It’s that time in the year again, when essays are starting to roll around and seminar prep has become a repetitive cycle. Here at Impact we’re yearning for some home baked goods, and if you are too, then you’re in for a treat.
- 180g butter
- 200g dark chocolate
- 75g flour
- 50g Maltesers hot chocolate (or Ovaltine)
- 1/2 teaspoon baking powder
- 220g light brown sugar
- 3 eggs (beaten)
- 150g Maltesers
- Preheat the oven to 180C.
- Melt the butter and dark chocolate together in a bowl over a pan of boiling water. Set aside to cool for 5 minutes.
- Combine the flour, hot chocolate, baking powder and sugar together in a mixing bowl.
- Stir the chocolate and butter mix into the dry ingredients and then stir in the eggs. Mix well.
- Crush half the Maltesers and add them to the mix, followed by the rest of the Maltesers. Spoon the mix into a lined baking tin (around 20x20cm).
- Bake for 30-35 minutes. The brownies should be crispy on top but gooey in the middle!
Homemade Chocolate Digestives
- 150g plain wholemeal flour
- 150g medium oatmeal
- 1 tbsp bran
- ¼ tsp salt
- 1 tsp baking powder
- 75g dark brown sugar
- 150g unsalted butter
- 1-2 tbsp milk
- 150g milk or dark chocolate
- Whisk the flour, oatmeal, bran, salt, baking powder and brown sugar together in a food processor.
- Add the butter, diced, to the food processor and run until the mixture is thoroughly mixed and resembles bread crumbs. Add the milk until the mixture comes together as a dough (make sure it is not too dry however; add small amounts of milk gradually until it is perfect).
- Flatten the dough into a thick disk shape and wrap in cling film. Put it in the fridge for 30 minutes to firm up. Preheat the oven to 190°C.
- Put the dough in between two pieces of greaseproof paper and roll out using a rolling pin to about the thickness of a one pound coin. Using a cookie cutter, cut out shapes and place on a baking sheet (greased and lined with greaseproof paper). Place in the oven for 10-12 minutes, or until the biscuits begin to darken at the edges.
- Leave to cool on a wire rack. Meanwhile, bash up the chocolate in a bowl and melt in the microwave. Dip the base of each biscuit in the melted chocolate to coat and place chocolate-side up on the baking sheet and leave to harden.
- Perfect with a cuppa!
- If you don’t have oatmeal, you could simply whisk the same amount of oats up in a food processor until they are finer – it works just as well.
- Bran is a slightly obscure ingredient so you can always leave this ingredient out if necessary.
- Make sure you keep an eye out when melting the chocolate in the microwave because it can burn easily!
Image credits: Emily Howard and Ruth Pengelly