Double Oreo Brownies

Everyone loves brownies and Oreo's, they're both great! But wouldn't it be even better if you could combine the two? Well that's exactly what Jamie at Jamie's Cookery has done! We're huge fans of brownies here at British Bakeware, so we're very eager to share this Oreo variation of the gooey, chocolate packed dessert. This Double Oreo Brownie recipe is super easy to follow and the brownie itself is simple to make, so even novice bakers can attempt to make this terrific desert!

This fantastic recipe and image is from the brilliant Jamie's Cookery. Jamie's blog is crammed full of great recipe's just like this one and we highly recommend that you go check it out!

Ingredients:

  • 200g Dark Chocolate
  • 100g Butter
  • 250g Golden Caster Sugar
  • 4 Large Eggs, lightly beaten
  • 60g Plain Flour
  • 60g Cocoa Powder
  • 15 Oreo Cookies

To Decorate (if desired):

  • 90g Butter
  • 260g Icing Sugar
  • 4 Oreo Cookies, blitzed in a food processor 
  • 1 tbsp of Milk, if required 
  • A few Oreo cookies, broken in half

 

Method:

Step 1 - Preheat your oven to 160°C.

Step 2 - Grease and line your baking tray.

Step 3 - Melt the dark chocolate in a bowl, over a pan of simmering water. You can also melt the chocolate by giving it short blasts in a microwave. Once the chocolate has melted, take it off the heat and leave it to cool.   

Step 4 - Next, place the butter and sugar in a bowl, and mix until thoroughly combined.

Step 5 - Add the beaten eggs in parts, mixing well after every addition.

Step 6 - Then, add the cooled melted chocolate and mix in thoroughly. The mixture should be smooth and silky in appearance.

Step 7 - Sift in the plain flower and cocoa powder, and gently fold until all the ingredients have combined with the mixture.

Step 8 - Empty the mixture onto your baking tray. If the mixture isn't level, just smooth it over with a palette knife.

Step 9 - Place your Oreo cookies into the mixture, and press down gently. Leave a b it of space in between each cookie.

 

To Decorate (if desired):

Step 1 - Beat the butter until it's pale and fluffy.

Step 2 - Add the icing sugar in three parts, mixing well after every addition. 

Step 3 - Add the Oreo crumbs and mix in thoroughly. If the butter buttercream is a little stiff, add a teaspoon of milk.

Step 4 - Put your Oreo buttercream into a piping bag, fitted with your chosen nozzle. 

Step 5 - Give each brownie a generous swirl of buttercream and top with half an Oreo.

Step 6 - Enjoy!

For the full the recipe, as well as images to guide you, visit Jamie's blog here.

 

Products You May Find Helpful

Chocolate Brownie Tray
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Large Baking Tray
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Small Cooling Rack
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Wimbledon officially begins on Monday 27th June, and you know what that means... its strawberries and cream time! How about trying something different to your regular strawberries and cream and have a go at making these cute Strawberries and Cream Cupcakes instead!

These delicious little Strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping. They're the perfect little treat to have at your dinner parties or to enjoy whilst you're cheering on Andy Murray at Wimbledon. 

This delicious recipe and image can both be found on the BBC Good Food website!

Ingredients:

  • 200g/7oz unsalted butter, softened 
  • 200g/7oz caster sugar 
  • 4 free-range eggs 
  • 200g/7oz self-raising flour
  • 4 tbsp good-quality strawberry jam 
  • 250 ml/9fl oz lightly whipped double cream 
  • 250g/9oz strawberries, hulled 
  • Icing sugar, for dusting 

 

 

Method

Step 1 - Preheat the oven to 200c/400f/gas 6. Line two 12-hole muffin trays with paper cases. 

Step 2 - Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 mins, so this stage should not be rushed).

Step 3 - Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling, add a spoonful of the flour). 

Step 4 - Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. 

Step 5 - Pipe or spoon the mixture into the paper cases until half full, add a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.  

Step 6 - Bake in the oven for 12-15 mins, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.

Step 7 - Remove the cakes from the oven and set aside to cool on a wire rack. 

Step 8 - Using a small knife make a well in the top of each cake by removing a disk of cake. 

Step 9 - Fill the well with whipped cream and top with a strawberry.

Step 10 - Serve with a generous dusting of icing sugar.

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12 Cup Muffin Tray
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Here at British Bakeware we can't think of three things that are better in the summer than strawberries, ice cream and cake! And this recipe combines all three, to make a truly wonderful desert, that's perfect for the summer! This wonderful cake is perfect for birthday parties or as an after meal treat, and you don't have to be a baking expert to make it! Even novice bakers will be able to bake and enjoy this fantastic Ice Cream Cake!

If you're going to have a go at baking this terrific cake we suggest you leave plenty of time to plan ahead because it can be quite time consuming. We also suggest that you leave the ice cream to soften at room temperature, so it's the right consistency for spreading, but don't leave it out too long or else it'll go soupy.

The original recipe can be found on the Martha Stewart website

Ingredients:

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and levelled), plus more for the pan 
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 cup low-fat buttermilk 
  • 1 cup fresh strawberries, hulled and finely chopped 
  • 1 tablespoon seedless raspberry jam
  • 3 pints vanilla ice cream, softened

 

Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.

 

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Chocolate Loaf

This fantastic Double Chocolate Loaf Cake combines two of our favourite things in life - Chocolate and Cake! So as you can guess, we are extremely excited to share this brilliant cake recipe with you and have a go at making it ourselves!

It's been a while since we've shown you a recipe that uses one of our great loaf tins and what better way is there to make up for it than with a loaf cake? We imagine quite a lot of you are getting your summer bodies ready, so a double chocolate cake perhaps isn't the most ideal recipe but sometimes you've got to ditch the diet for a day and treat yourselves, and this cake certainly is a treat!

This delicious recipe can be found on the BBC Good Food website, and the image is from Chris Lott (view original version here).

 

Ingredients:

  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar 
  • 3 eggs
  • 140g self-raising flour 
  • 85g ground almonds
  • 1/2 tsp baking powder 
  • 100ml milk
  • 4 tbsp cocoa powder 
  • 50g plain chocolate chips or chunks 
  • a few extra chunks of white, plain and milk chocolate, for decorating

 

Step 1 - Line your tin with baking parchment and heat your oven to the correct temperature: 160C/140C Fan/Gas Mark 3.

Step 2 - Beat the butter and sugar with an electric whisk until light and fluffy.

Step 3 - Beat in the eggs, flour, almonds, baking powder, milk and cocoa, until smooth.

Step 4 - Stir in the chocolate chips, then scrape into the tin.

Step 5 - Bake for 45 - 50 mins until golden, risen and the skewer poked in the centre comes out clean.

Step 6 - Cool in the tin, then lift out onto a wire rack over some kitchen paper.

Step 8 - Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake.

Step 9 - Leave to set before slicing.

 

Products You May Find Helpful

2lb Loaf Tin
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Here's a sweet and zesty cake to tingle your taste buds! Perfect for a summer party, this Zesty Lemon Chiffon Sponge is the ideal choice for a tea party centerpiece, which should come in handy with garden season approaching.

While the recipe calls for a tube cake tin, such as our bundt cake selection, you could always swap this for a regular sponge shape, depending on your preference (and desire to show off).

Whether you're looking to upgrade your plain sponge, or need a fresh alternative to lemon drizzle cake, this recipe is sure to exceed your expectations! This recipe was originally posted by Carol over at All Recipes - be sure to check it out here

Ingredients:

For the Sponge:

  • 250g of cake flour
  • 1 tbsp of baking powder
  • 1 tsp of salt
  • 100g of caster sugar
  • 125ml of vegetable oil
  • 6 egg yolks 
  • 180ml of water 
  • 1 tablespoon of lemon zest
  • 6 egg whites
  • 1/2 tsp of cream of tarter
  • 150g of caster sugar 
  • 8 lemon slices or grated zest

For the Lemon Cream:

  • 150g of caster sugar
  • 2 tbsp of plain flour
  • 2 tbsp of grated orange zest
  • 125ml of orange juice
  • 2 tbsp of fresh lemon juice
  • 1 egg
  • 250ml whipping cream (whipped)

Step 1 - Preheat your oven 180 degrees (gas mark 4).

Step 2 - In a large bowl, combine the flour, baking powder, salt and 100g of sugar. Add the oil, egg yolks, water and lemon zest, then beat with an electric mixer until smooth.

Step 3 - In a clean bowl, beat the egg whites and cream of tarter until the mixture forms peaks. Gradually add in 150g of sugar and beat until stiff and shiny.

Step 4 - Fold a third of the whites into the cake mixture, then quickly fold in the rest until there are no streaks. 

Step 5 - Add the mixture into your cake tin, and bake in a preheated oven for 60 mins, or until a skewer comes out clean.

Step 6 - To make the filling, heat the flour, caster sugar, orange juice, lemon juice, orange zest and egg, over a medium heat.

Step 7 - Cook the mixture until thickened, then allow it to cool completely before folding in the whipped cream.

Step 8 - Once the cake is fully cooled, carefully remove it from the tin, and slice it into three, equal layers. 

Step 9 - Fill each layer with the cream filling, before adding the rest on top, and decorating with either lemon slices or zest.

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