Treat mom to the fudgiest brownies ever

The only question when it comes to making these delicious brownies for Mother’s Day, is what kind of topping she would like. Coconut s’more? Peppermint Crisp? Cereal crunch? Of course, there’s no need to pick just one…

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Ingredients:

For the brownies:

  1. Butter: 240 g, melted and cooled
  2. Vegetable oil: 2 tablespoons
  3. Sugar: 250 g
  4. Light brown sugar: 200 g 
  5. Free range eggs: 4 
  6. Vanilla paste: 1 tablespoon
  7. Flour: 120 g
  8. Salt: 1 tablespoon
  9. Good-quality cocoa: 100 g 
  10. Dark chocolate: 200 g, chopped 

Toppings:

1. For the coconut s’more brownie:

Coconut marshmallows: 150 g 

2. For the cereal crunch topping:

Sugar: 440 g 

Water: ½ cup 

Cream: ½ cup 

Butter: 50 g 

Cornflakes: 3 cups 

3. For the Peppermint Crisp tart brownie:

Caramel Treat

Peppermint Crisp: crumbled

Method:

  1. Preheat the oven to 170°C and lightly grease a 24 x 34 x 5 cm baking tin and line with baking paper.
  2. Combine the melted butter, oil and sugar in a mixing bowl. Whisk well to combine. Add the eggs and vanilla, then beat until light and fluffy. Sift the flour, salt and cocoa powder and fold into the wet ingredients until just combined. Fold in 3⁄4 of the chocolate.
  3. Pour the batter into a prepared pan, smoothing the top with a spatula, and top with the remaining chocolate.
  4. Bake for 25–30 minutes, or until slightly fudgy but set. Allow to cool in the tin for 15 minutes before slicing into squares. (Makes 20.)

For the coconut s’more brownie:

Heat the oven’s grill. Place the coconut marshmallows on top of the brownies and grill for a few minutes until golden and melted. Allow to cool slightly before slicing into squares.

For the cereal crunch brownie:

To make the topping, place the sugar and water in a medium saucepan over a low heat and stir, brushing any sugar crystals from the sides of the pan using a wet pastry brush. When the sugar has dissolved, increase the heat to high, bring to the boil and cook, without stirring, for 8–10 minutes, or until golden. Carefully add the cream and butter and stir until well combined. Stir through the cornflakes and pour the mixture over the brownies. Set aside for 30 minutes, or until almost set, before removing from the tin.

For the Peppermint Crisp tart brownie:

Allow the brownies to cool completely. Spread with a swirl of Caramel Treat and sprinkle with crumbled Peppermint Crisp. Slice and serve.