Slutty Brownies
Thanx to 'The Londoner" Blog for this recipe! Hope you enjoy! Hols x
They're best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn't have any in the freezer this time, so I guess I'll just have to make them again).
They take about 45mins to make, including baking time.
The ultimate comfort food, whipped up within the hour.
You will need...
1 Box of cookie mix,
1 Box of brownie mix,
2 Eggs,
2 Packs of Oreos (double stuffed ones are even better if you can find them)
Some oil
& your favourite ice-cream (optional)
Preheat your oven to 350°F, 180°C, gas mark 4.
Line a baking tray with grease proof paper.
Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you'll be baking it for longer than suggested. An extra teaspoon of each is just right.
Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.
Cover this layer with your Oreos. Don't use the broken ones, eat them as you go. This recipe is too glorious to use substandard Oreos.
Mix up your brownie batter. Just stick to the recipe on the box for this one.
& pour over your Oreos.
Bake for 30mins.
Remove from the oven and leave to cool.
When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board.
Use a large, nice to cut it into the perfect shape!
Amalia's Chocolate brownies!
One of our friends at school doesn't like chocolate. At all! But she loves these brownies-They must be magic! So we're calling these AMALIA'S BROWNIES!
A Delia Smith Recipe
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Method
Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a pre-heated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day! While the nuts are cooking, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt, then beat it until smooth, remove it from the heat and simply stir in all the other ingredients until thoroughly blended.
Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre. Remove the tin from the oven and leave it to cool for 10 minutes before cutting into roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling. | |||||||||||||||
This recipe is for all the Non-Chocolatiers in this world!
The perfect Buttercut cooki
For the cookies
- 90 g soft unsalted butter
- 100 g caster sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 200 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the icing
- 2 -3 tablespoons just-boiled water
- 150 g confectioners' sugar, sifted
- food coloring, preferably pastes
Directions:
-
1
Preheat the oven to 180°C.
-
2
Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
-
3
Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
-
4
Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
-
5
Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. Nigella thinks pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired!
1
Preheat the oven to 180°C.
2
Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
3
Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
4
Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
5
Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. Nigella thinks pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired!
MARIAN KEYS BLACK HOLE CHOCOLATE CHEESECAKE!
This Cheesecake is soooo good! worth waiting for!
Hands-on time 30min, plus chilling, cooling and setting. Cooking time about 1hr. Serves 10
For the base
· 50g (2oz) butter, melted, plus extra to grease
· 100g (31/2oz) dark chocolate (70% cocoa solids), chopped
· 200g (7oz) digestive biscuites, finely crushed
For the filling
· 200g (7oz) dark chocolate (70% cocoa solids), chopped
· 200g (7oz) mascarpone cheese
· 200g tub full-fat cream cheese
· 50g (2oz) caster sugar
· 2 medium eggs
· 1tsp vanille extract
· 1/4tsp black pepper
· 150ml (1/4 pint) double cream
1. Grease the sides and line the base of a 23cm (9in) springform tin with baking parchment. To make the base, melt the chocolate in a large, heatproof bowl set over a pan of barely simmering water. When the chocolate is melted, take off the heat and mix in the melted butter and crushed biscuits. Press mixture into the base of the tin, bringing a little ‘lip’ up the sides. Stick it in the fridge for at least 1hr.
2. To make the filling, preheat the oven to 170oC (150oC fan) mark 3. Melt the chocolate as before and let it cool a little. With much gusto, whip the cheese in a separate bowl with the sugar, eggs, vanilla and black pepper – this is one situation where an electric whisk is a godsend! With the motor running, add the cream followed by the cooling chocolate and mix until combined.
3. Pour the chocolate mixture on top of the biscuit base and bake for 40min.
Pour the chocolate mixture on top of the biscuit base and bake for 40min.
4. Then, without opening the door, turn off the oven and let the cake sit there for at least 2hr. during the cooking time, your cake will have risen, but it will slowly sink back into itself.
5. But it’s not time to eat it yet! No, into the fridge with it for at least 6hr, preferably overnight. Then slice and serve.
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