiling water), and pour over the caramel layer.

Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!

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