British Slutty Brownies

A fab girl once suggested to me that I have a go at baking these so called 'slutty brownies' ... what are slutty brownies you may ask me?! Google the two words separately and you have a derogatory word and a word that either describes a rich chocolate cake or a girl belonging to the junior branch of the Guide Association. The combination of the first definition and the latter is not a combination that heralds great images. However, the combination of these two words in cake terms heralds a magnificent image and an even better taste! 

                  (magnificent image...)

Clearly the concept of layering three quite adequate bakes together comes from the big U.S.A. I thought that I would adapt the sluttiness slightly to British standards and remove the layer of Oreos, replacing them with a scattering of dessicated coconut and adding in some white chocolate chunks to the brownie mixture & of course basing the recipe on my two previous Perfect Bake recipes of Cookies & Brownies. 

I urge you to bake these ... they are a delight, a treat, easy to bake and quite frankly will impress parents, friends, family members, work colleagues, loved ones, ones you want a favour from, ones you want to give a present to or just anyone who is lucky enough to get their paws on you if you don't eat them all to yourself first of all!

The middle of your brownies will sink when you remove them from the oven but don't fret ... this just means you've done a good job on your brownie mix and it they will be nice and gooey (it is due to your cookie base layer) 

Makes 32

Pre-heat the oven to 180°C

Bake to perfection for 22 minutes

You will need the following:

Cookie layer

185g Butter

100g Caster Sugar

85g Brown Sugar 

(if you don't have Brown Sugar just use 185g Caster Sugar)

225g Self Raising Flour

1tsp Vanilla Extract

75g of Chocolate Chunks

1pinch of salt

1Tbsp Dessicated Coconut (optional)

Brownie layer

225g Granulated Sugar

100g Dark Chocolate

75g Self-Raising Flour 

½ Tsp Baking Powder 

100g Butter

½Tsp Salt

2 Eggs

1Tbsp Water

Method:

To make the cookie layer melt the butter and mix with the sugar, vanilla extract & flour

Add the chocolate

Push into the base of two greased square tins that are 8x8 inches

Now start on the brownies by melting the butter and mix with the flour, salt & sugar

Add in the eggs

Then melt the dark chocolate and combine

Finally add in  the baking powder and water

If you fancy add the coconut ... I made one tin with coconut and one without, personally I preferred the coconut but its not for everyone so I understand if you want to leave it out

Now add in the white chocolate chips to the brownie mix

Pour the brownie mix over the cookie base

It should look like so ... bake to perfection

Cut each tray into 16 squares 

 Enjoy ...

&

I guess its a huge thanks to Sophs Wilson that I am posting this today

The Cookie

So with my life deep in essays this weekend, today the England v Wales rugby match is my half time break. To make this break far more pleasurable I am baking cookies & lots of them, I shall be baking two batches of the recipe as I want to make several flavours. Cookies are a great sharer and way better than shop bought packet cookies. They are also remarkably easy and cheap to make, you can add any extras that you wish into the mixture after you have completed the basic dough. Better yet, you don't even have to cook them & can always roll the mix up in cling film, freeze & take out when you fancy a couple of cookies or simply crumble into softened ice cream and re-freeze.

Makes 12-15 Cookies

(depending on how much mixture you eat whilst making)

Pre-heat the oven to 180°C

Bake to perfection for 8 minutes

You will need the following:

185g Butter

100g Caster Sugar

85g Brown Sugar 

(if you don't have Brown Sugar just use 185g Caster Sugar)

225g Self Raising Flour

1tsp Vanilla Essence

75g of your flavour of choice

1pinch of salt

Method:

Measure out your butter & then melt the butter in the microwave for 1 minute

Mix together the butter, sugar & vanilla essence

Add in the flour & salt and mix well

Next add a pinch of salt

Add in your flavour of choice, this could be any of the following or whatever you fancy; 

white chocolate, milk chocolate, chopped nuts, raspberries, strawberries, chopped mini eggs, oats or raisins. If you would prefer slightly flavoured cookies e.g. cinnamon or mixed spice add 1tsp of the flavour. If you would prefer citrus cookies add the zest of 1 lemon or 1 orange along with the juice of half of the fruit.

Today I have opted for milk & dark chocolate chip cookies
(30g dark chocolate, 45g milk chocolate)

Oats & raisin Cookies 

(50g oats, 25g raisins)

Finally Double Chocolate Cookies with raspberries

(50g cocoa & 25g raspberries

Drop the mixture into cookie dough balls using a desert spoon to roughly gage the size of your cookies

Place a maximum of six cookie dough balls per tray 

(you need a gap of about 5cm between each cookie)

Once baked for 8 minutes remove immediately & place on a wire rack to cool down. 

Be patient this will take time, do not get tempted to move the cookies off the trays, they will be flimsy still until cooled & hardened

Once hardened, remove from tray & eat!

Enjoy ...