Thursday, 2 August 2012

Crunch Crust Brownie Bites with Dr. Oetker




The nice people over at Dr. Oetker recently sent me some baking goodies to try out.
I was lucky enough to be sent Double Chocolate Brownie Mix, white Chocolate Chips, vanilla flavour Easy Swirl Cupcake Icing and some Cake Release Spray.



I had recently read a few recipes which incorporated a crunchy bottom to their boxed brownie mix. I thought this would be a nice contrast to the fudgy chocolate brownies, so decided to tweak the box mix using some more ingredients and came up with Crunch Crust Brownie Bites.

Inspired by cooks.com

Yield: approx. 24 brownie bites

Base Ingredients:
25 grams chopped hazelnuts (or nuts of your choice)
60 grams of crushed digestive biscuits
60 grams light brown sugar
60 grams melted unsalted butter

Brownie Ingredients:
Dr Oetker Double Chocolate Brownie Mix
60 ml Vegetable Oil
30ml Water
1 Egg
Dr Oetker White Chocolate Chips

Topping:
Dr Oetker Easy Swirl Cupcake Icing
Reserved Chocolate Chunks from the Brownie Mix

Method:
Preheat your oven to 180oC. Spray a 9”x9” baking pan with the Dr. Oetker Cake Release Spray. In a bowl mix together the chopped nuts, digestives, sugar and butter with a fork until well combined. Transfer this to the baking pan and flatten down until the base of the pan is covered and the mix is level.



In another bowl , make the brownie mix as directed on the box. However, don’t add the bag of chocolate chunks provided in the box, keep these aside. Instead mix in a whole bag of the Dr Oetker white chocolate chips. 



Stir to combine and pour the mix over the biscuit base. Be careful not to mess up the base whilst smoothing it out. Pop this into your oven for 25 to 30 minutes, then remove from your oven and allow to cool. They came out of the pan very easily – so the cake release spray is definitely a winner (TIP! Also spray it on to spoons before measuring syrup or honey, which then slides off a treat).

I cut the brownies up into bars and decorated each one with a swirl of the cupcake frosting. For a final flourish I took the reserved chocolate chunks and chopped them up with a knife. I sprinkled these over the icing. The brownies would be great to serve at a party for a light sweet bite!

The brownies were delicious, very chocolaty and gooey in the middle as brownies should be. If you like them even fudgier, bake them for a couple of minutes less than directed. The white chocolate chips were a nice touch, keeping their shape when baked. The crunchy biscuit bottom was a nice contrast to the brownies and provided a buttery, nutty flavour too.

Sadly I was not a big fan of the swirl icing. It had a very artificial taste and a greasy consistency that I didn’t personally like. However it would be good if you are in a rush, it is easy to use and it comes with four tips to give you different icing effects.

Check out the Dr. Oetker website for their full range of baking products.



Disclosure Statement: I received the ingredients free, to review them. I was not required to write a positive review. The opinions expressed are my own.

4 comments:

  1. Yum! those brownies actually look surprisingly fudgy! I love the idea of a biscuit crust on them too!

    ReplyDelete
  2. I've never heard of brownies with crunchie bottoms. Fab idea!

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    Replies
    1. And very yummy and fudgy! To die for!!

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  3. They look delicious. Can't wait to give it a try.

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