I think it’s been a while since we’ve had a round of ‘everybody laugh at how weird/silly Izy is’, and of course, those moments never stop happening. Should we have a story? Yeah it’s story time (although, this is a pretty short one).
So one night, I was just about to go to bed, and I wanted a nice warm drink. I boiled the kettle while considering my options: Tea, green tea, Jasmine Tea (which btw, I find pretty much like drinking rainbows and smiles – it’s a beautiful experience, you should try it). I decided I would go down the ‘hot juice’ route; it sounds really weird, but apple and blackcurrant squash + hot water is amaze.
(Yes. Yes, I am Sixteen. But sometimes, a girl needs some nostalgic artificial fruit flavourings, okay..)
Kettle boiled, perfect ratio of squash to water mixed, mug picked up.
…(I’ll just emphasise that). SIP TAKEN.
…still don’t get me? a mouthful of BOILING HOT fruity-water taken.
Then a freaking reflex reaction which led to me spilling said boiling beverage onto my mug-holding hand. Oh no, oh no no no no no.
Needless to say, I burnt my whole mouth. Not fun when you’re an obvious foodie – a large amount of this love of food stemming from being able to taste things.
aaaand that was pretty unrelated to these brownies apart from the fact that even if you didn’t have tastebuds, they are so delicious that you would crave them, just by looking at them.
They’re fantasico and you should make them because, as the friend I made them for said,
“The world needs to know about these brownies Izy. The world needs to know.”
Oreo Mint Crunch Brownies
4 oz (110g) bitter sweet chocolate (70% cocoa solids) or semi sweet chocolate
1/2 cup (110g / 1 stick) unsalted butter
1/4 tsp salt
1 tsp vanilla extract
1 1/4 cups (250g) sugar
1/2 cup (65g) flour
Mint Chocolate Drizzle
1/3 cup (5 tbsp) semi sweet chocolate chips
1/4 tsp peppermint extract
In a medium saucepan, melt the butter and chocolate together while stirring to prevent the chocolate from burning. Stir in the vanilla and salt.
Let the mixture cool for a few minutes while you preheat your oven to 400 degrees F (200 degrees C) and lightly butter an 8″ square pan.
To the chocolate mixture, add the sugar and stir together well. Crack in the eggs one at a time, beating in quickly after each addition until really well mixed.
Stir in the flour.
Pour 2/3 of the batter into the tin, and spread so it coats the bottom of the pan. Arrange 12 oreos evenly over the surface of the batter, pushing them down a little, to slightly submerge them. Cover the oreos with the remaining batter. Try to smooth the whole thing out a little by spreading the batter around or pushing the oreos down a little more if they start to float around. Bake for 20 minutes.
This step is optional but I really really really advise it!!: As soon as the brownies have baked, take the pan out of the oven and shove into the freezer on top of a tea-towel (and make sure the edges of the hot pan aren’t touching anything plastic) or 1/3-fill a basin with cold water and ice, and put the brownie tray into the basin as soon as you take it out the oven, making sure you don’t let the water get into the pan.
Let the brownies cool completely, then cut into 12 or 16 pieces.
Crush up the remaining oreos (I used the zip-lock bag and rolling pin method) and sprinkle over the individual brownies. Melt together the chocolate and peppermint extract and drizzle over the brownies*, letting it drip down the edges a bit to secure the oreo crumble to the brownie. Let cool and set.
*I like to let the chocolate cool a bit, pour it into a small plastic sandwich bag then cut a very small amount of one corner of the bag off. It’s perfect for drizzling it a neatly as possible over the brownies.