LOADED CHOCOLATE BROWNIES
By Lisa Starr
These Loaded Chocolate Brownies make the perfect vehicle for leftover cookies or chocolate bars.
Ingredients:
3/4 cup plain flour
½ teaspoon salt
½ cup cocoa
½ teaspoon salt
½ cup cocoa
170 grams butter
3 tablespoons vegetable oil
1 ½ cups white sugar, divided
2 teaspoons vanilla
2 large eggs plus 1 egg yolk
¾ cup chocolate chips
Chopped cookies *
3 tablespoons vegetable oil
1 ½ cups white sugar, divided
2 teaspoons vanilla
2 large eggs plus 1 egg yolk
¾ cup chocolate chips
Chopped cookies *
* I made this super successfully with leftover chopped Tim Tams. Oreos work brilliantly too or any other chocolate covered cookie.
Directions:
1: Preheat oven to 180 C and line a 20 cm square baking pan with baking paper and spray with non-stick spray.
2: Combine flour, salt and cocoa in a bowl and stir together.
3: Combine butter, oil and ½ cup of sugar in a bowl or saucepan and heat in the microwave or on the stovetop till butter is completely melted.
4: Whisk eggs, yolk and remaining sugar together for 30 seconds then stir in vanilla.
2: Combine flour, salt and cocoa in a bowl and stir together.
3: Combine butter, oil and ½ cup of sugar in a bowl or saucepan and heat in the microwave or on the stovetop till butter is completely melted.
4: Whisk eggs, yolk and remaining sugar together for 30 seconds then stir in vanilla.
5: Slowly pour the warm butter mixture into the egg mixture, whisking by hand all the time, then stir in the flour mixture till just combined.
6: Fold in chocolate chips and half the chopped cookies and scrape into prepared tin, smooth top and press in remaining cookies.
7: Bake for approximately 30 minutes - or until the top is just crusted over and edges are starting to crack - then remove from heat and allow to cool for 2 hours before slicing.
6: Fold in chocolate chips and half the chopped cookies and scrape into prepared tin, smooth top and press in remaining cookies.
7: Bake for approximately 30 minutes - or until the top is just crusted over and edges are starting to crack - then remove from heat and allow to cool for 2 hours before slicing.
COOK'S NOTES: Don't over-bake. Utterly delicious any way they are served but can be slightly heated and serve warm with ice cream to be extra fudgy.
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| ENJOY ! |
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