There’s something magical about the smell of baking that turns a house into a home, especially when it’s our beloved Pizza Hut Brownies!

Bringing to you the heart-warming experience of creating your very own Pizza Hut Triple Chocolate Brownies, measured out perfectly in UK-friendly grams.

All the chocolaty gooeyness and an easy to follow chocolate brownies recipe is right at your fingertips!

Pizza Hut Triple Chocolate Brownies

Creating memories with your loved ones while making Pizza Hut Triple Chocolate Brownies is a recipe for fun!

These brownies, boasting of a mix of cocoa powder and a blend of semi-sweet and dark chocolate chips, are incredibly chewy and thick.

Be prepared for wide-eyed admiration and the inevitable demands for seconds.

Why do we adore these brownies? Because there’s something so comforting and indulgent about sinking your teeth into these fudgy delights.

Plus, the fact that this brownies recipe UK style is straightforward to make, using only everyday ingredients, adds to its charm!

Ingredients for the Triple Chocolate Brownies Recipe

Every ingredient in this brownies recipe UK style is key to achieving that perfect Pizza Hut Brownies experience. Before we delve into the baking process, let’s gather our ingredients.

• Cocoa powder
• Chocolate chips
• All-purpose flour
• Granulated sugar
• Icing sugar
• Two large eggs
• Sunflower oil
• Water
• Vanilla extract
• Salt

Crafting Your Own Pizza Hut’s Gooey Chocolate Brownies Recipe

Let’s get to the fun part: baking! With your ingredients ready, let’s embark on the journey of making our very own gooey chocolate brownies recipe.

Prepare Your Baking Area: Preheat your oven to 165°C / Gas Mark 3. Lightly grease a 20 cm square baking dish with oil or cooking spray and line with baking paper.

Master the Dry Ingredients: In a medium mixing bowl, stir together your granulated sugar, powdered sugar, cocoa powder, flour, 85 grams of chocolate chips, and salt. Whisk until everything is well combined and lump-free.

Manage the Wet Ingredients: Whisk together the oil, eggs, water, and vanilla extract in a large mixing bowl.

Merge the Wet and Dry Ingredients: Gently combine the dry ingredients into the wet mixture, stirring just until combined. Your batter will be thick and gooey.

Bake the Brownies: Pour your brownie batter into the prepared baking dish. Spread it out and smooth the top before generously sprinkling the remaining chocolate chips. Bake the brownies for about 40 to 50 minutes, or until a skewer inserted into the centre comes out with only a few crumbs attached.

Patience is a Virtue: Remove your brownies from the oven and let them cool on a wire rack for at least 2 hours. Then lift the brownie out of the baking pan and slice into either 9 or 16 squares.

Tips for the Perfect Pizza Hut Brownies

Before you roll up your sleeves and start on this enticing chocolate brownies recipe easy version, let’s go over some top tips to make your brownies as perfect as possible:

• The secret to the best brownies is using high-quality cocoa powder and chocolate chips.
• Lining your baking dish with parchment paper allows for easy release of your brownies once baked.
• Avoid overmixing: gently fold the batter just until you no longer see any flour or cocoa powder.
• Don’t over-bake: the brownies are ready when a skewer comes out with just a few crumbs attached.
• Let them cool: waiting for them to cool makes it easier to slice, and they will taste gooier and fudgier.

Get ready for the chorus of ‘Mmmmmms’ and satisfied smiles as your family indulges in this delicious triple chocolate brownies recipe.

The post Pizza Hut Triple Chocolate Brownies (UK Recipe) for 2024 appeared first on My Family Home.

The name is an 18th-century corruption of lamb and apple pie. The herbs add a fresh taste to left-over meat.

Serves 4

Ingredients

• 225g cooked lamb
• 170g cooked ham or bacon
• 1/2 lb cooking apples (peeled and sliced)
• 1 large thinly sliced onion
• Salt and black pepper
• 1/4 level teaspoon each, rosemary and sage
• 4-3 pint chicken stock
• 1 tablespoon tomato paste
• 170g shortcrust pastry (standard recipe)
• 1 beaten egg

1. Mince the cut-up lamb and ham, and arrange in layers with the | apple and onion in a 7-8 inch buttered pie dish. Sprinkle each layer with a little salt, pepper and herbs. Mix the stock with the tomato paste and pour it over the pie. Cover the pie with rolled out shortcrust pastry, sealing the edges firmly; cut an air vent in the centre of the pastry for the steam to escape.

2. Brush the pastry with egg.

3. Bake in the centre of the oven, pre-heated to 230°C for 10 minutes, then lower the heat to 175°C and cook for a further 25 minutes. Serve hot with potatoes and a green vegetable or cold with a salad.

The post Lample (Lamb and Apple) Pie Recipe appeared first on My Family Home.

A spicy basting Sauce, more often used with outdoor grills, adds tang to grilled sausages,

Serves 4

Ingredients

• 1 Ib pork sausages
• 2 tablespoons olive oil
• 2 level tablespoons tomato ketchup
• 2 level teaspoons mustard
• 1/2 teaspoon Worcestershire sauce
• Salt and black pepper

1. Pierce the skin of the sausages with the prongs of a fork. Arrange them in one layer in a roasting tin or ovenproof dish.

2. Mix together the oil, ketchup, mustard and Worcestershire sauce. Season with salt and pepper and pour this marinade over the sausages; leave for at least an hour, turning them occasionally,

3. Bake in the centre of a hot oven, pre-heated to 205°C for 20 minutes, basting frequently, until the sausages are well browned.

4. Serve hot with creamed Potatoes and grilled tomatoes or cold in buttered rolls,

The post Tangy Barbecued Sausages Recipe appeared first on My Family Home.

For centuries the pasty was the midday meal of Cornish miners. The pastry envelope contains a filling of vegetables, meat or poultry.

Serves 4

Ingredients

• 225g shortcrust pastry
• 170g stewing beef
• 2 grated potatoes
• 1 small turnip, grated
• 1 finely chopped onion
• Salt and black pepper
• 113g  unsalted butter
• 1 egg

1. Trim any excess fat from the beef and cut or scrape the meat into paper-thin slices with a sharp knife. Mix the meat with the vegetables.

2. Roll out the pastry, about 1/4 inch thick, on a lightly floured board and, using a large saucer as a guide, cut out four circles. Pile the filling in the centre of each pastry circle. Season with salt and pepper and top with a knob of butter.

3. Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling. Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.

4. Cut a small air vent in the side of each pasty. Brush the pasties with the lightly beaten egg and place them on a greased baking tray.

5. Bake In the centre of a pre-heated oven at 215°C for 10 minutes, Reduce the heat to 175°C for 30 minutes.

The post Traditional Cornish Pasty Recipe appeared first on My Family Home.

Ingredients

• 3Ib roasting chicken
• 2 medium onions
• 2 medium carrots, roughly chopped
• 6 black peppercorns
• 1 sprig rosemary
• 1 sprig thyme
• 4 bay leaf
• 4 teaspoon dried basil
• salt and pepper
• 50g butter
• 225g button mushrooms, thinly sliced
• 25g flour
• 150ml pint dry white wine or stock
• 4 tablespoons fresh single cream
• 225g frozen puff pastry, thawed
• 1 egg, beaten to glaze

Method

1. Put the chicken in a large saucepan. Cut one of the onions into quarters and add to the pan with the carrots, peppercorns, herbs and salt to taste. Barely cover the chicken with water and bring to the boil. Cover the pan and simmer gently for 1 hour or until the chicken juices run clear when the fat part of the thigh is pierced with a knife. Leave the chicken to cool in the cooking liquid.

2. Remove chicken and strain and reserve the cooking liquid. Remove the chicken meat from the bones and cut into bite-sized discarding the skin.

3. Melt the butter in a frying pan Chop the remaining onion, add to the pan and cook for 5 minutes or until Soft, Add the mushrooms and fry for 2 minutes. Sprinkle in the flour and cook fry minute, stirring, then gradually stir in 150ml 1/4 pint cup of the reserved cooking liquid and the white wine or stock. Bring to the boil, Stirring, aka simmer for 2 minutes. Remove the pan from the heat, stir in the cream and the chicken pieces. Pour the mixture into a 1 litre pie dish. Cool.

4. Roll out the pastry to an oblong slightly larger than the dish. Dampen the edge of the dish and cover with a strip cut from the pastry. Dampen the pastry strip and cover the pie with the remaining pastry. Press the edges together, trim away any excess pastry and pinch edges decoratively. Decorate the pie, if liked, with leaves cut from the trimmings.

5. Brush the pastry with the egg and bake in a moderately hot oven, 200°C for 30 to 40 minutes or until golden brown.

6. Serve immediately with peas and carrots or cabbage.

The post Country Chicken and Mushroom Pie Recipe appeared first on My Family Home.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed
• 100g bacon slices, rinds removed and chopped
• 2 celery stalks, finely chopped
• 1 medium carrot, grated
• 500g lean minced beef
• 2 tablespoons tomato purée
• 1  can tomatoes
• 300ml beef stock and 150 ml dry red wine
• 2 teaspoons chopped fresh or 1 teaspoon
• dried oregano or marjoram
• 4 teaspoon dried basil
• 1 teaspoon sugar
• salt and pepper
• 25g grated Parmesan cheese

Method

1. Heat the oil in a saucepan, add the onion, garlic, chopped bacon, celery and grated carrot and fry for 5 minutes or until the onion is soft. Add the beef and cook gently until browned, breaking the meat up with a wooden spoon. Add the tomato purée, tomatoes with the juice, stock and wine or stock, herbs, sugar and seasoning to taste. Bring to the boil, stirring, cover and simmer for 40 to 50 minutes, stirring occasionally, until the meat is cooked and the mixture is fairly thick. Stir in the cheese.

2. Serve the sauce with freshly cooked spaghetti or other pasta.

The post Homemade Gluten Free Bolognese Sauce Recipe appeared first on My Family Home.

Serves 4-6

Ingredients

• 8 small baking potatoes, scrubbed
• 50g butter, melted
• salt and pepper

Topping

• 6 spring onions, sliced
• 50g grated Gruyére cheese
• 50g salami, cut in to thin strips

Method

1. Preheat the oven to 200°C. Prick the potatoes with a fork and bake for 1 hour, or until tender. Alternatively, cook in a microwave on High for 12-15 minutes. Cut the potatoes in half and scoop out the flesh, leaving about 5mm potato flesh lining the skin.

2. Preheat the barbecue. Brush the insides of the potato with melted butter.

3. Place the skins, cut-side down, over medium-hot coals and cook for 10-15 minutes. Turn the potato skins over and barbecue for a further 5 minutes, or until they are crispy. Take care that they do not burn. Season the potato skins with salt and pepper to taste and serve while they are still warm.

4. If wished, the skins can be filled with a variety of toppings. Barbecue the potato skins as above for 10 minutes, then turn cut-side up and sprinkle with slices of spring onion, grated cheese and chopped salami. Barbecue for a further 5 minutes, or until the cheese begins to melt. Serve hot.

The post Crispy Potato Skins – Barbecue Recipe  appeared first on My Family Home.

Serves 4

Ingredients

• 4 large chicken breast fillets, skinned
• 1 large egg white
• 1 tbsp cornflour
• 1 tbsp plain flour
• 1 egg, beaten
• 55g fresh white breadcrumbs
• 2 tbsp sunflower oil
• 2 beef tomatoes, sliced

To Serve

• burger buns
• shredded lettuce
• mayonnaise

Method

1. Place the chicken breasts between 2 sheets of baking paper and flatten slightly using a meat mallet or a rolling pin. Beat the egg white and cornflour together, then brush over the chicken. Cover and leave to chill for 30 minutes, then coat in the plain flour.

2. Place the egg yolk and breadcrumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the breadcrumbs.

3. Preheat the barbecue. Lightly brush each burger with a little oil and then add them to the barbecue grill, cooking over medium hot coals for 6-8 minutes on each side, or until thoroughly cooked. If you are in doubt, it is worth cutting one of the burgers in half. If there is any sign of pinkness, cook for a little longer to get that nice barbecue taste. Add the tomato slices to the grill rack for the last 1-2 minutes of the cooking time to heat through.

4. Serve the burgers in burger buns with the shredded lettuce, cooked tomato slices and mayonnaise.

The post The Ultimate Chicken Burger – Barbecue Recipe appeared first on My Family Home.

Serves 4-6

Ingredients

• 1 red pepper, deseeded and cut into quarters
• 1 yellow pepper, deseeded and cut into quarters
• 1 red onion, cut into thick wedges
• 1 baby aubergine (115g) cut into wedges
• 2 tbsp olive oil
• 450g fresh lamb mince
• 2 tbsp freshly grated Parmesan cheese
• 1 tbsp chopped fresh mint
• salt and pepper

For the Sauce

• Mayonnaise
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh mint

To Serve

• Burger Buns
• Shredded lettuce
• Grilled vegetables, such as peppers and cherry tomatoes

Method

1. Preheat the grill to medium. Place the peppers, onion and aubergine on a foil-lined grill rack, brush the aubergine with 1 tablespoon of the oil and cook under the hot grill for 10-12 minutes, or until charred. Remove from the grill, leave to cool, then peel the peppers. Place all the vegetables in a food processor and, using the pulse button, chop.

2. Add the lamb mince, Parmesan cheese, chopped mint and salt and pepper to the food processor and blend until the mixture comes together. Scrape on to a board and shape into 4-6 equal-sized burgers. Cover and leave to chill for at least 30 minutes.

3. To make the minty mustard mayonnaise, blend the mayonnaise with the mustard and chopped fresh mint. Cover and chill until required.

4. Preheat the barbecue. Lightly brush the burgers with the remaining oil, and cook over hot coals for 3-4 minutes on each Side, or until cooked to personal preference. Serve the burgers in hamburger buns with the shredded lettuce and prepared mayonnaise, and a selection of grilled vegetables on the side.

The post Minty Lamb Burgers – Barbecue Recipe  appeared first on My Family Home.

Serves 4-6

Ingredients

• 225g back bacon rashers
• 450g best steak mince
• 1 onion, grated
• 2-4 garlic cloves, crushed
• 1-2 tbsp sunflower oil
• salt and pepper

For the Dip

• 175g baby asparagus spears
• 1 tbsp lemon juice
• 1 small ripe avocado, peeled, stoned and finely chopped
• 2 firm tomatoes, peeled, deseeded and finely chopped
• 150ml crème fraiche
• salt and pepper

To Serve

• burger buns
• lettuce leaves
• tomato slices

Method

1. Remove any rind and fat from the bacon rashers and chop finely.

2. Place the bacon, steak mince, onion, garlic and salt and pepper in a large bowl and mix well. Shape into 4-6 equal-sized burgers, then cover and leave to chill for 30 minutes.

3. To make the dip, trim the asparagus and cook in a saucepan of lightly salted boiling water for 5 minutes, then drain and plunge into cold water. When cold, drain and finely chop half the spears into a bowl and reserve the rest to serve. Sprinkle the lemon juice over the avocado. Stir in the avocado, tomatoes and crème fraiche. Add salt and pepper to taste, cover and leave to chill until required.

4. Preheat the barbecue. Lightly brush the burgers with the oil, and cook over hot coals for 3-4 minutes on each side, or until cooked to personal preference. Serve the burgers in burger buns with lettuce, topped with a tomato slice, asparagus spear, and a dollop of the dip.

The post BLT Burger with Asparagus Dip – Barbecue Recipe appeared first on My Family Home.