Chocolate Peanut Butter Easter Eggs

April 18, 2025April 17, 2025 What Jessica Baked Next1 Comment

Homemade take on Reese’s Peanut Butter Easter Eggs. The wonderful flavour of salty peanut butter with dark chocolate combines in this fabulous homemade Easter treat.

I have just one more egg-cellent recipe to share with you in time for Easter this week!

I’ve been wanting to make these Easter egg candies for quite a while, each year goes by, and I get sidetracked with other recipes that take my fancy and forget. But not this year. I made these a couple of weeks ago and I’m delighted I did so, as these are absolutely divine!

Any American/Canadian readers of this blog, probably know that this recipe is very similar to Buckeyes – a candy consisting of peanut butter fudge balls dipped in melted chocolate.

I’m the greatest fan of peanut butter and chocolate. I always have a jar of peanut butter in my pantry – whether that’s for spreading on a crumpet, piece of toast, or drizzling over ice cream. So I get very excited when there’s a recipe I can combine peanut butter in.

These homemade Easter eggs are absolutely scrumptious and incredibly addictive. I found this recipe on Sally’s Baking Addiction – a baking blog I’ve adored for years.

The eggs are made by combining softened butter with creamy peanut butter, icing sugar and vanilla extract. This creates a crumbly cookie dough-like texture that’s rolled and moulded into egg-shapes. The peanut eggs are then chilled in the fridge, before dipping generously in melted chocolate and further decorated with spare melted chocolate, and personal favourites, sea salt and sprinkles!

Make and gift these to family and friends over the next few days. Once you taste the homemade Easter egg candies, you might decide to not give these away though, as they are pretty damn addictive and delicious…

No judgement whatsoever here, as I would do the same!

Have a wonderful weekend and great Easter. Enjoy all your Easter-inspired baking/cooking!

Chocolate Peanut Butter Easter Eggs

Prep Time 2

Total Time 1 30

Servings 20

Ingredients

85 g salted or unsalted butter softened
250 g creamy peanut butter
300 g icing sugar sifted
1/2 teaspoon vanilla extract
300 g dark and milk chocolate I use a mix of half dark chocolate and half milk chocolate
1 teaspoon vegetable oil
sea salt or sprinkles for decoration

Instructions

Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add the butter and cream until softened and lightened in colour - mix for around 2 minutes.
Add the peanut butter and mix again for 1 minute until combined. Now add the icing sugar and the vanilla and beat on a low speed for 2 more minutes until a crumbly mixture forms.
Measure out 30g portions of the peanut mixture and roll into a ball. Flatten each ball between your palms and use your fingers to narrow one end into an egg shape. The eggs should be roughly 3/4 inch thick. Place the eggs on the lined baking tray.
Chill the shaped peanut butter eggs in the fridge for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. I melted my chocolate and oil in a large measuring jug - this is great for dipping later on. Either melt the chocolate in the microwave in 20-second increments, or melt the chocolate in a heatproof bowl, set over a pan of gently simmering water (bain-marie).
Let the warm chocolate sit for 6-8 minutes before dipping. Take the peanut butter eggs from the fridge. Working one at a time, submerge each egg into the chocolate and then carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring jug to rid of the excess chocolate. Use a toothpick or a second fork to help slide the egg off of the fork and onto the baking sheet.
If you happen to have any leftover chocolate, drizzle it over the eggs. Also, if desired, lightly sprinkle each egg with flaky sea salt or sprinkles while the chocolate is still wet.
Place the eggs back in the fridge for 30 minutes until the chocolate is fully set. The peanut butter eggs will keep stored in the fridge for up to 2 weeks.

If you love this recipe, then you’ll also enjoy these No-Bake Chocolate Peanut Butter Bars

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Baking · Biscuits and Cookies · Chocolate

Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe)

April 6, 2025April 16, 2025 What Jessica Baked Next4 Comments

The popular Marks & Spencers inspired shortbread filled with chocolate chunks and M&S Gigantic Milk Chocolate Buttons.

Marks & Spencer have the most delicious shortbread squares filled with chocolate chunks. When I’m out and about, but haven’t had time to bake my own shortbread, then M&S’s will be the only place I buy shortbread from!

I tried to make my shortbread recipe today as similar to the Chocolate Buttons Shortbread available to buy in the Marks & Spencer food hall.

But of course, this homemade version is far superior!

I’ve made this recipe as easy as possible. Blog readers LOVE an easy bake, so we’re baking the shortbread straight in a square cake tin and not worrying about rolling it out and cutting into different shapes.

Easy, no-fuss recipes are something I enjoy sharing on the WJBN blog.

My taste tasters all think this shortbread is better than the original. It’s freshly baked, a little thicker in texture, but shares all the same qualities in taste and crumbly texture as the M&S shortbread.

These delicious shortbread squares contain just five ingredients: butter, sugar, flour, semolina and chocolate. Semolina is an optional ingredient. If you don’t have it to hand, then don’t worry as the shortbread will be fantastic even without the semolina.

Lush, buttery and crumbly shortbread squares. This recipe makes 12 very large squares, but I would definitely recommend slicing into 16 smaller squares as it’s extremely rich, but nonetheless very, very tasty!

Chocolate Chunk Shortbread (Marks & Spencer Copycat Recipe)

The popular Marks & Spencers inspired shortbread filled with chocolate chunks and M&S Gigantic Milk Chocolate Buttons.

Prep Time 10

Cook Time 30

Total Time 40

Servings 12

Ingredients

200 g butter (salted or unsalted) softened
100 g caster or granulated sugar
300 g plain flour
50 g semolina optional
150 g Marks & Spencer Gigantic Milk Chocolate Buttons roughly chopped
50 g dark or milk chocolate roughly chopped

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside.
Start by preparing the shortbread dough - cream the softened butter and sugar until light and creamy.
Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together. Now fold through the chopped chocolate.
Transfer shortbread dough to a 20cm / 8-inch square cake tin and press down gently. Carefully score 12 squares from the dough, making sure not to cut all the way through. Bake for 25-30 minutes until slightly golden in colour. Leave the shortbread to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
Finally, sprinkle with a small amount of extra sugar before devouring! The shortbread will keep in an airtight container at room temperature for up to one week.

Just look at ALL those amazing chocolate chunks in this shortbread. I just can’t get enough of this recipe. Make sure you try a piece while it’s still slightly warm, fresh from the oven…

Try my Chocolate Shortbread next!

Show some love to someone special with these adorable Valentine’s Shortbread Hearts

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Baking · Brownies · Chocolate

Mini Egg Brownies

March 12, 2025March 11, 2025 What Jessica Baked Next3 Comments

Chocolate fudge brownies filled with white chocolate chunks and chopped Cadbury Mini Eggs.

Easter is getting closer, and we’re continuing with more Easter baking delights on the blog.

Mini Eggs are a firm favourite Easter chocolate in my household. I mentioned in the Mini Egg NYC Cookies blog post. I purchased a 1kg pack of Cadbury Mini Eggs, and only a week later, we went food shopping and another 1kg pack mysteriously ended up landing in our trolley…

I baked Terry’s Chocolate Orange Brownies over Christmastime, and as soon as we could, we were excited to put an Easter twist on the recipe.

Mini Egg Brownies are rich, fudgy and indulgent. They’re the perfect bake to enjoy during Easter and the spring.

I’m the biggest fan of fudgy brownies. In my opinion, this is the ONLY way a brownie should be. I’m not a fan of cakey brownies – if I wanted a chocolate cake then I would bake one! Fudgy brownies are the best brownies without a doubt.

If you want, you can add any Easter chocolate to the brownie batter. Add some broken-up pieces of Easter egg, go for chopped Malteser Bunnies. The choices of add-ins are endless.

Get as creative as you like!

The brownies are totally delicious and perfect for all occasions. Eat alongside a cup of coffee, tea or hot chocolate. Make yourself an amazing dessert with some ice cream or warm custard poured over.

These brownies are sure to be a hit this Easter!

Mini Egg Brownies

Chocolate fudge brownies filled with white chocolate chunks and chopped Cadbury Mini Eggs.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 16

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted)
200 g dark chocolate
270 g caster or granulated sugar
3 eggs
2 egg yolks
115 g plain flour
35 g cocoa powder
100 g white chocolate chopped in medium sized pieces
300 g Cadbury Mini Eggs add 200g to the brownie batter and leave 100g for the topping

Instructions

Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
Sift flour and the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined. Finally, fold through the chopped white chocolate and 200g of the Mini Eggs. Try not to over mix otherwise this may result in your baked brownies being tough.
Transfer the brownie batter to the prepared tin and smooth the surface. Scatter the remaining 100g of chopped Mini Eggs on top of the brownie. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.

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Baking · Chocolate · Cookies

Mini Egg NYC Cookies

February 24, 2025April 16, 2025 What Jessica Baked NextLeave a comment

Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate. Bake the cookies straight away, no chilling involved!

There are Easter eggs and Easter-inspired chocolate everywhere at the moment. Each time I go food shopping, I’m drawn to the Easter chocolate aisle and can’t help but find myself wandering down and picking up chocolate!

I did end up purchasing myself a 1kg bag of Cadbury Mini Eggs only the other day. I could easily eat my way through the entire bag watching TV, but of course, I wanted to combine them in a bake for the blog!

So I’m kickstarting the Easter bakes earlier this year, to ensure you have plenty of time to bake up some tasty treats in the lead up to Easter.

As I mentioned in my last blog post/recipe for these delish Chocolate Chip Muffins, I’m baking recipes inspired by food I ate on my recent trip to the US.

In Florida, at Disney Springs (favourite place ever!), I was lucky to try out Gideon’s Bakehouse. The cookies at Gideon’s are absolutely incredible and very similar to New York-style cookies, famously from Levain Bakery.

I visited NYC a decade ago and didn’t try Levain cookies, but I heard so many amazing compliments about Gideon’s in Florida, so I’m glad I got the experience of trying those. The Pistachio Toffee Chocolate Chip Cookie is absolutely dreamy!

So we’ve recreated the Levain Bakery/Gideon’s Bakehouse cookies at home.

Mini Egg NYC Cookies are BIG, thick cookies, filled with chocolate chips, chopped AND whole Cadbury Mini Eggs.

These cookies are divine and simply perfect for celebrating Easter. They’re fun, moreish and delightful enjoyed warm from the oven!

Mini Egg NYC Cookies

Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate.

Prep Time 20

Cook Time 14

Total Time 34

Servings 10

Author What Jessica Baked Next

Ingredients

115 g butter (salted or unsalted) softened
160 g dark or light brown sugar
40 g caster or granulated sugar
1 egg
2 teaspoons vanilla extract
315 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt only add a pinch if using salted butter
100 g dark, milk or white chocolate chips
200 g Cadbury Mini Eggs chopped
75 g Cadbury Mini Eggs left whole

Instructions

Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper and set aside for later.
In a large mixing bowl, cream the softened butter, brown sugar and granulated/caster sugar until light and fluffy. Now add the egg and the vanilla. Mix again until incorporated.
Now fold through the flour, baking powder, bicarbonate of soda and the salt until combined. Fold through the chocolate chips, the chopped and whole Mini Eggs. Mix until a crumbly cookie dough forms.
Take 110g portions of the cookie dough - it will be quite crumbly so just press together firmly to form a ball. Continue until all the cookie dough is used - the recipe should make around 9-10 cookies.
Space the balls of cookie dough out on the baking trays and bake for 12-14 minutes. The cookies will appear soft/slightly underbaked but this is how the cookies should be. Don't over bake otherwise the cookies will be too hard in texture.
Leave the cookies to cool on the baking trays for 15 minutes. Cookies are best eaten on the day of baking. They will keep stored in an airtight container for up to 3 days. The cookie dough can be frozen for up to 3 months, and cookie dough will also keep in the fridge for up to 3 days if you don't want to bake it straight away.

That soft, gooey and slightly underbaked centre is what makes these cookies so special!

Easter Baking Inspiration!

Mini Egg Cookies

Mini Egg Cheesecake

Easter Bunny Shortbreads

If you’re in the mood for something savoury, try my Double Cheese Hot Cross Buns

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Baking · Chocolate · Muffins

Chocolate Chip Muffins

February 15, 2025February 14, 2025 What Jessica Baked NextLeave a comment

Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips.

It’s always great to focus on the classics. Bakes that are simple, but once mastered, recipes you’ll go back to frequently, and also recommend to your friends and family.

My first new recipe of 2025 is Chocolate Chip Muffins. These muffins are inspired by muffins I recently ate while on holiday in World Disney World Resort in Florida. Breakfast choices on my trip were nothing short of amazing. I ate platefuls of Mickey-Shaped Waffles, pancakes, savoury avocado breakfast bowls, and delicious pastries like cinnamon rolls, Danishes, and muffins.

It’s been a couple of weeks since I got back from Florida. To help with my Disney holiday blues, I’m baking lots of treats inspired by the food I ate in WDW.

First, these fantastic Chocolate Chip Muffins!

These muffins make a fabulous breakfast, brunch with some yoghurt and fresh berries, or for an afternoon pick me up when you’re in need of a little sweet treat.

Try heating one up in the microwave for about 30 seconds, then the muffins go back to the freshly baked texture. The chocolate is gorgeously gooey and totally delightful.

Simple, but absolutely perfect.

I use a combination of dark and milk chocolate chips, adapt the recipe by swapping around the dark/milk chocolate chips for some white chocolate, or adding in a touch of ground cinnamon/nutmeg to the muffin batter.

When you next feel like baking some chocolate chip muffins, try these with their bakery-style quality, you will not be disappointed.

Chocolate Chip Muffins

Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips.

Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings 12

Author What Jessica Baked Next

Ingredients

320 g plain flour
200 g caster or granulated
2 and 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt add just a pinch if using salted butter
200 g chocolate chips I use 1 x 100g dark chocolate chips and 1 x 100g milk chocolate chips
2 large eggs
65 g natural yoghurt or sour cream
2 teaspoons vanilla extract
2 tablespoons maple syrup
2 tablespoons vegetable oil
110 g butter (salted or unsalted) melted
255 ml buttermilk

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, salt and the chocolate chips.
In a separate bowl or large jug, whisk together the eggs, yoghurt/sour cream until completely smooth. Now mix in the vanilla, maple syrup, and oil, followed by the melted butter and then the buttermilk.
Transfer the wet ingredients to the bowl of dry ingredients and mix until just combined - try not to over mix the batter at this point.
Cover the bowl with clingfilm and leave at room temperature for one hour. If you don't have time, you can bake the muffins straight away.
After the one hour resting time, now preheat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line a muffin tin with 12 paper liners - I like using tulip muffin cases.
Gently run a spoon through the bowl of batter. You’ll notice the batter is very fluffy, so be careful not to disrupt this as you spoon out the batter. Just run the spoon through the bowl and pull out the batter. Don’t mix it around or bother it too much. Distribute the muffin batter between the muffin cases.
Top each muffin with extra chocolate chips, if you desire. I will never say no to more chocolate! Bake the muffins for 8 minutes. After 8 minutes baking, now turn the oven temperature down to 180°C / 160°C Fan / 350°F / Gas Mark 4. Continue baking the muffins for a further 10-15 minutes or until a cake tester when inserted in the centre a muffin comes out clean, without any uncooked batter attached.
Once baked, leave the muffins to cool for 10 minutes. The muffins are now ready to serve and enjoy!

A fabulous recipe from Butternut Bakery

On the look out for more muffin recipes? Try these great muffin recipes next!

Blueberry White Chocolate Muffins

Magdalenas (Spanish Lemon Muffins)

Raspberry White Chocolate Muffins

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Chocolate · Gluten-Free · No-Bake

Chocolate Hazelnut Clusters (2 Ingredients)

December 4, 2024December 16, 2024 What Jessica Baked Next2 Comments

Easy 2 ingredient chocolate nut clusters! Melted chocolate is mixed with roasted hazelnuts, making a simple and delicious sweet, nutty treat.

I’ve always loved chocolate bars filled with hazelnuts, Ferrero Rocher and any dessert that contains nuts. I dream about his No-Bake Ferrero Rocher Cheesecake daily! So I’ve taken a favourite chocolate bar of mine and created an easy sweet treat!

These Chocolate Hazelnut Clusters will make a wonderful gift to give to family and friends for birthdays, Christmas and other special occasions.

The recipe needs just two ingredients: chocolate and hazelnuts. I use a pack of already roasted hazelnuts – but if you need to roast yours, just pop them on a baking tray and bake at 200°C / 180°C Fan / 400°F / Gas Mark 6 for around 5-8 minutes, until lightly toasted.

Swap the hazelnuts for another nut, such as almonds, peanuts, pecans or walnuts.

You can customise this recipe by swapping around the chocolate you use. I went for milk chocolate, but dark chocolate is great to use too, or you could use a combination of the two. Also, you could even add a handful of dried fruit such as cranberries or raisins to the mix.

This is the easiest recipe I’ve ever posted on my blog. Christmas is a hectic time for many, but you can still cut some corners and create something amazing like these nutty chocolate clusters!

I made 10 medium-sized clusters, but you can make them smaller/any size you want – even bitesize clusters are great!

Chocolate Hazelnut Clusters (2 Ingredients)

Easy 2 ingredient chocolate nut clusters! Melted chocolate is mixed with roasted hazelnuts, making a simple and delicious sweet, nutty treat.

Prep Time 10

Chilling Time 20

Servings 10

Author What Jessica Baked Next

Ingredients

200 g dark or milk chocolate
200 g whole roasted hazelnuts
Sea salt to taste

Instructions

Melt your chocolate in a heatproof bowl, over a pan of barely simmering water, or in the microwave in 20-second bursts until completely smooth and melted.
Take your roasted hazelnuts, toss those into a large mixing bowl. Now pour over the melted chocolate, stir to fully coat the hazelnuts in the melted chocolate.
Line a large baking tray with baking paper or a silicone baking mat. Using two spoons, take spoonfuls (as big or small as you like) of the mixture and place on the baking tray. Drizzle over leftover chocolate from the bowl on top of each cluster. Sprinkle with a little sea salt, if desired.
Place the clusters in the fridge for 20 minutes to set the chocolate. The clusters can be stored at room temperature or in the fridge for up to 2 weeks.

Want more edible gift ideas?

How about these divine Chocolate Truffles

Spanish Roasted Almonds (Almendras Fritas)

Christmas Crunch Snack Mix

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Baking · Christmas · Gluten-Free · Vegan

British Roast Potatoes

November 30, 2024December 1, 2024 What Jessica Baked Next1 Comment

Perfectly crisp and fluffy roast potatoes. Our classic British Roast Potatoes are a family favourite side dish.

Roast potatoes are a tasty side dish us Brits serve with our roast dinner on a Sunday. They’re my favourite part of a roast dinner, along with Yorkshire Puddings, some sage and onion stuffing, and not to forget, lashings of warm gravy.

Just now, thinking of a bowl of warm roast potatoes and gravy is making me hungry!

If you’re a Brit like myself, then you have most likely eaten roast potatoes since a very young age, almost every Sunday or for a mid-week roast. With Christmas less than a month away, I figured an easy roast potato recipe would be helpful to share!

Our family loves these. The recipe is my Mum’s. Every time we have one of Mum’s roasts, everyone is drooling as soon as the roasties make their way to the table!

Homemade roast potatoes are easy to make. You want to start by selecting a good roasting potato. As this is my Mum’s recipe, I’ve used her expertise to help share all the best tips. Maris Piper, King Edward or any floury potato is best of all to use.

To start, we need to peel and cut the potatoes. You want big roast potatoes here, so we’re halving each potato and then cutting each half in half once again. About 6cm in diameter. To parboil, fill a large saucepan/pot with the potatoes, then cover the potatoes in cold water – taking the water about an inch above the potatoes. Generously salt the water and bring the potatoes up to the boil.

Once boiling, turn the heat down and continue to gently boil for around 10 minutes, or until the potatoes are tender. Drain the potatoes for a few minutes, then return them to the saucepan. Cover with a couple of pieces of kitchen paper and leave to stand for 5 minutes – this helps dry the potato out further, increasing the crispiness later on!

Now, add the seasoning along with the oil. Put the lid back on the saucepan and give the pan a good shake and toss the potatoes around. This creates rough edges, which again will make your roasties super crispy – just how we want them!

Transfer your potatoes to a large baking tray, pop a few cloves of garlic and some rosemary in the pan if you desire, then roast for about 30 minutes.

If you like your roast potatoes really crispy, cook longer until they are your desired texture.

These golden and fluffy potatoes are naturally gluten-free and completely vegan too.

Now you have a fantastic potato recipe to make for Christmas Day!

British Roast Potatoes

Our family favourite British Roast Potatoes. Classic roasties are ultra crisp on the outside, with a deliciously fluffy inside. A roast dinner must!

Prep Time 20

Cook Time 40

Total Time 1

Servings 10

Author What Jessica Baked Next

Ingredients

2 kg roasting potatoes
Salt and black pepper to taste
4 tablespoons oil I used olive oil, but sunflower/vegetable oil works too

Instructions

Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
Take your potatoes, peel them and then half each potato, half again. Transfer the chopped potatoes to a large saucepan and cover the potatoes with the water - fill to about a couple of inches above the potatoes. Generously salt the water.
Bring the pan up to the boil. Once boiling, turn the heat down and leave the potatoes to gently boil for 10 minutes, or until the potatoes are tender.
Drain the potatoes, then once drained, place a couple of pieces of kitchen paper on top of the potatoes and leave for 5 minutes. After 5 minutes, remove the kitchen paper and add in the seasoning and the oil. Place the lid back on the saucepan and give the potatoes a good shake and toss around - this makes them really fluffy!
Transfer the potatoes to a large baking tray, bake in the preheated oven for around 30 minutes, or until the potatoes are golden and crispy on the outside.
Serve the roast potatoes straight away with an additional sprinkle of salt.

Best Yorkshire Puddings

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Baking · Brownies · Chocolate

Terry’s Chocolate Orange Brownies

November 16, 2024March 11, 2025 What Jessica Baked NextLeave a comment

Rich, decadent and oh-so chocolatey brownies filled with orange zest and chunks of Terry’s Chocolate Orange.

We’re kicking off the festive season with a delicious new brownie recipe. This brownie is filled with one of the best chocolates around: Terry’s Chocolate Orange.

It’s not Christmas in our household without at least one Terry’s Chocolate Orange opened and very quickly consumed over the festive period! This is the one chocolate I associate with Christmastime, even though it’s available year round. I’m lucky to have worked with Terry’s Chocolate Orange on my Instagram page. I’m definitely one of their biggest fans!

It wouldn’t be Christmas on the blog without incorporating Terry’s Chocolate Orange in a bake! My viral Terry’s Chocolate Orange Cheesecake still remains one of my most viewed/popular recipes.

I made these brownies to kick off the Christmas 2024 recipes on WJBN. I had friends coming over, so I baked these and sent my friends and a few family members home with a container of the brownies. Which definitely helped out, because I wouldn’t have resisted eating several of these brownies while they sat on the kitchen countertop!

Also, an amazing idea you can do is heat the brownies up in the microwave – it produces a gooey chocolate fondant-style pudding.

Warm chocolate orange brownie + ice cream = chef’s kiss!

I baked a vegan version of this brownie recipe I’m sharing today, a few years ago when I was vegan. So, if you’re vegan, you won’t miss out with these Vegan Chocolate Orange Brownies.

We’re packing SO much orange flavour into these brownies with the addition of orange zest in the brownie batter, along with a whole TCO chopped up and folded through.

Adding orange to brownies just makes brownies 100x better in my opinion. Feel free to add more chopped Terry’s Chocolate Orange to your brownie batter if you like even more chocolate chunks in your brownie.

Enjoy and happy baking!

Terry's Chocolate Orange Brownies

Rich, decadent and oh-so chocolatey brownies filled with orange zest and chunks of Terry's Chocolate Orange.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 16

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted)
200 g dark chocolate
Zest from one large orange
270 g caster or granulated sugar
3 eggs
2 egg yolks
115 g plain flour
35 g cocoa powder
154g Terry's Chocolate Orange roughly chopped

Instructions

Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
In large mixing bowl, using your fingertips rub, the sugar and orange zest together until fragrant. Sift flour and the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined. Finally, fold through the chopped Terry's Chocolate Orange. Try not to over mix otherwise this may result in your baked brownies being tough.
Transfer the brownie batter to the prepared tin and smooth the surface. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.

Get ready for Christmas with these delicious recipes!

No-Bake Ferrero Rocher Cheesecake

Christmas Crunch Snack Mix

Gingerbread Men

Snowball Cookies

Terry’s Chocolate Orange Cheesecake

Snowball Cookies

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Baking · Chocolate · Cookies

Kinder Cookies

November 9, 2024November 9, 2024 What Jessica Baked NextLeave a comment

Kinder Cookies! Vanilla cookie dough filled with chunks of milk chocolate, Kinder bars, and topped after baking with Kinder Bueno. This is a Kinder-lovers go-to cookie!

Soft and chewy vanilla flavoured cookie dough, filled with molten chunks of Kinder chocolate bars. Once baked and beautifully golden, these delectable cookies are topped with even more Kinder chocolate bars, and half a Kinder Bueno bar.

Say a big hello to my amazing Kinder Cookies.

I used the same base recipe as these Smarties Cookies (Easy, No-Chill Dough), a recipe I shared back during the summer. I’ve always loved Kinder chocolate and all things chocolate-hazelnut!

So this cookie creation was bound to happen, and have a place on my blog sometime!

The cookie dough is pretty straight forward and easy to prepare. You don’t even need to chill it, you can make the dough and bake it straight away. I do sometimes chill my cookie dough, so if you want to make this recipe in advance, you can leave it in the fridge for up to 3 days.

Each cookie is filled with chunks of gooey Kinder chocolate bars. I believe these cookies are best eaten fresh from the oven, the cookie dough itself is still a little soft, and the chocolate is extra gooey and melted while warm.

If you’re a Kinder chocolate fan like me, I really hope you give this recipe a try! This might just be my new favourite cookie recipe!

Kinder Cookies

Kinder Cookies! Vanilla cookie dough filled with chunks of milk chocolate, Kinder bars, and topped after baking with Kinder Bueno. This is a Kinder-lovers go-to cookie!

Prep Time 20

Cook Time 12

Total Time 32

Servings 15

Author What Jessica Baked Next

Ingredients

115 g butter (salted or unsalted) softened
90 g dark or light brown sugar
50 g caster or granulated sugar
2 teaspoons vanilla extract
1 egg
210 g plain flour
1/2 teaspoon bicarbonate of soda
100 g bar dark or milk chocolate roughly chopped - you can substitute with chocolate chips
200 g Kinder chocolate bars broken into chunks, plus extra for decoration
Kinder Bueno bars for decoration (optional)

Instructions

Preheat oven to 180°C / 160°C Fan / 325°F / Gas Mark 4. Line two large baking trays with baking paper and set aside.
To make the cookie dough, cream the softened butter with both types of sugar until creamy. Now add the egg and vanilla extract, and mix to combine.
Now add the flour, the bicarbonate of soda and a generous pinch of salt (only add salt if using unsalted butter). Mix to combine. Finally, fold through the chocolate chunks and Kinder bars until fully mixed.
Take 1 and 1/2 tablespoon measures of the cookie dough, and roll into balls. Place the cookie dough balls on the baking trays, spacing them apart to allow for spreading.
Bake the cookies for 11-12 minutes, or until just lightly golden around the edges. Press a few extra pieces of Kinder chocolate bar and some Kinder Bueno bars on top of the cookies while they're still warm. Allow to cool slightly before serving.
The cookies will keep in an airtight container for up to 3 days. They're best enjoyed fresh from the oven.

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Baking · Cakes

Apple Cinnamon Cake

November 1, 2024November 3, 2024 What Jessica Baked Next5 Comments

Moist and light apple cake. Topped before baking with a cinnamon sugar mix. Delicious served with a scoop of ice cream and salted caramel sauce!

Autumn is definitely in full swing here in the UK. This past weekend, the clocks went back, and the darker evenings are here to stay for the next few months. So it’s time to cosy in, and make and devour some comforting food!

I’ve had a few months off recipe creating/writing. Since sharing my Raspberry White Chocolate Muffins, I’ve been enjoying some travel – visiting Spain in September and Paris a couple of weeks ago. As well as working full-time, that hasn’t left me much time to blog. I also recently re-photographed this amazing Sticky Toffee Pudding, but last week I did also manage to bake a new autumn-inspired recipe.

I found this Apple Cinnamon Cake recipe on Sweetest Menu. It’s possibly one of the lightest cakes I’ve ever made, with a gorgeously airy texture.

Apple and cinnamon are match made in flavour heaven. Nothing says autumn more than this wonderful flavour combo.

The cake itself is a plain yogurt cake – it did have a teaspoon of vanilla added, but I didn’t have any in (oops!), but it was still excellent without it. Once prepared and spread out in the cake tin, it’s sprinkled with a cinnamon sugar mixture and baked until golden perfection. In the original recipe, a milk glaze/icing is drizzled over the cake, but I left mine without it because I planned to serve ours with ice cream and salted caramel sauce.

Apple Cinnamon Cake

Moist and light apple cake. Topped before baking with a cinnamon sugar mix. Delicious served with a scoop of ice cream and salted caramel sauce!

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 12

Author What Jessica Baked Next

Ingredients

Cake Mixture

210 g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
150 g caster or granulated sugar
1 large or 2 medium apples peeled and roughly chopped
2 eggs
120 ml vegetable oil
120 ml Greek yoghurt

Cinnamon Topping

50 g caster or granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter melted

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line an 20cm/8-inch square cake tin with parchment paper.
In a large mixing bowl, add the flour, baking powder, bicarbonate of soda, salt and sugar. Add chopped apple and stir together to combine.
In a jug, add the eggs, oil and the yoghurt. Whisk to combine. Now add the wet ingredients to the dry and fold gently until completely mixed. Be careful not to over mix the cake mixture.
Transfer the cake mixture to the lined cake tin. Now make the cinnamon topping. In a small bowl, combine the sugar, cinnamon and melted butter until a lumpy mix comes together. Take small handfuls of the cinnamon topping and sprinkle over the top of the cake.
Bake the cake for 35-40 minutes, or until a cake tester when inserted in the centre of the cakes comes out clean, without any uncooked batter attached. Leave to cool in the tin for a few minutes, before transferring to a wire rack to finish cooling completely.
When ready to serve, slice the cake in to 12 pieces, dust with icing sugar if desired. We served ours with a scoop of ice cream and salted caramel sauce - the cake tastes beautiful on its own.
The cake will store in an airtight container for up to 3 days at room temperature.

We all really enjoyed this cake, it was devoured in just a day. I only managed to get one single piece! The only change myself and my taste tasters agreed is we would love more apples in the next cake we make – so I would recommend adding 2 large chopped apples, or 3 smaller apples.

This cake will definitely make an appearance each year in my autumn baking! It’s without a doubt one of the BEST apple cakes you’ll make!