Bourbon biscuit brownies
What’s better than a chocolate Bourbon biscuit? Chocolate Bourbon biscuit brownies! This is one of our favourite recipes – trust us, you’ll need to make a double batch
Chocolate cake + Cadbury’s Creme Eggs = HEAVEN. Whip up our chocolate traybake for a special Easter treat, or make it any time of the year (we certainly do)!
This indulgent sunken Nutella cake with Baileys cream is sure to be a crowd-pleaser, plus, it’s easy to make
Replacing the usual digestive base with Oreo™ cookies and adding white chocolate to the filling gives this cheesecake a stylish New York bakery-style finish
Ever thought of adding custard creams to your blondie mixture? It’s genius! Have a go baking this weekend and let us know how you get on (@olivemagazine)
Chiffon cake is notoriously tricky, but with our recipe you can make the light, fluffy sponge in under two hours. The Maltesers give a fun twist to this chocolate cake. Thank you olive reader Sarah Howe for the recipe!
Speculoos are small spiced, caramelised biscuits – the kind you sometimes get with coffee – that originated from Holland and Belgium. They make a great alternative base for cheesecake and work particularly well with blueberries. This dessert is guaranteed to be a crowd-pleaser
The malted element to these brownies add another dimension, making them even more indulgent and irresistibly gooey than usual. Serve with a scoop of ice cream for a decadent dessert at a dinner party or for your own personal enjoyment
Lindt balls buried in the centre of this deeply chocolatey pud give little melted caramel hits, perfect for a festive dessert that’s easy but really impressive
This posh Jammie Dodger recipe gives a childhood favourite biscuit an update, it’s our February issue cover and a really impressive tea time snack
The only thing better than a macaroon is a Nutella macaroon… we suggest making two batches of these, because they go very quickly!
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