Foods, mark 2
May. 31st, 2009 05:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricHere is a less nutritious but equally delicious recipe!
Smores Brownies
Modification of Stephanie's recipe. She's![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
blackbuttoneyes's sister, her blog bears the magnificent title of 'Ice Cream Before Dinner', and this is the first time I've made one of her recipes. Posting it here, because modifications were made in the trans-atlantic conversion.
Biscuit Crust
1/2 to 1 1/2 packets of Marie Biscuits, crushed in a blender
4 to 10 tablespoons of margarine
1-2 tablespoons of sugar.
Exactly how much crust you need will depend on what size tin you're using. The proportions are 4 tablespoons of butter to one cup of Marie Biscuits to one tablespoon of sugar (1/2 a packet = roughly 1 cup), which is just enough to line a 20cm square tin. Stephanie uses an 8 inch square glass pan, but it must be much deeper than my square tin, because I had half the topping left over. An additional mix using 3/4 packet of Marie biscuits is enough to line a full-size deep lamington pan (regular slice trays will be too shallow for brownies), but the topping on the lamington pan is spread pretty thin. If you have 2 20cm square tins, that would be ideal.
Preheat the oven to 175 degrees C (if your oven is out to get you, as mine is, use a lower setting).
Grease and line your chosen tins.
Melt margarine, stir sugar in until it's also melted. Mix in 1 cup of Marie biscuits for every 4 tablespoons of margarine.
Press into the base of your chosen tin. Bake for 8 minutes, and set on a cooling rack while you prepare the topping. Leave the oven on.
Topping
1 1/2 cups plain flour
2 tbsp baking powder
225g butter
200g cooking chocolate (I used milk, because that's what I had, but I think dark would give a richer end product)
5 large eggs
1 1/4 cups sugar (I've halved the sugar from Stephanie's original, in accordance with the Rules of cooking American recipes. I used all plain sugar, but next time I think I'll follow Stephanie's lead and use half brown sugar for a richer finish)
2 teaspoons vanilla
1/4 packet of crushed Marie Biscuits
Assorted choc chips
Small marshmallows
Melt chocolate and butter together, stirring until smooth.
Beat eggs, sugar and vanilla in a large bowl. Add chocolate mixture and stir.
Sift flour and baking powder together; add to wet mixture - stir to combine; don't over-mix.
Stir in around 1/4 of a packet of crushed Marie biscuits, and choc chips to taste.
Pour on top of crust; scatter small marshmallows over the top.
Bake for 30-40 minutes (time will vary depending on how deep your dish is), or until a knife inserted in the top comes out with moist crumbs instead of batter.
The first batch is out of the oven and tastes respectable. I'm not quite happy with the richness of the cake part: as noted in the ingredients list, I'll be using dark chocolate and brown sugar next time. I might add some cocoa as well.
The marshmallows have come out just lovely on the square tin, but for unknown reasons have gone all flat and weird lookin' on the lamington pan.
Smores Brownies
Modification of Stephanie's recipe. She's
blackbuttoneyes's sister, her blog bears the magnificent title of 'Ice Cream Before Dinner', and this is the first time I've made one of her recipes. Posting it here, because modifications were made in the trans-atlantic conversion.Biscuit Crust
1/2 to 1 1/2 packets of Marie Biscuits, crushed in a blender
4 to 10 tablespoons of margarine
1-2 tablespoons of sugar.
Exactly how much crust you need will depend on what size tin you're using. The proportions are 4 tablespoons of butter to one cup of Marie Biscuits to one tablespoon of sugar (1/2 a packet = roughly 1 cup), which is just enough to line a 20cm square tin. Stephanie uses an 8 inch square glass pan, but it must be much deeper than my square tin, because I had half the topping left over. An additional mix using 3/4 packet of Marie biscuits is enough to line a full-size deep lamington pan (regular slice trays will be too shallow for brownies), but the topping on the lamington pan is spread pretty thin. If you have 2 20cm square tins, that would be ideal.
Preheat the oven to 175 degrees C (if your oven is out to get you, as mine is, use a lower setting).
Grease and line your chosen tins.
Melt margarine, stir sugar in until it's also melted. Mix in 1 cup of Marie biscuits for every 4 tablespoons of margarine.
Press into the base of your chosen tin. Bake for 8 minutes, and set on a cooling rack while you prepare the topping. Leave the oven on.
Topping
1 1/2 cups plain flour
2 tbsp baking powder
225g butter
200g cooking chocolate (I used milk, because that's what I had, but I think dark would give a richer end product)
5 large eggs
1 1/4 cups sugar (I've halved the sugar from Stephanie's original, in accordance with the Rules of cooking American recipes. I used all plain sugar, but next time I think I'll follow Stephanie's lead and use half brown sugar for a richer finish)
2 teaspoons vanilla
1/4 packet of crushed Marie Biscuits
Assorted choc chips
Small marshmallows
Melt chocolate and butter together, stirring until smooth.
Beat eggs, sugar and vanilla in a large bowl. Add chocolate mixture and stir.
Sift flour and baking powder together; add to wet mixture - stir to combine; don't over-mix.
Stir in around 1/4 of a packet of crushed Marie biscuits, and choc chips to taste.
Pour on top of crust; scatter small marshmallows over the top.
Bake for 30-40 minutes (time will vary depending on how deep your dish is), or until a knife inserted in the top comes out with moist crumbs instead of batter.
The first batch is out of the oven and tastes respectable. I'm not quite happy with the richness of the cake part: as noted in the ingredients list, I'll be using dark chocolate and brown sugar next time. I might add some cocoa as well.
The marshmallows have come out just lovely on the square tin, but for unknown reasons have gone all flat and weird lookin' on the lamington pan.