Regrets….I’ve had a few…..but then again too few to mention……
But I’m going to mention them anyway, so here they are:
– I regret the second bubble perm of the eighties (the first one should have been a lesson)
– I regret not buying a winning Roll-over Lottery ticket
– I regret not going to performing arts college and becoming Ruthie Henshall
– I regret being too young to see The Smiths live
– I regret not living on a farm (or in a beach house) so I can spend all day mooching about in the great outdoors with my lovely dogs
– I regret not embracing the sparkly side of myself sooner
AND I regret not making Brownies before this weekend!
Whilst wandering the aisles of the supermarket on Saturday I spotted a packet of Oreos, which I slipped into the basked with the vague thought ‘I’ll bake with them later’. But bake what??
My first stop for ideas, is probably the same as most people, the internet. So I put into Google ‘recipes with Oreo cookies’ and got 2,740,000 results!! Too many for me to even begin to comprehend. So my next option was to ask my Twitter buddies. Suggestions were cheesecake, truffles and brownies. In fact Alison was quite insistent about Brownies!!
Brownies? What better to do with Americas favourite cookie, than put them into Americas favourite cake. However, shockingly, I’d never made Brownies before, so I had to get the help from one of my most trusted books The Hummingbird Bakery Cookbook (bought for me by Anna, who I met through WeightWatchers – oh the irony!)
So here are my take on The Traditional American Brownie, which I will of course be making every weekend, just to make for lost time!
1 packet of Oreos (minus the 2 eaten before making it into the bowl)
150 gms Dark chocolate, broken into small pieces
130 gms Unsalted Butter
220 gms Caster Sugar
130 gms Plain Flour
Approx 20cm x 20cm baking tray at least 4cm deep
Preheat you oven to 170c, 150c fan or gas mark 3
Prepare you tray by greasing, and lining the bottom with grease proof paper or baking parchment
Place the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. Ensure the base of the bowl does not touch the water or the chocolate will burn.
Allow the butter and chocolate to melt, stirring occasionally until you get a silky fluid consistency.
Remove the bowl from the heat and stir in the caster sugar
Next mix in the flour until well combined
Break in the eggs and mix until you have a smooth, thick mixture
Break each Oreo Cookie into quarters (or there abouts)
And lastly, mix through the Oreos. Don’t be too heavy handed or they will break apart
Pour the mix into your prepared tray and smooth out to the edges
Bake for 20 – 30 minutes, or until the top is crunchy and flaky, but the inside is still soft when you gently press it with your finger
Remove from the oven and allow to cool before removing from the tray and cutting into pieces.
Allowing it to cool completely is, to be honest, optimistic, because when you smell it you will want to eat it NOW!!!!