Your wish is my command
Gxx
5 Likes
Soo xx
5 Likes
Very delicious.
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Just look at the crusts on that!
Carinthia. xx
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This, my friends, is the result if one forgets to turn Kaisersemmeln right-side up before baking…
My guinea-pig assures me that they taste ok.
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I’m sure that they do, Dahlink.
Carinthia. xx
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I could quite like one of those bread rolls
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They are good, and with chicken soup made with noodles and five-spice they are excellent.
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Yes, please.
Soo xx
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I carped the diem and made peanut butter brownies, which I have been thinking about for quite a while.
They’re nice - with PB and that much chocolate they were never not going to be - but, I dunno… Underwhelming? A bit.
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They do look fairly substantial
Carinthia. xx
5 Likes
They’d make a decent paperweight, isf one didn’t mind the crumbs.
Gxx
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Recipe please
I know as
Bull who would love them
And I have need of brownie points to build a reserve for when my favourite shop is finally opening on line again
Also he has a Birthday soon
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Jane’s Patisserie
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Thank you dear Limpet
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A pleasure.
But I’ve been thinking.
My favourite base brownie recipe has a more intense chocolate flavour and fudgier texture and should work with a bit of PB melted and swirled into the top before baking,
Preheat oven. Melt 175g butter with 100g cocoa powder. Let it cool while you whisk three large eggs with 125g each caster and soft brown sugar and a teaspoon of vanilla extract until pale and mousse-y.
Mix in the butter-cocoa gunge. When it is evenly distributed, fold in 85g plain flour.
Add c200g chocolate chips or chopped chocolate, or whatever you fancy.
Bake in a lined 8” square tin at 170C/150C Fan/Gas 3½ for 18-20 minutes until just not quite set. Cool in tin, then refrigerate for 2hrs (or overnight) before cutting. Sixteen squares, each then halved diagonally, is what I do.
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Swoon.
Thud.
Soo xx
4 Likes