Chocolate Orange Billionaire Brownie

I’m going crazy for the bakes at the moment!

Heres another I’ve just posted to my dedicated baking blog:

Its not Terry’s… Its mine.


This week at work I over estimated the need for orange zest by about a quarter of a pound and rather than let it go to waste I decided to make some Chocolate Orange Brownies! Yumm!

I was feeling a bit lazy though and didn’t want to go to the supermarket to buy chocolate so I found a recipe that just uses cocoa powder! Its really easy and really yummy too!


Set your oven to 150oc (Fan Assisted)

Line 10″ square tin (or thereabouts) with grease proof paper.

You will need:

200g Margarine

250g Caster Sugar

200g Demerara sugar (soft brown)

130g Cocoa Powder

140g Plain Flour

4 eggs

3tbsp orange zest

In a heat proof glass bowl weigh the margarine and cocoa powder and set above a pan filled with gently simmering water (do not let the bowl to tough the water). On a medium heat allow the margarine to melt and combine with the cocoa powder then add both the caster sugar and the Demerara sugar.


Take the bowl off the pan and add the eggs one at a time, beating into the mixture, stir in the orange zest before finally sieving the flour. Fold the mixture till no lumps of flour remain.

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Pour this into your prepared pan and into the oven for 20-25 minutes. If you want the brownie a bit gooey bring it out just before. Keep checking by inserting a skewer or cocktail stick into the centre of the brownie, when it comes off clean its ready (for the gooey brownie it will leave a slight trail).



(I love baking Jenga)

Now onto the Billionaire Brownie! I only decided half way through making the brownies that I wanted to turn one into a caramel slice hybrid so I divided my mixture (the above recipe) into two tins. This also worked out fantastically because I got two bakes out of one!

So to clarify the above brownie recipe will make either one chocolate orange brownie or two billionaire brownies. The caramel recipe below is for one so if you just want to make one billionaire brownie half the above brownie recipe and follow the instructions below, for the two just double the below recipe.

For the caramel you will need

70g Margarine

2 tbsp. golden syrup

400ml condensed milk

Melt the margarine and golden syrup together in a medium pan on a low heat. Once melted turn up to a medium heat add the condensed milk and stir continuously for approximately 10 minutes. The caramel mixture should bubble and boil whilst it changes colour to a soft gold and thicken. Pour this over your brownie.


The chocolate topping is very simple, melt 1 whole Terry’s Chocolate Orange above a pan of simmering water and then spread over the caramel. If you want to decorate the chocolate as I have done before spreading the chocolate orange over the caramel melt a couple of squares of white chocolate in a piping bag (break the squares into the bag and microwave 10 seconds at a time till melted) and the same for dark chocolate. spread the chocolate orange over and then pipe alternative lines across the chocolate. Use the back of a knife to run down the chocolate (crossing over the lines you’ve made) keeping about an inch apart each time, then run the knife back up in between the lines.

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Leave the chocolate to set and the caramel to cool for a few hours before chopping into small indulgent rectangles and munching your way through them!

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Dig In!


Chocolate Box Roulade

Original post on my Baking Blog 29/12/14:

Post-Christmas Apocalypse has set in and we’ve all turned into zombies from days of endless leftover Christmas dinner and chocolates. I’ve been lucky to escape being gifted too many chocolate boxes or sweets this year but in our house we’re still chomping our way through Celebrations, Roses and Quality Streets. I’ve since decided I cannot bare to sit endlessly eating chocolate but I could definitely eat more if it was in the form of an actual dessert…


Here is how to use up all that left over Christmas chocolate in a way that you will judge yourself for less than just sitting unwrapping chocolates and stuffing them into your gob. It’s a really easy recipe, you mostly have to have patience and calm.

Pre heat your oven to 160oc

Line a Swiss roll tin with greaseproof paper


3 eggs

100g Caster sugar

50g Plain Flour

1 tbsp. Cocoa Powder

1/4 tsp Baking Powder

1 tbsp. Sunflower Oil

To finish you will need 450ml cream 100g chocolate and the left over chocolates you’ve chosen to use.

Begin by whisking the eggs and caster sugar together in a large mixing bowl with an electric mixer, I bought myself a stand alone mixer back in October and now that the extension has been finished (kind of) I can finally get it out to play with! Using a free standing mixer, especially for this recipe means you can be doing other things while you leave that to work, hand held mixers are just as good but you have to stand there with it the whole time.


When you begin whisking the mixture will still be yellow from the yolk, as you continue to whisk air into the mixture it will become very pale and almost white in colour, you’ll also notice how much it expands, I’d say about 5 times the size it began. (You’ll see by the pictures above).

When the mixture has risen and become very pale either remove it from the mixer or simply put your hand held mixer to one side, you wont need it again.

Stir in the sunflower oil and then sieve the flour, cocoa and baking powder in two parts, folding into the mixture with a large metal spoon each time. Make sure to pay close attention to lifting the mixture from the bottom of the bowl over to ensure all ingredients are incorporated.


Pour this mixture into your already lined tin and bake in the centre of your already heated oven for 15-20 minutes. It will spring back to touch when the cake has baked completely.


Just before taking out of the oven lay a sheet of greaseproof paper down on your work surface (the sheet must be bigger than the cake) and sprinkle with caster sugar. Remove the cake from the oven and turn out onto the sugared greaseproof sheet, immediately (being cautious because the cake will be hot) roll the sponge over on itself and put to one side to cool.

To fill I made a simple dark chocolate spread; heat 150ml in a sauce pan but do not allow to boil and pour over 100g of dark chocolate, whisk until all the chocolate has melted leave to cool with a piece of Clingfilm touching the top of the sauce so it doesn’t form a skin. When using the spread keep a small amount to one side to drizzle over the finished roulade.


Once the sponge has cooled you can start assembling the roulade, unravel the roll and spread the chocolate over the sponge, next chop up or crush which ever chocolates you have decided to use, I had a box of Malteasers so crushed them and chopped up some Mars bars and Milky ways from a box of celebrations. sprinkle these over the chocolate spread and push down gently into the sponge.



Whip up the remaining cream and spread a thin layer over the chocolates. I chose not to sweeten the cream because of the sheer amount of chocolate going into the dessert but this is up to you, a table spoon of caster sugar per 100ml should make it sweet enough.



Roll the sponge back up, don’t be worried if it cracks to begin with there’s a lot in there! Place on a plate or serving dish with the opening down first, if you have piping bags and nozzles pipe the rest of the cream onto top of the roulade otherwise just cover the entire thing in cream and spread with a knife. Chop some more chocolates up, I added the Galaxy Caramel and Malteasers from the Celebrations to the other chocolates I’d already chopped. Finally add the chocolates and drizzle with the little bit of spread you put to one side. Yummy!!





-Any chocolate will work so long as you can crush it, chop it or melt it! I made one with just Malteasers and I plan on doing one with just Crunchie for NYE!

-Use your left over Apple or cranberry sauce and spread over a plain roulade (same recipe and method only substitute the cocoa powder for more flour) decorate with cream and drizzle the sauce over the top.

-If you have fruit in your fridge you have been neglecting, so long as it hasn’t started to grow penicillin chop it up and use it with a plain or chocolate roulade- chocolate pretty much goes with any fruit!

My Chewy Cookie Recipe

A lot of my posts on this blog are going to be baking based. There’s a simple reason for this; I’m a baker. I actually bake cakes for a living. Someone pays me (weekly as well!) to make cakes, and other things like flapjack and shortbread, but mostly cake. 

Its a pretty sweet job (excuse the pun) but it can take the joy out of baking sometimes when you’re repeating the same thing day-in day-out so I don’t bake as much as I used to at home. In fact if I wasn’t selling cupcakes for sponsorship towards my Race for Life I would rarely bake at all. I do love baking though! When I get some free time. It’s the reason I became a baker, funnily enough, and I do pretty well at it, within the first 6 months of becoming a baker I had won a National competition for concocting a Mulled Wine cupcake, met Mary Berry and got a trophy ‘n all! I’ve been on holiday from work for 2 weeks now and if it wasn’t for the fact I was out of the country for the first week then I would probably be having a bake sale right now in my front garden with the abundance of treats I’d made – light bulb moment! I have managed to get in the kitchen every day since though. 

I had a fear of cookies. No, let me re-phrase, I’ve always feared making cookies. I tried a few times but they never came out of the oven as I was hoping they would. So I stopped trying. I wanted chewy cookies like you get from the supermarket ‘bakery’ section. But they ever were! (You’d be excused for thinking a baker could make cookies but the bakery I work for don’t make them so I’ve never been taught) So anyway on day two of ‘Lauren in the Kitchen’ I was using up some egg whites from day one and made some meringues. I’ve made meringues before, always use a pretty staple recipe of about 50g caster sugar to each egg white, but I remembered how one time I had been instructed, in a recipe for a pavlova, to add a teaspoon of corn flour and a teaspoon of vinegar. So I added some corn flour and vinegar to my meringue, piped them into nests and baked (or rather ‘dried’) them at a low temperature. When they came out of the oven and were cooled I dug straight into one… it was gooey and light, crisp on the outside fluffy like marshmallow on the inside, just divine. I noticed how the additional ingredients had somehow altered the end product of the meringue.

Of course for most professionals and even non-professionals this is obvious. I, however, don’t make meringues at work, that’s a different section (as is choux pastry, another tricky bake) and have not studied food technology past GSCE so my knowledge of cornflour stretched as far as ‘it thickens stuff up-duhhh’. Since I practically thought I was Eisenstein I went online and printed myself off the first cookie recipe I could find. My basic knowledge of a biscuit recipe could have sufficed but I needed the safety net of a tried-and-tested recipe. I altered it a bit that night scribbling across the piece of paper, a little less flour here, a little more vanilla there until I had what I thought would make the perfect chewy cookies.


Heres how it went.

Day 3 of ‘Lauren in the Kitchen’

Chewy Cookies

Yield:16 (Depends on desired size)


  • 280g Plain flour 
  • 1 teaspoon Bicarbonate of soda
  • 1 teaspoon Corn flour
  • 175g Butter, melted (It must be real butter, salted/unsalted doesn’t really matter, if you use unsalted just add 1/2 teaspoon of salt)
  • 250g Caster sugar
  • 1 large egg & 1 egg yolk
  • 1 tablespoon Vanilla extract
  • 185g Chocolate pieces (chips/chunks etc I used M&M’s)

Begin by sieving the flour, bicarb, corn flour & salt (if necessary) into a large mixing bowl, set to one side.

In another bowl take the melted butter and whisk in the sugar (a hand whisk is sufficient so no need to get the electric mixer out) once you’re confident no lumps of sugar remain whisk in the eggs & the vanilla.


Pour the wet mixture over the dry ingredients and with a wooden spoon or spatula mix together slowly.

Fold in your chosen ‘chip’ (as I mentioned above I’m using M&M’s). If the ‘chips’ don’t stick very well don’t worry, try to evenly distribute them throughout the dough and once the mixture is chilled they should stick like glue (the pritt stick kind). 


Cover the dough and chill for an hour.


Take your chilled dough and on a lightly floured surface (only enough flour to ensure the dough wont stick to the surface) roll it into a ball. Wrap the ball in cling-film and pop back into the fridge for another hour.

At this point the butter should have cooled completely and your chips should stay well put within the dough. Lightly flour your surface again and roll the stiff dough out in front of you like a sausage. How thick you roll it is up to you, the wider they are the wider they will spread in the oven but you will get less out, the thinner they are the smaller they will be but you may get 20-25!


Wrap up your dough once more and place back in the fridge for another hour.

Right before you take the dough out of the fridge set your oven to 180oc (160 for Fan assisted ovens). Prepare your baking trays with grease proof/parchment paper and remove your rolled dough from the fridge. Chop your dough into pieces (again size is completely dependable on what you want, a thicker piece of dough will have more to melt and spread out but might also be a thicker cookie where as a thin piece will spread out quickly and may not take as long to bake). Space them out on your baking trays giving plenty of room for them to spread out and pop them in the oven.


They take about 13 minutes to bake, less if you’ve cut thin pieces, more if you’ve cut thick pieces. When you come to taking the cookies out they will look and feel uncooked in the middle. They’re not, they’re perfect! Leave them to cool on the trays for 10-15 minutes then transfer them to a wire rack to finish cooling completely before scoffing.



The cookies will last a day or so before someone eats them all. 

In all seriousness though, they’ll be good to eat for about a week after baking.

You can freeze the cookie dough but because it contains egg you cannot defrost it and re-freeze. If you intend to freeze your dough I suggest you chop it into pieces beforehand that way they’re easier to pries apart from one another and you can have them as and when you require.

 Try experimenting with different ingredients! I know I will be doing.

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