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Tuesday, 2 August 2016

Decadent Boost Brownies

I gave up drinking diet coke at the start of June and genuinely haven't missed the stuff but when I tried to stop eating chocolate at the same time then that was a whole different kettle of fish! In an attempt to get temptations out of the house, I made these brownies with all of my chocolate and sold them for charity (Cleft Palate). The results were extremely more-ish and went down well with all who tried them.

You don't have to use Boost bites, instead you could pick any of the sharing bags of mini chocolates. Maltesers . . . twirls . . . even chocolate buttons. I had a mix of twirls and boosts in my cupboard, which gave a lovely richness and texture to the finished brownies.

Boost Brownies Recipe

Oven at 170ÂșC
Makes 6 large brownies or 18 bites
Prepare a 26cmx20cm brownie tin with baking paper


100g dark chocolate (minimum 60% cocoa solids)
100g butter
1tbsp nutella
150g caster sugar
2 large eggs
75g ground almonds
2tbsp self raising flour
1 100g bag boost bites, or other
50g white chocolate drops
¼tsp sea salt
20g melted dark chocolate


Using a bain marie (a bowl set over, but not touching, hot water), melt together the butter, dark chocolate and nutella.
Take the bowl off the heat and stir in the sugar.
Crack the eggs into the bowl one at a time into the chocolate mix and whisk to incorporate.
Mix in the ground almonds and flour so that the mixture is all one colour.
Gently stir the boost bites, white chocolate drops and sea salt in.
Pour the brownie batter into the prepared tin and cook in the oven for 25 to 35 minutes, until it's no longer wobbling and the top is beginning to crack.
Leave to cool in the tin before drizzling the melted chocolate artistically over the top.
Trim the edges before cutting into however many pieces you'd like.

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I love to cook and this blog follows my successes (and a few failures) in the kitchen. If you enjoy my posts, or think there is a problem with a recipe then please let me know