fudge brownies

Naughty ‘Sweet and Salty mess’ brownies

fudge brownies

I hate fudge brownies- said no one EVER! On Friday evening my brother invited himself over to my house and as a chef, there is a certain expectation that you won’t be plonking a ready meal down for dinner.

With only an hour to spare in the kitchen I whipped up a gluttonous invention of snickers, fudge brownie mix, melted resse’s pieces and pretzels. The secret to perfect fudge brownies lies in your freezer. I always refrigerate my brownies overnight or freeze them for an hour to solidify the fudge. 

The combination of salt and sweet has become internationally renowned thanks to  salted caramel, the ‘it’ sauce to put on every food known to man. 

Not only do these brownies require no time or effort, they are by far the fudgiest brownies I have ever eaten and I have ‘sampled’ hundreds. (All in the name of research, of course)  fudge brownies

'Sweet and Salty Mess' brownies
Serves 14
Gooey fudge brownies with snickers, melted reese's pieces and smashed pretzels
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  1. 1 Betty Crocker fudge brownie mix
  2. 1 egg
  3. 7 Snickers bars
  4. 6 Reese's Pieces Peanut Butter Cups
  5. 50 grams dark cooking chocolate
  6. 60 grams of salted pretzels
  1. Turn the oven on to 180 degrees Celsius
  2. Break the reese's pieces and dark cooking chocolate into small chunks before placing the pieces into a heatproof bowl
  3. Fill a pot with 2 centimetres of water and set the heatproof bowl over the pot, making sure the bowl fits snugly and that both the water and the bottom of the bowl are not touching
  4. Melt the two chocolates over a medium heat until they became liquid
  5. Prepare the fudge brownie mix as per the instructions but replace the oil with the melted Reese's Pieces chocolate mixture
  6. Cut each snickers bar into fours and scatter on the bottom of a lined brownie tin
  7. Pour the brownie and Reese's Pieces batter over the snickers
  8. Cook the brownies in the oven for 40 minutes before topping the mixture with the smashed pretzels (feel free to push the pretzels into the brownie mixture) and return the brownies into the oven for a further 7 minutes
  9. If you are serving them within the next few hours, freeze the brownies for an hour or, if you have more time, refrigerate brownies overnight
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stuffed french toast

French toast stuffed with caramelised banana and bacon

stuffed french toast

I seriously don’t know how to explain my love for this stuffed French toast except to call it better than sex for breakfast. Bold statement I know.

The caramelised banana and bacon combined with the creme fraiche is the perfect balance of sweet and sour. This bread is handmade from an artisan bakery in Hoxton called Fabrique, which I suggest you visit for my London readers.


french toast soaking

Has anyone noticed how much I LOVE bacon and how often I put it in recipes? Sorry I’m not sorry vegetarians but I could never give it up.

The idea for stuffed French toast came to me as I was dreaming about unusual ways to shake up old recipes. I also love how this recipe can surprise your guests. From the outside it appears to be standard French toast, inside it’s an explosion of soft bananas, crispy bacon and crunchy walnuts.

Stop drooling and start warming up that skillet, I promise it tastes as delicious as it looks.

caramelised bananas

french toast stuffed with bacon and banana



1/4 walnut loaf

2 bananas

4 rashers of bacon

Maple Syrup


1 cup almond milk

1 tablespoon sweetened condensed milk

1 teaspoon of cinnamon

1/4 teaspoon of vanilla

1 egg

2 tablespoons of butter


1. Cut a thick 2 inch slice from the walnut loaf. Carefully place your hand on top of the slice of bread and with the other hand cut into the middle of the slice without cutting all the way through to the edges of the loaf.  You are aiming to create a pocket that you can stuff the banana and bacon into.

2. Whisk the egg, almond milk, sweetened condensed milk, cinnamon and vanilla together in a shallow bowl. Soak the bread inside the liquid mixture for about six minutes on each side- make sure the bread becomes soft.

3. Measure and cut both the bacon and banana to the size of your walnut loaf to make sure it fits perfectly inside the pocket you cut.

4. While the bread soaks caramelise the bacon and bananas over a medium heat on a large skillet using 1 tablespoon of butter and 1 tablespoon of brown sugar. Flip the bacon and banana after 5 minutes to evenly brown both sides.

5. Remove the bread from the liquid and carefully stuff the pocket with the caramelised banana and bacon. Don’t stress if the banana gets smushed, it doesn’t make a difference to your stomach.

6. Melt another tablespoon of butter over a medium heat on the same skillet used for the bacon and banana, NO NEED TO WASH THE CARAMEL OFF, and fry the French toast so that is browns evenly on both sides. This should take 5 minutes per side.

7. Remove the French toast from the skillet, heap two tablespoons of creme fraiche on top and drizzle as much maple syrup as you can handle over it. Shake some icing sugar to ensure you go into a foma (food + coma = foma) and enjoy my version of sex for breakfast.