I have a good friend who makes the best brownies in the world. She used to sell them at school to raise money for charity, that was until she was banned by the dinner ladies for taking all their break time trade. I don’t think any recipe will live up to hers, and these don’t quite, but they are very good, and actually improved with age. I was a little bit worried about the amount of dark chocolate and cocoa, preferring milk, but these weren’t as dark in the end as I’d expected. The Oreo’s added a nice twist to the traditional recipe, but they’re certainly not essential. The finished product came out oozy in the centre but was a little more like cake then brownie, but the consistency improved once it had been put in the fridge over night. I certainly haven’t found the best brownies in the world yet, but while I’m searching for them I’m more then happy to munch on these.
I followed the Lorraine Pascale recipe, from her ‘Baking Made Easy’ series.
Culinary Know How: FRESHER
Budget: UNDER £3
Kitchen Requirements: SAUCEPAN, MIXING BOWL, PYREX DISH, BAKING PARCHMENT, ELECTRIC WHISK (OR REGULAR WHISK AND LOTS OF ENERGY).