I did a little bit of baking over the bank holiday weekend - on Saturday I made scones and then on Monday I made some brownies. Since the sun was shining so gloriously on Saturday, I thought it'd be rude not to sit out in the garden and partake in a cream tea - after all, the scones were still warm from the oven and I was a mere whisk of cream away from having all the necessary components. Admittedly, I could have done a bit better on the serving front, i.e. prettier plates and made use of a teapot, but I was that desperate to stuff my face (the most ladylike of terminology, I know) that a frantic fling of a paper doily was as much as I could muster when it came to dressing the table.
By Monday, all the scones were gawn. Well, by Sunday afternoon in fact, when I had another cream tea avec ma famille after a trip to the garden centre. So I fancied making something else, something devilishly chocolatey... Queue the entrance of Cookies and Cream Fudge Brownies. Mm hmm. I'd watched the lovely Lorraine Pascale make these beauties a while back on her BBC 2 show, and I happened across the recipe again whilst browsing through her book at a friend's house on Saturday. Now, the recipe says it makes sixteen brownies, but I got.. well, nine. I think this was purely down to how big I cut them, (3x3 as opposed to 4x4? I think that makes sense. My maths ain't all that) as I do like a generous slab of brownie. I also didn't have enough dark chocolate - recipe requires 200g but I only had a 100g bar (bright spark)... Fear not, this is the Peajeux house after all, and I was sure I could muster enough chocolate to make up the extra 100g. I snuffled out a 1/4 eaten 40g bar of the dark stuff and chopped up some fruit and nut to make up the rest. I was two squares over actually, which was fortunate, as I was on the verge of using some Easter egg - an incredibly distressing prospect.
Here's the chopped choc:
The melted butter, just in case you can't imagine what melted butter looks like:
The chopped chocolate, added to the melted butter and the whisked eggs and sugar. Plus a wee bit of flour, cocoa powder, vanilla extract and possibly something else but I can't quite remember. Oh! Oreos, yes yes, some Oreos:
Pouring into the greased and lined baking tray:
The rest of the Oreos waiting patiently to be broken and scattered:
There they go:
Close up. Mmm:
Out of the oven, 25 minutes later:
Cut into squares. Now honestly, 3x3 is way better than 4x4. (Excuse the blurriness, I think it was down to the excitement):
And there we have it! Now I really should get back to updating this blog with drawings...