When my coworker showed me this recipe I basically had a foodgasm.
As I write this they are chillin' in the fridge (haha). I could not be more excited to pull them out and try one. I am hanging on the edge of my seat! (Ok I realize this could just be due to all the icing I polished off the spatula earlier, but STILL)
I varied the method for the brownie bit slightly based on good experience with a different brownie recipe. Instead of just melting the butter and combining it with the other ingredients, I melted it in a saucepan on low heat, dissolved the sugar, and then successively added the rest of the ingredients with the heat still on. We'll see how it turns out.
A few hours later...
My brain: THE GANACHE. Is. So. Perfect. I am thoroughly impressed with myself.
But - weirdly - the brownie base is crunchy? What is up with that? I mean, it tastes good, but that is sooooooooo not what I was expecting from something with 'red velvet' in the title. 'Crunchy' and 'velvet' just don't mix in my mind.
I have a suspicion that these so-called brownies are actually just nanaimo bars in disguise. Three-tiered cream, crunch, and chocolate? Yep. Definitely a distant relative.
I was a little worried that these would be too sweet, but actually they're pretty tolerable. Much more than tolerable, in fact. Rich and creamy and ohhh-myyy-tastebuds. The crunchy brownie layer was a happy accident.
Oh yeah, and to add to my general satisfaction, I DIDN'T USE REAL OREOS! The metro brand was half the price. Scoreeeeeee.
Work friends, if you are reading this: you better bring your sweet tooth to work tomorrow because these are a reaaaaal treat.
That is allll from me this evening folks, I think I'd better get my running shoes out...before I turn into a ganache myself!
Until next week,
Nicola ♡
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