Tuesday, 22 May 2012

Russian Roulette Revel Brownies

I am in the midst of a fairly passionate love affair with chocolate brownies. I had never had much success with them in the past, they never quite reached the perfect ideal I had in my mind; fudgy, cripsy topped chocolate haven - so very rarely bothered to bake them. Then I was introduced to Nigella's fabulous brownie recipe and BOOM! I make them at every opportunity.

Last week I was feeling particularly hormonal and NEEDED chocolate, the thought of the various things I could pick up from the corner shop just didn't thrill me, so I decided to whip up a catch of brownies to satiate my PMT monster.

Anticipating my chocolate craving the lovely boyfriend had brought home a couple of bags of revels, so I decided to chuck them in the batter, the mini eggs had worked so well, so why not eh?

For those not familiar with Revels, they are a bag of chocolates of different varieties, so you have a malteaser (honeycomb) one, a raisin one, a caramel one, a coffee one (bleugh), an orange one and a pure chocolate one. The perfect treat for the indecisive chocoholic...

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Russian Roulette Brownies
A dangerous brownie recipe laced with Revels, a surprise in every bite.
Ingredients
  • 200g Butter
  • 200g Dark chocolate
  • 3 Free range eggs
  • 260g Golden caster sugar
  • 115g Plain Flour
  • 1 teaspoon salt
  • 70g Revels
Instructions
The make is just the same as the mini egg brownie recipe, melt the butter and chocolate and leave to cool slightly. Whisk the eggs and sugar together, and add to the cooled chocolate/butter.sift in the flour, salt and revels (I mixed the revels with the flour first to stop them sinking to the bottom) Once fully combined, pop in a lined brownie tray (my mix filled two small trays) and bake for 20-25mins at 180C until the top is lighter and cracking slightly.Leave them in the pan until cooled and chop them into the desired size chunks.
Details
Prep time: Cook time: Total time:

Yield: 9-12 brownies

It is so tempting to gobble them up still warm but I must insist that you wait for them to cool completely, in fact I would say if you have the patience and will power; leave them until the next day, the revels will have re-set and the brownie achieves its perfect level of fudgy-ness.

I named these beauties Russian Roulette Brownies, it was actually the boyfriend who named them, as he said you were never sure what flavour you were going to get. The caramel and orange were my personal favourite, I will definitely be making these bad boys again very soon, as well as experimenting with some other flavours; any requests?

Apologies for terrible photo, late night emergency baking does not allow for the best photo-taking.

10 comments:

  1. this is such an awesome idea, I know a couple of friends who'd really appreciate these.

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  2. Ooh I love this idea. Taste sensation everytime!

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  3. These look heavenly! I'm still yet to make a perfect brownie they seem a lot harder then they look. Mine often come out really stodgy inside.

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  4. I had such issues with brownies, they were either too cake-y and dry, or far too wet and sickly.

    These ones are the BEST I have found by far, crisp on top and fudgy in the middle.

    I would say it is best to leave them to cool completely before cutting.

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  5. Amazing idea, will definitely be trying those (and praying that I don't get a coffee one!)

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  6. Bookmarked! I loved your mini egg brownies too. It's difficult get the correct crisp/fudgy ratio for brownies. I wonder if oozey chunks of cadbury caramel bars would be good in brownies, or perhaps it would be too sickly.

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  7. I love brownies and putting revels in them is a brilliant idea. You never know what you are going to get :)

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  8. What a great idea, I love Revels partly because you never know what you're getting. GG

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  9. I love brownies and this is a fabulous idea! Definitely want to try these! xx

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  10. I have never baked anything in my life, however after reading your blog ( and seeing the pictures- yummy! ) I feel like trying :-D Very tempted!

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All comments are greatly loved;

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