Menu 18th January

In menu by Gillian Brooks-Smith

This week we’ve got a bit of a breakfast theme going on. There’s eggs (of the crème variety) and crispy bacon (really), maple syrup, bananas and orange juice. We also have some non breakfast inspired – although I guess brownies for breakfast is perfectly acceptable!

Also we’re really happy to announce the winner of our invent a brownie/blondie competition to celebrate attaining 1000 facebook likes. There were some amazing ideas and our shortlist turned into more of a longlist. But the one that really stood out for us was Katie Hewlett’s Mango blondie idea… A blondie with mango pieces, mango cream and white chocolate sprinkled with coconut. We’ve had a think and come up with something that hopefully does the idea justice… Well done Katie! You win a large box full of your blondies (or you can mix them with any other of this week’s varieties).

Speaking of which, here they are…

Bacon, maple syrup and banana

Crispy bacon pieces sauteed in maple syrup until sticky, then packed into a BOB with mashed ripe bananas. Makes for an addicitively salty, sweet, nubbly and aromatically rich breakfast in a brownie!

 

Chocolate orange

Freshly squeezed orange juice and zest infused BOB, with a layer of zesty orange buttercream, then topped with smooth, rich dark chocolate and a sprinkling of fresh orange zest.

 

BOB

Bob’s Original Brownie. Our plain, unadulterated, chocolatey, fudgy, gorgeously simple brownie. Topped with dredged icing sugar.

 

Toblerone and toasted almond

Stuffed with chopped toblerone and freshly toasted flaked almonds. Topped with melted toblerone and more toasted almonds. Nubbly, almondy, rich and fudgy.

 

Marshmallow and white choc chunk

Marshmallows and chunks of white chocolate packed into a classic BOB. Topped with marshmallow pieces and a white chocolate drizzle. Chewy, nubbly, gooeyness.

 

Wait for it….

Creme egg!

A BOB with a ‘hidden’ gem of a mini crème egg, smothered in our own recipe crème egginess, then coated with rich Belgian chocolate. Be warned… this goes fast!

 

And introducing Katie Hewlett’s competition winning blondie…

Desert Island Mango

Our creamy white chocolate blondie enriched with mango puree and mango and white chocolate chunks. Topped with a drizzle of mango buttercream and freshly toasted coconut. We cannot wait for the baking aromas from this tropical beauty!

 

Large boxes (16 brownies) are £11. Small boxes (8 brownies) are £6. You can mix any available varieties in a box. All brownies will be ready to collect from 4pm Thursday from our North Swindon address. Otherwise we can mail large boxes for £4 P&P (1st class post) to UK mainland addresses (we can add a message to your box if you like!) Either email us or message us on Facebook to order. It’s worth doing this as soon as possible as we only make a limited amount per week; When they’re gone… they’re gone! More info on the ordering process can be found in our FAQ page.

palm2.pngOur weekly menu is also posted on our Facebook page each Sunday evening.

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