Not only did I bake but I baked what are probably the best tasting brownies I've ever had. Ah modesty...
The basic recipe came from this one on My Baking Addiction (has this chick baked every conceivable cake one could possibly hope for?). But, instead of doing the salty caramel filling (I actually did attempt a salty caramel brownie with my own recipe recently. It was pretty nice too), I filled it with curlywurlys and fresh raspberries. The curlies did sink to the bottom but it just gave a nice crispy caramel bottom. And the brownie did eventually need to be served in a bowl due to it's sheer gooiness. But lordy it tasted SO good!
|First, melt the chocolate and butter until it's smooth then remove from the heat.|
|Allow to cool to room temperature then add SHITLOADS of egg, plus a little bit vanilla.|
|Fold in the flour gently (no beating or too much air gets in). I added some ginger and cinnamon into the flour, salt and cocoa powder (oh OK, I only had options in the cupboard so that's what went in, not cocoa) too, to add some spice.|
|Put a layer into a greased, lined pan. I probably need a square or rectangle baking tine but I only have a oval one. Ah well. THEN...|
|It's curlywurly time!|
|When the brownie is done and cooled (in an ideal world. Being a baking pleb, I did this bit when it was fresh out the oven then had to fire the whole lot in the fridge.), melt some white chocolate...|
|...and drizzle it all over the top. Eat any excess chocolate with a spoon...and any edges that look they just want to fall off. Oh, for goodness sake, just friggin' dig in!|
*On account of all the chocolate, sugar and butter, this is, in fact, NOT TRUE.