In my defense, these were made two months ago, waaay before my recent resolution. Two really good friends were coming over to stay the weekend, one from London and one all the way from home and I wanted something moreish and satisfying we could munch over while catching up on gossip.
This is from the recent BBC series Baking Made Easy by Lorraine Pascale who, and I say this quite incredulously, used to be a model who decided to bake for a living.
The verdict on these? Soooo good. Chewy and fudgy just like a brownie should be, not cakey and dry like a well, bad chocolate cake. And definitely moreish.
I added some pecans which gave sweet nuttiness and texture. The Oreos to be honest weren’t that sensational, all they provided was a crumbly softness with a slightly chocolatey bitterness to the brownie. Better to substitute with more pecans and maybe some walnuts as well.
The only thing I didn’t have was a square baking tray, so I got the boyfriend to buy me some disposable aluminium baking trays, which also weren’t square! I cut a tray in half, joined it together so it would overlap at the base to form a square and lined it with baking paper. Then I prayed the paper wouldn’t tear and my brownies wouldn’t leak and cause an oven disaster. It worked!
Cookies and Cream Fudge Brownie
(taken from Baking Made Easy)
- 165g butter, plus extra for greasing
- 200g dark chocolate, grated or finely chopped
- 3 eggs
- 2 egg yolks
- 1 vanilla pod, seeds only (or 2 tsp vanilla extract. I was naughty and used vanilla flavouring. I know, I’m a baking philistine)
- 165g soft light brown sugar
- 2 tbsp plain flour
- 1 tbsp cocoa powder
- pinch salt
- 154g pack of Oreos, broken into large chunks or substitute with coarsely chopped pecans and walnuts
- 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 overflowing 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, and then stir together.
- 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. Make sure to stir right to the base of the bowl, this is where mixtures often get left out.
- Add the flour, cocoa powder, salt and half the biscuits or nuts and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits or nuts 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 and leave some crumbs on a skewer when tested.
- Leave the brownies to cool in the tin – the top will sink and crack a little. Pull the brownies out using the paper and cut into squares.
Top tip: Because chocolate is the predominant flavour in a brownie, get really good bars of dark eating chocolate that contain at least 70% cocoa solids. Don’t buy ‘baking chocolate’.