Heat, bushfires, still more heat, then flooding rain. That's Tasmania for you: we are a land "of flood and fire and famine". Anyway, we are made of stern stuff. Well the rest of the people: me? Not so much. So here is Friday Food, even though my letter box was blown off the fence and my big recycling wheelie bin was knocked over by the force of the water!!!
MrsDrWho is back at school this week, unofficially. To ease the stress I baked her a variety of sweet and savoury treats. The Pizza Scrolls were very tasty, but I am going with The Wagon Wheel Brownie Slice from The Taste magazine, because it is So Easy. I have baked a Chocolate Republic Slice, which was inspired by another Wagon Wheel recipe, but this one uses actual mini Wagon Wheel biscuits: two round biscuits sandwiched with a jam and marshmallow filling, dipped in milk chocolate. Our Wagon Wheels have only, as far as I can remember, been this original flavour, though there may have been a dark chocolate one??
This slice is so easy: melt and mix and bake. I actually melted, mixed and baked and gave the slice to MrsDrWho. It is so easy that I have just whipped up half a batch this afternoon. The baking tin recommended is a strange one: square 19.5cm and 8cm high. I didn't have a tin like that at all, so I used a deep 20 x 30cm baking tin and shortened it by 10cm with an egg carton. The biscuits really didn't fit into the tin, I found a bar tin a better option and I baked my half batch in a bar tin very successfully. It makes a higher brownie, so I just cut smaller rectangles.
Some ingredients are in very small quantities, so I will put the cups and also the grams. I always use my scales and grams to measure when I cook.
I am not sure that the ganache dolloped on each individual square really works for a lunch box, but I am assured it is fine with no ganache or decorative 1/4 Wagon Wheel.
Wagon Wheel Brownie Slice makes 16-20 pieces
- 150g butter (2/3 cup) butter, chopped
- 100g (2/3 cup) soft brown sugar
- 120g (1/2 cup) dark chocolate, chopped
- 40g (1/2 cup) self raising flour
- 50g (1/3 cup) plain flour
- 30g (1/4 cup) cocoa, I use Dutch cocoa
- 2 eggs
- 16 mini Wagon Wheel biscuits : 2 packets
For the ganache
- 40g butter
- 150g dark chocolate, chopped
- You may need 4 extra Wagon Wheel biscuits
Preheat the oven to 190*C/170*C fan-forced.
Put the sugar, butter and chocolate for the brownie in a microwave proof bowl or jug and microwave on High in 30 second bursts. It is best that the chocolate is not fully melted. Stir till smooth.
Sift the flours and cocoa into a bowl. Make a well in the centre and add the wet ingredients and two eggs. Break the yolks and then whisk together until smooth. NB I also added a pinch of salt as it brings out the chocolate flavour, and a teaspoon of vanilla: totally optional.
Grease and then line a 20cm square tin with baking paper, making sure the paper comes high up the sides of the tin. In truth, I would use two bar tins. Spoon over the brownie mixture, smooth the top and bake for 40-45 minutes, turning half way through. It should be cooked when a skewer poked into the centre comes out clean. It is better to under bake, rather than over bake, a brownie. Cool on a rack.
Make the ganache, if so desired, by melting the butter and chocolate as in the earlier part of the recipe. Cool.
Cut the brownie into squares, or rectangles, and then top with a dollop of ganache and a jaunty Wagon Wheel quarter. Or just use the ganache as a frosting, or not. As you wish.
This will keep for about a week un-iced, I think. If it is iced and topped with a quarter of a Wagon Wheel it probably needs to be eaten tout suite!!