Juliet Sear's best ever brownies
Juliet's delicious gooey brownie traybake is the perfect midweek treat, and better still you can tailor this recipe to anyone's taste by adding their favourite biscuits or treats, it’s the ultimate indulgence!
Juliet Sear's ultimate chocolate brownies
120g vegan spread (or any butter you prefer)
320g dark chocolate
160g golden caster sugar
160g light muscovado sugar
375ml oat milk - or any milk you prefer
2 tsp vanilla extract or bean paste
225g plain flour
40g cocoa powder
½ tsp sea salt
150g extra chocolate chips
23 x 33cm tin, greased and lined with baking paper
Add in your extras to personalise:
250g biscoff spread, melted for 20 seconds in the microwave and piped into the brownie mix, you could also spoon blobs in and drag with a knife to marble through the mix.
130g biscoff biscuits, you could add any biscuits you prefer
1. Preheat the oven to 160c fan
2. In a large mixing bowl, melt the butter, 320g dark chocolate and sugars until combined in the microwave for 30 second blasts, stirring in between until all amalgamated (or you can do this in a large saucepan on a very low heat until everything is melted). Don’t let it get too hot, you just want the chocolate to melt and everything to be liquid but not hot.
3. Gradually whisk the oat milk and vanilla into the melted chocolate mix
4. In another large bowl, dry whisk the plain flour, cocoa and salt together to distribute the powders, then fold this into the liquidy mix. Fold in the extra chocolate chips and pour into the tin.
5. Add blobs of Biscoff spread (or your choice of spread - Nutella, chocolate spread, salted caramel) in rows then use a knife to gently swirl and marble through the batter
6. Break up the biscuits and randomly plunge into the mix, adding some crumbles on top
7. Bake for about 30-35 minutes until just baked, it should be set around the edge but slightly underbaked and fudgy in the middle. A knife should come out with a paste like texture to the brownie, not glistening but not dry and it should still have a nice wobble. Remember it will set more firm as it cools.
8. Cut into squares and serve. It keeps well if wrapped up for 5-7 days and it can also be frozen.