Apr. 7th, 2014 09:14 am
ghoti_mhic_uait: (Pudding)
[personal profile] ghoti_mhic_uait

Having been introduced to the recipe for Knock You Naked Brownies from Pioneer Woman I was intrigued. Disappointed in the ingredients list, I went on a search for alternatives that are available in the UK.

The first and most obvious in the list is 'German cake mix'. German cake is a uniquely North American delicacy, named for the chocolatier who developed the chocolate traditionally used in the cake. I did find a fresh recipe and decided to use the ingredients from that. American friends assured me there had to be coconut too.

This is what I came up with, and they are gooey and amazing.

Brownie mixture:

65g chocolate chips (I use a jar of Steenberg, hence the bizarrely exact amount). I imagine a chopped Green & Blacks bar would work too.
1 cup cocoa (I use Green & Blacks)
2 cups SR flour
1 cup dessicated coconut
2 cups granulated sugar (I use Silver Spoon, because it's local. If you use cane sugar, you probably want to use a little less.)
1 cup chopped pecans
About a third of a tin of evap milk (I've used both Tesco and Waitrose own brand)

Caramel layer:
1 tin condensed milk (I've used both Tesco and Waitrose own brand)
1 cup dark muscavado sugar

Mix your dry ingredients first. Then add enough evap milk to make it into a cookie dough texture. You could add melted butter at this stage - when I forgot, it didn't seem to matter.

Divide into two, one slightly bigger than the other. Grease a 9x9 cake tin. Press the bigger half into that, and bake at 200degC for about 8 minutes.

Meanwhile, make your caramel. Pour your condensed milk into a saucepan, add the sugar, and stir until the sugar is dissolved, it's all combined and starting to thicken.

Pour your caramel on top of the first layer of brownies, then put back in the oven while you work the top layer.

Knead the top layer and stretch or roll it out to about 9x9. Add extra flour or cocoa if you need to. Retrieve your brownie pan, and put the top layer on. Don't worry if it doesn't quite cover everything.

Put the whole thing back in the oven for another 20 minutes, then allow to cool in the tin. Then put it in the fridge, still in the tin, and leave for at least three hours.

You may find you have to cut it into squares to get it out of the tin, but that's OK, because you'll be cutting it into squares anyway.


Date: 2014-04-07 04:05 pm (UTC)
From: [identity profile]
I now have a strong urge to have a non-dairy version of this. Nom.

It would be minus the coconut too, so it wouldn't be proper anyway :-).

Date: 2014-04-07 05:04 pm (UTC)
From: [identity profile]
Ooh, my go to is coconut milk, but cashew cream would work really well and not be coconutty. Can you have cashews?

Date: 2014-04-10 09:25 am (UTC)
From: [identity profile]
Mmmm, cashews are good stuff. I can certainly have roast* cashews by the handful, so cashew cream would be OK, I would expect.

I don't know what the indigestible bit of coconut is, but it is dose dependent, so I can manage e.g. a couple of Booja Booja chocolates (which have coconut oil in) without ill effect. I think it is vitally important to train one's body to tolerate larger doses, so I try to eat these frequently.

*Most nuts are very tasty if they are roasted, but (mainly in the summer), some raw nuts and fruits (e.g. walnuts, kiwifruit) taste itchy like raw nettles because they are like pollen. This is not remotely dangerous, it just isn't a very nice taste.


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