Biscoff Cookie Butter Cupcakes

Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!


From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base, but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! ;)


I first trialled out this cookie butter frosting last year around Christmas time. If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits, and just like Nutella or Trader Joe’s cookies and creme spread I could it by the spoonful jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom. They’re the kind of biscuits you would serve alongside your tea or coffee because they’re great for dunking!


So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. And as I mentioned I decided to be spontaneous and add white chocolate chips. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden chocolate chip surprise!

Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. And a word of warning: you may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is airy. Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of milk or cream as this will make it easier to pipe onto the cupcakes.

Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were SO easy to make and will certainly impress all your family and friends!


(Makes 12 cupcakes)


Vanilla Cupcake Batter

150g (2/3 cup) butter or margarine, softened

150g (3/4 cup) caster sugar or light brown sugar

1 teaspoon vanilla extract

3 large free-range eggs, at room temperature

150g (1 + 1/4 cup) self-raising flour, sifted or 150g plain flour + 2 tsp baking powder

100g (1/2 cup) white chocolate chips (optional)

2-3 tbsp milk

Cookie Butter Frosting

150g (2/3 cup) butter, softened

250-300g (2 cups) icing sugar, sifted

1 teaspoon vanilla extract

200g (1 cup) Biscoff or speculoos cookie butter spread

2-3 tbsp Milk or double (heavy) cream


1. Preheat your oven to 180C / 350F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.

2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Now add the flour along with the milk and mix until just combined and no lumps of flour remain.

3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.

5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.

Recipe Notes:

  • Baking time will depend on your oven. This recipe recommends 15-20 minutes, but different ovens may cause the baking time to differ slightly.
  • This cupcake recipe can easily be doubled or tripled to make more.
  • For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred, you can substitute with milk, but please note that frosting will not have a such a creamy texture. I also reduced the sugar in the frosting, so it wasn’t too sweet. But you can adjust the frosting, to your own taste.
  • The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!


Enjoy the cupcakes!


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Giant Cupcake: House of Fraser Bakeware Review

I was recently reached out by House of Fraser who asked me whether I would be interested in reviewing a bakeware set to create some amazing bakes with. I received a cute cupcake pan and a castle bundt pan. I made a big cupcake for a family birthday earlier in the week, I’m quite proud of the giant cupcake, as it was my first attempt ever at making one! I’m fine with standard cupcakes, but frosting layer cakes is not my forte. To test out the cupcake pan, I baked a basic vanilla sponge cake, then decorated the cake with buttercream, rainbow sprinkles, and colourful sweets. So here it is, this is my fun and easy recipe for a giant cupcake!


It was my grandads 80th birthday earlier in the week, and I wanted to bake a show-stopping cake perfect for this extra special occasion! As I mentioned earlier in this post, House of Fraser recently got in contact with me about working on a creative baking campaign, and offered me the opportunity to test out and review a high-quality bakeware set. I am really impressed with the bakeware so far, and I’m already planning my next giant cupcake creation!

The cute cupcake pan by Nordic Ware is absolutely fantastic. I think it is my new favourite cake tin! The cake pan is cast aluminum – this is great, because it ensures the cake bakes really evenly and has a nonstick interior for easy release and cleanup. I used my perfect vanilla cupcake recipe as a base for this giant cupcake, but only the change I made was I upped the ingredients slightly to make more mixture for this cake pan, and it turned out really well.

To decorate, I piped homemade white chocolate buttercream onto the top in swirls – which is harder than I had first thought as my piping skills aren’t the best! ;) Then I simply scattered over sprinkles and pressed some coloured sweets into the buttercream. It looked impressive, and made a great treat sliced up with a cuppa!

If like me, you’ve been inspired by The Great British Bake Off you can visit the link here on House of Fraser’s website and browse the bakeware – I’d love to see what you bake next!

cupcake tin house of fraser


(Makes 1 cute cupcake – 6 cup pan)


Cupcake Batter 

200g unsalted butter or margarine, softened

200g caster sugar

4 medium free-range eggs, at room temperature

1 teaspoon vanilla extract

200g self-raising flour, sifted

2-3 tablespoons milk or water

White Chocolate Buttercream

150g unsalted butter, softened

250-300g icing sugar, sifted

1 teaspoon vanilla extract

150g white chocolate, melted and cooled slightly


  1. Preheat oven to 160 Fan / 180°C / 200°F / Gas Mark 4. Grease the cake pan well with butter – making sure you grease really well in all the grooves. Line the bottom of the base section with a circle of greaseproof paper. Set aside.
  2.  Cream the softened butter/margarine with the sugar and vanilla until fluffy and pale in colour. This will take about 4-5 minutes.
  3. Add the eggs one by one, and beat in until fully incorporated.
  4. Finally add the flour, along with the milk/water and beat for 20-30 seconds until no lumps of flour remain and the cake batter is smooth.
  5. Distribute the cake batter between the cupcake pan, bake for 40-45 minutes or until a cake tester comes of clean of any uncooked batter. Once baked fully, leave the cakes to cool in the pan for 15 minutes. Then carefully turn out onto a wire rack and leave to cool completely.
  6. Once cool, frost with your favourite buttercream. I made my favourite white chocolate buttercream – to make it, cream the softened butter until pale in colour. Then add the icing sugar and vanilla, and and mix to combine. Continue to beat for 5-7 minutes, or until really fluffy. Finish by adding the melted chocolate, and whisk until combined fully. Use a small amount of the buttercream to sandwich together the two cake halves, then fill a piping bag with the buttercream and pipe onto the giant cupcake. Decorate with sprinkles and sweets!


Perfect Vanilla Cupcakes

vanilla cupcake giant

Enjoy the recipe everyone! If you want any of your cooking or food products reviewed, see my contact page.


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No-Bake Snickers Cheesecake

Buttery Oreo cookie base, topped with a creamy caramel mousse filling, and studded with Snickers candies. A decadent and delicious no-bake cheesecake! 


I’m finally back with another recipe! I took a few days off blogging to focus on culinary school as I’ve been super busy and haven’t been left much free time to blog. But I’m now back, refreshed and ready to get to back to blogging!

Today I’m sharing a new favourite cheesecake recipe. You guys know how much I love my cheesecake recipes, right? I have so many on this blog, but there is always room for more.

So when I don’t have much time on hand to cook or don’t feel like baking, I always stick to my trusty no-bake recipes. And no-bake cheesecake is always at the top of my list. And seeing as Snickers are one of my all-time favourite chocolate bars, I thought I would add them to my next cheesecake mix.


This is the bit where I do my best to describe the cheesecake to you. This tasty dessert starts with a buttery chocolate Oreo base. If you love Oreos as much as I do, then this is certainly the dessert for you to try. I really love how the chocolatey cookies compliment the sweet caramel filling. You might even remember my last post for Oreo fudge? (So good – and you guessed it, another recipe you have to make soon!)

Then I topped the chilled base with a smooth and creamy layer of caramel cheesecake. The filling is speckled with chopped Snickers, so you get a crunchy mix of sweet n’ salty flavour in each mouthful! Then all that is left to do is spread the cheesecake filling over the prepared base – trying your best not to eat it straight from the bowl… I prefer to leave it to set overnight for best results, but at least 6-8 hours will do. The whole recipe is a complete breeze to make!

Just a word of warning: this caramel cheesecake mix is extremely addictive. So much so, me and the taste testers were eating it straight from the mixing bowl! I’ve tested out this caramel cheesecake and I have to say it is amazing. There is just the perfect balance of creaminess and caramel flavour, and it is incredibly mousse like.

Once your patience has been well and truly tested, you can unravel this gorgeous delight. If I’m serving this for a dinner party, I like to spruce it up and decorate with whipped cream, a drizzle of caramel, and extra chopped Snickers or roasted peanuts. But whatever way you serve, I guaranteed you, it will go down a storm!


Cookie Base

140g (5 ounces) unsalted butter, melted and cooled slightly

300g/approx. 27 Oreos or other chocolate sandwich cookie (such as Bourbons)

Caramel Cheesecake

500g (18 ounces) cream cheese, softened at room temperature

250g (8.8 ounces) caramel or dulce de leche – homemade or readymade

300ml / ½ pint double cream, chilled

1 teaspoon vanilla extract

85g (3/4 cup) icing sugar

4-5 Snickers bars, chopped (approx. 1 cup chopped)


Whipped cream, caramel, Snickers candies


  1. Prepare the cookie base: Break the Oreos into small pieces. Place in a food processor and blitz until fine crumbs. Or place in a ziplock bag and crush with a rolling pin. Mix the cookie crumbs together with the melted butter. Press into a 23cm springform cheesecake tin or deep pie dish until firm. Chill in the refrigerator.
  2. To make cheesecake filling: In a large mixing bowl, beat together the softened cream cheese with the caramel until smooth. In another mixing bowl, whisk together the cream, vanilla and sugar until soft peaks form. Add the lightly whipped cream in two batches, and fold to combine.
  3. Finish by folding through the chopped Snickers. Now spread over the prepared cookie base. Smooth over with a spatula or palette knife. Cover and leave in the refrigerator for at least 6-8 hours or overnight.
  4. To serve, drizzle with caramel and extra chopped snickers or roasted peanuts.



Enjoy everyone!


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Cookies and Cream Oreo Fudge

Classic clotted cream fudge studded with crunchy chocolate Oreo cookies. Just 5 ingredients and incredibly simple + easy to make! You are going to love this cookies and cream fudge! 


I don’t think I’ve ever met anyone who doesn’t love fudge. I mean what’s not to like about creamy smooth sweet bites of pure deliciousness?

What I really like most about fudge, besides the fact it is delicious and seriously addictive, is how versatile each fudge recipe can be. I’ve already shared my Custard Cream Fudge (the best creation!). That recipe always goes down a treat with my blog readers, and when I made it for a charity bake everybody went CRAZY for it, and it sold out in less than 2 minutes!

After I realised the popularity of that fudge recipe, I decided to make a new version. I made this Oreo fudge to take over to my best friend’s house last weekend and yet again, like the previous times I’ve made it, this fudge went down a storm with everyone who tried a piece!

I’ve taken that previous fudge recipe and swapped the custard creams, which if you’re wondering are the British equivalent of golden Oreos for regular chocolate Oreo cookies. The fudge is just as tiring to make as I remember, I’m not gonna lie the recipe requires quite a bit of muscle to make! But after an extreme arm workout you can reward yourself with square after square of the yummy fudge! ;)

 oreo fudge

One of the best homemade treats and beautifully modelled by my sis! 

This fudge requires just a handful of ingredients. It’s inspired by Cornish clotted cream fudge which always reminds me of family holidays in beautiful Cornwall. But I’ve added a twist, the fudge is speckled with crushed Oreos which are one of my favourite cookies!

The greatest thing about this simple recipe is that it’ll only take 30 minutes from start to finish to make and it doesn’t even require a candy thermometer! Making fudge can be an intimidating process, heating the fudge to the correct temperature, making sure it reaches “soft ball” stage. What is best about my recipe, is all you need to do with boil all the ingredients (minus the Oreos) for just 3 minutes then take straight off the heat and continuously beat the fudge until it turns nice and thick – that and waiting for the fudge to set are the two hardest parts of the recipe! Then finally finish by folding through the cookies. Leave it to set and then slice up!

The fudge would make fab gifts wrapped up or put into decorative jars. It is the best kind of sweet chocolate treat, perfect for any occasion! Enjoy!


(Makes about 32-40 squares)

Ingredients –

1 x 227g (8 oz) tub clotted cream

275g (9¾ oz) caster sugar

100g (3.5 oz) golden syrup

1/2 teaspoon vanilla extract

8-10 Oreos, crushed

Method –

  1. Line an 8″ x 8″ square tin with parchment paper and set aside.
  2. Place the clotted cream, sugar, golden syrup and vanilla in a medium saucepan. Heat gently and stir until all the sugar has dissolved.
  3. Turn the heat up, and the bring the mixture up to the boil. Allow to boil for 3 minutes. Then take straight off the heat.
  4. Using a wooden spoon, continuously beat the fudge for 10 minutes until it is really thick and matt.
  5. Finally fold half the crushed Oreos through the fudge. Spread out into the lined tin, and then decorate the top with the fudge with the remaining Oreos – make sure you press them in slightly. Place in the refrigerator for at least 4 hours or overnight. I prefer to leave fudge overnight, as this allows it to set better. Once set, cut into cubes.

Recipe Notes:

  • Fudge is best served chilled.
  • It will keep in an airtight container in the refrigerator or at room temperature for up to 2 weeks.



Enjoy the recipe everyone!


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Other treats you make like to try!


Flapjacks (British chewy oat squares)


Classic Chocolate Chip Cookies (a must try recipe!)

fudge british

Custard Cream Fudge

Maple Pecan Granola

Sweet and crunchy maple pecan granola. Better than store bought, this granola makes a great breakfast or healthy snack. 


If you’ve never made your own granola, then this is a brilliant recipe to try. Making homemade granola couldn’t be more easy! I really enjoy baking my own completely from scratch, it makes a great affordable and healthy breakfast and when you make it yourself, the real bonus is you know exactly what ingredients have gone into it.

As summer nears to a close, autumn is just around the corner, and I am super excited to start new seasonal baking. So I’m kicking off the new season with this crunchy, golden and delicious maple pecan granola. I’ve shared a few granola recipes on the blog so far, including this vanilla almond granola which is a favourite of ours. I’ve used that granola as a base recipe for this maple and pecan version, the only change I made was cooking the granola at a slightly lower temperature for longer. You can never have enough granola recipes on hand!

I’ve added light brown sugar to my granola, this adds a very light molasses flavour and also gives it that perfect crunch. I love the rich maple flavour with the crunchy toasted pecans. When the pecans toast and caramelise in the oven they remind me of pecan pie. (Another fave autumn dessert!)


My favourite way to serve this granola has to be with milk or Greek yogurt, topped with mixed berries. But it certainly tastes great on its own – I often munch on a few handfuls for an afternoon pick-me-up. It makes quite an addictive treat to snack on!

Ingredients –

300g (3 1/2 cups) jumbo rolled oats (porridge oats)

2 tbsp light brown sugar

100g (1 scant cup) pecans, roughly chopped

200g (7 ounces) maple syrup

4 tbsp oil – I used rapeseed

1 1/2 tsp vanilla extract

1/2 tsp ground cinnamon, adjust to taste 

Additional – 

Dried fruit – apricots, dates or prunes

Pumpkin, chia, sunflower seeds

Method –

  1. Preheat oven to 300°F / 150°C / 130 Fan / Gas Mark 2 . Line 1-2 large baking sheets with non-stick parchment paper or silicone baking mats.
  2. In a small saucepan melt together the maple syrup, oil and vanilla extract on a medium heat. When the mixture is runny, take off the heat.
  3. In a mixing bowl mix together the oats, brown sugar, chopped pecans and cinnamon. Pour the wet mixture over the oats and mix to coat fully. Make sure you cover all the oats.
  4. Spread out evenly on 1-2 large baking trays. Bake for 45-60 minutes, stirring every 15 minutes. Cook until light golden and toasted. Granola will feel soft at this point, but as it cools the air will make it crunchy.
  5. Remove tray from oven once cooked and allow to cool. Once cooled store in an airtight container or jar for up to 1 month.

Recipe Notes:

  • You can use any oil you like – coconut oil, regular vegetable or canola oil would work well.
  • Adjust spices to your taste, add-ins include a 1/4 tsp ground nutmeg or cloves. You can also add an extra 1/2 tsp cinnamon for more spiced flavour.
  • Top with anything you like. Dates would really well with this granola, but you could also top with sliced strawberries, banana or blueberries.


Enjoy everyone!


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Lemon Cupcakes with Fresh Raspberry Buttercream

Light + perfectly buttery lemon-scented cupcakes topped with fresh raspberry buttercream. #LAGBBO


I’m super excited to share this cupcake recipe over on the Laura Ashley blog! The Great British Bake Off is currently airing on TV here in the UK, I am absolutely loving it! There really is nothing more British than tea and cake!

I am thrilled to have been chosen along with three other amazing bloggers (Aimee, Catherine and Sara) to take part in The Great Blogger Bake Off! I’m full aware most bloggers are going crazy over pumpkin recipes right now, but it is still the summer and I’m taking full advantage of that! I made these cupcakes way back in the middle of the summer, they went down a treat with everyone who tried one and are one of my favourite cupcake recipes.



I love dusting each cupcake with a little bit of icing sugar – they look prettier that way! 



For my recipe on the Laura Ashley blog, I decided to bake some summery cupcakes. I love cupcakes, so it seemed the obvious choice! Each cake is swirled with fresh raspberry buttercream. The buttercream is seriously addictive, so much so you could probably eat it by the spoonful straight from the mixing bowl – I’m always guilty of doing this!

I use a classic sponge cupcake, there is nothing more British than sponge cake! It’s a brilliant cake, light, fluffy and buttery. And perfect in so many ways!

I added the zest from one lemon to my cupcake batter, the lemon has a beautiful light flavour and it works amazingly with the tart raspberry buttercream. I use a brilliant vanilla buttercream base, but I’ve added some homemade raspberry puree to the mix. It naturally colours the buttercream, giving it a pretty pink colour!

These cupcakes would make a brilliant and pretty tasty addition to an afternoon tea party. Paired with my Easy Homemade Lemonade they would be the ultimate treat!


For my recipe I received these absolutely gorgeous cupcake cases and toppers from the new collection! Along with the beautiful floral pastry guide worktop saver. I’m excited to make lots of pastry and roll out biscuits on this!

(Makes 12 Cupcakes)

Ingredients –

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster or granulated sugar (superfine sugar)

3 free-range eggs, at room temperature

1 lemon, zest only

150g (1 + 1/4 cup) self-raising flour, sifted – be careful not to overmeasure – you can sub with 150g plain flour + 2 tsp baking powder

2-3 tbsp water or milk – water makes a lighter cake

Fresh Raspberry Buttercream – 

1 (heaping) cup (approx. 160g) fresh or frozen raspberries

150g (2/3 cup) unsalted butter, softened

300g (3 cups) icing sugar (confectioners’ sugar), sifted

1 tsp vanilla extract (optional)

2-3 tbsp milk or cream

Method –

1. Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Line a cupcake tin with 12 cupcake liners and set aside.

2. To make the cupcakes: In a stand mixer fitted with the paddle attachment cream the butter, sugar and vanilla together until light in colour and very fluffy – this will take 5 minutes. Make sure you stop the mixer halfway through creaming and using a rubber spatula scrape down the sides and bottom of the bowl to ensure even mixing.

3. Add eggs, one by one and mix to combine. Now fold in the flour – mix until just combined and no lumps of flour remain. Add the lemon zest along the milk or water to loosen the mixture slightly. Do not over mix!

4. Take an ice cream scoop and evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5-10 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

5. To make the buttercream: Blitz the raspberries in a food processor or blender until pureed. Then pass through a fine mesh sieve into a small saucepan. Heat gently and reduce by about half – this will take approx. 3-5 minutes. Pour the thickened raspberry puree into a bowl and chill until cold.

6. Once the cupcakes are fully cooled make the buttercream. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute just to soften. Add the sifted icing sugar and the vanilla extract and mix together on a low speed (this is to avoid a sugar cloud!) until the butter and sugar has combined. Now turn up the speed to medium and cream for another 5 minutes – remember to stop the mixer and scrape down the sides and bottom of the mixing bowl. Once the buttercream is fluffy add the raspberry puree and double cream, and mix on low speed for another minute to combine.

7. To decorate: Fit a large disposable piping bag with your favourite nozzle. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, then finish with a fresh raspberry and the beautiful cake toppers or any other decorations you like. Enjoy!


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Triple Chocolate Fudge Brownies

Decadent chocolate fudge brownies made with rich dark chocolate and with milk and white chocolate chips. Serve warm with ice cream for the ultimate dreamy dessert! 


Brownies are the perfect treat for any chocolate lover! What’s not to love more than a warm baked brownie, fudgy, gooey and served with vanilla ice cream? And when we’re talking homemade TRIPLE chocolate brownies, there really is nothing more delicious!

Whenever I’m out for dinner, if there is chocolate brownie on the dessert menu, I guarantee you, I will always pick brownies. A few weeks ago we went for dinner at one of my favourite restaurants and I devoured one of the most amazing chocolate fudge brownies. It was so good and inspired me to bake some for myself! And I have to say, these brownies were definitely better than the one I ate at the restaurant!


I’ve added a mix of milk and white chocolate chips to the brownie batter – making these triple chocolate brownies! If you like you could swap half the chocolate chips for nuts like walnuts or toasted hazelnuts. Also, if you want to take these brownies to the next level spread with chocolate fudge frosting and even add some sprinkles for an extra fun bake. :)

What I love most about this recipe is how the brownies turn into two different desserts. Serve straight from the fridge, they’re SO incredibly fudgy or when warmed – I do this either in the oven or in the microwave, the brownie is more like a gooey molten cake or Swedish kladdkaka. These brownies turn into a truly delicious dessert, especially great topped with vanilla ice cream and chocolate or toffee sauce!


This brownie recipe couldn’t be any easier or simpler to make. It’s super important to read the recipe through full before starting, I always start by getting all the ingredients weighed out accurately. Start by melting the butter and dark chocolate over a bain-marie (double boiler). Gently melt over a low heat, try not to get the chocolate too hot.

Once the chocolate is cooled, crack the eggs into the bowl of mixer. Add the sugar and then whisk on the highest speed for 5-7 minutes or until the mixture is thick and ribbony. You want the mixture to look like a thick creamy milkshake before you add the remaining ingredients. Now fold through the melted chocolate, then sift the flour and cocoa again, add the vanilla and gently fold to combine. Finally add the chocolate chips – you can add less chocolate chips if you want, but my inner chocoholic made me add that much chocolate! Spread into the pan, and bake!


Once baked the brownies will have a crackly top and a soft, gooey and fudge-like texture!

(Makes 16 squares/32 bitesize pieces)

Ingredients –

185g (6.5 oz) unsalted butter

185g (6.5 oz) dark chocolate – aim for at least 70% cocoa solids

85g (3 oz) plain flour (all-purpose)

45g (3 tbsp) cocoa powder

3 large free-range eggs, at room temperature

275g (9 3/4 oz) caster or granulated sugar

1 tsp vanilla extract

75g (5 tbsp) white chocolate chips

75g (5 tbsp) milk chocolate chips

Method –

  1. Cut the butter up into small cubes and break the chocolate into smaller pieces. Place into a medium heatproof bowl over a pan of barely simmering water (bain marie), stir until melted and then carefully take the bowl off the heat and set aside. You can alternatively do this in the microwave.
  2. As the chocolate cools, preheat your oven to 160 C Fan / 180C / 350F / Gas Mark 4. Grease and line a 20cm shallow cake or 10″ x 8″ brownie tin with parchment paper.
  3. Crack the eggs into a large mixing bowl, add the sugar and whisk until thick, ribbony and doubled in volume. This will take approx. 5-7 minutes to achieve the correct consistency, so I recommend using an electric mixer!
  4. Pour the now cooled melted chocolate mix into the eggs and gently fold to combine. Make sure you mix right from the bottom of the bowl and don’t miss the sides.
  5. Now sift the flour and cocoa powder into the bowl, again gently fold to combine the dry ingredients fully. Finish by folding through the milk and white chocolate chips.
  6. Pour the brownie batter into the prepared pan, spread out evenly and level off with a spatula. Bake for 25 minutes, when cooking time has finished shake the pan slightly, if it wobbles then place the tray back in the oven for another 5 minutes.
  7. Once fully baked, take out of the oven and leave to cool in the tin sitting over a wire rack. Leave until completely cooled to room temperature. The brownies can be sliced up now, but for a fudgier and more set brownie place the tray in the refrigerator overnight.
  8. Serve at room temperature or warm with ice cream!

Recipe Notes:

  • Try not to over beat the mixture. It may knock out all the air and the brownies will be flat and will not rise.
  • The recipe suggests using a 20cm square cake tin. But I’ve also made these brownies using a brownie pan measuring 25cm x 20cm (10″ x 8″).
  • To warm the brownies, place on a plate or in a heatproof dish, warm in the oven for 8-10 minutes. Or place in the microwave on medium-high heat for 10-15 seconds.


I LOVE these brownies served warm with vanilla ice cream and toffee sauce! Enjoy!


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