Galaxy Double Chocolate Brownie Mix - 5 x 360 Grams (Makes 60 Brownies)

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When you put the whisking technique side by side with a different one, I often find you can even just see the differences. The look, texture and more. I much much MUCH prefer this whisking method. In fact, Mars Bars have been discontinued and relaunched several times in the US and they now contain almonds (known outside the United States as a Mars Almond bar). Spoon half the batter into the prepared tin. Top with squares of caramel chocolate bar, spacing them out slightly away from the edges of the tin. Dot with the salted caramel.

Next, I added the vanilla extract and eggs. I used my stand mixer to whisk everything together for about 3 minutes. The blondie batter went almost mousse-like in texture and was very light. Transfer half of the mixture into the prepared baking tin. Add two Galaxy Caramel bars on top of the mixture then gently spread over the remaining blondie batter. Use a large metal spoon to spread the mixture out and ensure it's even. I know I say this a lot but this is honestly one of my favourite recipes to date. I really enjoy making blondies especially my Jammie Dodger and Biscoff ones but there's something extra special about the blondie recipe I'm sharing with you today.Once baked, you MUST chill them! They will be a gooey mess at this stage – which is no bad thing – but if you want to portion them… please chill them! I let the tin cool down, and then shove the tin in the freezer for two hours, or the fridge for 3-4 hours. It's the same sort of thing as my Jaffa Cake brownies but with a blondie batter and swapping the Jaffa Cakes for Galaxy Caramel. The method is pretty much the same! I went all-out with the galaxy theme, and decorated my mini mousse cakes with an assortment of gel food colors. I used swirls of navy, teal, purple, pink, and white colors (which are probably way more colorful than the actual Milky Way, let’s be real.) I finished them off with a pinch of edible silver star sprinkles, and they looked like miniature works of art. Completely edible, totally delicious works of art.

Use a special pot or your microwave to melt the Galaxy chocolate until it's all smooth. Let it cool a bit.I use this air fryer, and I love it.However, this recipe is catered for this particular sized air fryer, in terms of the size of the tin I use. This recipe uses a 7″ round tin because it fits perfectly inside the basket of the air fryer. As air fryers come in different shapes and sizes, the tin you need to use may vary depending on what will fit. In a big bowl, mix together the soft butter and sugar until it’s fluffy. Add the eggs one by one, stirring really well each time. Then, put in the vanilla extract. Incorporate Dry Ingredients

Add the vanilla extract to the bowl along with the eggs. Beat well for 3 minutes until light and fluffy.

Asked and Answered

The chocolate mousse is actually sort of a cheater’s version of mousse—no eggs are involved. Instead, it uses gelatin to give the mousse some stability, and is flavored with rich chocolate. Next, you'll add a layer of caramel sauce and mars bars. Then you'll cover it with the rest of the batter and top with some more caramel. Who loves Gooey Chocolate Caramel Brownies: ME ME ME! These brownies are so good that it's bad. It's extremely difficult to walk past the box on the counter without hunching over the work surface and taking a large bite out of ANOTHER one. My base recipe uses dark chocolate, butter, flour, cocoa powder, eggs and sugar – and then you add in chocolate chips. This recipe, is the same. Because the size of the tin you can use in the airfryer is quite a bit smaller in comparison to my normal brownie sized tin, I decided to half the recipe.

I also asked what fat was most desert safe for baking and was told that due to it’s higher melting point, vegetable shortening (Crisco)is shelf stable at room temperature and should be less likely to go rancid than butter or margarine.As you’ll all know by now if your a long term reader of mine, when it comes to baking, I’m constantly looking for inspiration. I really find my creative juices flow when I’m looking through other bakers recipes. The brownies will stay fresh for 3-5 days in an airtight container at room temperature. You can also freeze them for up to three months for chocolate emergencies! I basically can't be faffed with getting my big stand mixer out and lugging it around the house! But what I will say is using my stand mixer made a big difference to how these blondies turned out. So, if you have an electric whisk or mixer then I would recommend you use it for whisking these up. Use a stand mixer to combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes). Gradually add in the dry ingredients mixture, until combined. I transferred half of the blondie batter into a 20cm square tin, then added two whole bars of Galaxy Caramel on top.