A few weeks ago I saw a cookie dough inspired post on ‘Love From The Oven’, a blog I follow – it reminded me of these amazing but incredibly easy brownies my idol ‘Bakerella’ made a couple of years ago, I hadn’t attempted them as yet as we didn’t have some of her “cheat” ingredients here in New Zealand. Sure enough Bakerella’s brownies were featured further down the post so I went back and looked at the original and decided that I could definitely make them (by swapping out the ‘Hershey’s Brownie Mix’ with another Betty Crocker mix – I used ‘Triple Chocolate Fudge’) and so can you! They are super easy but sure to impress, all you need is:
Follow the instructions on the boxes, making the brownies first, pouring the mix into your tin or dish then placing blobs of the made up cookie mixture on top. If the cookie dough doesn’t sink into the mix just give it a gentle push down.
Then place in the oven and bake according to the boxes instructions for temperature and about 30-35 minutes.
Now at this point you could allow your brownie to cool, cut it into slices and eat by itself or dusted with icing sugar. Me, I took a lead out of Bakerella’s book and covered mine with a chocolate ganache – the hardest part about doing this is waiting for the ganache to set!
1 Cup Cream
50 grams Butter
120 grams Dark Cooking Chocolate (cut up roughly)
In a small saucepan, heat cream and butter until just before the boiling stage. Pour over the chocolate.
Let stand about 30 seconds and stir until smooth.
Pour over brownies and let set before cutting (to help mine along I put the dish in the fridge to set).
Next time I make these I think I will try using ‘Natalie’s Brownie’ recipe, which I’m sure will only make them better! Give them a go and if you get around to making them using Natalie’s brownie recipe before me, let me know how they turned out by leaving a comment.
Thank you Bakerella and thank you Betty Crocker!
(You will all be thanking me too – once you give them a go)