This isn’t a breakfast post. This is a revelation in Brownie baking! My lazy Monday turned out to be not so lazy (I finally tackled the beast that is the top of my wardrobe) and I finally got round to experimenting in the kitchen.
Some random browsing online led to a recipe called Weetabix Brownies. It sounded…bizarre…I wasn’t sure how it would work. But it did. Oh trust me it did.

You’ll need:

4 Crushed Weetabix
4oz/100g caster sugar
4oz/100g self raising flour
4oz/100g butter or margarine
2tbsp cocoa powder
Bar of chocolate. I used a 125g bar of 77% dark chocolate from lidl!
1 egg.


To Make:

Smash up the Weetabix in a bowl and add the sugar, flour, cocoa powder and chocolate (broken in to chunks, or use chocolate chips). Melt the margarine and add that and the egg and mix everything together. The mix is quite dry but holds it’s shape.

Grease a cake tin (around 8 inches by 8 inches), or line a muffin tray with 12 cases. Spread mixture in to the tin or divide in to 12 rounds and flatten.
Bake at 180c for 15 minutes (do check often though, my oven cooks randomly, they make take more or less).
Leave to cool for five minutes if baked in a cake tin then turn out and slice.

 Pre-baking.

 Post-baking. They don’t look much different!

 Being photographer and taste tester is such a chore!

Especially when faced with the task of a still hot and oh so fresh chocolate brownie.

These are amazing. Just amazing. Rich and fudgy and chocolatey with added texture from the Weetabix. A dense, chocolate delight.

Have you baked with Weetabix before? I’m a cereal fiend and love to find ways to use my stash in baking. What cereal recipes do you have to share?

xxx