Who is Lorraine Pascale? She is a British model turned specialist cakemaker and now one of the top TV chefs in Britain. I discovered Lorraine on Foxtel and watched a couple of episodes and found her recipes rather simple to follow. It does seem the fashion world is dipping its pinky toes into the culinary world a little. I am sure many knows who Gok Wan is and he has a cooking show called Gok Cooks Chinese. Simple, quick and delicious recipes are definitely in trend. Maybe it is just me but I hardly have time to cook or bake time consuming recipes or food anymore.
Brownies are generally really easy to bake. Oreo brownies just took it to another level. Don’t you agree?
Most of the baked brownies were brought to work for my colleagues and especially my team that has worked super hard on my job. For those that think that working in advertising is glamourous, think again. It is one of the those professional that one needs to love as its monetary returns are usually not equivalent to the amount of work, heartache and hours put in. Eating well and using better ingredients in my cooking is one of the rewards for myself and Mister.
I searched for this recipe after I saw it on Lorraine’s Baking Made Easy TV show. She did make it look extremely easy and I’ve learnt a couple of tricks which will be shared in this recipe. Anything to make our life easier and more yummy, right?
Recipe taken from Lorraine Pascale (Baking Made Easy on BBC)
- 165g butter, plus extra for greasing
- 200g dark chocolate, grated or finely chopped
- 3 free-range eggs
- 2 free-range egg yolks
- 1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
- 165g soft light brown sugar (I used 140g and it is fine)
- 2 tbsp plain flour
- 1 tbsp cocoa powder
- pinch salt
- 154g chocolate biscuits, such as Oreos, broken into quarters
- icing sugar, for dusting (optional)
- Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little
- Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time
- Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out –> Another
- Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly
- Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little
- Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar
Recap of the tips in the recipe:
- Melting chocolate. There is no need for bain marie. See point 2. I used the microwave and it was perfect
- To refrain from knocking the air out, pour and place ingredients around the sides and not in the middle
This is the perfect brownie recipe. I have tried a few and many has turned out not to my expectations. These batch of brownies are rich, moist and one is never enough. It may be the pepe saya butter, the dark Belcolade chocolate, the beautiful free range eggs or it may be the naughty oreos. Whatever it is, this recipe is a keeper.