STICKY FINGERS BROWNIE RECIPE RECIPES

Steps:

• Heat the oven to 180°C fan/gas 6. For the pastry, put the flour, salt and butter in a food processor, then pulse to a breadcrumb consistency. In a small bowl, beat the egg with 2 tbsp of the water. Add to the flour and whizz briefly to bring the pastry together, adding the remaining tbsp of water if needed. (If you don’t have a food processor, rub the butter into the flour/salt with your fingers, then add the yolk/water and mix with a dinner knife.) Turn out onto a floured work surface, then bring together in a ball (see Make Ahead). Roll out the pastry to a 30cm disk and use to line the tart tin. Leave a little pastry overhang (don’t trim), then chill for 30 minutes.
• Prick the chilled pastry base all over with a fork, then line with a piece of baking paper (scrunch it up, then flatten it out again so it fits the shape of the case more easily). Fill with ceramic baking beans or uncooked rice, then blind bake for 20 minutes. Remove the paper and beans/rice and bake for 8-10 minutes more until golden and the pastry feels sandy. Remove from the oven, set on a baking tray and trim the pastry overhang with a serrated knife. Turn down the oven to 150ºC fan/gas 3½.
• For the filling, whisk the cream, milk and eggs together in a large bowl. Add the grated cheese, caramelised onions and mustard with a pinch of salt, then stir to combine. Pour the filling into the hot tart shell (see Know-how), then return, on the baking tray, to the oven for 45 minutes or until set with a slight wobble in the centre. Cool, then slice and serve.

Steps:

• First make the rocky road. Prepare a small sheet pan by lining it with waxed paper or a silicone mat. Combine the chocolate chips, butter and honey in a small bowl. You can either melt this over simmering water, or in the microwave at 50%. (Mine took 30 seconds in my microwave.)
• Stir to completely melt and amalgamate. It will be shiny. Stir in the peanuts and marshmallows. Pour onto the prepared baking sheet. Set aside to harden. (You can place in the refrigerator if you wish.)
• Preheat the oven to 350*F/180*C/ gas mark 4. Butter 4 muffin cups very well. (Don't use paper liners.)
• Combine the butter, sugar, and sifted cocoa powder in a small bowl. Microwave on high for 30 seconds.
• Remove from the microwave and whisk together until smooth. Add the salt and vanilla. Stir for about a minute to cool down, then whisk in the egg. Whisk in the flour, until smooth and well combined (about 50 strokes). This also helps to aerate them.
• Divide the batter equally amongst the buttered muffin cups. Bake in the preheated oven for 15 minutes. Leave to cool for a few minutes before tipping out onto a wire rack to cool for about 20 minutes.
• Break or cut the rocky road into large pieces. Set on top of each warm brownie bite pressing gently. Set aside to cool completely.