Thursday, 24 November 2011

Cookies and Cream Fudge Brownies

Cookies and cream on the left. Chocolate orange on the right.
The cookies and cream brownies come from a Lorraine Pascale recipe, the chocolate orange is a variation I like.

165g butter, plus extra for greasing
200g dark chocolate, broken up
3 free-range eggs
2 free-range egg yolks
1 vanilla pod, Scrape out the seeds (or 2 tsp vanilla extract)
165g soft light brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
pinch of salt
155g Oreos, broken up (or chocolate orange)
(tsp orange essence for chocolate orange fudge brownies)
icing sugar, for dusting

Pre-heat your oven to 180oC. Melt the butter in a saucepan then remove from heat and add chocolate. (the heat from the butter will melt it). In another bowl whisk the eggs and egg yolks until fluffy. Add the sugar gradually in instalments so that you keep the air in your mixture. Pour the chocolate around the edge of the bowl so that you keep as much air in as possible. Add the flour, cocoa, salt and 2/3 of the biscuits. Mix it all together and then pour it into a baking tray. Scatter the remaining biscuits on top. Bake for 25-30 minutes again depending on your oven. The middle will be slightly gooey once cooked. Allow to cool and then sprinkle some icing sugar on top.

An alternative is to replace the oreos with chocolate orange and add a tsp of orange essence to make a chocolate orange fudge brownie.


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