by Francesca Peak
Brownies sit right alongside apple pie as one of the USA’s favourite foods. When I was on my year abroad, I discovered a new variation – the aptly named ‘brookie’ which, you’d never guess, is half-cookie-half-brownie. I have yet to make some of my own, I’m just waiting for the right calorific-deficient time, and somehow I don’t think Christmas is that.
These brownies are originally from Lorraine Pascale, whose TV series always have me glued to the set, absorbing all the beautiful images of food you can only really eat once in a while, but that just tastes so good. Her Victoria Sandwich served as my Dad’s birthday cake a few years ago, and it was delicious.
These brownies are gooey, indulgent and delicious. Just try not to eat half of the brownie mix. You won’t feel well about half an hour later, as I found to my peril. Instead, if for some reason you want to keep some mix aside, put it in the freezer for a frozen treat á la Ben & Jerry’s Chocolate Brownie.
165g soft butter
200g dark chocolate, finely chopped
2 egg yolks (save the whites and make meringues)
healthy dash of vanilla
165g soft light brown suger
2 tablespoons plain flour
1 tablespoon cocoa powder
154g pack of Oreos, broke into quarters
Preheat the oven to 180C and grease and line a brownie tin.
Melt butter in a saucepan over low-medium heat, then remove from the heat and stir in the chocolate until you get a thick liquid. Leave to cool.
With an electric hand whisk/KitchenAid, whisk together eggs, egg yolks and vanilla until they begin to get light and fluffy.
Add the sugar in two lots, whisking between each addition. Pour the sugar around the sides of the bowl so it doesn’t flatten the mixture, you want the air to stay in the mixture. Keep mixing until stiffer.
Pour the chocolate and butter mix in, again around the sides, and whisk until mixed.
Add the flour, cocoa powder, however much cinnamon you want and about 1/3 of the oreos. Fold in well with a spatula.
Pour mixture into the tin, then scatter on the remaining oreos, pressing them slightly onto the brownies.
Bake for about 25-30 minutes, then leave to cool in the tin before dusting with icing sugar and cutting into squares.
Enjoy indulgently as a mid-morning accompaniment to your coffee or, in my case, in front of reality TV at 9pm.