Banana & Blueberry Muffins & Salted Caramel Brownies

Bank holidays are made for cramming full with fun things to do before going back to work/school and wishing for the next one. Mine was spent baking with my sister and what better way to utilise the time whilst they were in the oven than to relax with a face mask. Here are both the recipes below that we followed/adapted (Rosie style) and I hope that if you do try this, they turn out as well as ours (unexpectedly) did.

Banana & Blueberry Muffins
Makes 12


  • 110g butter
  • 250g plain flour
  • 250g caster sugar
  • 2 eggs
  • 125ml milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 150g fresh blueberries
  • 1 Banana (chopped)


  1. Turn the oven on (always a good start) and turn it up to 180°c / Gas 4. Grease and flour a muffin tin or line with paper cases (if you have cases, they are easier to use). Sieve flour, baking powder and salt together into one bowl then set aside.
  2. Cream the butter and sugar until light and fluffy (electric whisk was best). Add eggs and beat well until smooth(ish). Next, add the milk and flour mixture you previously set aside and beat until everything’s mixed together nicely. And last, but certainly not least, stir in the blueberries & chopped banana.
  3. Fill the muffin tin/cases with the mixture but be careful not to overfill as they will rise, spill over the sides and just end up one muffiny mess. Leave in the oven for approximately 25 to 30 minutes, but keep an eye on them as they can bake quickly. To make sure they are done, you can always do the fork/skewer test (if it comes out clean they’re done).
  4. Voila! Your masterpiece is ready to eat (try not to burn your mouth if you can’t resist them as the blueberries can get very hot).

TIP: When filling the cases with the mixture, make sure you evenly distribute the blueberries and chopped banana as best you can otherwise some muffins will have lots of fruit, and others not so much. 

Salted Caramel Brownies
Makes 12 


For the salted caramel filling:

  • 150g/5½oz granulated sugar
  • pinch of sea salt (normal salt will do)
  • 125ml/4fl oz double cream
  • 10g/¼oz salted butter, softened

For the brownies:

  • 180g/6¼oz plain flour
  • 3 tbsp cocoa powder
  • ¼ tsp salt
  • 300g/10½oz dark chocolate, minimum 65-75% cocoa solids
  • 150g/5½oz unsalted butter
  • 4 free-range eggs
  • 220g/8oz light brown sugar
  • 150g/5½oz caster sugar
  • 1 tsp vanilla extract

To decorate:

  • 100g/3½oz good-quality white chocolate (we had a lot left over and put the rest on top of the muffins which made them even more delicious)


  1. Turn the oven on and crank it up to 190°c/Gas 5, then grease a 32x23cm/13x9in tin and line with parchment.
  2. For the caramel, put the sugar in a saucepan and melt over a medium heat until dark brown in colour. Next, remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is really really hot & will take no hostages so please be careful).
  3. Once the mixture has settled, add the remaining cream and butter and stir until they mix together. If the mixture is a bit lumpy and uncooperative, warm it over a low heat and stir until smooth. Next, pour into a jug to cool and set aside to use later.
  4. For the brownies, sift the flour, cocoa powder and salt into a large bowl and set that aside too.
  5. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly before going onto the next step.
  6. Whisk the eggs, sugar and vanilla extract in a large bowl until it’s thick in consistency and pale colour. Whisk in the chocolate, then fold in the flour mixture.
  7. Pour half of the batter into the tin and smooth the surface using a spatula then add a thin layer of the caramel making sure not to go right up to the edges. Add what’s left of the batter on top and gently level it off. Bake in the oven for 25-30 minutes, or until you do the fork/skewer test and it comes out with just a few moist crumbs. Allow to cool completely in the tin before taking it out.
  8. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies every which way. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies.
  9. Voila! Masterpiece no.2 is complete (to be drunk with a mandatory cup of tea/coffee).1659742_orig

Congratulations if you’ve made it this far and yourself and the kitchen are still intact.
If you try one or both of the recipes let me know in the comments below and how it went, I would love to know!

Until next time, Ciao!

P.s. If you liked these recipes, check out
They have some amazing recipes to try and do not leave their blog without looking at their videos, I don’t know what it is but I just love them to pieces.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s