|Beautiful, bold, yellow forsythia bringing spring back to my garden at last.|
|One of my hydrangeas looking forlorn and unloved.|
|Bright green shoots at last.|
Outdoor Wednesday @ A Southern Daydreamer.
After lunch I decided to make a sweet treat for our afternoon teatime and baked a batch of Lorraine Pascales cookies and cream fudge brownies.
Equipment and preparation: You will need a 20cm/8in square baking tin.
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
1.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.
2.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.
3.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.
4.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.
5.Pull the brownies out using the overlapping paper and cut into squares.
Dust with icing sugar.
These are those most luscious brownies I've ever made, dense and fudgy and so full of "chocolateyness" .
Word of warning!
When you cut them they will crumble a little around the edges and, if you're like me, you will find it hard to resist popping these little morsels into your mouth each time you pass by the plate.
I think the safest thing would be for me to take these straight over to
Miz Helen's for Full Plate Thursday
and share the love!