Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Frying Pan Brownie

Frying Pan Brownie
Frying Pan Brownie

This blinder of a recipe is the sequel to our frying pan cookie in Speedy BOSH!

Crisp and chewy round the outside, soft and gooey in the middle, packed with indulgent chocolatey deliciousness, this is the quintessential brownie, but laced with speculoos and studded with caramelised hazelnuts to make it that extra bit special.


Before you start

Preheat the oven to 170°C • Baking tray • Set a steamer or metal colander over a small saucepan with 3–5cm water over a medium-high heat • Grease a medium ovenproof frying pan with oil • Rubber spatula • Grease a baking tray or sheet of parchment paper with plenty of oil • Food processor


  • 300g unpeeled potatoes
  • 100ml water
  • 200g caster sugar
  • 60g cocoa powder
  • 100g dark chocolate
  • 150g sunflower oil, plus extra for greasing
  • 3⁄4 tsp apple cider vinegar
  • A pinch of salt
  • 110g plain flour
  • 1 tsp baking powder
  • 175g speculoos spread (e.g. Biscoff)

For the candied hazelnuts

  • 75g blanched hazelnuts
  • 50g caster sugar
  • 25ml water
  • 1⁄2 tsp sea salt flakes (optional)


  1. 1.

    Steam the potatoes • Put the potatoes in the steamer or colander, cover and steam for 30–40 minutes, until tender • Set aside to cool just slightly

  2. 2.

    Meanwhile, candy the hazelnuts • Spread the nuts over the baking tray • Put the tray in the oven for 5–10 minutes, until the nuts are lightly toasted • Put the sugar and water into the greased frying pan and
    set the pan over a medium–high heat • As soon as the liquid starts to bubble, reduce the heat to medium • Add the toasted nuts, mix well with a rubber spatula and let it bubble away, tilting the pan now and then, until the water evaporates and you have a light golden syrup that coats the nuts (about 5 minutes) • Quickly scrape the nuts on to the greased baking tray or parchment paper • Sprinkle over the salt and leave to cool

  3. 3.

    Prep the chocolate • Wash out the small saucepan and add the water, sugar, cocoa powder and chocolate • Mix well • Set the pan over a low heat, folding the mixture with a rubber spatula now and again • Once melted, stir until smooth and take off the heat • Scrape into a bowl and set aside to cool until just warm

  4. 4.

    Make the brownie mixture • Once they’re cool enough to handle but still hot, peel and chop the potatoes into the food processor • Blitz until smooth • Add the oil in a slow and steady stream until combined • Add the vinegar and salt and pulse to mix • Tip into the bowl with the chocolate mixture • Fold until just mixed • Add the flour and baking powder to a separate bowl and mix to combine, then sieve the flours over the chocolate mixture and fold together without overmixing • Scrape into the greased frying pan • Spread the speculoos evenly over the top

  5. 5.

    Bake the brownie • Put the pan in the hot oven and bake for 17–20 minutes • Sprinkle over the candied hazelnuts and either leave to stand for 10 minutes before digging in while it’s hot, or leave to cool, cut into slices and serve