Number of posts : 11
Registration date : 2011-05-26
|Subject: Cookies and cream fudge brownies Thu May 26, 2011 7:42 pm|| |
When I was eight, chocolate
brownies were my life. I scoured the local shops on my bike, looking for
gainful employment to support my chocolate brownie habit. The
ironmonger’s wife took pity on me and offered me a job paying £1 an hour
to iron their smalls and sheets. After two hours I had enough cash to
buy a couple of brownies, plus change for some sherbet lemons on the way
home. It was worth every crease!Equipment and preparation: You will need a 20cm/8in square baking tin. Ingredients
165g/5½oz butter, plus extra for greasing
200g/7oz dark chocolate, grated or finely chopped
3 free-range eggs
2 free-range egg yolks
1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
165g/5½ oz soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
icing sugar, for dusting
Preheat the oven to 180C/350F/Gas 4. Grease a
20cm/8in square baking tin with butter, then line with baking paper with
the paper overlapping the sides a little.
Melt the butter in a pan over a medium heat. When
the butter has melted, remove the pan from the heat and add the grated
(or chopped) chocolate. Leave to stand for a few minutes, or until the
chocolate melts, and then stir together. Alternatively, you can put the
chocolate and butter in a bowl and melt in the microwave in 25-second
blasts, stirring well each time.
Whisk the eggs, egg yolks and vanilla together in a
large bowl until the eggs begin to get light and fluffy. Add the sugar
in two additions, whisking between each. Pour it around the side of the
egg mix so as not to knock out the air that has been whisked in. Keep
whisking until the mixture becomes stiffer. Once the egg mixture is
ready, pour the chocolate into it - again around the sides so as not to
knock the air out.
Add the flour, cocoa powder, salt and a third of
the biscuits and stir until fully combined, then pour the mixture into
the prepared tin. Scatter the remaining biscuits over the top, pressing
them in slightly. Bake on the middle shelf of the oven for 25–30
minutes. The middle should be very so slightly gooey. Leave the brownies
to cool in the tin - the top will sink and crack a little.
Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
Number of posts : 450
Location : Lancashire
Registration date : 2008-02-02
|Subject: Re: Cookies and cream fudge brownies Thu May 26, 2011 9:55 pm|| |
Number of posts : 9
Registration date : 2011-05-27
|Subject: Re: Cookies and cream fudge brownies Fri May 27, 2011 6:24 pm|| |
Yeah that does sound very nice
Number of posts : 5
Registration date : 2011-10-20
|Subject: Re: Cookies and cream fudge brownies Sat Oct 29, 2011 2:23 pm|| |
MHP for the win.
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Generally speaking, 62g of protein is more than the average person can utilize all at once, so you can stretch it a little bit.
good results with this product, improved recovery time and lean gains vs. other similar products.
|Subject: Re: Cookies and cream fudge brownies || |