Mint Chocolate Chip Tray Bake

mint chocolate chip traybake recipe easy dessert tea party cake recipe make ahead

An easy-but-wicked summer dessert – easy to make ahead and enjoyed by everyone!

The dark chocolate is wonderfully rich, interspersed with the crunch of the chocolate chips, and finished with a cool, smooth and creamy mint icing. Keep in the fridge until serving for an extra burst of freshness.

Ingredients (cake layer)
100g dark chocolate
125g butter
100g sugar
50g cream cheese
3 eggs
185g plain flour
100g dark chocolate chips
1 1/2 teaspoons baking powder

Method
– Melt the chocolate via your preferred method – be that microwave, over a pan of hot water, etc. Set aside to cool
– Beat together the butter, sugar, and cream cheese
– Beat in the eggs and milk , with a tablespoon of flour
– Once the chocolate is cool enough – it should only feel lukewarm to touch, quickly but carefully add to the mixture and quickly beat in. Too hot and you’ll cook the eggs, too cold or too slow to beat and the chocolate will solidify in before it’s mixed! It’s not as tricky as it sounds but make sure your wooden spoon is at the ready
– Add the flour, baking powder, and chocolate chips. By putting the chocolate chips in last, they’ll get a thin coating of flour, which should stop them sinking during cooking- Beat together until all combined, but don’t over-mix
– Pour into a well-greased tin, 20 cm / 8 inches square is ideal
– Bake at 180 degrees for 25 – 35 minutes. Test with a skewer, but be wary of mistaking melted chocolate chips for uncooked cake batter! It should also start to pull away from the side of the tin when ready.
– Leave to cool in the tin, so the chocolate chips have time to set

mixing dark chocolate chips into cocoa batter with flour to prevent sinking dark chocolate chip traybake sticky batter ready to bake

tray bake fresh from the oven chocolate crispy crunch brownie top

I find it better to ice within the tin as well – you can ensure an even coating right up to side, and you can even refrigerate in the tin until you’re ready to slice and serve.

Mint icing
75g butter
Few drops peppermint essence
Couple drops lemon juice
200g icing sugar
Green food colouring
50g dark chocolate chips, to decorate

– Beat together all the ingredients bar the chocolate chips. The food colouring is entirely optional but I think adds to the effect
– Spoon the icing onto the cake, and spread evenly with a small palette knife or the back of a spoon, making sure you have even coverage at the sides and the corners
– Sprinkle generously with the dark chocolate chips
– Wrap in cling-film and refrigerate until you’re ready to serve – I’d recommend a minimum of an hour in the fridge, maximum of 2 days
– Cut into squares as large as you please – mine were big and chunky and didn’t last long at all!

mound of mint colour and flavour icing on dark chocolate chip traybake recipe mint chocolate chip traybake icing setting inside tin

mint chocolate chip tray bake ready to be cut into squares easy dessert recipe

mint chocolate chip traybake recipe easy summer dessert

corner section of tray bake mint icing dark chocolate chips brownie cake base

mint chocolate chip traybake big dessert squares easy party summer cooking

Banoffee Millionaires’ Flapjack

banoffee millionaires flapjack recipe creation for great bloggers bake off banana dulce de leche dark chocolate cornflake and oats

Another week, another amazing episode of The Great British Bake Off, and another edition of The Great Bloggers Bake Off! Following my trifling with Orange and Mango Trifle a couple of weeks back, by the time this weeks episode had finished I was literally itching to get into the kitchen and do my own traybake!

Now as we’re only partly unpacked and have yet to do a food shop (we moved house across last weekend. There are boxes, lots of them. Enough said.), my options were a little limited and to be honest I was quite happy to go with something simple.

I’d been wanting to make the Be-Ro flapjack recipe again for a long time; my brother and I always used to make it as children and everyone seemed to love it! For some reasons it’s not on their list of recipes on the website, but thankfully I have my trusty, if somewhat sticky, Be-Ro book at home to consult.

Rob was watching the program with me; I was telling him my idea, and when one of the contestants started on some banoffee for their traybake – I didn’t end up with much of a choice really!

Ingredients

Flapjacks
100g butter
100g sugar
1 tbsp golden syrup
50g oats
50g flour (plain or self-raising, it doesn’t really matter)
75g crushed cornflakes – I used Frosties as they were easy to hand!

Banoffee Layer
1 tin sweetened condensed milk (397g)
20g butter
50g light brown sugar
2 banana

To Top
100g chocolate – dark or milk works best

Method

Flapjacks
– Mix together the dry ingredients in a bowl
– Melt the butter and syrup on the hob or in the microwave
– Add to the dry ingredients and mix thoroughly
– Use your fingers to press well and evenly into your lined tin – anything from 6-8 inches square is fine for this recipe, depending on the thickness you want
– Bake at 180 degrees for 15-20 minutes until just firm and golden brown

bero flapjack recipe gbbo traybake

freshly baked golden tray of flapjack for millionaire banoffee recipe great bloggers bake off gbbo british

Banoffee Layer
With a tin of condensed milk in the cupboard, I set about making my own dulce de leche. Not having 2 hours spare to boil the caramel in its tin, I set about the making it on the hob method. Zero kudos to the website I used for this, it failed to mention that you need to stir like crazy to stop it burning! Once I’d figured this out things went much more smoothly, and the addition of the extra butter and sugar makes it sure to firm up

– Put the condensed milk, butter and sugar in a heavy bottomed pan
– Heat on medium-low for 10-15 minutes, stirring continuously– When the caramel mixture has nearly thickened, mash or chop the bananas and add them, heating for another few minutes so they break down
(to test the thickness, get some of the dulce de leche on a tea-spoon, let it cool for a minute, and turn upside down. If it drips off, not done. If it stays, well done!)
– If you’re after a really smooth banoffee then blitz or food-process to remove the banana lumps, before letting it cool

making caramel from condensed milk how to banoffee flavour thicken for traybake banana

banoffee dulce de leche caramel blender how to recipe saucepan quick method from condensed milk can

Once the flapjack is completely cool, spoon the caramel over the top and spread evenly.

spooning banoffe dulce de leche onto flapjack base trayback millionaires gbbo great bloggers british bake off

Finally, melt the chocolate and spread liberally on top.

chocolate layer on top of banoffee millionaires flapjack recipe gbbo

I cooled mine in the fridge overnight which I’d highly recommend, it’s hard to tell when the caramel is set otherwise.

Heavens were praised when it turned out of the tin in one piece, my biggest worry, that the caramel wouldn’t set, was happily quashed!

full traybake turned out millionaires banoffee flapjacks recipe

And then to cut into squares – you’d think this would be the easy bit! Unfortunately I think my traybake was a bit too cold, and the chocolate was not happy with being cut.

slicing up millionaires banoffee flapjack chocolate topping dulce de leche caramel layer cornflake oat base bero recipe

Maybe the abstract look was what I was going for…?!

abstract cracked chocolate millionaires banoffee flapjack recipe great bloggers bake off

Some of the pieces turned out better than others (and some didn’t even make it to the photo stage…)

traybake square millionaires banoffee flapjack recipe dulce de leche dark chocolate

So this weeks results for The Great Bloggers Bake Off (head over to The Crazy Kitchen and Mummy Mishaps for more) – taste: great, style points: not so much!

Who knows what next week will hold…

GreatBloggersBakeOff