Mayonnaise Secret Ingredient Brownies
Hellmann’s recently had a bloggers event in London. I wasn’t able to make it but they were kind enough to send me a brownie kit! I couldn’t decide what to title this post without it sounding gross!Mayonnaise Brownies, Secret Ingredient Brownies, Peanut Butter Mayonnaise Brownies?
I saw the pink bowl and made the brownies the very next day! It had everything needed to make the brownies (except the eggs).
I was a bit skeptical at first of how they would taste, but as I thought about it mayo doesn’t have an overly powerful smell, so I figured it wouldn’t affect the taste of the brownies and I was right.
The mayo only contains eggs, vinegar and rapeseed oil which makes it creamy. The purpose of the event and the kits are to show Hellmann’s as a versatile ingredient for both sweet and savory dishes. I’ve seen the brownies in quite a few magazine adverts this month.
I do love a taste test! This fared 100% more tasty than the last secret ingredient I tasted. The brownies tasted really chocolaty as it uses melted chocolate and cocoa powder. I added half a bag of my precious peanut butter chips from the US instead of nuts for fun. I think these would also make fantastic brownie cupcakes! I think I’ll have to add those to make list of things to bake.
Hellmann’s Posh Brownies
40g plain flour
1 tsp baking powder
140g plain chocolate, broken into small pieces
225g caster sugar
1 tsp vanilla
8 tbs Hellman’s mayonnaise
55g walnuts (or chocolate chips)
1. Preheat oven to 160 C. Grease a 9×9 inch brownie pan and line with parchment paper (I have an excellent non stick dish and simply greased it). Sift the flour, baking powder and cocoa powder into a small bowl and set aside.
2. Melt the chocolate in the microwave at 30 second intervals stirring in between until melted and set aside.
3. In a large bowl whisk together the eggs, caster sugar and vanilla until thickened. Whisk in the melted chocolate.
4. Fold in the flour mixture, mayonnaise and nuts (or chips). Pour batter into the greased baking pan and bake for 30-35 minutes. Cool completely before cutting into squares.
Thanks to Hellman’s for my Brownie Kit
Shortbread Sandwich Cookies
After I started making these I remembered why I hate cut out cookies. I can never get the shapes to be perfect! Besides that small part they are fun to make. Different fillings and different shapes the possibilities are pretty much endless.
I did strawberry jam centers with cookie icing (the bottled kind from Wilton) drizzled on top and melted chocolate mixed with peanut butter drizzled with peanut butter on top.
This is about as neat as I can decorate
This is the second recipe I made from Fiona’s Bake & Decorate book and I’m really glad I picked this one. The salty chocolate and peanut butter filling I made are melt in your mouth delicious.
from Fiona Cairns Bake & Decorate with permission from Quadrille
500g salted butter
200g golden caster sugar (I could only find golden granulated sugar)
500g plain flour, plus more for dusting
1/2 tsp vanilla (plus seeds of one pod)
1. Preheat the oven to 170 C. In a large bowl with an electric mixer, mix together the butter, vanilla and sugar until combined.
I tried to pulse the sugar to make it a bit finer but it didn’t really work
2. Sift together the flour and cornflour and add to the butter mixture in batches mixing in between until bound together.
3. Flour your hands and knead until smooth.Wrap in clingfilm and refrigerate for 30 minutes minimum.
4. On a lightly floured surface or between 2 layers of clingfilm roll the dough 3-4mm thick.
5. Using a large cookie cutter cut as many shapes as possible out of the dough. Re rolling the scraps if necessary. Place the cutouts on 2 baking sheets a few inches a part. Place on parchment paper if using a non stick pan.
6. Cut out a smaller shape in half of the cut outs if you want shortbread sandwiches with “windows”. Bake for 12-15 minutes. Cool for a few minutes on the baking sheets and then transfer to a wire rack.
7. Drizzle the cookie icing (or royal icing) over the shortbreads with windows. Once dry spread the filing onto the other shortbreads and sandwich together. I was too impatient and drizzled the icing over at the end. This is why I’m a terrible decorator. I want to eat what I’ve baked straight away!
Someone who shall remain nameless kept chucking the whole cookies in the melted chocolate before I could finish sandwiching them.
I used Strawberry jam on half and a few squares of chocolate melted and then 2 scoops of peanut butter and a pinch of salt stirred in for the other half.
Chocolate Peanut Butter Cookie Dough Cupcakes
Today is my birthday (and also Groundhogs Day!). I’m at that age now where it’s not fun to be turning one year older, but not quite at the age where I lie and say I’m turning 25 for the third time. To celebrate I wanted to make some really fun cupcakes.
Homemade Dark Chocolate Salty Peanut Butter Cups
I’ve been dying to make these since I came back from the US. I bought a bunch of candy and chocolate molds at Hobby Lobby. There are a lot of things you can put in a cup mold but I had to do peanut butter first! I used dark chocolate and made a salty peanut butter filling so it wasn’t too much an imitation Reese’s.
Peanut Butter Apple Bars
We got our wedding gifts delivered last night. At the moment we live in a small apartment and don’t actually know where to put all of it! We can’t wait to get our own house and deck out the kitchen the way we want!
I can’t wait to have more space and set the kitchen up the way I’ve always dreamed of! I really love these bistro sets with the high tables and chairs. My mom has one in her big open kitchen and it’s a great place to hang out in the house. What item or piece of furniture is essential in your dream kitchen?