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Bonfire Brownies

Create a mouth-watering bonfire stack built from gorgeous chocolate brownies, sumptuous Wall’s Cream of Cornish ice cream, chocolate sticks and a butterscotch sauce to recreate the glow of the fire.

Recommended portions - Bonfire Brownies yields 5 portions if you use a 3" (7cm) cutter and 9 portions if you use a 2" cutter

Ingredients for chocolate brownies – makes 6” square – 4 x 3” round or 9 x 2” round

• 100g plain chocolate – 70% cocoa solids
• 125g unsalted butter
• 175g light brown sugar
• 3 medium eggs
• 1tsp vanilla extract
• 80g plain flour
• Preheat oven to 140C (fan) gas 3. Melt chocolate and allow to cool. Grease a 6” square deep cake tin and line with non-stick baking parchment. All ingredients should be at room temperature. Beat the butter and sugar together until light and fluffy
• Add the eggs a little at a time until all incorporated. Pour in the melted chocolate, beating all the time. Stir in the vanilla and fold in the flour. Spoon into the lined tin and bake for 40 minutes. Allow to cool before removing from tin. Cut out rounds with 3” cutter or 2” cutter

Ingredients for butterscotch sauce

• 50g unsalted butter
• 50g granulated sugar
• 75g soft brown sugar
• 150g golden syrup
• 1tsp vanilla extract
• 110ml double cream

Melt the butter, sugars and syrups together in a saucepan until melted. Continue to heat for 5 minutes. Add the vanilla extract and double cream and heat for 2 minutes until completely smooth.

Ingredients for mango coulis

• 200g chopped mango
• 1 orange – zest and 3tbsp juice

Blitz the chopped mango together with the orange zest and 3 tbsp juice. Chill.

To serve, place some of the chocolate brownies on a large white plate. Top with a rounded scoop of Wall’s Cream of Cornish ice cream or alternatively Wall’s Soft Scoop Vanilla ice cream. Surround the bonfire stack with 8 chocolate sticks. Pour over the hot butterscotch sauce or mango coulis. Insert an indoor sparkler, light as the pudding is brought to the table and serve immediately.

VARIATION
Alternatively substitute the Cream of Cornish ice cream with a scoop of Wall’s Soft Scoop Mint Choc Chip ice cream, chocolate mint sticks and a hot chocolate sauce:

Ingredients for chocolate sauce

• 200g dark chocolate (70% cocoa solids)
• 100g unsalted butter
• 25ml double cream

Melt the chocolate and butter together in a microwave. Boil the cream in a saucepan then pour over the chocolate and butter. Stir until all melted and smooth.

Guy Fawkes Night
Tips for a Great Bonfire Party
Guy Fawkes Night Colouring
Guy Fawkes Night Printable Puzzles

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