My Favourite Brownie Recipe

I just love baking brownies and they’re one of the first things to go when I have a stall.  Not that I’ve done many stalls recently.  My family love my brownies and they’re always popular when I’ve taken them into schools where I teach in the past.  I still laugh my head off from the marriage proposal I got once from a man who bought a pack of my brownies from my stall.  He came back about half an hour later having eaten the brownies, bought another pack and asked if he could marry me!  Sorry, but I’m already taken!

Anyway, it’s always fun baking brownies and I bake loads of different versions.  My most popular varieties are the plain ones, my Maya Gold ones and the Oreo cookie ones.  I experimented with using Green and Blacks Maya Gold chocolate in them a couple of years back and loved the taste.  I now have a baby niece called Maya so one day maybe I can teach Maya to bake them!  The Oreo cookie ones are so naughty but nice as well, though.

SmartCookieSam’s Favourite Brownies

100g  good quality chocolate of your choice

150g unsalted butter

125g plain flour

15g cocoa powder

300g soft light brown sugar

1 tsp vanilla extract

1 pinch of salt

1/2 tsp baking powder

2 large, free range eggs

100g chopped nuts/ chocolate chips/ dried fruit, Oreo cookie pieces/ Smarties or similar.

This recipe is so adaptable.  For instance if you want to have mint brownies, use a good quality bar of mint chocolate.  I recommend Lindt Intense or one similar where the mint flavour comes from crispy bits, not fondant like an After Eight Mint.  Instead of vanilla extract, use a good quality peppermint extract. Just remember to keep the quantities the same.  Let your imagination run wild!

Preheat the oven to 180oC/ 350oF/ Gas 4.  Grease and line the base of a loose bottom square baking tin (mine is about 8″ square). I swear by Wilton Cake Release available from Lakeland to help here!

Break up the chocolate into squares and add the butter in cubes. Melt the butter and chocolate over a saucepan of barely simmering water or if you prefer use the microwave.  I must admit I use the microwave. I put the chocolate to melt for 1 minute, then take it out, stir it and put it back in for 10 second intervals. Works for me.

Allow the chocolate to cool slightly and then sieve the cocoa powder, plain flour, baking powder and salt into another mixing bowl.

In yet another mixing bowl, beat the eggs and add the brown sugar in, along with the vanilla extract.  Stir the ingredients together but until they are just combined. Make sure there isn’t any flour visible.

Finally, fold in the melted chocolate along with any additional ingredients, such as Oreo cookies.

Spoon the mixture into the prepared tin and bake in the centre of the oven for about 20 minutes.  Brownies should be chewy and gooey inside, so don’t overbake them.

Let the brownies cool in the tin before you cut them into squares.  I usually get 16 squares from a batch.  Now try to keep them from being scoffed all at once!

Happy Baking.

Love Sam xx

Mint Oreo Cookie Brownies.

When you’re on a diet you find all the yummy goodies on special offer in the supermarket. Either that or you see tempting treats you haven’t seen in the U.K before. During October half term week a couple of weeks back, I was in Morrisons with my son. I was meant to be buying some dishwasher tablets but on the spur of the moment we decided to get a DVD for a movie afternoon. My son wanted some Pringles and some Oreo cookies to eat. This was torture to me as once I eat one Pringle, that’s it! It’s fatal with me. The same goesn for Oreos. Anyway, polish my Halo! I bought some mini packets of Sunbites popcorn and also a packet of Maltesers. I counted my Slimming World syns and stuck to it. But, I’m not all that perfect and saintly. A packet of Mint Flavoured Oreos found their way into my basket. I told my son they were not to trough, they were for my baking stash.

Fast forward to Wednesday afternoon of half term week.  I’m at home feeling like I want to bake something. But I know I can’t eat it. I want to try something out. I’ve done my jobs, well as much as I can because my Hoover’s broken and I’ve got to wait in until my new one arrives. I try to keep my hands busy doing cross stitch but I want to bake.  My son gets up late, eats his breakfast just before I’m about to eat my lunch and half way through the afternoon says he’s hungry. He looks in the cupboard and spots a giant tub of Haribos which I’ve bought in for Trick or Treaters. He nags and pleads me to open the tub so he can have one. I know that if he has one there will be none left for Hallowe’en. He tries to run off with the tub but I grab it off him. He then spots my Mint Oreo cookies. In my present mood, I cave in and let him have a couple to test out.  I now have to bake something with it, or he will eat the rest of the packet when I’m not looking.

Brownies are a massive favourite of mine and it would take iron willpower not to eat one. I knew it would be hard not to resist them, especially as I was bored and fed up. But I kept telling myself I’ve lost nearly a stone since I came back from my holiday in Canada last July and half a stone on Slimming World. I just have to keep focussing on fitting into clothes that haven’t fitted me for years. This has been my goal as my favourite red dress fits me again, although it is a bit tight.

MINT OREO COOKIE BROWNIES

Ingredients:

275g softened butter

375g light brown soft sugar

4 large, free range eggs

75g cocoa powder

100g self raising flour

1 tsp natural peppermint extract

100g  coarsly crushed Mint Oreo Cookies

  • Grease and line a 30 x 23cm traybake tin with butter and with baking parchment. Preheat your oven to 1800C/ 160oC fan or Gas Mark 4.
  • Measure all the ingredients except for the cookies out into a large bowl and beat together until the mixture is evenly blended.  Fold in half the crushed cookies.
  • Spoon the mixture into the tin, making sure it is evenly spread and level. Sprinkle the remaining crushed cookies on top of the brownies.
  • Bake in the centre of the oven for about 40-45 minutes or until your brownies begin to get a crusty top.
  • Leave the brownies to cool down in the tin then cut into pieces. I usually cut brownies into 12 pieces if they are for a dessert or 24 for a cakey treat.img_0754img_1574

When the brownies had baked my kitchen smelled heavenly.  I didn’t try one but Mr SmartCookieSam and my son said they tasted gorgeous.  Another one to try in the future.

Happy Baking!

Love Sam xx

Oreo Rosette Cake

Back in the last week of August I finally was free to go along to one of Wharfedale Clandestine Cake Club’s events.  This was the first time I’d managed to get along, there was always something else happening.  Thankfully being the summer holidays I had more time and I was free to go along being as the event was on a Thursday night.  We met up in Otley and the cake theme for this event was “Go On, Surprise Me”!

I thought of baking a cake which had a pattern inside or was a rainbow cake but I also wanted to bake something I had never baked before.  I scoured my recipe books and fell upon a pretty looking Oreo Cookie Cake with rosette swirls of buttercream in the Clandestine Cake Club Cookbook.  This recipe is by Helen Costello from St Helen’s Clandestine Cake Club and had originally been baked for an American themed cake event. I had a bag of Oreo cookie pieces in my baking cupboard which I had bought in an American candy shop a couple of days earlier.  The cake had Oreo pieces crushed inside the cake and I thought that the pieces were hidden inside covered up by the rosette buttercream piping.  So the cake would have its surprise after all!

On with the baking.  I started to bake the cake the day before the event by greasing two of my 8″ diameter loose bottomed sandwich tins.  The cake itself was baked by beating butter and sugar together until light and creamy.  The cake used seven egg whites and no yolks so it was great fun separating them.. NOT! After that I added in vanilla extract, some self raising flour and then finally added in some crushed Oreo pieces.

The cakes baked for about 45-50 minutes in my fan oven.

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The Oreo sandwich cakes cooling down on the worktop.

On the morning of the event I made up the vanilla frosting.  I spread some frosting on the top of one of the cakes and sandwiched it to the other one.  Then I coated the top and the sides of the cake.  Unfortunately the frosting quantity wasn’t enough to go round and I only managed to piped the rosettes on the top of the cake.  I was very disappointed with my rustic decorating skills.

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Spreading the vanilla frosting on one of the cakes.
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The two Oreo cookie cakes on top of one another.
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The decorated cake with it’s messy sides.

Once I saw the finished cake I was ashamed and disappointed with my cake wreck.  So unfortunately my surprise ingredient ended up being sprinkled around the bottom of the cake so it would detract away from the messy sides of the cake.  The top ended up with more Oreos being thrown on top of it and then as suggested in the recipe about sprinkling your cake with edible lustre dust.  I did have some gold and silver lustre dust in my cupboard last Christmas but it had all gone so I had to use my lilac edible glitter instead. I was a bit heavy handed with it as you can see!

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View from the top. I don’t know what possessed me to chuck all that edible glitter on the top of it, though!

There were lots of lovely cakes at the event and I enjoyed lots of different surprises.  From sweetie pinata cakes to a chocolate cake containing quinoa, we were well and truly spoilt.  We had some delicious cakey leftovers to take home and I made sure I took some home for my family to enjoy as much as I did.

Happy Baking!

Love Sam xx