Swirled Chocolate Cheesecake Brownies

These brownies are dangerously addictive. Brownie and cheesecake on their own are delicious, but combine them together and they are amazing! So rich fudgy, chocolaty, creamy indulgence. These were so good my family nearly came to fisticuffs over the size of the slices people were devouring in one sitting.

I’ve never made cheesecake brownies before. It decided to make them on a sudden whim and after adapting my favourite brownie recipe to be topped with a creamy dreamy cheesecake layer these brownies were born. It was one of those light bulb moments where I suddenly realised I’ve been missing out on something so delicious, all these years, followed by the realisation that regular brownies just aren’t going to cut it any more.

I know you must be thinking ‘come off it, it’s only a brownie’ but trust me, these are good! Just look at those soft swirls of creamy cheesecake mingling with the deep fudgy chocolate brownie. A perfect pairing, a marriage made in heaven, the ying to the yang – however you want to say it this is one tasty combo.

These are best eaten straight out the fridge, when the brownie has become almost fudge-like. Dense, rich and intense. If you like cakey brownies then these are not for you.

If you leave the brownies to come to room temperature they are a little softer and lighter. I have also discovered that if you give them a 10 second blast in the microwave they are transformed into a soft, melting, gooey molten chocolate pudding which is also amazing.

If you want to really tip them over the edge, eat a piece cold from the fridge but drizzle it in warm salted caramel sauce…. mmmmmmmmmm…there are no words…

These would make the perfect treat for Valentines day next weekend. Feed your special someone these and you’ll have their heart forever*

*(scientifically unproved)

Swirled Chocolate Cheesecake Brownies

Brownie
140g butter
170g dark chocolate, around 60-70%
180g caster sugar
1 tsp vanilla essence
2 eggs

65g rice flour

5g tapioca starch

10g cocoa powder
½ tsp gluten free baking powder

Cheesecake

150g cream cheese

1 tsp vanilla extract

50g caster sugar

1 egg

Method
Preheat the oven to 175C. Grease and line the base and sides of a deep 8inch/20cm square tin and set to one side.

To make the cheesecake layer, place the cream cheese into a small bowl and beat with a spatula until soft and smooth. Add the vanilla and sugar and mix to incorporate. Beat in the egg until well combined and set to one side. It will be quite runny, this is fine.

To make the brownies, break the dark chocolate into pieces and place into a large bowl along with the butter. Melt gently over a pan of simmering water until smooth. (The water should not touch the base of the bowl)
Remove the bowl from the heat and stir in the vanilla and the sugar. Beat the eggs in one at a time until glossy.
Sift over the flour, tapioca starch, cocoa powder and baking powder and beat with a spatula until no flour streaks remain.
Pour three-quarters of the batter into the tin and smooth into an even layer.

Pour all of the cheesecake mixture over the top. Use a spoon to place dollops of the remaining brownie batter in random blobs over the top of the cheesecake layer. Use a skewer or tip of a sharp knife to drag it into swirls. You want the cheesecake layer to still show through.

Bake in the oven for 40-45 minutes until the top looks set but the cheesecake still has a slight wobble to it.
Allow to cool almost completely in the tin before removing. Transfer the brownie to the fridge and chill for at least 2 hours before cutting into squares. It can be made the day before.

Store in the fridge and eat within 5 days. Serve with warm salted caramel sauce for extra indulgence.

Makes 1 x 8ich/20cm brownie

Note: Eat straight from the fridge for a dense ultra fudgy brownie or allow it to come to room temperature for a softer eat. Slices can also be gently heated in the microwave which transforms it into a soft gooey molten chocolate dessert.

Chocolate Almond Brownie Bites

I was craving something chocolaty and fancied brownies but also fancied cookies too. In the end I decided to try and adapt a brownie recipe to make cookie shaped brownie bites.

I decided to make teeny tiny, bite sized brownie bites using a melon ball scoop to shape the cookies. To accommodate the smaller size, I halved the recipe and still ended up with 30 cookies! The original recipe used plain flour, but I replaced this with ground almonds and some cornflour to make them gluten free. I think this helped make them extra soft and fudgy, as they stayed wonderfully gooey.

Brownie batter does not naturally lend itself to being shaped into cookies, so after making the batter I chilled it in the fridge until firm, shaped it into balls, chilled again and then baked them with my fingers crossed. The intense chocolate aroma as they baked was intoxicating. They did spread out in the oven, but due to their teeny tiny size the top crust firmed up quickly enough to stop them oozing into a gooey mess, resulting in some seriously cute mini cookies.

They were far too soft to handle when straight out the oven, but just like brownies they firmed up on cooling and were just about sturdy enough to handle. They remained very soft but this made every gooey, rich chocolaty bite taste every bit as good as the fudgy middle of a brownie.

These are some intensely rich and chocolaty brownie bites, especially as they are studded with extra white chocolate chips for good measure. I loved their tiny size. They were so indulgent that I only needed 1 or 2 to satisfy my chocolate craving. I shared most of them with my boyfriend and the following day I received a text asking for another batch. They also taste amazing mushed into some soft vanilla ice cream!

Chocolate Almond Brownie Bites

Ingredients

50g ground almonds

15g cornflour

15g cocoa powder

½ tsp baking powder

100g dark chocolate

50g butter

50g caster sugar

25g light soft brown sugar

1 egg

100g white chocolate chips

Method

Break the dark chocolate into pieces and cut the butter into small cubes. Place the chocolate and butter in the base of a large saucepan. Heat gently, stirring occasionally until the butter and chocolate has melted and combined.

Remove from heat and beat in the caster and brown sugar, followed by the egg.

Weigh out the ground almonds, cornflour, cocoa powder and baking powder and add to the pan. Beat until combined.

Pour the batter into a clean bowl before quickly folding in the white chocolate chips. Don’t do this too long or the chips will melt into the batter.

Place the bowl into the fridge to firm up for 30 minutes.

Once chilled, scoop out small balls of dough using a melon baller/scoop and place onto a cling film lined tray. Alternatively use a level teaspoon of mix and roll into a small ball. Cover the surface with clingfilm and place in the fridge to chill for 20-30minutes until firm.

Meanwhile, preheat oven to 180C and line two large baking trays with greaseproof paper.

Place half the cookie mounds onto one of the trays, one inch apart. Gently flatten the surfaces so they are level, but still remain very thick.

Bake for 6-7 minutes, they will still look soft and unbaked. Allow to cool on the tray until completely cold or else they will be too soft to handle. Once one tray is baked, repeat with the remaining brownie bites on the second tray.

Makes 30 mini brownie bite cookies

Prune & Beetroot Brownies

Yes I know another beetroot recipe, but this is the last one I promise, at least for a few weeks! I decided to have another go at making beetroot brownies. I made some about 5 years ago and remember them being very tasty. Recently there seems to have been a surge of beetroot brownies and chocolate beetroot cakes around, which got me craving one again.

Back in my uni days I actually did my dissertation about the acceptability on taste of replacing the butter in brownies with fruit and vegetable purees. Beetroot was one of the veg I used and worked very well, producing a moist and tender brownie with no added butter. Another variety I tried was using pureed prunes. This too worked well, although it gave a denser and very sweet tasting brownie.

 

I hit upon the idea of using pureed beetroot to replace the butter in my brownies and combining it with pureed prunes, this time to replace the sugar in my brownies, as both prunes and beetroot are naturally very sweet. I had a quick internet search for prune and beetroot brownies and was actually quite chuffed when I couldn’t find a single one. There were plenty of prune OR beetroot brownies, but no prune AND beetroot brownies – a new brownie innovation hurrah! Feeling very excited I set to work.

The brownie batter turned out quite thick and a little coarse from the blitzed prunes and beetroot, but smelt very rich and inviting. I did use chocolate in the recipe, but as it was dark chocolate this would have contributed very little sugar or fat to the recipe. The lick of the spatula also tasted lovely.

 

After baking the brownies had puffed up slightly and yet set into quite a heavy feeling brownie. On slicing I was pleasantly surprised it was actually very light, moist and fudgy in texture, similar to a flourless chocolate cake. It had a fabulous deep chocolate colour with a dark ruby hue to it.

 

The top surface was slightly crackled and nicely sticky. The flavour was of a strong earthy chocolate, largely down to the beetroot, with a fabulous springy bite and nice chew from the pureed prunes. It was perfectly sweet and almost treacly in flavour which I think was contributed by the prunes. It was really rather addictive and I didn’t feel at all guilty eating 1 or 2…ok 4 squares in one afternoon as they must be relatively healthy brownies. Not that you’d know it!

 

The following day the brownies had become more compact and a little dense, but stayed wonderfully fudgy with a slight chew. So if you are looking for a chocolaty Easter treat that won’t pile on the pounds, maybe give these prune and beetroot brownies a go! Gluten, wheat, dairy (if non dairy choc), added fat and added sugar free! Probably higher in fibre, lower GI with added vitamins and minerals too. Now you can have your chocolate brownie and eat it too!

Happy Easter Everyone

Prune & Beetroot Brownies

An Apple & Spice original recipe

Ingredients

200g cooked beetroot

100g soft prunes

150g dark chocolate 60-70%

15g cocoa powder

60g brown rice flour

2 eggs

¼ tsp gluten free baking powder

2 tsp vanilla extract

Method

Preheat the oven to 175C. Line the base of an 8inch tin with baking paper.

Place the prunes into a food processor and blitz until a thick sticky paste is formed. You may need to scrape down the sides of the mixer every so often.

Remove the prunes, and add the beetroot. Puree until very finely chopped and almost pureed.

In a medium sized pan melt the chocolate until smooth and glossy, then remove from the heat.

Lightly beat the eggs and then quickly mix them into the warm chocolate mixture, followed by the vanilla.

Add the prune and beetroot purees and fold together.

Scatter over the flour, baking powder and cocoa and fold in well to create a thick, slightly coarse mixture.

Spread the mix into the prepared tin and bake for 25 minutes.

It should be evenly risen, firm yet slightly squishy to the touch. Leave to cool for 20 minutes in the tin before removing to a rack to cool.

Slice and enjoy

Walnut & Amaretto Brownies

Where have they days gone?! I can’t believe it’s been nearly two weeks since my last blog post. I have been so busy recently that the days have just flown by. I’d rather be busy than bored though.

Today I had arranged to meet someone for a walk round Sheffield in the sunshine. Last night I learnt that there was a large food festival going on in Sheffield city centre today and I really wanted to have a look around and hoped my walking partner might be persuaded to postpone our walk and explore the food festival instead. In order to try and sway them I decided to bake a batch of brownies to use as a bribe. So at 6am this morning I was in the kitchen baking away. Is there a nicer way to start the weekend then the aroma of warm melting chocolate?

I went to add some vanilla extract and found I had run out; remembering that vanilla extract is about 99% alcohol, I decided to add a little amaretto instead. It smelt so inviting stirring it into the molten chocolate that I added a bit more to make the flavour more pronounced. I also added a few chopped walnuts, as I love nuts in brownies, but my siblings don’t, so I never added them when I lived at home. Now I am free to add as many as I like :)

I recently rediscovered my favourite brownie recipe from my pre-gluten free days and decided to bake it again, slightly adapted to be gluten free. It was just as good as I remembered. Paper thin crisp sugar top crust, with a rich, moist and intensely chocolaty interior. Ever so slightly chewy with an occasional soft nugget of walnut. The amaretto wasn’t distinctively noticeable, but I’m sure it added to the flavour. They were certainly very addictive! Yes, I did eat one about 9am this morning – for quality control purposes of course!

I’m pleased to say my walking partner was more than happy to rearrange our walking plans and explore the food festival with me, so the brownies ended up being a thank you gift, rather than a bride. We actually managed to go for our walk as originally planned after exploring the festival. So we ended up with the best of both worlds and some chocolate brownies – a great start to the weekend!

Walnut & Amaretto Brownies

(Recipe adapted from Prue Leith’s Baking Bible)

Ingredients

140g butter
170g dark chocolate, around 60%
180g caster sugar
60g white teff flour (or other GF flour)

10g cocoa powder

1 tbsp amaretto liqueur
2 eggs
¼ tsp gluten free baking powder
40g chopped walnutsMethod

Preheat the oven to 175C or 160C fan. Grease and line the base of a deep 8inch/20cm square tin and set to one side.
Break the dark chocolate into pieces and place into a large saucepan along with the butter. Melt gently, stirring occasionally, until the chocolate and butter is just melted. Do not allow the mixture to boil or get too hot or else it will seize.  Once melted, remove from the heat and stir in the amaretto and sugar. The mixture will be slightly grainy at this stage.
Beat the eggs in, one at a time, until thick and glossy.
Sift over the flour, cocoa powder and baking powder and beat until no flour streaks remain.
Fold the walnuts through the brownie batter and pour into the tin.
Bake in the oven for 35 minutes until slightly risen and a skewer inserted in the middle comes out with a few sticky crumbs attached, not molten batter though.
Allow to cool almost completely in the tin, before removing. The brownie will loose its puffed up look and become level on cooling.
Cut into 12 pieces and store in an airtight container for up to three days. Also freezes well (I know from experience they taste delicious eaten straight out the freezer too!)

Chocolate Salted Caramel Brownies

Did everyone enjoy seeing the snow over the weekend? I used to love snow and feel so excited whenever I woke up and found a thick layer of white covering the ground. Snow is now viewed as a bit of a nuisance, yet it still holds a sense of magic for me. It makes everything appear so fresh, bright, white and clean. Opening the front door you are greeted not by sound, rather a lack of it. The very air feels hushed and silent, creating a unique non-sound in itself.

As lovely as it is to look at and play in, after a while you want nothing more than to scuttle inside, and warm up by the fire with a steaming mug of something and a slice of something delicious to eat.

These brownies were just what was required. Rich and chocolaty, topped with a thin drizzle of sweet caramel and the occasional crunch from a light sprinkling of sea salt. Providing a wonderful sweet ‘n’ salty taste against the gooey chocolate brownie.

These are best eaten within 2 days and at their optimum when eaten still ever so slightly warm from the oven, which I assure you wasn’t a problem!

Chocolate Salted Caramel Brownies

Ingredients
115g butter
150g dark chocolate 60-70%
25g cocoa powder
3 eggs
200g caster sugar
100g gluten free Doves plain flour
1 tsp sea salt crystals
50g toffee or caramel sauce (approx)

Method
Preheat the oven to 180C.
Line a 9inch square pan with silicone paper, letting it rise up two of the sides as well. Grease lightly with vegetable oil.
Melt the butter in a saucepan. Break up the chocolate and add to the pan, stirring constantly over a low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth.
Beat in the eggs one at a time, then stir in the sugar. Scatter over the flour and fold in until incorporated.
Spread the batter into the prepared pan.
Drizzle the toffee sauce in strips over the surface of the brownie and drag a skewer the opposite direction, across the strips, to create a feather effect. Sprinkle a little of the sea salt over the surface.
Bake for 18-20 minutes until the brownies form a light crisp surface and feel slightly firm to the touch. A skewer inserted should come out with a few sticky crumbs attached, but no molten mixture.
Remove from the oven and cool for 10 minutes before carefully lifting out onto a cooling rack to cool completely.
Cut into 12 squares

Gooey Chocolate Raspberry Brownies

My sister came for a visit at the weekend and I wanted to bake something for us to munch on while we caught up on each others news. She is a huge chocoholic and the most rich, indulgent chocolate treat I could think of was chocolate brownies!

I couldn’t decide which brownie recipe to make and so ended up combining a mix of two different recipes. This worked, although I feel the brownies could still do with some tweaking. I used rice flour in place of the regular flour in order to make them gluten free. This worked, although the brownies ended up being very soft and gooey, more like a flourless chocolate cake, not that I’m complaining as it made them taste wonderfully indulgent! However, I think I’ll try using a combination of flours next time in the hope that they bake with a little more crumb texture.

I used a mix of melted dark chocolate and cocoa powder to ensure the brownies were extra chocolaty and also added some chopped white chocolate chunks too – as there is no such thing as ‘too much chocolate’ where my sister is concerned. I love having chunks or chips of things in my brownies, I like the different textures and flavours they add against the gooey deep dark chocolate.

To jazz the brownies up even further I also stirred in a few frozen raspberries as I love the combination of dark chocolate and fresh berries. I added them at the melted chocolate stage, but in future I think I’ll just fold them in at the end as they broke up rather a lot and I think it would be nice to have more obvious blobs of raspberry scattered throughout. I was quite amazing at how much fruity flavour they added to the brownies, it gave them a very sophisticated flavour.

We had some brownies left over and I thought they were actually better the following day, once they had mellowed and gone fudgier. I often enjoy brownies mixed through vanilla ice cream but it was so cold on Sunday that I ate one smothered in hot custard – mmmmm it was divine! It was all soft and gooey and the chocolate went all melty, you must try it!

Did you know that 10th - 16th October is also National Chocolate Week! The perfect reason to indulge

Gooey Chocolate Raspberry Brownies

Ingredients
150g butter
140g dark chocolate
180g caster sugar
2 eggs
20g cocoa powder
80g brown rice flour
60g fresh or frozen raspberries
50g white chocolate
¼ tsp gluten free baking powder

Method
Preheat the oven to 170C. Grease and line the base of an 8-9inch/20-22cm square tin and set to one side.
Break the dark chocolate into pieces and place into a large bowl along with the butter. Melt gently over a pan of simmering water until smooth. (The water should not touch the base of the bowl)
Remove the bowl from the heat and beat in the sugar. The mixture will be slightly grainy at this stage.
Beat the eggs in one at a time until thick and glossy.
Add the flour and baking powder and beat until no flour streaks remain.
Chop the white chocolate into small chunks and fold in the brownie batter along with the fresh or frozen raspberries.
Pour the batter into the tin and bake in the oven for 30 – 35 minutes until slightly risen and a skewer inserted in the middle comes out with sticky crumbs, rather than wet batter, sticking to it.
Allow to cool almost completely in the tin. The brownie will loose its puffed up look and become level.
Remove from the tin and cut into 12 squares.
Store in an airtight container lined with clingfilm for up to three days, or wrap individual squares freeze until required.
Note: My brownies were very soft, so you may want to bake them for a little longer if you prefer less gooey brownies.

Fudgy Cocoa Brownies

I seem to go through stages where I crave certain foods. They play on my mind, niggling away, demanding to be eaten and tormenting me with all the choices. A few weeks back it was cheesecake – my birthday peanut butter cheesecake being the delicious results. These past few weeks I’ve been hankering after brownies.

“Ok, make a batch of brownies then” you might think, but I have yet to find my ‘perfect’ brownie recipe and have you ever tried searching the internet for a simple chocolate brownie recipe? The results must roll into the hundreds – if not thousands of different recipes, each one claiming to be ‘the best’ ‘the ultimate’ the ‘walk over hot coals good brownie’ leaving me bleary eyed and undecided about which one to try.

After a while adaptations of the same recipe kept popping up. A brownie recipe made by Alice Medrich called Cocoa Brownies which is made entirely with cocoa powder and no melted chocolate. What? A brownie recipe without any chocolate, how can that be good? Yet everywhere I saw it, it got rave reviews. So in the end I decided to test it for myself and this became my brownie recipe to end my brownie cravings.

The recipe is incredibly quick and easy to put together and uses only a saucepan and a spatula, meaning the clean up was quick too. The batter was dark, rich and glossy and smelt intensely chocolaty thanks to the large amount of cocoa powder called for. You’d never have guessed it didn’t have melted chocolate in there.

I used my new brownie pan to bake it in. A clever tin with a removable base with handles and even a centre divider that you insert before baking to allow the brownies to be baked in equal serving sizes. I think it also helped the outside pieces cook evenly, although my two middle pieces were definitely more under baked and gooey than the rest (not that I’m complaining!)

The finished brownies had the characteristic wafer thin sugary top crust with soft and gooey chocolate brownie underneath. They had a slight chew to them and a deep rich cocoa flavour, that certainly wasn’t missing the chocolate. I really liked how the bitter cocoa helped keep the brownies from being overly sweet.

They were very light in texture but defiantly headed more into the fudgy category rather than the cakey category. I baked them for 20 minutes but I may try just 3-4 minutes longer next time as the centre ones were a little too fudgy for me.

Incredibly moreish; they definitely satisfied my brownie craving. Alice Medrich refers to these as ‘The Best Cocoa Brownies’ and they may in fact be ‘the best’ cocoa brownies, but to me they are not The best brownies, close but not quite. I fully aware that everyone’s brownie preferences are vastly different and these are still delicious brownies so I’d encourage you to have a go and see for yourself.

Fudgy Cocoa Brownies
(Adapted from Bittersweet by Alice Medrich)

Ingredients
140g unsalted butter
280g caster sugar
50g cocoa powder
¼ tsp salt
½ tsp vanilla extract
2 eggs
80g Gluten free (or plain) flour (I used Doves brand)

Method
Preheat the oven to 170C. Grease and line the base and up two sides of a 9inch square baking pan with baking paper (or base only if using a brownie tin).
Dice the butter into cubes and add to a saucepan along with the sugar, cocoa powder, salt and vanilla. Heat gently, stirring every so often, until the butter is melted and combined with the cocoa powder and sugar. Beat briefly with a spatula to fully incorporate the ingredients – it will look grainy at this point - and remove from the heat. Leave to cool for 5 minutes.
Beat the eggs in a small bowl until broken down before beating into the chocolate mixture, a little at a time. The batter should become smooth and glossy.
Scatter over the flour and beat in using a spatula. Start in the middle and work your way out towards the edge to prevent it clumping.
Pour the batter into the tin and bake for 20-25 minutes until a thin crust has formed and a skewer inserted in the middle comes out with a few sticky crumbs attached, but no actual liquid batter.
Allow the brownies to cool in the tin before removing with the help of the baking paper or handles of the brownie tin.
Once cool, refrigerate for 30 minutes before cutting. This helps get a clean cut.
Cut into 12 brownies (or smaller for brownie bites).
Eat and enjoy!

Chocolate & Cherry Mud Fudge Brownies (GF)

It is the last day of National Chocolate Week today and I was determined to bake a chocolate recipe to celebrate. These chocolate brownies are incredibly chocolaty – just the thing! I found the recipe online and believe it originally came from Gourmet magazine, however, I have put my own stamp on it by adapting it to be gluten free and to include some cherry brandy soaked dried cherries for extra indulgence.

It was the photo of the brownies that drew me to the recipe, they looked so moist and squishy that I couldn’t resist trying them out. The brownies were called Chocolate Crack Brownies, which I assume means they are so addictive they are like drugs! I admit that the resulting brownies were insanely good but I have renamed them Mud Fudge Brownies which I think sounds much more inviting. They are soft, squishy, fudgy and intensely chocolaty with that just-cooked tenderness of a chocolate mud cake all encased under a delicate crisp sugar topping.

I was a little worried that making them gluten free would result in a drier brownie as gluten free flours have a tendency to absorb the excess moisture out of foods but brownies are actually one of the best baked goods to make gluten free as the proportion of flour called for is usually very low compared to the vast amounts of butter and chocolate, meaning soft and tender brownies are almost guaranteed. Just look at the slice – so good!

I decided to add some dried Morello cherries to the batter as I love the combination of cherries and chocolate together and I found a small snack pack of them lurking near the back of the cupboard. They were a little too dried to add straight in, but a short soak in some cherry brandy plumped them back up and added a fantastic fruit boozy hit every time you unexpectedly bit into one.

Using a good quality, high cocoa content dark chocolate is what makes these brownies so satisfyingly chocolaty. I used a 70% Sainsbury’s Taste the Difference dark chocolate which was described as having ‘fruity red berry notes.’ I was generously sent a free sample to try after the re-launch of the Taste the Difference range (along with a hazelnut Swiss milk chocolate, also delicious) and was pleasantly surprised at how well it seemed to enhance the flavour of the brownies.

So whether you are making the brownies gluten free or not, I urge you to give them a go and bet you won’t be able to stop at just one!

Chocolate & Cherry Mud Fudge Brownies (GF)

Ingredients
135g butter
135g 70% dark chocolate
240g caster sugar
½ tsp vanilla extract
¼ tsp salt
3 eggs
50g gluten free flour (mix of rice, potato & tapioca flours)
OR 50g plain flour
20g cocoa powder
30g dried Morello cherries
1 tbsp cherry brandy

Method
Pour the cherry brandy over the dried cherries, cover with clingfilm and leave for 3-4 hours to plump up.
Preheat the oven to 180C. Grease a 7-8inch square baking tin and line the base with baking paper.
Gently melt the butter and chocolate together in a pan set over a low heat, stirring occasionally. Once melted, remove from the heat and beat in the vanilla, salt and sugar (it will go grainy – but this is normal)
Beat in the eggs, one at a time, until well incorporated. The mix should go thick, glossy and smooth.
Scatter over the flour and cocoa powder and mix until combined. Finally, beat in the soaked cherries and any remaining liquid.
Pour into the prepared pan and bake for 25 minutes. They will look slightly puffed with a dry sugary topping and be soft and moist underneath (not raw or molten though!)
Allow to cool in the tin for at least an hour before turning out and slicing. Delicious eaten at any temperature and with anything!