Jaffa Cake Brownies

Hello My Lovelies,

I hope you’re doing well!

It was my brothers 23rd birthday on Wednesday, so when my mum saw Jaffa cake Brownies on Facebook she decided we were going to make them for his birthday treat.

As there was a fairly large group of us, we doubled the ingredients.

I love baking, its one of the things I enjoy the most & it definitely cheered me up, Jay being there to help made everything seem better.

Im still missing my best friend though, its not the same without him. I find myself waking up in the morning and getting really excited to go and see him and then reality kicks in …

Anyway, enough of that … lets get on with it;


175g (6oz) unsalted butter, chopped, plus extra to grease

150 g (5oz) dark chocolate, chopped

300 g (11oz) caster sugar

3 medium eggs

1 tsp vanilla extract

zest 1 orange

40 g (1 1/2 oz) cocoa powder

75 g (3oz) plain flower

18 jaffa cakes



As usual you have to preheat the oven to the specific heat for the recipe, so for this recipe it is 180C (160C fan) and lightly grease and line a 20.5cm (8in) square tin with baking parchment.

Then you melt the butter and the chocolate together in a heat proof bowl set over a pan of barely simmering water. When its melted and the mixture is smooth carefully dry the bottom of the bowl.

Whilst the chocolate mixture is still warm, beat the sugar into the chocolate mixture for 30 seconds, followed by the eggs, vanilla and orange zest. You then need to add the cocoa and the flour and beat the mixture again, until smooth.

Pour half of the mixture into the tin, then put a layer of Jaffa cakes on top, then pour the rest of the mixture onto that layer of Jaffa cakes.

Use the rest of the Jaffa cakes to decorate.

Bake for 30 – 35 minutes.

There is an optional drizzle, but as the brownies were fairly sweet anyway, I feel like this would have been way to overpowering.

As you can see, it doesn’t look great, however they tasted pretty amazing!!

Original Recipe

Stay Weird … X



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