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Junk Food Brownies Recipe by Hazel Sheehan

Junk Food Brownies Recipe by Hazel Sheehan

If you like your brownies cut like cake, tasting and acting like cake then unfortunately this Junk Food Brownies Recipe is not for you. If you are counting calories, syns or points, again sadly, this is not for you. But, if you are partial to paddling in the pool of pure profligacy, well then… have I got the treat for you!

Starting with a rich, dark chocolate fudge brownie base and topping it with melted marshmallow, crunchy pretzels and salted peanuts, these are the ultimate in junk food. To finish off, the toppings are drizzled in a soft-set caramel sauce. These brownies are not for the faint-hearted. They are hedonistically heavy, contain pretty much no nutritional value and refuse to apologise for it also!

They won’t take you long to make and an even shorter time to eat! The brownies alone are pretty special but combined with garnishes they exude versatility, allowing you to change up the toppings to suit your own junk food style.

Ingredients:

Brownie Batter
75g good coco powder
120g self-raising flour
¼ tsp of salt
½ tsp baking powder
150g butter
175g good quality dark chocolate
2 eggs
125ml boiling water
400g caster sugar

Toppings
200g mini marshmallow
125g broken pretzels
65g salted peanuts

Caramel Sauce
125g butter
180g light brown sugar
200ml double cream

Method:

1. Preheat your oven to 350F, 180C (160C fan) or Gas Mark 4. Grease and line a 9×13’ pan with some parchment/greaseproof paper.
2. Sift the coco, flour, salt and baking powder together.
3. In a separate bowl, melt the butter and chocolate together. You can do this in the microwave or over a pot of boiling water on the stove.
4. Add the sugar and the eggs to the melted butter chocolate combination and mix until combined.
5. Add the vanilla, mix.
6. Add the wet mix to the dry mix and pour in the boiling water. Mix until fully combined.
7. Pour the batter into the prepared dish and bake for 25-30 minutes in a preheated oven.
8. Make the Caramel Sauce while the batter is baking. Add the butter and sugar to a pot and allow them to melt and come together over a medium heat, stirring often so the mix does not burn.
9. Remove from the heat and add the cream, stirring vigorously until all incorporated. Put the pot back on the heat, allow the sauce to come to the boil and then transfer the sauce to a heat proof bowl to cool.
10. About 5 minutes before you think your brownies will be done, take them out of the oven. Cover the top completely in the mini marshmallows and pop the pan back in the oven for 5-7 minutes, or until he marshmallow has melted.
11. Remove the pan from oven, stand on a wire cooling rack and sprinkle the crushed pretzels and peanuts over the melty marshmallow. Squash them down a little, being careful not to burn your fingers.
12. Finally drizzle the cooled caramel sauce all over the toppings and allow the whole thing to stand in the baking pan, on the wire rack for at least 30 minutes (ideally longer, if you can wait!)

RECIPE FROM HAZEL SHEEHAN
Blood Orange and Thyme Layer Cake Recipe by Hazel Sheehan Bio Hazel is a self confessed eater of cake for breakfast filled with light-hearted whimsy who likes immerse herself in the sweeter side of life. She is a self taught, hobby baker and frosting fanatic with a passion for everyday baking. She likes to create content that does not cost the earth or requires convoluted know-how or equipment. Indulging in a passion to bake, when she should be doing everything else, Hazel is always dreaming in sugar or of her next cake, bake or make.

Visit Hazel’s blog: www.procrastibake.ie

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