Peanut Butter and Jam Brownies Recipe.

This recipe, (I'm not kidding) is maybe the most sumptuous, indulgent, beautiful recipe I have made for a really long time. So good I had to share it, it's only fair. I found this recipe in the Waitrose magazine and made it my weeks mission to make them. 

Trust me they are as good as you imagine. 


200g unsalted butter

200g dark chocolate (i used about 74% cocoa solids but you could go darker if you like) 

250g dark brown soft sugar

3 eggs

30g ground almonds

1 tbsp plain flour

40g cocoa powder

70g smooth peanut butter

50g raspberry jam


Preheat your oven at 190 C or gas mark 5. Line a 23cm square tin (or similar) with baking parchment. 

Melt the butter and chocolate together in a bowl above boiling water in a pan, do this until silky smooth and lovely. Then take off the heat and add in the sugar, using a whisk, mix until all combined and the sugar has kind of dissolved. 

Add the eggs one at a time, whisking after each one until combined. 

Mix together the almonds, plain flour, cocoa powder and a pinch of salt and add into the chocolate mixture. FOLD in until combined. (Folding will make sure the air in kept in the brownie mix)

Pour into your baking tin and just LOOK AT HOW BEAUTIFUL IT IS. 

Dollop odd blobs of peanut butter and jam on top of the mixture and swirl about with a knife. 

Bake for 25 minutes until the top of the brownie has formed a rather nice crust. When you've got it out of the oven cool it COMPLETELY in the tin (even though its super tempting to dig in straight away) and then cut up into how ever many portions you want. 

Serve straight away or blast it in the microwave for a few seconds and eat with a dollop of ice cream. 

Enjoy! Let me know if you make them! Tag me on instagram @caitlinandjones or @eleanorcaitlin_



Bloomin' Good Baked Eggs Recipe.

We've been meaning to get back to food blogging for AGES. (Caitlin + Jones started as a food blog and it's something we both still really love) So here we are, three whole years later. 

Today for Lunch Nathan and I made these baked eggs. They are truly wonderful. The perfect antidote to a weird, cold February day. We hope you enjoy looking at the images and also maybe making them yourself. 


1 Onion or a couple spring onions (chopped up really small)

1 Clove Garlic

1 Pepper (diced)

1 Courgette (optional) (diced)

1 Tin Tomatoes. 

A few eggs (how ever many you want)

Nice bread

Salt + pepper, chilli flakes and a bit of oregano or mixed herbs.


Heat a bit of butter/olive oil in a pan and fry off the onion and garlic until a little bit soft (2 mins) then add the pepper and courgette or chuck in anything you've got in the fridge. Fry off for about 5ish mins. Then add tin of tomatoes. Heat until bubbly hot. Season with salt and pepper and chilli flakes.  Make a few little gaps and crack the eggs in. Cook for a few minutes until the eggs begin to loose their liquidness. Then pop under a hot grill until the eggs are done on top (2 mins) Sprinkle the top with seasoning, chilli and oregano. 

Serve up with nice toasted bread and eat straight out of the pan. 


Let us know if you make them and tag us on instagram @caitlinandjones