Tag Archives: brownie

{The Fudgier, The Better} Brookies

I must’ve missed out on a lot, especially since I haven’t written in awhile. Have you started taking sugar with your tea? Have the flowers in the garden, blossomed? When did you get your haircut? I like the new streaks in your hair. Glad you went with the maxi dress for that party.

Things have been shifting around here. Some of the dresses I hardly wear have made it into the other wardrobe (the one filled with everyone’s other things); the weather seems to be going bi-polar; relationships have been moving forward (in a great way), I’ve shifted from scaredy cat to daredevil rollercoaster rider. Yeah sure it took a whole lot of convincing together with an insane amount of screaming and cussing but I made it.

So what’s new with you? Some days I figure there’s nothing quite new with me and it’s actually rather comforting. Plus I figure I’m too lazy to think about what’s really ‘new’ since I go through things everyday and it’s not particularly newsworthy. Maybe one day we’ll run out of things to talk about.

When that happens, we can stick to topics about the weather, food and shopping. And you’ll tell me how your day’s been, we’ll spend the afternoon with tea (or coffee, you pick) and something freshly baked. I reckon people always prefer it that way, you know, homemade with love and all that warm fuzzy feelings sort of thing. And if we realllyy end up with nothing but dry words, these Brookies are so fudgey (with a hint of cookie; brookie = brownie + cookie) that it’s almost impossible to talk with them in your mouth.

(non)Conversation sorted. You’re welcome.

Brookies (adapted from Clinton St Bakery)

2 eggs
3/4 cup brown sugar
1 tsp vanilla extract
1/2 cup GF flour blend
1/4 tsp baking powder
1/4 tsp salt
2 cups couverture chocolate (55%)
1 tbsp oil
1 tbsp butter

1) Preheat oven to 170°C, fan forced. Line 2 baking sheets with parchment (or Silpat).

2) In a heatproof bowl, melt the chocolate, oil and butter in the microwave using 40 second bursts on med-high heat until melted. Allow to cool for 5 minutes.

3) In another bowl, mix the flour, salt and baking powder together.

4) In a large bowl, whisk the eggs, sugar and vanilla together. Slowly add in the melted chocolate and fold as you go. Fold in the flour mixture until no streaks of white are visible.

5) Place the batter on a shallow tray, such as a pie plate, and chill in the freezer for 6-8 minutes or until it firms up slightly.

6) Drop the batter in tablespoonfuls on the prepared baking tray and bake for 11 minutes or until the tops are crackly andslightly firm to touch. Remove from oven and allow to cool completely before removing from baking paper. Cookies will be fudgy and chewy. Milk isn’t mandatory but highly recommended for maximum pleasure.

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Filed under Chocolate, Cookies, Recipes

Baked Alaska

My favourite feeling is being satisfied.

It’s this warm, fuzzy hug that something’s been accomplished.

You’ve gotten somewhere.

You’re going somewhere.

You waited.

And good things are about to come.

You know they say fake it til you make it? Like when you’re in a room full of people you aren’t dying to be mingling with; fake the friendly smile til it starts creeping up from within. Something along those lines. I think I read too much Cosmopolitan psychology. The kind they coat with colourful words and throw a celebrity on the front cover of. But as much as I’d like to feel that I’m better than the regurgitated words of wisdom, thing is, positive reinforcement always works.

So what is it comes along with a perfectly slim, gorgeous specimen of nature which I’ll never be? I think these covers sell magazines, but the content isn’t always the worst. Sure, there are only so many times you can be told that if you use your finger to smudge your eyeliner pencil you get an instant smokey eye; but sometimes those silly Top 10 Ways to Get What You Want features do a little magic for someone who’s feeling a little down.

There, I admit it, I’m a magazineaholic. Grab your fork, eat your ice cream (and brownie) and curl up with a magazine. Promise you’ll leave with some new knowledge whether its a tip on how to pair boyfriend jeans with heels or a great breakfast idea. I should be doing that more often now…since I finally got a job…and will have to start wearing pants again in a couple of weeks!!!

Baked Alaska by Sweets by Vicky

1 pint of ice cream (I has raspberry ripple)
1/2 x Meringue recipe (use the rest for a Swiss Meringue Buttercream)
1/2 x Brownie recipe

To Assemble

1) Line the bottom and sides of 2 small loaf tins with plastic wrap. Pack the ice cream firmly into the tins, ensuring to fill up any gaps. Leave a 2 cm distance from the ice cream and the top of the tin.

2) Measure the size of the brownie that is needed to cover the ice cream and trim a piece accordingly. Press firmly onto the ice cream and freeze for 4 hours or overnight.

3) When ready, make the meringue. Un-mould from tin and turn out onto a large piece of parchment so that the brownie is on the bottom. Immediately cover a thick layer of the meringue over the entire cake. Use the back of a spoon to make peaks in the meringue. Freeze for 30 minutes or until ready to bake.

4) Preheat oven to 220°C. Place the Baked Alaska on a baking tray and bake for 5-6 minutes until the peaks and edges start to take on a golden brown. Remove from oven and serve immediately.

Meringue

4 egg whites
1 cup white sugar
1/8 tsp cream of tartar

1) Mix all the ingredients in the bowl of a stand mixer. Place the bowl over a pot of simmering water, without letting the base of the bowl touch the water. Beat with a whisk constantly until it reaches 60°C. Remove from heat and immediately attach to the stand mixer and start whisking on high until the meringue is cool to touch and holds stiff peaks. Use immediately.

2) You’ll end up using about 2/3 of the meringue for ONE of the Baked Alaskas, so beat the remaining meringue with 180g of unsalted, softened butter for Swiss Meringue Buttercream. Flavour as desired. Store in the fridge.

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Filed under Cakes, Ice Cream, Recipes