Here are a few of our favourite easy home bakes that are perfect as an afternoon treat!
Gourmet Triple Chocolate Brownie
Using a higher quality chocolate chip, such as Calleabaut’s range, you can level up your traditional brownies and make them even more delectable! We recommend using a mix of dark, white, and milk chocolate, as well adding some ground almonds for that rich, intense chocolatey taste.
Quick Check Ingredients:
- 185g Dark Chocolate
- 85g Ground Almonds (or substitute almonds for 85g plain flour)
- 50g White Chocolate
- 50g Milk Chocolate
- 50g Cocoa Powder
- 185 Unsalted Butter
- 3 Large Eggs
- 275g Light Brown Caster Sugar
Short Recipe:
- Melt the butter and dark chocolate together, then cool
- Prepare a 30cmx20cm brownie tin and line the bottom with greaseproof paper
- Sieve the cocoa powder, then add the almonds
- Whisk the eggs and sugar together to a light and foamy consistency
- Fold into the cooled chocolate mixture
- Fold in the white and milk chocolate buttons
- Pour into the prepared tin and bake @ 160°C for 25 minutes
- Cool in the tin, cut & serve
Really Rich Rocky Road
Looking for a way to spruce up your rocky road recipe for the new academic year ahead? How about adding some additional tasty ingredients for a little bit of texture and crunch, as well as delivering a deeper depth of flavour? Here’s our suggestion for a mouth-watering rocky road that’s a little extra special.
Quick Check Ingredients:
- 100g 70% Dark Chocolate
- 35g Honeycomb Nibbles
- 35g Crushed Wafer
- 35g Mini Marshmallows
- 50g Unsalted Butter
- 20g Golden Syrup
Short Recipe:
- Grease and line a 17cm x 10cm brownie tray
- Melt the butter, chocolate and golden syrup together in the microwave
- Mix together the honeycomb, crushed wafer and mini marshmallows and add these to the melted ingredients
- Pour the mixture into the tin then place in the fridge to set
- Cut to the desired size
Tasty Chocolate Tiffin
Tiffin is an iconic favourite, but we love ours with a sweet fruity twist. Swap out the raisins for dried cranberries, and the biscuits for an exciting mix of honeycomb, crushed wafer and hazelnuts for the ultimate after-school snack – or one to keep for yourself!
Quick Check Ingredients:
- 130g Milk Chocolate
- 40g Unsalted Butter
- 50g Golden Syrup
- 40g Honeycomb Bites
- 40g Crushed Wafer
- 50g Dried Cranberries
- 30g Whole Hazelnuts
Short Recipe:
- Grease and line a 17cm x 10cm brownie tin
- Melt the butter, chocolate and golden syrup together in the microwave
- Mix together the honeycomb, crushed wafer, dried cranberries and hazelnuts, and then add these to the melted ingredients – mix well!
- Pour the mixture into the tin and place in the fridge to set
- Once set, cut to any desired size!
Loaded Chocolate Cookies
Adults and children alike; we all love cookies! They make the ideal treat; an after-school snack, with an afternoon tea, or even serve as a tasty, indulgent dessert. These chocolate loaded cookies are great for everyone – serve them warm with ice-cream, or why not pack them into lunch boxes?
Quick Check Ingredients:
- 125g Unsalted Butter
- 200g Golden Caster Sugar
- 1 Egg
- Seeds of ½ a Vanilla Pod
- 185g Self-Raising Flour
- 40g Van Houten Brown Cocoa Powder
- 200g Belgian Milk Chocolate Callebaut Bakestable Chips
Short Recipe:
- Cream together the sugar and butter
- Blend in the egg and vanilla seeds
- Fold in the self-raising flour (sifted) and cocoa powder
- Stir in the chocolate chips
- Divide the cookie dough into small balls and place on the baking tray (spaced evenly apart!). Then, flatten slightly by hand.
- Bake at 170°C for 10 to 12 minutes. Leave to cool, then serve!
TIME SAVER: Make an extra batch and roll the cookie dough into balls, then freeze in an open tray. Pack them into a container, and you can have freshly baked cookies in minutes!
Moreish Mug-Cake
Hosting an after-school tea party for your children and their friends just got a whole lot easier! Mug-cakes are super quick and simple to make, and they’re fun for children too! Whip up a few of these delicious, warm treats in a matter of minutes; don’t forget to save one for yourself!
Quick Check Ingredients:
- 35g Plain Flour
- 10g Van Houten Cocoa Powder
- ¼ Teaspoon of Baking Powder
- 12g Granulated Sugar
- Pinch of Salt
- 70ml Semi Skimmed Milk
- 2 Tablespoons of Vegetable Oil
- 45g Callebaut Milk Chocolate Bakestable Chips
Short Recipe:
- Mix together all the dry ingredients in a mug
- Stir in the remaining ingredients and mix well
- Put in the microwave on high for 70 seconds
For a little something extra… add a drizzle of salted caramel topping sauce!
