You are currently browsing the tag archive for the ‘brownies’ tag.

Oh my goodness, y’all, I’ve done it. I found the one recipe that will completely set me back on my new year’s fitness resolution.

Wanna know a secret: The truth is I’m a once-in-a-blue-moon chocoholic. I know, it’s shameful to say to all you chocolate lovers out there.  Most chocolate desserts simply don’t tempt me. So many chocolate cake recipes are too try or else too rich. Tiffin and other such Millionaire Shortbreads are too grainy-sugary and, again, too rich for my tastes. If I’m having a chocolate craving I prefer to forgoe the messy bowls and pans of baking and just grab a bar of Green and Blacks espresso dark chocolate. A couple squares of that and I’m good to go for at least 24 hours.

But I’m telling you, when my hubbie and I saw this brownie recipe on the BBC the other day I felt the early tremors of a conversion experience. The recipe is coming to you  express from Lorraine Pascale over at Baking Made Easy on the BBC. The former model had quite a few yummy recipes on there, I must say. Well worth watching the entire episode on iplayer.

I had to go for a run as soon as these came out of the oven… to justify eating these later — I’m sure the smell alone is worth 100 calories!

The recipe is easy enough:

Just 165g butter, melted in a sauce pan. Take off the heat when melted.

Add 200g of grated dark chocolate to butter. Let stand until melted. Then stir.  (I was on a budget so I used plain ole Sainsbury’s Taste the Difference brand, but I’m sure G&B would be divine).

In a big bowl beat 3 eggs and 2 egg yolks with 2 tsp of vanilla extract. Beat until fluffy.

Add 1 cup of sugar in 2 parts. I used half brown sugar, half white. Beat into the eggs.

Then pour the chocolate mixture into the egg mixture (pour it along the side of the bowl so as not to deflate the fluffy eggs). Add 2 Tbsp flour, 1 Tbsp cocoa powder and 1 pinch of salt. Gently fold in the dry ingredients, careful not to press out the air in the eggs.

Crush about 6 or 7 oreo cookies and fold into the batter. Then pour into a greased baking dish. (I used baking paper as well, as it’s easier to lift the cooked brownies out of the dish.)

Finally, garnish with another 10 or so broken up oreo pieces, submerging them into the batter slightly.

Bake at 350/180* for about 25-30 minutes! I baked mine for about 25 minutes and they were plenty gooey inside, one might even say underdone, (which is the way I like ’em). You do want them to be at least a little gooey inside so don’t over bake.

Let cool completely before cutting them into squares.




"The purpose of art is not a rarified, intellectual distillate -- it is life, intensified, brilliant life." ~ Alain Arias-Misson