Happy Monday! You know what makes Monday’s better? There’s a short list which includes new clothes, spontaneous gifts of flowers, and chocolate brownies. These brownies are extra special, because they’re stuffed with Bounty bars! I absolutely love the moist coconuttyness of Bounty’s, and they go fantastically with ooey-gooey chocolate fudge brownies.
Recipe adapted from Nigella Lawson’s How to Be a Domestic Goddess
Preheat your oven to gas mark 4/180C/350F and grease a brownie tin. I use Dr Oetker cake release spray because I’m very lazy and its very quick! Don’t worry about having a particular sized brownie tin – use a bigger one if you want thinner brownies, or a smaller one for thick tall brownies (my favourite!).
- 180g soft unsalted butter
- 180g dark chocolate (use at least 70% cocoa solids for the best brownies)
- 3 large eggs
- 1 tbsp vanilla extract
- pinch salt
- 250g caster sugar
- 115g plain flour
- 3 bounty bars, cut into 1cm thick slices
First up, find your biggest saucepan and melt the butter and chocolate together. Remove from the heat and allow to cool slightly and beat in the eggs, sugar, vanilla extract and salt. Lastly, lightly beat in the flour and pour the mix into your tin. Try to avoid pouring straight into your mouth.
Arrange your bounty chunks into the brownie batter. I only went for one chunk per brownie, but I think three would definitely be more yummy for next time…
Bake for 20-25 minutes. These brownies are so deliciously gooey and fudgy…. but with a crackly top and solid enough bottom to pick them up…. I was so in love with them. ALWAYS make sure you take the brownies out of the oven when you’re positive they’re still gooey, or you’ll just have cake on your hands 🙁 and cake isn’t brownies people. Its just not.
I made these brownies after an extremely long and exhausting day when only chocolatey carbs would do! But even I couldn’t bring myself to eat a whole batch of brownies so I wrapped up the brownies in tin foil and dropped them off at friends houses – it was super fun being the brownie fairy!
Please add these brownies to your to-bake list …. you could swap out the bounty bars for snickers, mars bars, peanut butter cups, or other favourite chocolates.
x Kerry
lisamathieson says
October 2, 2012 at 9:52 pmWow I haven’t tried adding bounty! Very yummy idea 🙂
kerrycooks says
October 3, 2012 at 9:05 amThey are so heavenly together!
Nic's Notebook says
October 2, 2012 at 6:07 pmYum *adds to favourites* x
thehungrymum says
October 2, 2012 at 12:44 pmBounty in a brownie? I think I love you 🙂
Emma @ Kitchen Goddess (in training!) says
October 1, 2012 at 3:28 pmHahahaha “avoid pouring directly into your mouth”! Love it!!! Tbh I could’ve eaten my computer screen quite happily 😛
Jorie says
October 1, 2012 at 2:03 pmOh my my my. I wish I had some right now! Love the idea of a candy bar within the chocolate brownie!
kerrycooks says
October 1, 2012 at 3:18 pmMe too! I thought it could really use some more calories!
Susannah Bianchi says
October 1, 2012 at 1:55 pmI never eat brownies for fear of becoming a addict. I mean it. There’s something about them that make me lose my mind. Cupcakes and cookies, even the slice of lemon cake with cream cheese frosting i had last night I can handle but a brownie will get the better of me Kerry….sigh
kerrycooks says
October 1, 2012 at 3:19 pmMe too! I could eat a whole batch! They’re just so moreish
Susannah Bianchi says
October 1, 2012 at 3:21 pmYes indeedy.
My Little Italian Kitchen says
October 1, 2012 at 12:26 pmwonderful, looks yummy!
The Vagabond Baker says
October 1, 2012 at 12:00 pmThere is very little that doesn’t taste good in NIgellla’s HTBADG Brownies! I love chunky chopped Dairy Milk and white choc! Mini Eggs are fab at easter, I’ve yet to go down the Creme Egg route….. 🙂
kerrycooks says
October 1, 2012 at 12:25 pmMmm chunky chopped dairy milk, that sounds amazing!
The Vagabond Baker says
October 1, 2012 at 3:20 pmDo it! dairy milk alongside the white chocolate, they become my most requested ever bake: the MOST AWESOME triple choc brownies!
Emma @ Kitchen Goddess (in training!) says
October 1, 2012 at 3:29 pmOooooooh CREAM EGG FILLING!!! I think that must be heaven on a plate 🙂
The Vagabond Baker says
October 1, 2012 at 3:32 pmif you do it, let us know how it goes! I wonder if they’d stay as whole creme eggs? The dairy milk tends to stay ‘in shape’!