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    Martha Collison's fab lolly brownies

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    Martha Collison's fab lolly brownies

    The perfect summer holiday project – brownies that look like ice-lollies!

    • Vegetarian
    • Preparation time: 40 minutes + cooling
    • Cooking time: 20-25 minutes + cooling
    • Total time: 1 hour to 1 hour 5 minutes + cooling

    Makes: 16


    100g light brown soft sugar
    150g caster sugar
    150g butter
    100g dark chocolate, chopped
    2 medium Waitrose British Blacktail Free Range Eggs
    100g plain flour
    25g cocoa powder

    75g raspberries
    300g fondant icing sugar
    25g cocoa powder
    Cooks’ Homebaking Glitter Strands or sprinkles to decorate
    16 lolly sticks


    1. Preheat the oven to 190°C, gas mark 5 and line a brownie tray (about 20 x 35cm) with baking parchment. Place the sugars and the butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for 5 minutes to allow the sugar to begin to melt, stirring all the time, then remove from the heat.

    2. Add the chopped dark chocolate into the warm sugar and butter mixture and stir it in until it is completely melted. Allow to cool to room temperature.

    3. When the mixture is cool enough to touch, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. Scrape into the prepared tin and use a spatula to smooth over the top.

    4. Bake for 20-25 minutes or until the top is shiny and slightly cracked. Leave to cool completely in the tin, and then chill in the fridge or freezer for at least an hour.

    5. Trim the edges of the brownie to make a 16cm x 30cm rectangle and then slice into 16 equally sized rectangles, about 4cm x 7.5cm bars.

    6. Place the raspberries into a saucepan with 1 tablespoon of water and boil for 3-4 minutes or until the raspberries are soft. Press the mixture through a sieve and collect the raspberry juice in a small jug.

    7. Divide the icing sugar between 3 bowls. Add the cocoa powder and 1½ tablespoons of cold water to one bowl, 1 tablespoon of the raspberry juice to another, and 1 tablespoon of water to the final bowl. Stir each bowl to form a thick icing – the consistency of golden syrup. Spoon into 3 separate piping bags.

    8. Decorate the brownies by icing each third a different colour, then cover the chocolate third with coloured sprinkles. Poke a lolly stick into the bottom of each brownie.

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