Bonfire Brownies is a modern British recipe for a classic Bonfire Night dessert of brownie cakes piled into a pyramid and drizzled with butterscotch sauce and mango coulis before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Bonfire Brownies.
Melt the chocolate for the brownies in a bain marie then set aside to cool. Cream together the butter and sugar until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition. Add the melted chocolate, beating all the time to incorporate. Now stir in the vanilla extract and fold in the flour. Spoon the resultant batter into a 15cm square tin (choose a deep one) lined with greaseproof paper.
Transfer to an oven pre-heated to 140°C and bake for about 40 minutes, or until the top is cracking and the centre is set but still soft. Remove from the oven and allow to cool before removing from the tin. Now cut into 6cm rounds with a pastry cutter.
In the meantime, prepare the butterscotch sauce. Combine the butter, sugars and syrups in a saucepan and heat gently, stirring constantly, until melted. Continue to heat for 5 minutes then add the vanilla extract and double cream then heat for 2 minutes further, until completely smooth.
To serve, make a stack of four of the chocolate brownies on large white plates. Top with a rounded scoop of vanilla ice cream (this is your bonfire stack). Surround this with eight chocolate sticks then pour over the hot butterscotch sauce and the mango coulees.
For a more spectacular effect insert and indoor sparkler and light as the pudding is brought to the table. Serve immediately.
Click on the image, above to submit to Pinterest.