Jaffa Cake Brownies

jaffa brownies 1

Bonjour Mon Ami!

This post is short and sweet ( literally ) as I’m off to Paris tomorrow and I need to pack! Sadly this is not a glorious Valentines mini break. I’m off to Premiere Vision which is a huge fabric and trend fair on the outskirts of the city. We will be looking at colours/ prints and fabrics for Spring/ Summer 2017 which seems very odd when its sub zero here in Blighty at the moment! Anyhoo if I’m a very lucky girl then I may get to scoff a macaron or two from Laduree while poking about the Paris shops…..

Talking of sweet treats, do we really need another brownie recipe in the world?

Hell Yes!!

Whenever I’m pushed for time – which is ALL THE TIME – and I need/ want to bake, brownies are often what I will make. They’re so easy and you can make them in one pan so the clear up is a doddle too. These beauts have been infused with orange zest and crunch element comes from toasted hazelnuts. This is delicious in itself believe me – but if you want to turn these brownies all the way up to eleven then do as I did and add a layer of Jaffa Cakes to the base before you dollop on your batter.

Au Revoir x

Jaffa Cake Brownies

50g unsalted butter
60g salted butter
170g dark chocolate ( 70% cocoa solids )
150g golden caster sugar
150g light brown sugar
3 large eggs
25g cocoa powder
105g spelt flour
100g hazelnuts, skinned, toasted and chopped
Zest of 1 large orange

1 packet of Jaffa Cakes

Preheat oven to 180C.

Grease an 8″ square pan with butter, line with baking parchment leaving an over hang on two opposite sides ( these will be your handles to lift out the brownie ). Place the Jaffa Cakes on the bottom of the tin – fit close together and squeeze in as many in as possible!

Melt the chocolate and butter in a large saucepan over a low heat. Beat in the sugars and then the eggs. Sift the cocoa powder and spelt flour and lightly fold into the brownie batter, adding the chopped hazelnuts and orange zest just as the mixture becomes amalgamated.

Pour into your prepared tin and place in the centre of the preheated oven. Bake for 25/30mins. An inserted skewer or cake tester will come out with moist crumbs.

Leave to cool before removing from the tin and cutting into 16 squares.


Love Lemony x

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