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

Beetroot & Dark Chocolate Brownies

The time has come to graduate on Monday. Three years of slogging out a law degree done. Time to hug Floella Benjamin, get my piece of paper, throw my hat in the air, go to the ball...exciting times! The robes have been ordered, lunch with the parents booked, demure 'I'm a grown up now' dress bought, all I have left to get is a pair of suitable shoes that mean I will not fall flat on my face walking up the stairs or across the stage...oh to be a man and have several fine fitting suites and an array of shirts & ties. 

For men I feel it is rather easy; invites to events 'Black Tie', men that means don your tux, ladies that means faff about over the copious amount of choice of dresses out there! Such a struggle but such an excuse for a shopping trip. So last weekend when my fabulous friend threw her 21st party & the dress code was 'festival' it was such a relief ... little flowery dress bought on the gap year; check. Wellies; check. Outfit; done. It is only appropriate for a birthday that there should be cake or something of the sort. So beetroot brownies it was ...

Makes 24-30 Squares

(depending on how big you like your brownies)

Pre-heat the oven to 180°C

Bake to perfection for 16 minutes

You will need the following:

Brownie

250g Beetroot

250g Dark Chocolate

200g Butter

200g Caster Sugar

3 Eggs

100g Ground Almonds

75g Self Raising Flour

1Tsp Baking Powder

Chocolate Topping

150g Dark Chocolate

2Tbsp Honey 

Method:

Melt the chocolate in a microwave or over a bain marie

Melt the butter & add in the melted chocolate; stir

Till combined as a molten liquid

Add a drop of vanilla essence

Then the eggs one at a time

Next add in the sugar

Then the ground almonds

Grease two square tins, roughly 20cm x 20cm, with butter & coat by dusting with cocoa powder

Boil your beetroot in a pan until soft, this will take roughly 30-40 minutes

Once cooked take the skins off

Tip: Chop off the stalk last. This will hold in the colour that the beetroot releases & give you something to hold whilst cutting

Chop the beetroot & put in a bowl

Using a hand blender or food processor, purify the beetroot to a smooth paste

 Add the beetroot to the chocolate mixture

Sift in the flour & cocoa powder 

Combine

Measure the baking powder

Sprinkle over & combine

Pour the mixture into the two prepared tins & bake to perfection for 16 minutes

Once the brownies are cooked start to prepare the chocolate topping ...

Add the honey to the chocolate & melt in the microwave or over a bain marie

Once the brownies are cooked, allow to cool & drizzle over the molten liquid

Pop the trays into a fridge & leave for the chocolate topping to set.

Cut up & they're good to go

Enjoy ...

 Happy Birthday Gins 

Brownies

Sorry to disappoint those who may think I should be sharing a great love heart-shaped biscuit recipe in the spirit of Valentine's Day. Currently, with no offer of a hot date for tomorrow evening this doesn't really appeal to me! Therefore, I chose chocolate & lots of it ...

Brownies are the ultimate sharing bake. As my friend would say, its all about the 'goo'. The trick with brownies is timing ... get the cooking time right and you will have the perfect 'gooey' brownie, too little it will simply be hot mixture, too much, it will basically be a cake; which isn't always a bad thing!

Brownies can have many variations ... fruit, chocolate chunks, nuts etc. the choice is all yours. There is also nothing wrong with just keeping it simple. Today I am going to use raspberries & white chocolate as my added extras (my token to Valentines). 

Makes 12 thick squares

(depending on how many squares you get, depends on how thick you want your brownies)

Pre-heat oven to 180°C

Bake to perfection for 22 minutes

You will need the following:

225g Granulated Sugar
50g Cocoa Powder
75g Self-Raising Flour
100g Butter
1/2 tsp Salt
2 Eggs
2tbsp Milk
(Extras: 50g Raspberries & 100g White Chocolate)

Method:

Mix the granulated sugar, cocoa powder, self raising flour and salt together

Melt the butter in the microwave for 1 minute, then add to the dry mixture

Add the eggs one at a time & then add your 2tbsps of milk

Next, this is the time to add any extras you want to your brownies ... today I am adding raspberries (frozen) & white chocolate

Pour the mixture into a baking tin roughly 15cm x 20cm in size and bake for 22 minutes. Do not be tempted to open the oven door, keep it closed & take them out at 22 minutes. Let them cool down ... have faith that they will set. You must leave them too cool down completely before cutting them up.

Hannah's Top Tip: If you decide you want them solely for yourself, put them in the freezer & take them out when you fancy ... eat from frozen or pop them in the microwave for 1 minute 30 seconds and serve with ice cream for puds 

(you can appear the perfect hostess/ host with a moments notice!)

Enjoy ... 

Thanks to Ginny & Hannah today for your fabulous help