Jaffa Cakes in a Brownie? Why not, like my Oreo Brownie I decided to make another cupboard biscuit brownie. This time with Jaffa Cakes, my daughters favourite biscuit.
Adding the addition of orange zest and juice it adds the slighty orange-y-ness to the brownie.
These are amazing warm, you need to have at least one piece warm, as the jelly from the Jaffa cake biscuit is warm and slightly running adding instance flavour.
Please be aware these won’t last long int he cake tin! Jaffa Cake Brownies are perfect with a cup of tea in the mid afternoon for a quick pick me up.
100g Dark Chocolate
50g Milk Chocolate
250g Caster Sugar
2 Tsp Vanilla
250g Self Raising Flour
12 Jaffa Cakes
Add chocolate and butter to microwave safe bowl and heat for 30 seconds intervals until full melted.
Once all melted, set aside to cool slightly.
Add sugar, eggs and vanilla in a bowl and beat together until light and pale.
Add the egg mixture to the chocolate and mix well.
Add flour to the chocolate mixture.
Stir in the the zest and juice of 1 orange.
Breakup most of the jaffa cakes and mix into the batter.
Into a greased baker, pour in the brownie batter.
Add the remaining broken jaffa cakes over the top of the brownie.
Bake in the oven at 170c for about 35-40 minutes.
Allow to cool and remove from the baker.
Slice into pieces and enjoy!
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