Tuesday, 26 March 2013

Jane Bakes: Slutty Brownies



I have always been a bit of a one for romanticising baking. From childhood memories of making jam tarts at my gran’s kitchen table, to the idea of drifting around my kitchen on a Sunday, wearing a vintage pinny and serenely stirring some Victoria sponge batter, it makes me think of peace and quiet, and the simple pleasure of creating something sweetly delightful.

Then there's the reality of me post-baking, which goes a bit like this:


Now, I like cakes. But I am not very good at making them. I am a student of the slapdash, bit ‘o this, bit o’ that school of cookery. Usually with a glass of wine in hand. Somewhat at odds with the regimented weights and measures required of baking.

Enter Katey, fellow EE blogger and domestic goddess extraordinaire, who loves baking so much she voluntarily hosted a series of pop up afternoon teas last year. And this brave woman has agreed to teach me how to do it.

Introducing…Edinburgh Etiquette’s brand spanking new baking feature: Jane Bakes! Each month Katey and I will be handholding even the most clueless newbie baker through a super simple but delicious recipe to help you get all the satisfaction and none of the it’s-burnt-it’s-burnt-oh-god-it’s-burnt trauma from a round with the mixing bowl.

And what better way to start with a recipe that sounds as deliciously devilish as it’s ingredients…Slutty Brownies. YEAHHHH! SLUTS!

Slutty Brownies are so-called for two gleefully saucy reasons:

(1) They're easy
(2) You can put just about anything in them

We decided to keep our slutfest relatively straightforward with a stripy brownie comprised of three decadent layers: cookie dough, Oreos and fudge chocolate cake. Here’s how you do it...

Slutty Brownie Ingredients

For around 18 mini brownies, or 9 big ones, you'll need:


  • 1 packet of Betty Crocker Cookie Dough mix
  • 1 packet of Betty Crocker Fudge Chocolate Brownie mix
  • 2 packets of Oreos
  • Vegetable or sunflower oil (either is fine – just not olive!)
  • Water
  • 1 medium-sized egg


You'll also need (well, we did say it was for beginners...)


  • Mixing bowl and wooden spoon
  • Large brownie tin or a Pyrex dish – ours was 25 x 18cm – lined with baking parchment.
  • Spatula
  • Cooling tray
  • Digital scales ideally; otherwise old-school scales and a measuring jug

Then preheat your oven to 160 degrees.


1. Make up the cookie dough mix according to the packet instructions – all you’ll need to do is add is water. Work into a pliable dough (it should roll into a ball and not be sticky or wet) then press out evenly into your tray, till it covers the bottom. I used my hands, then smoothed it over with a spatula. Watch the edges as they tend to end up thinner and can burn.

2. Add a layer of Oreo cookies on top of this. As you can see from the pick we had to chop our biscuits in half to fill the layer, but brownies are a chunky monkey kind of affair, so don’t worry if yours are a bit homespun looking.

3. Mix up your fudge brownie batter, again following the instructions. You’ll need 40ml oil and an egg for this, and give it a really good stir to get any chalky lumps out. Pour this glorious, mahogany lava into your mouth into the tray, again as evenly as possible.

4. Whack your joyous concoction in the oven for 40 minutes – they’re done when a knife or skewer comes out clean, and should have a thin, firm, delectable crust on the top.

Cakes should always be baked on the middle shelf of a fully heated oven, and try to avoid opening the oven for the first two thirds of the baking time, as this lets in cold air which can cause your cake to crack.


Once your bad girl brownie is out of the oven, remove from its tray, peel away the parchment at the sides, and sit carefully on top of a cooling rack. To get clearly defined layers, you really need to wait for it to completely cool, but if you fancy your brownie warmly squidgy and gooey, then by all, get thee to a tub of vanilla ice cream sooner.



Mary and Paul might balk at the idea of a cake made up from a packet, but I think this is a sinfully  sensational way to start the baking ball (of dough) rolling. Easy, peasy, slutty. Enjoy!


5 comments:

  1. Oh wow. These look AMAZING.

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  2. Aww Baby Jane, what a cutie :-) These filthy little lovelies were super delish!

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  3. I like that this is called "Jane Bakes" yet the only person I see doing any baking is Katey...! ;)

    Anyway, my real point is: CHEVRON PAPER STRAWS! (Now *that's* the sort of insightful comment all bloggers want!)

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  4. surely you should credit the Londoner for these?

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  5. Hi Anonymous

    Thank you for your comment. This recipe from passed onto Katey from a friend, and she then shared it with me. I've done some research, and whilst the Londoner has indeed featured Slutty Brownies on her (really great) blog, she's not the author of the recipe. There are many many recipes for Slutty Brownies out there and I'm afraid I don't know who the creator of the original recipe is, but if you do then I'm more than happy to add a credit to the blogpost - and thank them!

    I don't claim to have written the recipe in the post and am not looking to take credit for a recipe that isn't mine. I'm really just looking to learn how to enjoy baking, eat cake, and share the love with others basically!

    Jane

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